I know everywhere it says yo feeeze your crumbcoat but the problem I'm having is when I take it out to out my final buttercream on it makes the buttercream cold and impossible to work with. What am I doing wrong here?
I don't freeze my crumbcoat. I fill and crumbcoat while my cake is still very chilled and then just pop it back in the fridge for an hour or so to firm up. If I'm just doing a buttercream finish then I will go ahead and finish it off then. If I'm aiming for a fondant finish then I will do my final buttercream or ganache and then let that firm up in the fridge for a good few hours before doing my fondant.
Hope that helps!
I only freeze my crumb coat for a few minutes as well. I amy switch to the fridge. Today it was ice cold as I was smoothing on the buttercream and then it's just got hard and stiff as I worked and it got colder. So I let it sit and warm up and it's 90 degrees here already and then it was melting while I was trying to smooth it out. I couldn't find an in between!
I like the fridge. I like being able to have a buttercream I can work with rather than it getting really stiff really quickly. Different things work better for different people! :)
I do like it when it's very cold and firm for those final touches though, getting it lovely and smooth with a hot scraper!
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