Icing Thin Or Medium?

Decorating By overmyheadncake Updated 26 Jul 2013 , 6:17pm by AZCouture

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overmyheadncake Posted 26 Jul 2013 , 1:47pm
post #1 of 11

When doing a crumb coat does the icing need to be thin, thick, or medium? And I've seen several people use VERY thinned out BC icing to cover the entire cake. If I'm doing stacked cakes, shouldn't the icing be a little more firm? Thank you :)

10 replies
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denetteb Posted 26 Jul 2013 , 2:39pm
post #2 of 11

AJust thin enough to easily spread without tearing at the cake.

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denetteb Posted 26 Jul 2013 , 2:43pm
post #3 of 11

AI don't see that the crumb coat adds anything to a stacked cake support. You will be covering it with more icing and or fondant. The support structure comes from the cake cardboard and dowels or straws or spa system.

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denetteb Posted 26 Jul 2013 , 3:02pm
post #4 of 11

ASpa, not spa system

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denetteb Posted 26 Jul 2013 , 3:02pm
post #5 of 11

ADarn auto correct. Sps not spa system.

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overmyheadncake Posted 26 Jul 2013 , 3:20pm
post #6 of 11

Thanks :) I thought it had to be sort of medium-thick to "stick" to the cake and not get all runny :) 

LOL gotta love auto correct

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denetteb Posted 26 Jul 2013 , 3:32pm
post #7 of 11

AWhen I crumb coat the icing gets all pushed into the pores of the cake. It isn't going anywhere.

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AZCouture Posted 26 Jul 2013 , 4:26pm
post #8 of 11

Do you guys crumb coat because you actually have crumbs that are coming off? Is it because you trim the edges? I don't crumb coat, I just ice it all at once, and go back over for the final smoothing. 

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denetteb Posted 26 Jul 2013 , 5:58pm
post #9 of 11

AI never trim my sides. Sometimes I crumb coat, sometimes not. It depends on what I am doing. When I crumb coat it is to seal in any stray crumbs so they don't come out when I am smoothing.

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Britterfly Posted 26 Jul 2013 , 6:03pm
post #10 of 11
Quote:
Originally Posted by AZCouture 

Do you guys crumb coat because you actually have crumbs that are coming off? Is it because you trim the edges? I don't crumb coat, I just ice it all at once, and go back over for the final smoothing. 


I never crumb coat my buttercream cakes either. I just ice all at once & I rarely ever get any crumbs in my icing. I only crumb coat fondant cakes.

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AZCouture Posted 26 Jul 2013 , 6:17pm
post #11 of 11

ADon't you put the same amount of butter cream underneath the fondant though? Or is it just a thin crumb coat layer?

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