I am fairly new to this forum. I have posted one cake and I read all the forums and look at the galleries everyday, it is addictive.
My question is this...I have decorated cakes for about 25 years now for my family and am just getting back into it heavy again. I had never crumb coated a cake before a couple of months ago. I am having no luck with that. I do better without the crumb coat.
When I crumb coat I use a very thin layer of bc and refrigerate it before the final icing. When I start to ice it seems to slide around and pull on the crumb coat. I have never had a problem without the crumb coat with getting crumbs in my icing but I thought I would try something new and so far I have done terrible.
Any advice on this is welcome.

Joanne

I don't crumb coat either; but it is probably doing that b/c you are refridgerating it;so when you take it out the cake gets moist from the temp change and the icing too; so the icing you are putting on is sliding on it. But I never crumb coat. Why waste that extra step when I can get it done right without it

Welcome!!!
I've been decorating for 30 years and I never crumb coat for the same reason as you. Maybe someone else has a good way to do it. Good luck and happy decorating.

lilie

Hi! Welcome to Cake Central!

When I do a crumb coat I let it air dry till it is crusted. Then I frost the cake. The one time I put it in the refrigerator it did exactly like you said yours does. I had a Terrible time with it! I'm not sure why refrigerating would make a difference but it did for me.

Just wanted to welcome you to CC too

I use a piping bag, #18 tip to pipe on the frosting, then either spread it with a spatula or use the upside down icing technique found in the "articles" section of this website, so easy and no crumb coat needed.

I thought I was the only one with the crumb coating problem! Since it seemed like everyone else was doing it I tried it and ended up with a mess. I'm going to stick with no crumb coating.

when i first started decorating i used a crumb coat that was a mixture of milk and powdered sugar. it worked fairly well... it was a itty bit hard to apply but once it dried, it was hard like a glaze. i haven't done one recently but i'm about to try the 3D bear pan and i have to do something because my stars NEVER stick to my cakes for some reason so i'll prolly try the crumb coat again.

I have problem with crumb coating also, even when I let it sit and crust. So for me I just use the large icer tip, put a layer on and smooth out. It works great for me and no crumbs =)

Everyone has their own ways, so whatever works best for you =)

Leily

P.S. Welcome to our addiction, CC

Just wanted to welcome spudcake to CC. It is addicting. I don't have trouble crumb coating but we all do it our own way as long as it works. You will love CC.

Thank you all for your replies. I am glad to hear I am not the only one with crumb coat problems. I do believe I will stick to no crumb coat and forget I ever heard the word.

Joanne

I crumb coat. But I let it sit a room temp b/4 frosting final coat.

Yes the do I or don't I? Well I do crumb coat. Its what ever you really like to do. I just have always done it I guess. I think it helps with choc cake to seal in the choc crumbs. But its really what you prefer. Sandy