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To Crumb coat or not?

Poll Results: Do you crumb coat before icing your cake?

 
  • 78% (33)
    yes
  • 21% (9)
    no
42 Total Votes  
post #1 of 26
Thread Starter 
After trime consuming crunbcoating a 3 tier cake today I was just thinking do I HAVE to do this? It would save soooo much time.

thanks for taking the time to answer my poll question! thumbs_up.gif
Mare
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Mare
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post #2 of 26
i seam to get ALOT of crumbs in my icing if i dont crumb coat.. but thats just me...
XOXO

Whitney

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XOXO

Whitney

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post #3 of 26
For important cakes, it's a must for me. It tends to get crumbly and bulge without a crumb coat.
post #4 of 26
Same here as the pp mentioned. I get crumbs in my icing if I don't. But I do not own the icer tip(on my list to buy), which I guess works awesome for icing the cake and not having crumbs in the icing! Jen
Let Go And Let God!
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Let Go And Let God!
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post #5 of 26
I don't crumb coat, but I do use the icing tip. I found that if I don't use the tip I am more likely to get crumbs but with the icing tip it's thick enough that I don't have to really worry about crumbs. But this is a personal preference. I think the majority crumb coat.

JMHO

Judi
post #6 of 26
i do have the icer tip and have not used it, does it really help with not getting the crumbs in the icing? Is it because it puts it on kind of thick? Just asking, have patience I am still learning. icon_confused.gif
If it's cake they want then it's cake they will get.
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If it's cake they want then it's cake they will get.
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post #7 of 26
I have had the icer tip for about a year and a half and have never used it, purely because of laziness. I have heard it makes a difference though!
post #8 of 26
I have never crumb coated but I have a question about it...do you crumb coat at let it sit for a certain amount of time? do you let it crust? and does that affect the coat you put on top at all?
"It is what it is"
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"It is what it is"
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post #9 of 26
You let it crust and when you ice over that, the crumbs don't show up on the second layer, or most of them don't.
post #10 of 26
Yes, I think it's important to crumb coat. Makes for a much nicer second layer WITHOUT crumb issues.
post #11 of 26
thank you Schmoop!! Maybe I'll give it a try next time!!
"It is what it is"
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"It is what it is"
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post #12 of 26
I started using the icing tip about a month ago and havent crumb coated since. I thought the tip would be more time consuming but for me it has actually turned out to be a time saver! I love it!!! As of yet I havent had any crumb problems. I also like the icing tip because I know Ive got an even thickness of icing on the cake (I always used to worry about that!).
post #13 of 26
I always glaze my cakes, not only does it help on the crumbs, but it can add additional moistness and flavor, especially when using variety coatings.
post #14 of 26
When I first started, I always crumbed coated and then I got lazy and tried not crumb coating and in the end I went back to doing the crumb coat. It is worth the little extra time and effort.
Laugh and the world laughs with you...

Laugh out loud while standing alone in a crowded department store and the world just thinks you are nuts!
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Laugh and the world laughs with you...

Laugh out loud while standing alone in a crowded department store and the world just thinks you are nuts!
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post #15 of 26
This is ONE of the best tips--that helps me--that I have recieved from this site! I would NOT make a cake now without crumb coating it!! It may be time consuming--but WELL worth the time spent!!
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