Originally Posted by mixaleena
I know my ignorance is going to be available for public ridicule on this question but...
how exactly do you crumb coat? Is it just a thin layer of buttercream, because I tried that and fridged it for about 15 min...but I still got crumbs when I went to put on my icing. I have heard of people using things like apricot glaze, but how would you do that...and would there be a flavor associated with that?
(If this topic requires a separate post, please feel free to copy my question into a new topic.)
Well, I am a big fan of apricot glaze for crumbcoating. To answer your question about flavouring, I find thinned down with water, no it doesn't leave the taste. Straight, yes it does flavour the cake.
I use half butter, half shortening and cream and milk in my buttercream along with vanilla and powdered sugar. When I use this as a crumbcoat, I don't refrigerate the cake, I just let it set for about 25 minutes before flat icing over the crumbcoat. I also do not thin my crumbcoat icing and more than I thin the final coat of icing.
Here is how I make it, copied from a post I did on the Wilton site.
I can buy the glaze ready-made and I measure it and add 1/2 that amount in water. So for two cups glaze, add 1 cup water. Bring to a boil and boil for 3-5 minutes. Remove from heat, measure out about 1/4 cup which will cover most cakes. Brush on while hot onto your cakes as soon as they come out of the pan if you like, or you can brush hot glaze on a cooled cake. Let cake cool until room temperature. You can leave a cake sealed like this up to about overnight before frosting.
Otherwise, use pure apricot jam. Bring jam to a boil, over about medium low heat and boil for about 5 minutes, stirring off and on. Press through a sieve to get rid of pulp. Measure and add half this amount in water, so 2 cups heated strained jam to 1 cup water. Return to a boil for about 3-5 minutes. Ready to use.
By thinning with water, you will not get the taste of the apricots. Otherwise you can just heat the ready-made glaze or jam without the additional water.
Brush very sparingly on a cake, just enough to get a sheen, not enough to soak a cake. 1/4 cup will do a ten inch round or bigger, you don't use much.
Store glaze for months in the refrigerator, removing what you need and heating it in the microwave in a custard type glass cup.
If you use the pure apricot jam, it will harden up more. Watered down it sets, but does not get hard. Do not soak the cake with it, that isn't the purpose. I use this nearly all of the time.
Hugs Squirrelly Cakes