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To crumb coat or not - Page 2

post #16 of 20
i hate doing chocolate cakes because i always have a problem with them too. i haven't used the icing tip. i may give that a try. i just don't like putting on too much icing, and some of my customers don't like a lot of icing either.
Do unto others as you would have them do unto you.
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Do unto others as you would have them do unto you.
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post #17 of 20
Thanks Squirrelly!
post #18 of 20
I crumb coat most of the time.
To do what you truly love is to never work!
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To do what you truly love is to never work!
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post #19 of 20
Well the thing is, even though you use a lot of icing with the cake icer, you actually are supposed to remove a lot of it while you smooth out the icing.
Regarding the amount of crumbing people seem to feel chocolate cakes create, I wonder if it is partly because chocolate cake crumbs are more visible than other cake crumbs/
Hugs Squirrelly Cakes
post #20 of 20
I think you may be right about the chocolate crumbs being more visible, Squirrely. Thanks for the glaze info, I always learn something from your posts! icon_wink.gif
The classes your daughter took sound awesome! I live just far enough away from a Cordon Bleu school that it wouldn't be feasible for me. Doh! (There's one in Chicago, FYI, Chicago area people!) I have a friend who is a recruiter of sorts for the school, and it sounds so fun!!

Happy Baking,
Beth
Time that you enjoyed wasting wasn't wasted.
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Time that you enjoyed wasting wasn't wasted.
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