![]() I use whatever icing I will be using on the cake. LOLīack to the crumb coat - the purpose of the crumb coat is to plaster the crumbs (after you've brushed the side of the cake of course) to the cake so they don't get mixed into your icing and show through. ![]() I had b/g twins when my oldest was 2 1/2, so that cut out one cake. I HAVE RECEIVED A LOT OF ASSISTANCE FROM THIS WEBSITE AND GREAT IDEAS! I READ THROUGH THE FORUM FOR TIPS AND SEE WHAT WORKS AND DOESN'T FOR OTHERS, THEN TRY IT! HAPPY BAKING! ![]() Thanks for reading (I'm sure I'll be back with more questions!!). THERE ARE SEVERAL TUTORIALS (IE UTUBE) THAT YOU CAN WATCH TO SEE EXACTLY HOW IT'S DONE- IT HELPS! A BEGINNER COURSE THROUGH WILTON OR SCHOOL BOARD OR COOKING PROGRAM HELPS TOO! YOU'LL FIND THE WAY THAT WORKS BEST FOR YOU! I'VE TRIED DIFFERENT WAYS, BUT FIND THIS WORKS FOR ME. THAT'S HOW I DO IT, BUT I'M SURE MANY OTHERS HAVE A DIFFERENT TECHNIQUES THEY CAN OFFER UP. MAKE SURE YOUR FONDANT IS ROLLED AND READY AS YOU ARE APPLYING YOUR 2ND COAT OF BC. BUT AFTER I PULL THE CAKE OUT OF THE FRIDGE CRUMB-COATED AND FILLED, I DO ANOTHER THICKER COAT OF BC, SMOOTH AS MUCH AS POSSIBLE (USE A SPATULA WARMED WITH HOT WATER TO SMOOTH) AND THEN APPLY THE FONDANT ONCE I HAVE A SMOOTH SURFACE. How long do I need to leave between applying the crumb coat and putting on the rolled fondant? YOU HAVE TO PUT FONDANT ON RIGHT AWAY. DON'T WORRY IF THE CRUMBS GET ALL MIXED IN - THAT'S THE POINT. How thick does the coating need to be? THIN- YOU CAN SEE THROUGH- JUST ENOUGH TO COVER THE CAKE. I ALSO PUT IT IN THE FRIDGE TO 'SETTLE' FOR AN HOUR OR 2 OR EVEN OVERNIGHT (THAT IS BEST, I THINK) BECAUSE I DO THE CRUMB COAT AND FILL AT THE SAME TIME I USE NON-CRUSTING BUT BELIEVE ITS A MATTER OF PREFERENCE. If you are not covering your cake in fondant and are simply icing it, place the crumb coated cake in the refrigerator for a half an hour to set, then continue to put another layer or two of icing on your cake.Do I need a crusting bc or non-crusting bc for a crumb coating to go under rolled fondant? Remember that you are covering the cake in fondant and so the crumb coat doesn’t have to be presentation perfect. When you have a nice, thin and smooth layer on your first cake, place your second cake cut side down, on top of the first and repeat the steps for icing. The goal isn’t to cover the cakes in a thick layer of icing, you want just enough to hold the crumbs in and a little extra in the middle for flavor. Place a small amount of icing on the middle of your cake stand to hold your cake still, then put a large dollop of icing on the top of your first cake and with your offset spatula begin to work the icing to and down the edges of the cake. ![]() When you have turned the cake a few times, start to cut into the center of the cake, turn it 90 degrees and repeat until the top of your cake is level. Place your cakes on a cutting board in front of you and with your knife level to the table, turn the cake into the blade without moving the knife. Once you have everything you need, the first step is to level off If you would like to use a buttercream to crumb coat your cakes, please see the ‘ How To Make A Swiss Buttercream’ video, or if you are crunched for time a store bought icing will work. The only equipment you will need is a cake stand, however it isn’t 100% necessary, a serrated knife and an offset spatula. The purpose of putting a crumb coat on your cake is to ensure that when you roll your fondant over the cake it is smooth and there aren’t crumbs stuck into it. By: Helena Stallings, Culinary Arts StudentĪfter your sponge cakes have been pulled from the oven and had time to cool on cooling racks, you are ready to crumb coat your cakes.
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