Cake Decorating - How to Crumb Coat
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Is it just me or many ppl caues when the cream isnt perfectly smooth i get irratated
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@web9254 I think it's supposed to be put in the refrigerator for an hour or so before you decorate it.
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How long does it take for the crumb coat to dry? She doesn't mention that it has to dry, but that should be obvious.
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you know, she should've told us to freeze or at least refrigerate the cakes BEFORE stacking or crumb coating. just saying. my first attempt at crumb coating lead to a ruined cake. absolutely ruined. we can't all magically have soft, delicate icing hands.
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@RoisinRoisinRoisin1 Are you in a hot/humid climate? Replace half the butter with shortening (Solite or Crisco in the U.S). Wilton has a good recipe but DON'T put in the fake butter flavour or the almond, stick with vanilla and half butter or 1/4 butter. But gnache is always good and it works really well under fondant.
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I think the turn table might actually be what is crooked, not the cake.
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@HolyEmoCuppyCake Its just crumb coating, it doesnt have to be even ijs
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personally, I like watching Wilton's videos more, her skill isn't an issue, but she does seem to kind of rush it instead of taking time to show beginners.
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@greysonishott It is called a crumb coat. It's a super thin layer you put on a cake to get all the crumbs, let it dry, and then actually ice it properly or cover it with fondant. If you go straight into trying to ice the cake in one shot, you get crumbs in it, so that's why bakers do crumb coats. It's not meant to be pretty, just functional.
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um... lady why do u think its called... a crumb coat?!?!?!?! get some lessons from buddy or something
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Its uneven. It bothers me. T-T
HolyEmoCuppyCake 2 years ago 134
actually cakes natural enemy is not air cakes natural enemy are bad decorators :(
TheCrazyCakeArtistMM 1 year ago 76