Crumb coating a cake certainly does not make any cake decorator overly excited, but it can be the difference between a perfectly iced cake and one that is, well, “crummy.” It is a step that is often omitted for the sake of time. You know this if you have ever had crumbs in your icing; a crumb coat is to icing like a primer is to paint. It is a foundation that will provide the perfect base for your masterpiece.
Simply put: crumb coating is a very thin layer of icing that will “glue” any crumbs down. The key is thinning your buttercream icing to a consistency that will not tear your cake as you spread it on.
When thinning your buttercream start with small amounts of water until you reach the desired consistency. I would not recommend glazes as they tend to remain very sticky. Be sure that your cake has completely cooled. You will want to level and tort it, and have it ready to be decorated.
Start by spreading a thin layer of icing onto the cake. Don’t worry if there are crumbs in the icing, this is expected. The icing layer is so thin that you will see the cake and crumbs. Smooth the icing as best as you can and let it dry. The crumb coat needs to be dry to the touch before you put the final layer of icing on.
Once the crumb coat is completely dry, you are ready to continue icing and decorating. At this point you would continue icing the cake as you normally do. The crumb coat will hold in all of the loose crumbs that could have easily caused you to have fits!
Since chocolate cakes tend to have more crumbs, starting with a crumb coat can make icing and decorating chocolate cakes so much easier! A crumb coat can also serve as a sealer on a cake in the event that you are not able to decorate it immediately. This also will help keep your cakes moist.
When decorating a cake with stars you may want to first put a thin layer of icing, the same color as your stars, on the cake. This will help your cake not to show through the stars. This is not technically a crumb coat as much as it is a base coat.
For this application you do want to make sure that your base coat of icing covers the cake. When covering a cake with stars the key is to have stars that are consistent in size and very close together, this will lessen the chance of the cake showing through.
While we are on the subject of crumbs, let me give you a few hints to keep the crumbs minimal:
- Bake Easy™ Non-Stick Spray! This convenient non-stick spray helps your cakes release with fewer crumbs. Just a light, even coating does the job.
- Cake Release – there is no need to grease and flour your pan with this step-saving Wilton idea.
- If you still grease and flour your cake pans, be gentle on the flour as extra flour will cause crumbs.
While you can certainly see the benefits to crumb coating your cake I would like to let you in on a little “tip.” A big “tip” for that matter! The Cake-Icer Tip! One of the sure fire ways to perfectly ice your cake every time is by using a decorating bag and tip #789 (the Cake-Icer tip).
It is so easy; just set your cake on a Trim ‘N Turn® turntable and go around the cake with a ribbon of icing that is thick enough to ice the cake and cover any imperfections at the same time. Using a bag and tip to ice your cake is an excellent way to minimize crumbs.
Lori is a Certified Lead Trainer with the Wilton Educational Marketing Department. She started teaching Wilton Classes in the Houston area in 1986. For the past 12 years she has worked with Wilton as an Educational Marketing Supervisor, Trainer, and Lead Trainer. It is an exciting time to be a cake decorator! 
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[...] place cake on cardboard or cake round and crumb coat cake with frosting (see how and why to crumb coat a cake) [...]
Does butter cream last long enough? im making a wedding a cake. The problem is that the wedding takes palce at another country.. Can the butter last 2 days plus 8 hrs journey??? i am using fondant for the cake. But i don noe what to coat the cake with?? Please help.
suggest you ice the cake at destination. Bring the cake layers either boxed or frozen in box in luggage so stay frozen until you are ready to frost it.
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[...] the remaining layers. Apply a thin layer of frosting around the outside of the cake to serve as the crumb coat. Place in the freezer for about 30 [...]
Could you use whip cream instead of butter cream for a fondant cake
[...] a cake with real frosting and it didn’t end up terrible. I learned about the concept of a crumb coat, which ended up working well. I wasn’t thrilled with how the top layer looked (my icing [...]
I am just learning about cake decorating and baking, ( I start my Wilton class on March 7th 2013 ;-D ) so i was wondering if you would know how thin to make the first layer of frosting? The cake i attempted for valentines day still had a lot of crumbs and the mix seemed too watery to me. I was wondering is there a certain ratio of butter cream to water receipt ? Thank you for your assistance.
Jennifer, i will advice you go back to the recipe you are given and if not ask for cake basic recipe and follow it step-by-step am sure you will have an improved cake. There is a ratio or measurement required in cake making.
Thanks.
[...] sugar box. (Ain’t broken. No fixing needed.) Someday I’ll take the time to do a crumb coat on my cakes since the crumbs on this one drove me crazy. And it kinda bugs me that the chocolates [...]
[...] lightly, and wipe any lemon curd that oozes out off the side of the cake. Frost the cake, using a crumb coat if you want the cake to be extra [...]
[...] usually when one frosts a cake, especially the non-smooth sides and underside, s/he starts with a crumb coat, a coating of frosting that catches the stray crumbs and eventually gets hidden under a second [...]
Hi, I have 26 frozen, Duncan Hines boxed, and baked, Angel food cakes waiting to be frosted for my daughters wedding May 18th. My frosting is:
8 oz cream cheese
1/2 cup sugar
1 t vanilla extract
1/2 t almond extract
2 cups heavy whipping cream
It makes a yummy-good frosting and whips firm. HERE is the question:
the cakes will be frosted the morning of the wedding…(some on a tiered arrangement for the center attraction…)
They will have to “sit” for probably 4 to 6 hours, in a cool room, but not under refrigeration…
Because it is a “sponge type cake”, would you recommend a “crumb coat” or some other kind of thinly layered covering to help keep the moisture from the frosting from absorbing into the cakes? AND if so, what recipe would YOU suggest?
thanks for your ideas!
Vicki
do you use regurlar sugar or powdered sugar. can you decorate on it is it stiff enough to pipe flowers etc just learning
Why my icing never dry? I can’t level my cake….please help