Start with a Crumb Coat for a Smooth Cake Finish

March 18th, 2010 by Lori Ellis

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.

Crumb Coating a Cake

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 Ellis 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!

134 Replies

  1. lori says:

    just wondering if u ever give tips on how to make people figures out of gum paste and fondant

  2. Alexis says:

    I have taken all 3 decorating classes and loved them! I am starting to have some friends ask me to decorate cakes for them. I have one coming up and she wants a cream cheese frosting with roses on the top and the color flow buttons on the side. Will the cream cheese frosting be a problem for the crumb coat? Should I use the decorator frosting for the crumb coat? What about the color flow buttons? How soon can I attach them to the cake? Thanks in advance for your advice.

  3. Lori Ellis says:

    Alexis,
    So glad you loved the classes! On crumb coating with a cream cheese icing, I don’t see any issues. You certainly can use the decorator frosting for the crumb coat just to be sure it will dry. I would not attact the color flow buttons until the last minute. The color flow will absorb the moister pretty quickly. You may want to consider gum paste or fondant buttons. Good luck!

  4. erica says:

    Lori,
    Thanks for this. Can we apply rolled fondant straight onto the crumb coat? Or Do I need to another another coat of something? Thanks

    • Bobbi says:

      Fondant sometimes has a flat taste unless you mix some kind of flavor into it. I found that the best way is to add a nice layer of icing underneath the fondant to take away the “chewing gum” effect. Try and make the fondant as thin as possible and smooth it out right away, watch for cracks.

    • Lori Ellis says:

      Erica,
      When covering a cake with fondant I would a good buttercream icing underneath. This will give you the assurance that everything is covered good for the perfect finish. In addition as Bobbi says a good flavorful buttercream will inhance any fondant cake.

  5. Angela says:

    Hi Lori I took the Cake Decorating Course 1 at Michaels and my instructor I had was awesome unfortunately I made it in two classes
    because I was sick, and from learning from the book and what she said I learned so much, right now I’m also practicing as well to make my cakes much better in decorating. I loved the class too. I also had a friend come over and I had decorated a cake with clowns on top and she wants to tell everyone about me. I also had a question. I would like to start my own business from working at home is there anything I need like a license or food sanitation class that I need to take or I don’t have too have one? I am in Palos Hills, Il. Thank You

    • Lori Ellis says:

      Angela,
      Good luck-I wish you the best on your new adventure. For License information do check with your local government offices. I would contact the small business bureau and local health department for your area for the most current and accurate information. Meanwhile—be sure and take all of the Wilton Classes offered in your area-Education is Priceless! I would even suggest getting into the Basic Class again since you missed 2 of the classes.

    • pat says:

      did you get an answer to your question about the permit. Im in NC Love to hear your answer. Thanks

      • Lori Ellis says:

        Pat,
        I would suggest that you contact your local health department and local government office for rules and regulations. It varies so much from state to state.
        Good Luck!

    • connie says:

      I took all the decorating classes and love to decorate cakes, so when I got layed off my job last year I wanted to open my own cake shop, and its not as easy as you think at least were i live in pa you have to contact the health dept plus you have to make sure your house is zoned commerical contact your local borough office if your not you will have to have a hearing and it cost about 300 dollars for that, plus i couldn’t have the bake shop in my house unless i had a separate kitchen for the bake shop, and one for my family plus no pets aloud, i am lucky enough that i have a rental house next to mine that i’m turning into a bakeshop but i have to turn it into a business, i’ve been working with the small business assoc. and the health dept plus there are permits i need, electric has to be updated and new lighting, plus the plummer has to do alot because i have to have a 3 bay sink and a grease trap, gas lines need to be ran for the oven,

  6. Debbi says:

    Lori, I have tried using the icing tip to decorate my cakes, but always have problems. The biggest problem being that my “ribbon” of icing doesn’t stick to the sides of the cake, and just start falling off. Any suggestions on what I am doing wrong? It seems like the tip would make the initial icing much faster, but I’ve gone back to the spatula because I’ve had so many problems with it.

    Thank you.

    Debbi

    • Bobbi says:

      Push the “ribbon” tip up against the cake, touching the cake all the way around. It sounds like you are holding the tip away from the cake which makes it fall backwards. Hope this helps.

    • Lori Ellis says:

      Debbie,
      Two things-stay close to your cake when you are piping the ribbon, and make sure your icing is thin consitancy. Also using a turntable will help in piping an even ribbon of icing. Keep working at it! It does take some practice. But in the long run it is well worth it!

    • Reena says:

      Hi Everyone from Ballito, South Africa. I lived in NJ & did all the Wilton classes. You learn as you go and I tend to find ways that works best for me. I use a think icing firstly and then start icing with buttercream. I leave it to dry for a few minutes. Take some hot water, put it in a cup and dip your knife in and start smoothing the lines, etc. Works wonderful for me.

      Good luck
      Reena

  7. Wanessa says:

    I just have a quick question about royal icing decorations and buttercream frosting. I had done a cake about a year ago that was covered in buttercream and then I had piped royal icing grass and seaweed on it after the buttercream had crusted. Between the airtight cover and/or air conditioning in the house the next morning the royal icing decorations had all melted. My question is this: If you are going to pipe royal icing decorations or even put premade royal icing decorations on a buttercream covered cake what is the best way to keep it, or can you keep it, without the decorations melting? I am just not sure which caused them to melt more, the fat from the buttercream, the air conditioning or covering it…do you have any comments/suggestions?? Thanks so much for your time in this matter…

    • Bobbi says:

      Don’t know if anyone answered you on this buttercream/royal icing question but to do Royal Icing you CANNOT use any bags, tips, bowls, spoons, etc, that had any shortening, butter or anything greasy. You need bags, tips, etc that is TOTALLY free of shortening or anything greasy. The shortening will break down the royal icing and you will have nothing. Use bags, tips, bowls, JUST for the Royal icing and keep them away from the other icing materials. Hope this helps.

      • Wanessa says:

        Thanks for the reply Bobbi. I am familiar with the grease aspect and that wasn’t the problem (this time anyway LOL). The only reason I know that is because I made some flowers with the same icing and they dried fine. But I do really appreciate you taking the time to reply though. And I think your comment will be helpful to anyone who may read this who hasn’t worked with royal icing very often. It was a hard lesson that I learned the first time I tried it ;-)

        • Cathy says:

          I have found that putting a cake in an air-tight container causes the icing to “melt.” The cake needs air circulation to keep the frosting and decorations on ther cake. A cool place helps also.

    • Christine says:

      I know when I’m working with Royal Icing, I put the Royal Icing decorations on the cake immediately before the party. I often make the decorations a week or more before the event, and if I put them on the cake even a few hours before we cut it, they’re starting to soften up a little bit, so I’d say that over night is a definite no-no.

      If you can pipe the decorations right on the cake, I’d just use a stiffer buttercream for it instead of using Royal Icing. I tend to use Royal Icing when you need to make something that needs to be a) demensional (ie: stand up on top of the cake and needs to harden for several days before hand) or b) made ahead of time because there’s no way you could do it all the night before the party *wink*

      HTH
      Christine

      • Christine says:

        I guess I should have mentioned, when I make the Royal Icing decorations ahead of time, I store them in a closed tupperware container with layers of wax paper between them so they’re not touching. I believe you’re supposed to keep them in a cool dry place. I just keep them in my cupboard.

      • Wanessa says:

        Thanks Christine. I usually make the decorations early (and some of them I had) but for some unknown reason I decided at the last minute to try and pipe some directly onto the sides and was hoping they would harden. They actually did start to harden until I covered it and put it in the living room (which was air conditioned). Then poof overnight they turned into mush! But thanks for replying!!! Your advice will be well heeded in the future ;-)

    • Lori Ellis says:

      Wanessa,
      My suggestions would be:
      1. Attached the royal icing decorations on your cake as close to serving time as possible.
      2. Do not put the cake in the refridgerator or freezer.
      3. Do not store the cake in an airtight container. I would use a cake box that keeps it clean and covered but not airtight.
      4. Be sure you use a buttercream icing that uses meringue powder. This will help the buttercream to crust nicely. When decorating a cake with royal icing decorations I personally like to use Snow White Buttercream. See page 118 of the 2010 Yearbook.
      What sounds like happened is the moisture in your cake was absorbed by the royal icing decorations. It could have also been the shortening in the buttercream icing.
      In addition follow Bobbi’s advice and be sure that you are using “grease free” bags, tips, and utencils.
      Good Luck and keep decorating!

      • Wanessa says:

        Thanks Lori!! After reading some of the replies on here and researching it a bit more I think the biggest problem was that I covered it in an airtight container and it was in a cold (air conditioned room). Not sure what was going through my mind, I should have known better :-)

        I am just so grateful to have gotten so many replies though. New advice or reminders are always helpful!!

        Thanks so much!

      • Sandra says:

        I recently made my first basketweave cake with royal icing lilies. The cake was the buttercream frosting and I kept the cake in the refrigerator for longer than a week now and have had no problems. The lillies have gotten a little moist but not soft and still maintain their shape and strength so much so that I removed one from the cake and let a lady take it with her to show her friends. The lillies themselves took 8 days to dry and are now 2 weeks old on what remains of the cake. This cake is stored in the wilton cakesaver. I don’t know why I haven ‘t had any problems.

  8. betty flynt says:

    can i get a vido on iceing cake

    • Bobbi says:

      I found my cake decorating/icing a cake video on ebay. There are a few videos that teach you to decorate with daffodils, carnations, poinsettias, pansies anything you want. The Wilton Cake Decorating books will tell you how to do the icing of the cake, but Ebay has some great videos. Hope this helps

    • Lori Ellis says:

      You sure can-see page 133 of the 2010 Wilton Yearbook. I also suggest that you find a Wilton Method Class in your area! You will be glad you did!

    • Wanessa says:

      I found a very helpful video on icing a cake with buttercream. It depends on if you were looking for a free one or to buy one but I would be happy to send you the title if you are interested (I bought mine). I was so excited when I watched it and got a lot of really good ideas from it.

  9. blanca blanquel says:

    I hope can writen the clas in spanish

    • Lori Ellis says:

      Blanca,
      Our class lesson plans are available in spanish. Check your local area for the class nearest you.

  10. Betty says:

    Another way to smooth a cake is to use a Viva papertowel. After icing the cake, let it dry for about 15 minutes and then use the fondant smoother and rub over the papertowel. It took me a while to get the knack of it, but before Viva, I was spending 30 minutes or more just trying to get the icing smooth. It works great.

    • Lori Ellis says:

      Betty,
      I know that is a common practice among some, but I would be very careful on using something that is not “food safe” on my cakes. I really prefer using parchment paper which is “food safe”.

  11. Barbara says:

    I took the Wilton I class and the teacher did NOT teach us this. I didn’t take any more courses because she wasn’t very good.

  12. ILEEN RAMAN says:

    Lori, many thanks for all your tips which many will find
    beneficial. The entire question-answers are so informative.

    God bless.

    Ileen

  13. Alice Marshall says:

    Thank for that idea, that is some good information, I never though about that.Nobody every told me about that. Been baking for 35 years, Thank You

  14. Becky C says:

    I was hoping this would article would have more tips about a smooth finish…. not just the basic lesson of crumb coating (I think many people are already familiar with that).
    What I really struggle with is getting a smooth finish. My spread icing sometimes has bubble holes in it… is this from over-mixing or being too thick? Also how do you get nice 90 degree angles where the side meets the top?

    • Alicia says:

      Usually when icing has bubbles it is from getting “mixed” too much and too much air exposure. I use a low setting on my stand mixer and stop to scrape the sides instead of waiting for it all to mix ( which usually results in over beating and air bubbles)

      You could also try adding a little light corn syrup to your icing to help with elasticity.. and remember, when covering a cake in icing.. it should be thin consistency!

      BEST OF LUCK!!

  15. Carol says:

    Hello, I too took all 3 classes, BUT, yes there is a but. I just cant seem to make roses. I have tried everything, I may get one good one out of all., but roses are just not , is there sothing I can do??

    • Alicia says:

      Make sure you are using stiff consistency icing.. DONT stress!.. and you could even search youtube.. maybe they have a tutorial!

      Just remember, roses are part of nature.. each rose is unique by its “imperfections”!

      • Mindy says:

        Alicia is right. Many of my roses aren’t the perfect Wilton ones but they still look good. One time the edges were a little ruffled because my icing was too stiff but they looked pretty anyway. There are also other ways to make roses. I saw one on YouTube that was different. You might just try another method.

  16. Elba says:

    I took all four courses and I also still have problems making roses. I can make most of the other flowers, but not roses. Any suggestions.

  17. Heather Duling says:

    Crumb Coating: I have always made a quick mix of powdered sugar and water. not to thick not too thin. and covered the whole cake with it. Let it dry and ice like normal. No crumbs.

    • Lina says:

      Hi..can anyone please help me??..I have been trying to crumb coat a cake using Italian meringue buttercream..I just can’t get the crumb coat right..I keep cleaning the spatulla with water because is full of tiny crumbs…so my second layer does not look smooth and clean. Thanks !

  18. Maureen MacDonald says:

    Hi, My question, how long can a crumb coated cake remain in the frig before being used? Thanks, Maureen

  19. Cathy Foley says:

    Hi Lori,
    I am planning on making a cake for a 60th wedding anniversary next week. It is for my in-laws and I felt it would have more meaning if I did it myself. I’m a great cookie baker but not up on all the ins and outs of putting a two-tiered cake together. Do you have any suggestions or tips so that I can be sure it doesn’t fall apart.
    Do you have a good buttercream icing that I can try. I have one that I use but am open to suggestions. Thanks so much.
    Cathy

  20. Abby says:

    Hi!!

    I’m new indecorating/icing, I need to know, where can i buy gum tragacanth or tylose.

    Thanks
    Abby

    • KakeDecorator says:

      Abby,
      Gum-Tex by Wilton is the same as gum tagacanth or tylose. You can get Gum-Tex anywhere that sells Wilton products (craft stores – Michael’s, JoAnn’s, AC Moore, Hobby Lobby, Wal-Mart) even on-line at Wilton.com. As for gum tragacanth and tylose you can get those at speciality cake supply stores or on-line.

  21. Harlon Dyke says:

    I have been doing cakes for awile Iwould love to put in a shop.
    I would like to know when you would be doing a teaching class in the Longview area

  22. Susan says:

    I am currently inrolled in Class 1. What I would like to know is is there a way to pratice on icing a cake with out actually baking a cake? I want to pratice but I dont want to bake a cake everytime.

    Thank You,
    Susan

    • Cindy says:

      You might try turning your pan upside down and icing it. I recently took a class and someone didn’t have time to bake the cake and they turned their pan upside down and covered and decorated it with fondant. I don’t know why it wouldn’t work with icing. You might also try to icing styrofoam, but that will propably cost more than what a cake would.

      • Lisa says:

        If you want to use Styrofoam, make sure that you cover it tightly with saran wrap making sure there are no air bubbles. Ice with butter cream as you would a cake and decorate. I have worked in deli/bakery for 20 years and we use “dummy” cakes to show off the cake designs & cake kits.

  23. Susan says:

    What is the shelflife of buttercream icing (the recipe in Course 1)?

    • Yolanda Smith says:

      I tried to keep my buttercream in the refrigerator for a week after I made it and the moisture from the fridge made it very watery.

  24. Stephanie says:

    I was wondering about adding water to the buttercream. I though I read in a Wilton book I ahve to thin it with corn syrup? Are we suppose to do that? About how much water? I know it depends on the amount of buttercream, but “a rule of thumb”? Thanks!

  25. Cassandra says:

    Hello, I recently enrolled myself in the Wilton Cake Decorating Class. I am suppost to decorate my first cake on Monday. That same day is my Grandmother’s Birthday and she wants cream cheese frosting. Will I have any trouble decorating with the cream cheese frosting at all? What would you recommend? Would there be a problem if I decorated with the whipped frosting? Thanks so much.

    • Yolanda Smith says:

      Whipped frosting is very thin and tends to run – its very hard to get it to set if you want to do anything after you ice the cake.

  26. Yolanda Smith says:

    I would like a tip on how to make a cake that is more dense and not so crumbly when you cut it. The cakes I make are tastey, but sometimes crumbly.

    • google “WASC” which I use as the base for all my cakes. I can carve and stack with this cake just fine. Or you can go to cakecentral and you’ll find TONS of recipies for just about anything.

    • Sandy says:

      I just took my first cake decorating class last month in Okotoks, Alberta. Our instructor told us to add a box of instant pudding to the mix. So I tried it and no more crumbling!! It worked so great I couldn’t believe it!! Taking Class #2 next month and I can’t wait!! Hope this helps!

  27. Lina says:

    Hi..can anyone please help me??..I have been trying to crumb coat a cake using Italian meringue buttercream..I just can’t get the crumb coat right..I keep cleaning the spatulla with water because is full of tiny crumbs…so my second layer does not look smooth and clean. Thanks !

  28. Willton has been a great inspiration in my life and has make me love cake decorating.Willton has also empower me to cake making and cake decorating business. I am in-love with stack cakes using dowell rodes but i also get scared of cakes collapsing. I will be grateful if you enlighten me in how to stack cakes and how to prepare good elactic fondant. Thank’s Willton!Thank you!!

  29. Tina says:

    hello, I have a problem.. I love baking cakes, however, they tend to be too moist.. almost like they need to be cooked longer.. Do I just need to add time to the baking time and make sure that doesn’t happen or what.. Where can i find out how much cake mix, what temperature, and how long to bake these cakes for 12″ round and 8″ round?
    Please help…

  30. NICHOLE says:

    I crumb-coated today for the first time and it turned out great!!! Thanks for the tip. I had read about it before but never really looked into it.

  31. Dharmisha says:

    Hi Lori,

    Do you know if Wilton has any certified classes in South Africa? If not which book would you recommend I use for fondant decorating? I have made a few but would really like to learn more from Wilton!
    Thanks
    D

  32. penny says:

    i wanted to know if you can freeze cakes before you put any icing on them or do you have to let it defrost before icing.make 3 cakes and need to make them ahead of time to do so before i run into no time of finishing them on time

  33. LUZ-ISA says:

    Hola espero que estes bien, primera vez que entro a esta pagina y quisiera que me aclararan la duda de la crema de margarina o mantequilla con claras de huevo, sera posible sustituir la margarina o mantequilla por manteca solida?
    Es esa crema en donde llevamos a baño de maria las claras con el azucar y luego batimos hasta alcanzar el punto de nieve y luego se agrega la margarina o mantequilla, se podria sustituir la margarina o mantequilla por manteca vegetal solida

  34. That’s really a very useful tip which I often take for granted. Thanks.

  35. [...] will be better. There are numerous Youtube video tutorials out there for doing this. Next, I did a crumb layer of icing. Ice the bottom layer first with a long metal [...]

  36. Carrasquillo Creations says:

    I have 2 questions-
    1) I am making a cake that will have buttercream frosting and lots of fondant/gum paste figures on the top. They would like a filling for this sheet cake- what types of fillings would you recommend bc I dont the cake should be refrigerated bc of all of the colorful figures. So I am looking for some delicious filling ideas/recipes that do not need to be refrigerated. Thanks
    2) I am making a red velvet cake with cream cheese frosting covered in fondant. Will there be a problem with the cc frosting sticking to the fondant?- also its a bachelorette cake and there will be one RKT figure covered in fondant sitting on top of the cake. When I refrigerate it, will I have to worry about the figure melting, bleeding color, etc?
    Thanks and sorry for two large questions!

  37. Heather says:

    If I use the cream cheese icing will it set so I can smooth it out like the butter cream. Will it be off white instead of white? I just thought that the Meringue is what makes it set…so how does the cream cheese work if it doesn’t have that in it? Thanks!:)

  38. [...] do but made a huge difference in our final product. For more information on how to crumb coat, see this [...]

  39. Gulrukh says:

    hi firstly apologies in advance if this question has been asked and answered its just its completely my first time making a fondant cake a doll one at that and have absolutely no experience i am making mmf for the first time too.

    firstly can i make the cake and crumb coat it in a day in advance and then put fondant on the next day? also do i refrigerate it or leave it outside?

    second if i make it on the day when i crumb coat the cake can i put fondant on straight away will it stick? i know the cake has to be completely cool but the crumb coat bit is confusing i have heard that buttercream goes dry and crusty so just confused as to when to put the fondant on.

    thank you in advance for any suggestions

  40. Ejifoma Rebecca says:

    i have followed most of the wilton’s instruction and all had worked out well besides the decorating tips that are not in my city _ just that gives me the problem now. But how can i get the Wilton cake making/decorating video? ejis becky, Lagos Nigeria.

  41. [...] To avoid visible crumbs in your frosting, first “crumb coat” your cake. Check out how here! http://www.wilton.com/blog/index.php/start-with-a-crumb-coat-for-a-smooth-cake-finish/ [...]

  42. Great goods from you, man. I’ve understand your stuff previous to and you’re just too

  43. I like the helpful info you provide in your articles. I will bookmark your blog and check again here regularly. I am quite certain I’ll learn many new stuff right here! Best of luck for the next!

  44. [...] frosting a moist cake, it helps to first apply a crumb coat so the finished cake doesn’t have crumbs in the [...]

  45. [...] days before the party we cut the cakes and did a crumb coat. I learned about crumb coating a cake from the internet and cake shows. Basically, when you cut a cake you have crumby edges that [...]

  46. [...] If you are making 2 or more cakes, I would buy an extra tub of frosting, leaving it undyed, for the crumb coat. Once there is a thin layer of frosting on the cake AKA the crumb coat, I [...]

  47. [...] frosting is a bit complicated, there’s this thing called a crumb coat, then the cake gets refrigerated for about 30 minutes, and then I put on the final layer of [...]

  48. [...] place cake on cardboard or cake round and crumb coat cake with frosting (see how and why to crumb coat a cake) [...]

  49. Netasyah says:

    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.

    • Jean Rich says:

      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.

  50. [...] 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 [...]

  51. Lea says:

    Could you use whip cream instead of butter cream for a fondant cake

  52. [...] 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 [...]

  53. Jennifer says:

    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.

  54. Naomi says:

    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.

  55. [...] 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 [...]

  56. [...] 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 [...]

  57. [...] 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 [...]

  58. 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

  59. Rosa says:

    Why my icing never dry? I can’t level my cake….please help

  60. [...] crumb coat is a layer of frosting that keeps the final look of the cake free of crumbs. This is done by taking [...]

  61. funmilayo says:

    Comphrensive & explanative ways & steps on how to decorate after baking your cake. I’m a learner.

  62. mandi says:

    Hi I’m hoping for some help iv perfected my baking skills but I cannot seem to be able to crumbcoat properly my buttercreams to watery n runs off the cake and doesn’t set could anyone plz give me a good recipe to make this rite much appreciated x

    • Farah says:

      Mandi, besides the right recipe, you also need to make sure of the temperature of your ingredients as well as your surrounding. usually in my case the hot weather spoils it. hope that helps.

  63. Gulrukh says:

    Hi can I crumb coat with anything else other then buttercream or ganache did example can I crumb coat with fresh cream?

  64. Gulrukh says:

    Sorry forgot to say crumb coat for covering the cake with fondant

  65. Sandy Bryant says:

    Just about every time I do a cake, I end up with the butter cream icing way too thick, so it doesn’t smooth out at all, and ends of looking like cement! I just have such a hard time judging if the consistency is right for frosting the cake, or decorating. Can you offer any tips?

  66. [...] way! Just keep a couple of tips in mind. First, save yourself a world of frustration by doing a crumb coat before you start decorating. Second, if you don’t have a tiny spatula to spread your dots, [...]

  67. [...] way! Just keep a couple of tips in mind. First, save yourself a world of frustration by doing a crumb coat before you start decorating. Second, if you don’t have a tiny spatula to spread your dots, [...]

  68. [...] for the different colours of bricks. When icing the cake I did two layers. I started with a crumb coat and then a second coat. For the stud of the Lego Brick I cut regular sized marshmallows in half. [...]

  69. […] it was the shape, square, even then I think we all wished the cake was a circle when it came to crumb coating the cake. The crumb coat is the push up bra to the low cut dress, the foundation to your flawless […]

  70. […] When working with buttercream frosting, I trial-and-errored my way into discovering the “crumb coat” technique. The link provides a much more in-depth explanation, but essentially it involves […]

  71. […] night and have it waiting for me early in the morning to frost.  Next time I’m going to buy Wilton’s “Crumb Coat” – definitely a must now for ALL cakes I will make in the future.  As a perfectionist, there […]

  72. […] explain a crumb coat, I’ll direct you over to the Wilton blog which is full of information on this topic. Basically what you’re doing is applying a light […]

  73. […] Fluffy Vanilla Frosting - which I first made when I made Chocolate Malted Cupcakes. I started by crumb coating the cake. And then using a 2D Wilton Tip I covered the cake with large rosettes and I think I […]

  74. […] you will want to cover the outside of the cake with a crumb coat. Once you cover the entire cake, let it dry, uncovered (or in the refrigerator) until the frosting […]

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  78. […] in mind I was putting the frosting on pretty heavy because I didn’t do a crumb coat on the cake. I couldn’t figure out how to do it without making a mess of all the colors. So I […]

  79. […] teeny tiny bit. If you add too much it will turn totally black. That stuff is potent! I did a quick crumb coat so the cake wouldn’t get too messy and stuck it back in the freezer for about half an hour. […]

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