Welcome to the Cake Decorators Q&A
Crumb Coating
Hi i hope someone can help i have crumb coated a few cakes now but in a couple of occasions when i have crumb coated and left to set in the fridge for about 4 hrs then iced them with rolled out fondant, they look ok not entirely smooth around the edges, but then i place them in the cake box with lid on ready for the next day to decorate. Now on a couple of occasions i have noticed the next day the icing on the side of the cake can be really soft in places with the buttercream feeling squidgy but not all around the cake, where it is soft the icing can split as well.The last cake i done had this problem but when i crumb coated i only done a very thin layer was this the problem i didnt crumb coat thick enough to stop the buttercream filling from ozzing out . Hope you have some suggestions Thanks
Hi i hope someone can help i have crumb coated a few cakes now but in a couple of occasions when i have crumb coated and left to set in the fridge for about 4 hrs then iced them with rolled out fondant, they look ok not entirely smooth around the edges, but then i place them in the cake box with lid on ready for the next day to decorate. Now on a couple of occasions i have noticed the next day the icing on the side of the cake can be really soft in places with the buttercream feeling squidgy but not all around the cake, where it is soft the icing can split as well.The last cake i done had this problem but when i crumb coated i only done a very thin layer was this the problem i didnt crumb coat thick enough to stop the buttercream filling from ozzing out . Hope you have some suggestions Thanks
Hi Sallylewis
You might find using a stiffer butter cream for crumb coating will set harder than one which you would normally use as filling. It might also help to make a butter cream dam on each cake layer to hold the filling in so it doesn’t ouse out with the weight of the fondant. Try a firmer BC for the coating, use more icing sugar to butter to make it. x
