Do I need to make a 'crumb coating' for my cake

mrs_baggins

I never even knew what this was until I have been googling loads of (mainly) american cake making forums. If i have a madeira type cake and want to apply a smooth layer of fondant to decorate do I need to do a crumb coating. If i have this right its just a small amount of buttercream to ensure no stray crumbs spoil the fondant? does it then have to go in the fridge before I apply the fondant? thanks

jeningers

Yeah spot on!

Apply a thin layer of buttercream or jam to stop any loose crumbs.

Bung it in the fridge for a bit until it hardens then put your fondant on top - makes for a much smoother finish.

Im a novice baker and have done this with any cakes I have made for my ds and its definitely the way to go. Gives a much cleaner finish

HTH

megsmaw06

You don't need to put it in the fridge, and I find that buttercream is easier and less messy to use. What the crumb coating does is catch any crumbs that might spoil the sugarpaste (fondant), seals the cake and stops it drying out and most importantly acts as a glue to hold the sugarpaste onto the cake. This is why I don't recommend putting it into the fridge as the buttercream sets and will not hold the sugarpaste on.

HTH

cdsmiler

What they said! Butter cream it is!

Clare x

my3girls

Yep I agree too.

I always put cake in freezer for 20 mins before I shape or put the crumb coat on as its soo much easier

Good luck, let us know how it turns out :-)
JJ
X

mrs_baggins

i just love the internet!!!!! thank you all so much