Crumbs in icing

by Lisa Baker
(Memphis, TN)

I am just starting out making and decorating cakes. How do you keep crumbs from getting in the icing?

Comments for Crumbs in icing

Feb 13, 2010

Crumb coating
by: Angel of Chillicothe

When you do your crumb coating be careful no to get your icing to thin(runny wise) make sure it is a thick icing because if not it will cause your final coating to run(or sag)..

Feb 12, 2010

CRUMB COAT
by: NANCY

THEY CALL IT A CRUMB COAT AND IT'S THINNED OUT BUTTERCREAM. SPREAD ON YOUR CAKE ALL OVER. THEN LET IT REST FOR ABOUT 20 MINUTES. THEN GOOVER IT WITH YOUR FROSTING THAT IS A LITTLE THICKER. BE SURE TO CLEAN YOUR SPATULA OFF AND NOT GET CRUMBS ON IT. TO GET IT NICE AND SMOOTH,LET IT REST AGAIN TILL IT IS DRY, GET A VIVA PAPER TOWEL AND LAY IT ON TOP AND SMOOTH WITH YOUR HAND LIGHTY. AND DO THE SIDES OF IT AND THEN DECORATE. YOU WILL DO IT FINE. NANCY OF CA

Feb 11, 2010

crumbs and icing
by: Anonymous

Sometimes if you get crumbs in your icing, you are layering your icing too thin. Generally it should have a crumb coat. Consider using more icing, icing the first time as a crumb coat and then the second layer will cover the crumbs. I generally keep my spreading knife clean by keeping a pot of boiling hot water nearby to clean my knife. I get a smoother edge. Most of my experience is with Buttercream.

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