cumb coating a sculpted cake

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Permalink Reply by Katy Nott on February 21, 2013 at 6:34am

Maybe you didn't use a firm enough cake?  Did you use a straight knife or serrated?  Did they tell you to put the cake in the fridge for a bit after you cut it?  That would have firmed it up a bit ready for crumb coating. I've actually just put the first crumb coat on a chocolate cake and I got quite a lot of crumbs too.  But I've put it back in the fridge and will put the second crumb coat on when it's chilled.  I will also make the second coat a little thicker - that should do it.

After you've sculpted, try just brushing it over lightly with a pastry brush to remove the excess crumbs.  Chill it.  Put your first crumb coat on, chill it.  Crumb coat again.

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Permalink Reply by patrice borchers on February 21, 2013 at 7:41am

when doing sculpted cakes I do several very thin layers of crumb coating. I thin down the crumb coating icing alot more than I do a normal crumb coat and do at least 3 or 4 times. Chilling in between each set. That way all the detail stays from my carving. When doing this, I would say patience is a virtue. Good luck

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Permalink Reply by faith brandstetter on February 21, 2013 at 9:37am

thank you so much I will remember all of these.  how thin do you make the crumb coating and I do think I needed to use a more dense cake.  thank you thank you thank you. 

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