Comments on: How to Crumb Coat Cakes (and Why it’s Important)

By: Whitney

Whitney — Tue, 08 Aug 2023 15:51:55 +0000

In reply to Paige.

Hi Paige! If the buttercream isn’t spreading easily, that usually means it’s a little too thick. Here’s a blog post I wrote on buttercream consistency that explains how to thin it out. This will make the buttercream much easier to work with: https://sugarandsparrow.com/buttercream-consistency/

By: Paige

Paige — Sun, 30 Jul 2023 05:04:08 +0000

Thank you! One question, have you ever had your buttercream not want to stick to the cake in all places? Yes I eventually got it covered but it was tough because it was moving around.

By: Whitney

Whitney — Tue, 11 Apr 2023 20:20:22 +0000

In reply to Ardith. So happy my tips have been helpful, Ardith! Since I start with about 1 Cup of frosting in a separate bowl for the crumb coat, I don't have much (if any) left over after crumb coating. If I do, I'll usually spread it onto some cake scraps for a little snack :)

By: Ardith

Ardith — Tue, 11 Apr 2023 17:46:28 +0000

Your tips and recipes are fantastic! What do you do with the crumb coat frosting you scrape off? Is it garbage because it might have crumbs in it?

By: Whitney

Whitney — Mon, 23 May 2022 03:47:37 +0000

In reply to Liz.

Hi Liz! That should totally work as long as you don’t think it will be too stressful to frost the cake there. I would place the crumb coated cake in a cooler with ice packs for the transport if you can – that way the layers won’t shift around if it gets too warm and jostled by the ride. Hope that helps!

By: Liz

Liz — Sat, 21 May 2022 20:03:33 +0000

Hi. Love your website helpful tips. I’m hoping to make a cake for my sons wedding which is on a Saturday. Could I defrost the cake and crumb coat it on the Wednesday in order to transport it? We’re travelling on Thursday, but I could do the final coat when we arrive on Friday. What do you think?
Liz

By: Whitney

Whitney — Sat, 30 Apr 2022 03:18:48 +0000

In reply to Clare Deary. Hi Clare! I don't normally work with fondant these days, but when I did I would crumb coat the cake, refrigerate the crumb coat for at least 30 minutes, frost the cake with smooth buttercream, refrigerate the cake again until the frosting was firm to the touch, then cover in fondant. Hope that helps!

By: Clare Deary

Clare Deary — Thu, 28 Apr 2022 07:23:26 +0000

Hi I am just wandering after crumb coating and leaving un the fridge overnight. Do you leave the crumb coated cake at room temperature fir a certain period of time before covering with fondant?
Thank you
Clare

By: Alexandra

Alexandra — Sat, 04 Sep 2021 05:29:58 +0000

In reply to Shannon.

Hi Shannon,

Thanks so much for these tips it’s great !!!
I just had a quick question – if I wanted to decorate a cake and leave it in the fridge overnight before serving it the next day will I need to wrap it in anything to prevent it from drying out ?

By: Whitney

Whitney — Wed, 13 Jan 2021 04:48:16 +0000

In reply to Matt.

Hi Matt! Excited for you to learn more about frosting cakes! To answer your questions: 1) Yes, you can keep the buttercream out on the counter covered with a paper towel or cloth 2) this depends on the temperature of your kitchen. If it’s above 73ºF it may end up too soft/runny as the butter starts to soften/melt. In this case you will want to place the buttercream back into the fridge for about 5-10 minutes before rewhipping it with your stand mixer and continuing on with the frosting process. 3) Yes, cream cheese buttercream is trickier to work with because it’s stickier than other buttercream. I do have a cream cheese buttercream recipe that I love for frosting cakes, so hopefully this one is easier to work with than what you’ve been working with: https://sugarandsparrow.com/lemon-cake-recipe/