Crumbcoating on cakes

Forum: Cakes & Cake Decorating


I have a question – how much buttercream do you use when crumbcoating a cake to get it ready for fondant? Do you add a second layer of buttercream right before putting on the fondant?

I’m curious because every time I crumbcoat a cake – refrigerate it – and then add a second layer of buttercream (not thick – just enough to smooth out the sides), I end up with a cake that is kind of bumpy.

You can see how the second tier on the cake is not perfectly smooth – even though I tried like crazy to get it so.

Thanks for your “How-To” advice.


Tags: advice how-to

DJ - Fun Fiesta Cakes


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3 Replies

Toni (White Crafty Cakes) ...

DJ, I’m far from an expert, but I do it the way you do it, a crumbcoat that I refrigerate, and then a second layer of buttercream just before I put on the fondant. I try to get the second layer nice and smooth with the Viva paper towel method before I apply the fondant. One of these days, I’d love to try ganache to see if I can get the super sharp edges I so envy!

Fun Fiesta Cakes ...

Hi, Toni,

Thank you for responding – Does your b/c ever ooze out when you put on two layers underneath the fondant? Mine has done that – yikes!!! Maybe one day we’ll achieve those nice, sharp edges! LOL:))

P.S. I just looked at all of your cakes and they are FABULOUS!!! I especially loved the “Reveal Sex” cake – what a GREAT idea!

Toni (White Crafty Cakes) ...

Thank you DJ! I haven’t had the buttercream ooze under the fondant, maybe the BC was a little soft when this happened to you.