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Crumb coat help please! (1 Viewer)

Steph_marie00

New Member
Last year I made a royal icing drip birthday cake with 7 layers of rainbow cake inside for my dad's 60th. Everybody loved it but the only judgement was the crumb coat. My parents aren't fond of buttercream and mum keeps talking about how you can use jam instead of buttercream as a crumb coat before the fondant icing. But I have searched the internet high and low and there is very little advice on this, most videos only recommend buttercream for this. I have saw options of using apricot glaze but have saw criticism of this tasting bad. Any advice please? I want to make my mum a 60th birthday cake this year but I want to make it to her liking
 

Angie

Administrator
Staff member
Hi @Steph_marie00

Welcome to the site. 😊

I along with your parents, am not a lover of buttercream and always tend to use jam to crumb coat my cakes whenever I cover them in fondant.

I only ever use apricot jam if I'm covering a fruit cake as it compliments the flavours of the cake. Some people use apricot jam because it's lighter in colour and won't show through white fondant. However, I've never had a problem using strawberry jam, and if it does show through a little, you can always put another thin layer of fondant over your first layer to give it a smoother finish.

Below are a couple of the tutorials I have done just using jam and then using jam and buttercream. I find it too sickly, which is why I prefer jam.




Are any of the above tutorials any help to you?

I always find it much quicker and easier to use jam, as once it's covered, you can then cover it straight with fondant without having to wait for anything to set.

I hope this helps, but if you need anything else, please let me know.

Kind regards


Angie 👩‍🍳
 
Last edited:

Steph_marie00

New Member
Hi @Steph_marie00

Welcome to the site. 😊

I along with your parents, am not a lover of buttercream and always tend to use jam to crumb coat my cakes whenever I cover them in fondant.

I only ever use apricot jam if I'm covering a fruit cake as it compliments the flavours of the cake. Some people use apricot jam because it's lighter in colour and won't show through white fondant. However, I've never had a problem using strawberry jam, and if it does show through a little, you can always put another thin layer of fondant over your first layer to give it a smoother finish.

Below are a couple of the tutorials I have done just using jam and then using jam and buttercream. I find it too sickly, which is why I prefer jam.




Are any of the above tutorials any help to you?

I always find it much quicker and easier to use jam, as once it's covered, you can then cover it straight with fondant without having to wait for anything to set.

I hope this helps, but if you need anything else, please let me know.

Kind regards


Angie 👩‍🍳
Thank you, this is really helpful! It is good to know I can use strawberry jam and is helpful to see images of how this is done. I will experiment with this and hopefully make my mum a yummy birthday cake 🎂☺️
 
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