how much bc?

[2sdae]

Do you crumb coat your cakes before you lay your fondant on them or do you use more than a crumb coat? I get conflicting answers on this. I am looking to make my fondant super smooth so I am trying to devise a way to make it easier and get more consistent results.

[cakebaker]

I only do a thin crumb coat.

[laurafromtx]

I do a thicker coat for a couple of reasons - 1) I figure most people won't eat the fondant and it would be nice to have a little more buttercream to go with the cake. 2) If I have a chocolate or red velvet cake and I'm covering it with white fondant, I like a thicker coat of buttercream to help mask the color of the cake, especially if it's a 'crumby' cake and especially if I end up rolling the fondant a little thin to help ease cutting the cake.

[2sdae]

That's kinda were I am leaning too!

[mssweetie24]

If you do a thicker coat will it cause the fondant to bulge?

[Amanda]

It shouldn't. You don't want to do the same amount as if it's a buttercream cake. That would just ooze out of the bottom when you smoothed it. I would say mine equals two or three crumb coats...if that makes any sense.

[2sdae]

makes sense to me!!!

[laurafromtx]

Yep, what Amanda said. :-)

[2sdae]

I think I havent been putting enough butter cream on my cake first.