Alright, this might sound stupid. When crumb coating a cake that I am going to use colored frosting on, do I use the colored frosting for the crumb coat or can I use white?
I'm so used to crumb coating my cakes with white and then putting fondant on them. But I am doing a buttercream cake this time and it will be blue. But I started crumb coating in white and then it hit me I already did it in white, will this be ok? It's in the freezer and I will put the final coat on tomorrow.

Oh hey my fellow friend from youtube.

I haven't done it but if you wanted to be sure that nothing with smudge in, I'd rather use the colored one. But I don't really think it will if you completely let the crumbcoat settle.

You can do it in white, no problem at all. In fact, as Edna says "you should not play with your crumb coat", so there shouldn't be a problem as you won't be mixing the icing from your crumbcoat and the final coat. You should chill the crumbcoated cake for the crumbcoat to set.

Oh hey RylanTy! Cake Central is the best, isn't it?!

Thank you for your responses. I do think I'll be ok because it is set very well. But I was just wondering what everyone else usually does!

Oh, and yes Edna does say that but I wonder what she does when she's doing a colored cake

I have done colored buttercream with a white crumb coat and the only difference is that when you cut it the white crumb coat shows in the cut pieces.

I've had the same thing happen with the white crumb coat showing underneath the colored icing when slicing. Was kind of cool, actually.