I've been decorating cakes for a short 4 weeks. I read on the forum about crumb coating cakes before icing them. What is crumb coating? How do you do it?
It is a thin layer of buttercream/icing that basically "traps" your crumbs. You ice it, let it set or cool, then the crumbs will be stuck in that coat. You then put your final layer of icing on and crumbs won't get in it. It can also be called dirty icing a cake. Most bakers in the US also do this under fondant.
crumb coating is a must for me-it definitely preps your cake for a perfect frosting finish. What I normally do is crumb coat in a thin/medium to medium consistency, refrigerate for awhile, then go back with a medium to thicker consistency for the second coat, then do a third coat, sweep away extra, and then on to the viva paper towel method to smooth. This makes it perfect for me every time Good luck on all your future cakes!
Duplicate post, please also see: