You would think this would be self explanitory. I have an idea??

A crumb coat is when you ice your entire cake very lightly. You can still see the cake through the icing, etc. You let that icing set. Some people put it in the fridge or freezer for a little bit (15min-ish). Then you can really ice your cake. It prevents the crumbs from getting into your icing and making a yucky, awful mess!!!

Hope that helps!!

AHHHHH so that's how to get rid of those pesky crumbs I keep showing through. I keep working with fondant because the icing is always a mess! Thankyou so much. I feel kinda silly now.

It was a good question, At one time, I didnlt know what a "crumb coat" was. If you are a beginner, you might find it helpful to watch the Wilton beginner series of video tapes. They walk you through all the basics. It's also covered in their yearbooks I think, but I learn faster by seeing how something is done.

..that's a great idea sweetsuccess.

Another option would be to use the search feature of the website. Just click on "search", then type in the words "crumb and coat". The search feature will pull up lots of info that has been discussed in earlier threads.