When doing a crumb coat does the icing need to be thin, thick, or medium? And I've seen several people use VERY thinned out BC icing to cover the entire cake. If I'm doing stacked cakes, shouldn't the icing be a little more firm? Thank you :)
Icing thin or medium?
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Do you guys crumb coat because you actually have crumbs that are coming off? Is it because you trim the edges? I don't crumb coat, I just ice it all at once, and go back over for the final smoothing.
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I never crumb coat my buttercream cakes either. I just ice all at once & I rarely ever get any crumbs in my icing. I only crumb coat fondant cakes.