a crumbcoating is just a thin layer of icing you put on the cake and let set up before the final icing coat. this keeps the crumbs from lifting off of the cake and into your good coating of icing.
Deb
THANKS. I AM NEW AT THIS, DO YOU USE THE SAME ICING. ALSO, WHAT IF CRUMBS GET IN IT, CAN IT BE COVERED WITH A HEAVIER COATING.
You use the same icing, but thinned down with light corn syrup. I keep paper towels near by to wipe off crumbs that get on the spatula. Hope this helps you out.
Even before you start icing, take a pastry brush and lightly brush loose crumbs off your cake. That helps a lot.
So the crumb coating is thinner even than a thin consistency BC? Also, I think I read somewhere that you should chill it before adding the final 'coat.' Is that right?
Thanks mbalis. The paper towel reminder is a good tip too. I'm going to chill my next cake. It just seems so sensible to let it firm up before the next step.
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