it is a thin layer of icing applied to the cake and allowed to crust for the purpose of sealing in the crumbs. This way they don't get into the final icing that everyone sees.
just put on icing thinly w/ a spatual and smooth. allow to curst (harden).
then put on final thick coat of icing either w/ a spatula or an icing tip (it's a really big wide basketweave style tip that lays down frosting about a 1/4 inch thick -- you use it with a large 14"+ ( i use 16") bag.)
a crumb coat is a thin coat of icing to seal the crumbs before you add your icing. You just have to thin down some of the icing you will use for your cake. Put this on your cake (You dont really have to be neat about it) it will be thin and you should see your cake showing through. Wait 10 minutes or until it has crusted and add your final coat of icing...voila..no crumbs in your icing!
I tried to do a crumb coat for the 1st time but for some reason the BC didn't want to stick to the cake and I ended up with lots of crumbs in the crumb coat. I know the purpose of the crumb coat is to keep the crumbs out of the final coat so I guess it did it's job but is normal to have lots of crumbs or did I do something wrong?
alip - Try thinning the icing you'll use for the crumb coat with some corn syrup or whatever liquid you normally use in your icing. It is normal for crumbs to get into the crumbcoat, but you shouldn't be pulling off cake. I always thin my crumb coat icing.
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