I always do a crumb coat on my cakes, but, I was reading that I should "Thin" out my BC icing first then put it on... well, I did that last night and it didn't seem to work for me at all. Never seemed to "dry"... did I do something wrong? Any suggestions for me? Should I just use the BC icing "full strength?" Please share your wisdom!
do you know why some do thin it out? It seemed to make it more difficult for me.
so, my next question would be if I were to thin it, by how much, I mean, how thin should it really be?
I am like the others...I do not thin mine out for my crumb coat.
The recipe we were given in Course 1 is a stiff consistency and by adding water/milk you get to a medium (borders) and with more you get the thin which is what should be used for icing. I am still learning but no matter how hard I try I still get crumbs in my icing layer. I do the crumb coat, let it sit to begin crusting and then put the top coat on. There must be a real trick to this. I have tried a real thin crumb coat to a thicker as will as a thicker top coat.
Any suggestions.. 
I don't thin mine out either, but I usually ice with a medium consistency.
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