oh yes.. crumb coat .. Is when you ice the cake in a thin layer, so that all the crumbs will stick to that coat..Let it stand for about 5 mins. Then add your thick layer of icing.... Hope I explained it right!
ok, I guess I do that already...funny, I just do these cakes for fun and I am learning as I go, but I guess some of these things are a given when you have wrestled with cake...it's all crumby, so refrost. I keep looking at a lousy communion cake that I did that could have been so much better had I done one more layer of icing. Live and learn.
Another thing to help on crumbs not showing through the icing is to use the Cake Icer tip (#789). It saves a lot of time. Be sure to get a bag large enough to use it with. This is also great for icing the sides of a novelty pan cake.
Welcome to CC, kymscakes! Your cakes are very nice!
I find that it's easier to ice a cake when it's semi-frozen ... there are a lot less crumbs to deal with.
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