I am making a cake white cake for a reahearsal dinner tomorrow night. I have never had to use a crumb coat because my cakes have not been very crumby.. THIS ONE IS so I thinned the BC and smoothed it on... THere is ALOT of crumbs showing.... Is that normal?? Will the final coat of icing cover it????? It is white icing!!! Any suggestions? I am letting it set up for a while and will ice shortly.. THANKS FOR ANY HELP!!! ~Tonja
it happened to me last week. what I did was scrap the crumb coat off - freeze the cake for 2 hours and then refrost. With the cake frozen - it doesn't crumb! It was my only saving grace cuz when I tried to keep putting more frosting on - it looked worse. Take a breath - walk away - put it in the freezer and come back to it. It will all work out great!
I put a thin layer ice and let set for an hour to crust ( I clean up during that time) Then put on a second layer thicker layer and ice.
Now sometimes I take a pastry brush and brush the cake to remove crumbs before I put on the crumb coat. It does take practice some cakes have more crumbs then others it is just a matter of getting use to the technique. Good luck.
yes BC will cover any crumbs,but make sure to let the crumb coat dry completely befor your final icing job,to seal everything in.HTH,Tonya
Don't fret. Remember it's a crumb coat. The whole idea of a crumb coat is to lock in all the crumbs in the 1st layer of icing. I usually put the cake in the fridge to crust (overnight if time allows) & then i put a 2nd thicker layer on. That usually takes care of all the crumbs. If not do a second crumb coat until all your crumbs are gone. 
Good Luck!
Don't fret. Remember it's a crumb coat. The whole idea of a crumb coat is to lock in all the crumbs in the 1st layer of icing. I usually put the cake in the fridge to crust (overnight if time allows) & then i put a 2nd thicker layer on. That usually takes care of all the crumbs. If not do a second crumb coat until all your crumbs are gone. Good Luck! 
I use piping gel as my crumb coat. It says right on the container that you can. I love it! There is no taste and it puts a great seal on the cake. I use it like I would a thin layer of buttercream, let it sit overnight and then it is ready to ice the next morning. I haven't had any crumbs in my top layer of icing since I started using it.
I'm sure you've gotten a ton of answers already, but here' my 2 cents.
Yes, a crumb coat is supposed to look crummy. It's job is to hold the crumbs in place so you can get a smooth crumb-free top coat.
You spread it as thin as you would the buttercream (if you were using it). In fact, it turns out to be thinner. You don't need as much. I think my cakes are even smoother then when I was using buttercream. It would be very good for red velvet. The sheet cake for my in-law's anniversary (in my gallery) was a red velvet. It acts as more of a seal.
Quote by @%username% on %date%
%body%