I crumb coat the same way I would regularly frost a cake, only I use a very small amount of frosting...it's just a very thin layer of frosting to keep all the crumbs from showing up in your final cake. Crumb coat...let it sit for a few minutes then frost as you normally would.
I usually nuke my icing in the microwave for a little bit so it gets kinda thin and sloppy so it glides on so much easier (esp. those cut edges). It looks REALLY BAD at this stage, but will be totally worth it in the end. Most of the time I put my cake in the fridge at this point to help it crust. If it is cold and stiff, the final coat goes on so much better. I almost always apply the final coat with the huge icing tip. I smooth it out with a hot spatula so the job goes faster (while your crumb coat is still stiff) and you have less chance of lifting what is underneath.
Good luck!!!
i do the same but thin my buttercream just a little ( not too much just so it spreads a little easier) it is well wortrh the extra step for sure!!
The crumb coat keeps the crumbs from showing through the frosting. You apply a thin coat of frosting and let it set up. When you apply the final coat of frosting the crumbs will be contained in the first layer of frosting, and will be easy to cover with he final frosting layer.
For crumb coating I like to warm butter cream frosting in the microwave. I often use a little powdered sugar to stiffen the bc a little bit first, then nuke it. While it is warm it is very soft but when it cools it is quite stiff and holds the cake together better than the softer bc I use for the final layer. I also use the crumb coat like glue to repair small defects in the cake - like when the cake gets stuck when you take it out of the pan and you have to glue the pieces together. My crumb coat is very thin, and the cake looks awful after the crumb coat is applied.
If I need the cake to be "perfect" I usually do a crumb coat and let it set up. Then I do a second (fairly thin) layer of butter cream. I smooth this layer carefully so I can identify any problem areas. I let this layer set up for a couple of hours, then apply the final frosting.
I only crumb coat if I am using italian meringue buttercream. When I use reg. buttercream and crumb coat it always later slides off like it didn't stick to the first coat.
wow I never thought of warming it can't wait to try it that way!!
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