So, a lot of books that I look at recommend a crumb coat for BC frosting. I haven't done a crumb coat before and I haven't had problems with crumbs. That being said, I do about one or two cakes a month so I'm not a pro or anything. I was wondering how many people use crumb coats and if I don't have problems with crumbs are there any other advantages?
I don't use a crumb coat. I use the cake icer tip. I love it. I find it puts just the right amount of icing on the cake that you can remove some in the course of smoothing it, but it still leaves a good coat of icing on the cake. Plus, with the cake icer tip, you never actually touch the cake, so stirring up crumbs is virtually impossible.
I don't use a crumb coat. I use the cake icer tip. I love it. I find it puts just the right amount of icing on the cake that you can remove some in the course of smoothing it, but it still leaves a good coat of icing on the cake. Plus, with the cake icer tip, you never actually touch the cake, so stirring up crumbs is virtually impossible.
Exactly what I was going to say
I will crumb coat on cakes I carve or cut, because there is usually alot more crumbs to deal with them. And it helps you see the shape of the cake a little better.
I do not crumb coat every cake I do though. And would say if you don't have a crumb problem then just skip it.
Other than craved cakes the other advantage I can think of is if you are filling your cake, and want to let it sit out for a few hours to settle before you ice your cake. Then if you crumb coat it, it will seal out the air and keep your cake from drying out while you wait to do the final icing.
I haven't found a crumb coat necessary when I ice a chocolate cake with white BC if I use the icer tip. In fact, almost all of my cakes are chocolate with white BC (or light coloured BC). Never had a problem.
I just got an icing tip, and can't wait to use it!!! 
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