When I do a crumb coat on a cake, do I let it completely dry before I do the decor layer? I have never done a crumb coat before, so not sure exactly the steps. Thanks everyone!

oh,i like to know the answer too!

I use a crusting BCI, so I let the crumb coat slightly crust before smoothing, and then add the top layer of icing.

Even with non-crusting icing, it should "set up" a little before adding another layer, if it hasn't set, it will be likely to pull up from the cake when you are working with the new layer.

Remember that your crumb coat should be fairly thin and smoothed out before adding to it. HTH

Hi there!
I mostly use IMBC or SMBC to ice all my cakes, so I just fill the cake/s and crumb coat with a thin layer of the buttercream, and let it chill for at least an hour in the refrigerator. That way it's hard enough for the final coat of buttercream to go on.

HTH

What is IMBC or SMBC? I mainly for now use the wilton bc recipe, since i'm fairly new to cake decorating. Thanks for the help! I really appreciate it, I have a baby shower cake due tommorrow, and it has to be perfect!

IMBC = Italian Meringue Buttercream
SMBC = Swiss Meringue Buttercream

You can find them in the recipe section

Thank you for the answers! I get a little confused sometimes, but I'm catching on!

I let mine sit for 30 minutes to an hour (longer has never hurt). If it's pretty crusty after 30 minutes, I'd say that's enough time.

Just put thin coat of icing,where you can still see the cake, let dry then ice,I always do this with chocolate..