1st time poster here
oK truly silly question...
exactly what is "crumb coating"?
I'm assuming its a first thin layer of icing...but not sure.
Nothing is a silly question unless we are all silly which could also be true!!!! Welcome new Cake Central friend to the world of chatting on the forum, you will get so much great advice and fellowship that you will become addicted like me, luckily not all addictions are bad !
Yes that is exactly what it is. It is to seal your crumbs in so you have a clean decorative icing on top with no crumbs showing. It also gives you a good base to make your buttercream, royal or fondant stick better and keep your cake moister.
RaeMarie
Hey! Glad to see I am not the only rookie here! Take you some apricot preserves and bring them to a boil over medium heat then strain. Take a pastry brush and paint it on your cooled cake! Dries hard and shiny makes icing easier.
Welcome Aboard!
Thats exacly what it is! I always do my crumb layer and then put it in the freezer for a bit (20 minutes). When it comes out its nice and hard, so its easier to put on another layer on top 
Hey! Glad to see I am not the only rookie here! Take you some apricot preserves and bring them to a boil over medium heat then strain. Take a pastry brush and paint it on your cooled cake! Dries hard and shiny makes icing easier.
Welcome Aboard!
Does it have to be apricot or is that just a preference ?
That is just a preferance. I normally use a thin layer of buttercream let is crust then put my proper coat on top of that
Just remember when crumb coating, to get the spatula with icing all the way to the bottom of the cake right up to the cake board, so there is no gap.
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