AWhile icing a cake how do you avoid the actual cake crumbs from mixing into the icing???
that is good info, but i think most of us chill our cakes between the crumb coat and the final coat. it makes smoothing much easier, especially if you are using a meringue butter cream.
AI read the link from baking bites on what is a crumb coat. Ive done this but still seem to get crumbs in my icing even after a crumb coat
Many may do this, but I freeze my cakes and then crumb coat. Once the crumb coat goes on it firms up and practically freezes as well. Then I chill it and then frost it. I have never had a crumb problem since I started freezing first.
Another hint is to hold your cake over the sink and lightly brush off any loose crumbs before you apply your crumb coat then go ahead and put the crumb coat on then pop the cake in the freezer for a half hour then apply the top coat - you won't see any crumbs. OH and make sure to isolate your crumb coat frosting from your final coat so that crumbs from the crumbcoat icing doesn't transfer to the final coat.