Ok, dumb question time.

I have been reading the posts for the last few weeks now and see where people crumb coat their cakes first. Is this just a thinner buttercream icing than usually used? Or is there a specific recipe that you use for this only? Do you lightly ice the cake and then let that set up?

Thanks

Not dumb! A crumb coat is a VERY thin layer of the frosting you use to ice the cake - you put it on VERY thinly and let it dry before putting the final icing on the cake. It seals all of the pesky crumbs so you don't get them in the final icing. If you do a search there might be some pics of it.

yes, just use a light layer of your icing and let it set up.

this is especially a good tool to use if you have a darker cake like a chocolate or devils food.

I like to do a crumb coating on every cake I do. I usually use a pretty thin consistency of BC so it spreads evenly.

Thank you everyone for all of your kind replies. I don't feel quite so silly now . I made the white almond sour cream cake finally this morning and didn't want to mess it up. I have it resting in saran wrap until tonight to decorate it.

Thanks again !!!