A crumb coat is the base coat of icing on a cake. Think a primer on a wall before you paint. It smooths out imperfections, provides a base to which your final coat will adhere, and allows for a surface that is a set up for clean lines.
In a perfect world, there are at least two layers of buttercream icing spread on a cake: the first is the crumb coat, which seals in the crumbs of your cake. This coat is a light see through coat of icing that prepares your cake. The second is top coat and that is what you smooth and sets up a palate for beautiful decoration. In between is a lot of refrigeration between each coat.
Patience is a virtue. Time is your friend.
What not to do...
Ice a hot cake. First you must let your cakes cool completely before applying that first coat of icing.
Put your dirty icing in your clean icing. Portion out your crumb coat into a separate bowl and add to it if you need more. Keep your top coat icing clean at all times. Crumbs in the clean icing makes for a lumpy top coat.
A thick crumb coat. Your crumb coat should be see through. no exceptions. See the photo, copy the photo.
No cooling between coats. ALWAYS, ALWAYS refrigerate your cake for at least 1 hour between the crumb coat and the top coat. This SET on the icing is necessary for the next step to be successful.
Cheap Icing. For the love of cake, please do not use icing in a can. Make your buttercream from scratch. I have a fantastic easy cheat Swiss Buttercream that I can not say enough good things about. Look for the recipe to come to my blog.
At the end of the day you do not need to be a professional to turn out a professional looking cake. All you need is a little patience and a lot of time. Try the crumb coat out on your next cake, it truly is a game changer.
Happy baking!
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