I am making a chocolate cake and needing to use white icing and there are crumbs everywhere. How can I fix it? I ended up doing a "crumb coat" and I will let it crust up. Anybody have any good ideas how I can save this cake?

for my choc cakes w/ white icing i always do a crumb coat and stick it in the freezer for a few minutes to harden then do a final layer on it I found it works better using the freezer than giving it time to crust b/c even if it's crusted, when you smooth a spatula over it, it sometime's "uncrusts" but if you put in the freezer for about 10/15 min. then final coat it, it's not frozen solid, but hard enough the crumbs don't get out.

amoos is exactly right.

I always do a crumb coat, and in the case of dark cake/light icing, I think it's a must. I also put it in the freezer to "set" for about half an hour before I put on the the final coat.

If you do that, you should have no problems