How many of you just crumb coat your cake before you apply fondant or do you apply a generous coat of buttercream?
How thick do you normally roll your fondant?
I know a lot of people put a thin crumbcoat on the leave to set a bit befor putting another layer of buttercream, I personally only put 1 layer of buttercream and have never had a problem with crumbs
As for how thick my fondant is....sorry I can't help you, I do have spacers which I use sometimes but i'm not sure of the size.
Thought i'd try to help you out as we have the same birthday
I apply a crumb coat first then chill the cake in the fridge. Just before applying fondant I remove the cake from the refrigerator and apply a buttercream layer just as I would in absence of fondant...this is for people who don't like fondant and peel it off before eating. I also like the texture better when fondant is paired with BC. Then I roll fondant to about 1/8th inch thick or slightly thicker and apply it to the cake. HTH
I only do one layer of BC under the fondant, and I have no troubles with crumbs. Be very careful as you are spreading the BC, so you do not touch the cake. I put the BC nice and thick (1/4 inch at least) so it will be tasty!
I use spacers on my rolling pin. Depending on the size of the cake, I roll it either 1/8th or 1/16th. I like my fondant thin. If you aren't serving the cake within 24 hours, I find that the thinner fondant doesn't hold up as well, though.