How do I get a smooth crumb coat? I notice that mine is not smooth. It's sometimes lumpy? I really don't know how to describe it. I do a thin later with my spatula and scrape off the extra. I've even tried doing the VIVA thing on the coating just to smooth it out, it doesn't work. I can see it under my fondant. I would also like to know how to make sharp edges with my fondant.
I assume you mean crumb coat as in the coating of very thin icing that seals your crumbs in so you can ice your cake with the rest of your icing?
The crumb coat doesn't have to be perfectly smoot. It's to lock in the crumbs so when you put on your next coat it won't lift up the crumbs. It's the second coat that you want to get perfectly smooth. I use a bench scraper and then a hot spatula to really get it smooth. It's a combination of Toedna's method and Sugarshack's method. There are some good tutorials on Youtube.
It's just that the cakes I see on television have a nice smooth crumb coat before the fondant is applied. Mine don't look like the ones on Ace of Cakes.
Is your cake even?
How thick is the icing you are applying?
Is the icing properly mixed?
Using a scraper (bench or bowl, I prefer the bowl scraper) will really help.
I think they have a little thicker crumb coat prior to adding the fondant than you would normally have when you are just crumbcoating to apply buttercream. Just guessing.