I saw in a cake book about putting apricot jelly ona cake befor you incing it so it will help you with crumbs. Did anyone try this and can you taste the jelly?

that was the old way Easpecially when using fondant to cover/ice your cakes.
Doing a crumb coat (now sometimes called 'dirty icing') gives you the same sealing effect w/o having to have a special extra ingredient on hand.

Hey i am only 22 but i do enjoy tradition,