I have been baking for years; however I just got into cake decorating. When I bake my cakes, weather they be frm a box mix or scratch, when they cool, and I put them on my turn table to crumb coat, my icing always pulls the cake and then the cake crubmles and falls apart! I end up having to run to my local bakery to get a cake for whatever occasion I am baking for.

I would like to know is there a different type of cake we are supposed to use that does not crumble when frosted?

I see on the cake shows on TV how they just take their cakes, level, and fill and stack with no problem. My cakes ALWAYS crack, crumble, and fall apart.

HELP!

When I first started decorating my cakes - as soon as I applied the icing - they fell apart - the icing stuck - it was a huge mess! lol
The reason - my icing was waaay to thick! Next time try adding a extra tablespoon of water, it should be a thin consistency when icing a cake - if it's still to 'stiff' try adding one more tablespoon!

Also - put your cake in the fridge for an hour or so - before you ice it

agree .... sounds like your icing is too thick.

agree. Icing should be about the same consistency as stiff whipped cream.