AHi everyone Recently I've been working with fresh cream cake and I'm really struggling with icing it as no matter what I do you can see the crumbs. I mean I know I can put layers and layers but that makes the cake too heavy to eat as cream is very filling. I also find if I work with a thick layer the more I try to smooth the cake with a scraper or the knife the crumbs move around more, I am really stuck as no matter how nice my decorating is it's ruined when you can see the crumbs underneath Any suggestions plzzzzz

I would try a buttercream dirty ice layer  then put it in the fridge for a couple of hours. In theory the fresh cream should go straight over the top because the buttercream will be set. you can add a little cornstarch to your cream it makes it easier to handle (5ml per pt of cream is what i add)

Thats a great idea Sugarflorist! I have the same dilema and need to make a fresh cream cake for Saturday. Thanks for the tip!