Okay, not sure I'm in the right spot, but...

I'm more of a cookie decorator and am getting into the cake thing, but am having trouble getting a nice finish when frosting without pulling crumbs into the icing. What am I doing wrong?

After you shape/level your cakes, you should put a thin layer of BC or whatever icing you use on your cake. That is your crumb coat. It will be ugly and have all of the crumbs in it. Once that layer crusts, you then apply your thicker layer of icing. Crumb free!