Originally Posted by katiebakes
I have a really hard time while crumb coating because they start to crumble and fall apart! they're just to light and fluffy.
If you're pulling up cake with the frosting, I'd say your frosting is too thick.
Originally Posted by BlakesCakes
Most people crumb coat in order to seal in the crumbs on a freshly baked cake so that the crumbs don't appear on the finished iced surface.
I always crumb coat out of habit.
I lightly ice the cake with buttercream to the point where I can still see the color of the cake. I let it sit or refrigerate it at this point (because the crumb coat acts like a layer of saran wrap).
My icing only lightly crusts, but this just means that when you touch it, no icing comes up on your finger. When I go to put on the finish coat of icing, I get no cake crumbs on the surface this way. Another benefit can be that, especially in hot weather, the finished coat of icing is less likely to slide off of the cake sides.
You could also chill or freeze your cake/s to firm them up a bit. But thinning out the frosting will help a great deal.
Add more liquid to your buttercream so that it is a medium (spreadable) not thick consistency for one step/ finish b/c coating or thin for crumbcoat. Also, don't lift the spatula when you're moving the frosting around: