I have begun to notice I put too much icing on my cakes. I would like to know how you all go about icing your cakes so that people aren't scraping the extra icing off. Thanks!

A lot of people use the decorating tip #789 to evenly distribute icing.

I do a really thin crumb coat to start off. Sometimes I don't have to add a lot of extra BC to the crumb coat as I just use the extra that comes out of the sides from the dams when I fill the layers. Once that's chilled, I'll add enough BC to where I don't see the cake anymore, but where it's not super thick. It's just something I can look at and know. There are times where I've gotten a little thick with the icing in spots, usually because of an uneven cake or a cake repair ( a side ripped for what ever reason). Like I said, I'm just able to tell how much is enough on my cakes. I started out using the cake icing tip, but actually found it was putting too much icing on my cake. I just do everything by sight and feel now. It takes getting used to.