to crumb coat, when everytime i frost, i get crumbs in the frosting anyway??? 
oh the humanity!
what am i doing wrong???
I hear that! I am so tired of doing chocolate cakes for that reason! I think I am trying to be to cheap with my icing (not putting enough on the sides) I do great on the tops....but the sides just kick my rear end.... When i use the icer tip its better, but I hate getting an extra tip and bag dirty.
15 minutes? or more. maybe the fridge is a good idea. i'll have to make some space, and label it 'crumb coating crusting area' lol.
I hear that! I am so tired of doing chocolate cakes for that reason! I think I am trying to be to cheap with my icing (not putting enough on the sides) I do great on the tops....but the sides just kick my rear end.... When i use the icer tip its better, but I hate getting an extra tip and bag dirty.
yeah, this is a chocolate cake with vanilla frosting...
icer tip, ya say? wha's that??
I always crumb coat and place it in the fridge for at least 15 minutes. I have my icing bag ready to go when it comes out and I don't waste any time getting the icing on...I can always smooth later.
I was feeling what you were feeling about a year ago. Don't give up. It's gonna all work out!
-Michelle
Every darn time before I make a cake I have to clean out and reorganize my frige for that reason! I hated dirtying up the icing tip and bag, too. But I finally got used to using it and now it's just part of my routine. I get into too much trouble without it!
yeah its a HUGE tip (so of course it has its own bag cut to fit a huge tip) and it takes a ton of icing...but it lays it on so thick that you cant really pick up crumbs (but you do have to take icing off as you smooth)......it looks like a giant basketweave tip.
You have seen the great big tips in the tip sections at supply/craft stores, right? They are the ones that have a straight edge on one side and a serrated (is that what you would call it?) edge on the other side. They fit the 16" Wilton bags I believe. It helps so much with applying even icing, keeping crumbs out of icing. I don't even crumb coat anymore. I just chill the cake very well and use the icing tip with no problems. Have to use the hot water on the spatula first, so you won't lift up icing.
Even though I didn't post this question thanks for all the feedback everyone!! I have a cake to do this weekend and I'm going to try all of this!!
Michelle
I got tired of reorganizing every time, so I bought a new (to me) fridge for our basement...DH says that when there are no cakes in there it is his "beer fridge" for down in his "Man Cave". I'm okay with that...as long as he understands cakes take priority around this joint!!! 
Have you tried using tip number 789? It works great for doing the initial coat! My wilton instructor was telling us how much she liked it, so I tried it and it does do really well especially with a chocolate cake!
Have you tried using tip number 789? It works great for doing the initial coat! My wilton instructor was telling us how much she liked it, so I tried it and it does do really well especially with a chocolate cake!
wow, that's a big'un! 
never tried it before (i don't have one). maybe i should invest. do you need a special bag for it? i typically use disposables.
thanks!
it really helps to have the big 16 inch bag because you need a lot of icing to use this tip (quite a bit comes back off while you are smoothing but initially you use a bunch) and by the time you trimmed the disposable one down enough...it would be pretty small. Walmart had the 16 inch bag for like $4.50......and i think the tip is like $2
LOL, yes it is big! But it is designed for that purpose. Buy a 16" bag (they make a special coupler if you want to buy it....but you can use it with just the bag!). Hold the tip at a 90 degree angle just off the cake and you will love it. Use a icing spatula to smooth. If you try it let me know how you like it/or not.
You can get disposable bags up to 24 inches. Personally, I don't like vinyl or featherweight bags, I guess I am lazy or something but I like the idea of just popping out the tip and the coupler and throwing the dirty bag in the garbage. All you have to do is cut the bag so that just a little bit of the tip shows through it. I buy my bags from sugarcraft.com if that helps ya.
You can get disposable bags up to 24 inches. Personally, I don't like vinyl or featherweight bags, I guess I am lazy or something but I like the idea of just popping out the tip and the and throwing the dirty bag in the garbage. All you have to do is cut the bag so that just a little bit of the tip shows through it. I buy my bags from sugarcraft.com if that helps ya.
ooooooooo! I did not know that you can buy disposable bags that large! Yea! I am going to order some. I love throwing away the bag with no mess to clean up. Thanks for posting that info - you made my night! 
bj
After my crumb coat sets, I use my spatula and put huge globs of icing on top of the cake to kind of cover the top and it's easier to spread that way. Spread a bit and scrape the excess back into the bowl or scoop some more icing on top if needed, plus I like use thinner icing as is spreads easier.
i always do the crumb coat then freeze for 10-15 mins, ihave never had a problem since doing that! hope that helps!
It really doesn't matter which side you use, because you are going to go back and smooth over with an icing spatula (dipping the spatula in a glass of water occasionally helps get a smooth coat too). Good luck, and let us know if this works for you!
oo ooo ooo i just though of another thing you can do with those humongo tips. On bc cakes you can pipe the side of a "book" cake with it to look like pages or you can use it smooth side up and pipe a ribbon onto a cake with it and then use a fondant or gumpaste bow to finish it. ooo the possibilities....
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