Hello everyone, im new to the site and I have a couple of questions...
My biggest issue is cake crumbs and them getting in the icing. What are some tips/techniques that ya'll use to prevent this from happening? Ive heard of a "crumb coat" but was wondering if it works or is there something else out there i can do???
Also i will be making a "gift box" cake soon. It will be 2 boxes the top one will be chocolate and the bottom white. I was wondering what the "standard" sizes are for each one? 6inch and 10inch? It will be feeding 50 people...
TIA 
There is a sizing chart in the articles section, but your choice of a 6" and a 10" would yield about 68 servings that are 1"x2"
For a crumb coat, use your icing, slightly thinned to spread a thin coat over the cake. Make sure it fills all the spaces, crack and holes and leave a very smooth surface. Some crumbs will naturally stick. Put it in the fridge to set the surface nice and firm. then, use your icing to finish your cake.
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