yall crumb coat your cakes and if so what do you use.
Yep! Crumb coating is a must, (see the sides of my Homer cake before I discovered crumb coating!) especially if you're using chocolate cake. I just use a thin coating of my regular buttercream, it doesn't matter if you can see your cake through the icing, it is just to 'trap' the crumbs. Let that coating sit for a while, to set up, then apply your normal layer over the top. as long as you don't drag throught the icing, your crumbs will stay trapped in the layer underneath!
HTH
Kelly
Absolutely! And just like Kelly said, it is a MUST if you are doing choco cake. I don't know what I would do without a crumb coat on my cakes! I also just use BC or whatever icing I am using, which is usually BC.
I never used to crumb coat, but lately I've been having issues with air bubbles forming after the cake is iced. So, crumb coating seems to fix that problem. Anyone else have this problem?? 
I always crumb coat to prevent crumbs from the final frosting. I just thin BC down a bit with some water.
I've done both, and really can't tell the difference in the final product. With a chocolate cake I always crumb coat, but still have bits in my final coat. I hate chocolate.
huh. I'm sorry, I actually gasped when I read your post. Did you just put the words "hate" and "chocolate" in the same sentence? 
must.......go............eat.........some..........chocolate....... 
I do not crumb coat.....however, I do freeze my layers first. This allows me to make them ahead of time AND no worries about crumbs.
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