I frosted a cake with thin consistentcy of buttercream frosting. Then I put another coat of frosting on the cake and had problems of crumbs in the finished frosted cake. What am I doing wrong?
P.S. I am new to this site and hope I find it addicting 
Cakebaker3
Hi Cakebaker, welcome to CC. Generally the first thin layer of buttercream is the crumb coating. It will seal any loose crumbs and keep them from getting in the final frosting layer. Did you make sure that when you were crumb coating you didn't get any crumbs into the icing container? Did you wait for the cake to crust before applying the second layer? You need to make sure the first layer is nice and crusted, I like to put the cake in the fridge for 15-20 mins before I apply a second coat. Another handy tool is the icing tip, it helps you get an even amount of frosting all the way around w/o getting any crumbs.
HTH,
Anymore questions feel free to ask.
Jenn
frosting with BC takes ALOT of practice to get the finsihed cake to come out good. I would say try using more BC...just when you think you have used plenty...slap some more on!!! Make sure you are using a diiferent bowl and spatula for your crumb coating frosting and your final one. 
Just keep practicing...I still suck at it, these are just a few tips that I have learned from other very talented people on this site along the way!!
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