I baked a cake that is 3 layers high and I wrapped and refridgerated them. Well today I took them out and let them get to room temperature before starting to ice, but my gosh did I ever have a crumb issue. I never usually refridgerate or freeze but I did for this one hoping to add a little moisture (I over baked just a little) and I never have such a problem with crumbs. So anyways I crumb coated and it is set aside for now to crust a bit, will that help when I go to put my final layer on??? This is for my nephews b-day tomorrow so not much time to make a new one.
Here is what it looks like right now before my final cover.
is it chocolate?i always have a crum issue with chocolate.. i crumb coat, but I almos always use the icer tip for chocolate too!
I think you will be fine -- just put it in the refrigerator for 30-45 minutes, then (if you have one) use the big icer tip to get a nice thick layer of frosting over that crumb coat. The crumbs will never even show. 
If you don't have an icer tip, just get a LOT of frosting on your spatula, and never let your spatula touch the cake, only the frosting.
It came out cute!
To avoid crumbs in the future, my teacher told us never to let the spatula touch the cake. Always have a lot of frosting on the spatula and always lift the spatula off the cake after doing a backsweep over the frosted area. If you should get any crumbs on your spatula, wipe them off, never put it into your batch of frosting.
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