this may seem like a daft question but what is a crumb coat and how do you do it? ive heard the term mentioned loads of times and everytime i think whats that lol.
i dont think i do whatever it is unless i do it unknowingly lol 
im also hearing a lot of people freeze their cakes. ive never done this but think i might for the next one as ive got 2 cakes to make in one weekend and not sure ive got the time! should i cut the cakes into layers before i freeze it or after? is it easier to cut it level if its frozen? also do i have to defrost it before i fill it and ice it? going to be using fondant if this makes a difference!
thanks for any help you can give!
a crumb coat is like a pre-coat of frosting. You kinda thin it out than you frost your cake, just enough to get a thin layer, does not have to be perfect! Then you will let it set for about 10 minutes, depending on how fast your frosting "crusts" and do the second coat, which is the final coat.
Then you don't have a chance to get crumbs on your finished product, cuz you got them the first time!
And there is an interesting post on your freezing question going on in Cake Decorating business, the topic is Fresh or Frozen, something like that, and it's very interesting, I'm watching it to see all the different opinions.
I'd link you to it, but I don't know how!
A crumb coat is a thin layer of buttercream that you frost the cake with to 'trap' all the crumbs. I usually use a thinner version of my bc for this, let it crust well, then proceed to frost. It really does make frosting easier for me, but it's not necessary, a lot of people don't do it.
As far as freezing cakes, as soon as mine come out of the pan I wrap them in plastic wrap and pop them in the freezer at least overnight. I think it makes them much moister. I then thaw and torte, level, etc. I find them easier to cut/carve after they have been frozen (and thawed). I would definitely thaw it before you frost and decorate.
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