Hi, Does anyine have an easy way to explain how to ice a cake. I've tried using some of the ways that are on here but I don't know what crumb coating is. The part that I'm having the most trouble with are the sides of the cake 
Any special tips or ideas for the sides?
Thanks a bunch, Melony
melony1976, try this web site, and hope it helps. www.baking911.com/decorating/cakes_frostandfill.htm
A crumb coat is where you put a thin coat of icing on the cake and let it set. Then you do your normal base icing coat. The crumb coat "seals in" the crumbs so that they do not get in your base icing.
For the sides I always use the large icer tip. For me it is the easiest. It gets the icing on evenly all the way around then I just have to smooth it out. You can control the amount of frosting going on the sides easier with the icer tip also b/c you can control the pressure you use. I usually put it on thick then I have plenty to take off as I get it smooth. This works really well for me, and others have problems with it. Try it out and see if it works for you.
Leily
I do the same as Leily - Icing Tip!! Greatest invention. I went from 30 minutes frosting a cake to 15. <still learning>
I have trying to spread the icing and it was just not happening then when I took the Wilton cake course and they recommended the Icing Tip - WOW - I had been doing all this hard work for no reason. PM me your email address and I will send you the instructions that I have.
bj 
Thank you for the link very informative. So then on a crumb coat I should expect to have crums right?
I have read that alot of people like to use the large icer tip. They make it sound so easy but for some odd reason I'm scared of it. Sounds dumb I know but it looks like I wouldn't be able to do it. But I will try it . Thank you so much to all for the insight.
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