[B]Ahhh Help[/b] Crumbs In My Buttercream
Decorating By kalida Updated 30 Sep 2007 , 9:44pm by kalida
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Did you crumb coat? Try thinning down your icing with whatever liquid you use to make it. Then ice a thin layer and refrigerate for a few minutes this will keep your crmbs where they belong. When you take it out of the fridge you can ice the usual way without worring about crumbs.
If it's a sheetcake, I never crumbcoat. I use the Cake Icer tip and never have crumbs in the icing.
However, I do crumbcoat for layer cakes, but only to seal in the freshness of the cake because I like to fill them and let them settle overnight for any potenial bulges.
I don't refrigerate when I crumbcoat, I just let it crust.
If crumbs are pulling up into the frosting - kinda like the icing is following the spatula as you try to spread it rather than staying on the cake - then the icing is too thick. Try the crumbcoat as suggested, and also thin your icing just a bit for the final coat.
Hi Kalida,
I used to have the same problem (until I came on CC)! Now I bake my cakes a few days ahead of time, torte them and fill them, crumb coat and in the freezer they go.
Frost after that either with a tip if it's white frosting on a chocolate cake or just the regular way, then back in the fridge before I roll it with my Melvira roller.
Using corn syrup mixed with the frosting works the best for crumb coating. You could also heat up some water and dip your spatula in there as you are frosting, it helps keep the frosting on the cake.
Lisa
Thanks to everyone for the tips. I let the icing (air) crust the frosted it over using hot water to dip the spatula in to keep the icing on the cake. 
i couldn't put it in the fridge because it was to long ~~9x28''. it came out pretty great still though. The cake was a success!! i will be posting pics of it sometime this week. 
Dora & Diego Cake
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