[/b]Here's my question....I watch cake decorating tv shows and I always see them shaping cakes and they cut perfectly...my question is where are all the crumbs? 
Because when I do it I have a really hard time icing the cake because there are either crumbs everywhere or the icing takes huge chuncks out of the cake....what am i doing wrong...what should i do...Heellpp!!
I used to have that problem as well and I realized that I was not putting on enough icing and that the icing I was using was much too thick! Your spatula should never touch the actual cake, just icing!
Now I also do a crumb coat, a really thin coat of buttercream icing that dries before you actually ice. I still get a scattered crumb, but I just remove them with a toothpick!
Hope this helps somewhat!
Here's a trick I teach in sculpting classes- I prefer frozen cakes- just so- not hard solid. But by the time ppl get to class, their cakes are thawed... So just put your icing in an icing bag w/ coupler (no tip) and pipe it on there thick in strips- then when you go to use the spatula- just connect the lines and smooth- don't press in and don't touch the cake with it. It works best with a medium consistancy icing.
are you using boxed cake mix? they have a tendency to be very crumbly.
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