What am I doing wrong? everytime I ice a cake with bc the crumbs seem to go all over the place, I usually bake my cakes, let them cool and ice them, I have tried doing a crumb coat but I still get some crumbs on my icing, I want it to look crumb free!!! especially with chocolate cakes.
Any advice will be greatly appreciated!!!!!!!!!
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chocolate cakes are a major pain.
for me...
step 1 -- use a pastry brush to brush off all the crumbs I can from the cake, the cake board (my mouth 
-- joking!) etc.
step 2 -- crumb coat --- a little thicker for chocolate -- using the large icing tip (#789)
step 3 -- after crumb coat has hardened -- then final coat again w/ the icing tip.
step 4 -- smooth -- right now I use the warm spatula method
that icing tip helps a lot!
One thing my mom taught me(she has worked in a bakery for 11 years) is to not pick up my spatula when applying the icing. I only pick it up to add more, if you use small or long strokes and avoid picking up the spatula it wont pull the cake crumbs in the icing.
I have managed to almost completely avoid this problem by using the cake icer tip. I find that it puts just the right amount of icing on a cake. There's enough to allow you to skim some off in the smoothing process while still leaving enough to have a nicely iced cake. Because you put the icing on with a tip that never touches the cake, you don't ever stir up any crumbs. Once the icing is on the cake, you just smooth it gently from there, without any reason to touch the actual cake (no crumbs!). Never had a problem with crumbs since I started using it.
I used the icing tip once and found that I went through a lot more icing then I would normally use to ice a cake... Is that normal?
I've been fairly lucky I guess, I just ice and make sure the spatula never comes in direct contact with the cake, just icing! Apply icing liberally, then scrape off excess. 
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