I have a question. Every time I ice a cake I still end up with crumbs in it, even with a crumb coat. Can someone please share with me how I can avoid this. I let the cake sit after I apply the crumb coat. I don't know what I could be doing wrong. 
Please help I want to get this right.
TIA
Maybe chill your crumb coat so the crumbs really get set in that coat. When you go to put your buttercream on the cake, you want to try to gently spread it on in a thick layer and don't fuss with the crumb coat. You get that outer layer on thick and then remove it from the outside in so you don't get close to those crumbs.
Have you tried sticking it in the fridge after you crumbcoat it?? That helps me tons. The icing with the crumbs is cold enough afterwards that you can go ahead with another layer of icing without it pulling back into the new stuff.
When you go to put the final "layer" of icing on, put it on thick enough that your spatula does not touch the cake.
tyty,
maybe it is the recipe? maybe you can share the recipe here...i believe that the fat to sugar ratio of the recipe may affect the buttercream's ability to crust
Jamie85364
I used Indydebi's buttercream and I don't have a problem with it crusting. I think I didn't let it sit long enough. You know hind sight is 20/20 so, when I thought about it again I didn't have enough on the spatula and it kept touching the cake. I'll keep practicing. Thanks for the replies.
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