Usually I have no problem w/crumb coating except when the cake has been cut exposing the soft inside. What is the best way to do this so that as I pull the spatula & frosting across it doesn't pull out chunks from the cake? Thanks in advance for your help!
The main thing is to make sure your icing isn't too thick. That's what tends to pull the cake apart. Try thinning it.
You could try putting it in the fridge or freezer for a couple of min. to firm it up then apply your thinned coat. that might do the trick.
Ballymena is right, your frosting should be thinned down. It should not be the consistancy of what you frost your cake with. Take a squirt bottle and add water a litte at a time until it smooths like peanut butter.
Thanks for the help!