hpcakes, do you use a crumb-coat on your cakes? This is a "primer" coat of icing so to speak. A very thin layer of icing to keep crumbs from getting into your top layer of icing and to help smooth out any imperfections. This is something else that may help.
That could depend on your icing recipe. My icing will crust within 5 minutes. (I crumb one tier .... set it aside. Crumb a 2nd layer and by then the first one is usually crusted and ready for the next coat).
Or your icing could be too thick and it's pulling the crumb coat away from the cake. I think it's Edna's video that advises us not to touch the crumb coat, meaning when you're adding the icing or removing icing in the smoothing process, be sure you're not digging into the crumb coat.
I usually will just make a two layer cake if i'm just practicing so would you say that I should ice them separately then stack them. Or just keep doing what I was doing and ice the whole cake and let it sit?
Let's say you're making a 2-tier cake that's made up of a 12" and an 8". You fill, assemble, crumb coat, then ice the 12" ..... set it aside. Fill, assemble, crumb coat, then ice the 8". Then insert your dowels into the 12" (or whatever support system you use) and place the 8" on top.
If you're making just an 8" two-layer cake for your family, you'd fill, assemble, crumbcoat, ice, decorate and serve.
For smoothing, I love the Melvira method. I often do a crumb coat, let chill/crust, put on my "main" coat and smooth as best I can with spatula, let cool/crust, then roll away! I am always very happy with the results I get that way.
The next time I do a cake with basket weave I'll do the two bag thing. I just did a 3 tier wedding cake with all basket weave. I did them one after another and my icing got soft and it started to look sloppy. I wish it had occured to me to use two bags. Dern!
OP, you might consider trying the faux fondant method to get the look of fondant using bc. There's a tutorial on this site and recipes for the faux fondant icing. I've gotten good results with it.
Indydebi's frosting will crust well enough that you know it's crusted. Before I used her recipe, I didn't know what crusting really was, because my buttercream never seemed to do it. It doesn't seem to soften in the bag while I'm working with it, like the part butter recipes do.
I've never had a lot of success with buttercream until very recently, but the Melvira method with the foam roller and Indydebi's recipe are perfect together.
If you're making a lot of practice cakes that your family can't eat, you can donate them to a shelter or take them to the firestation ( the bonus to that is that you get to admire the firefighters 
)
The last time I made a cake I used Faux fondant II and it crusted very well and I was very surprised at how well it crusted. But the buttercreams I usually make are little sweeter than this buttercream. For the Melvira method where can I find a paint rolling if not in my hardware store?
so you are constructing the cake pre-ice? Oh, you poor poor thing! You never had a chance!
IMO, that is why you are having trouble. Maybe there are some that could do that and have it turn out well, but man, I've never met one.
Indy has the description right (as usual). Ice each cake separately. THEN dowel, THEN assemble.
I chill my tiers after icing, and then its easier to assemble- fingers and spatulas don't affect the icing as much when chilled. I know there are others that never chill the cakes, but that works for me.
You can do this, you just have to get the steps right!
Oh, and just so you know, the smaller you go (below 6" diameter) the harder it is to ice. The little cakes will save your wallet (and your hips 
but they aren't really going to give you the experience you need. Cake dummies are great for practicing just icing cakes, but when you are looking at assembly experience, you really need the weight of a real cake. Just make straight cake mix cakes to save some money.
Best wishes to you!
The last time I made a cake I used Faux fondant II and it crusted very well and I was very surprised at how well it crusted. But the buttercreams I usually make are little sweeter than this buttercream. For the Melvira method where can I find a paint rolling if not in my hardware store?
I got the paint roller at Home Depot. I saw the same thing at Walmart but it didn't say high density, it just felt the same. It was the same price too. They have the roller at Sears also http://www.sears.com/shc/s/p_10153_12605_03076219000P?vName=Tools&cName=Painting+%26+Supplies&sName=Paint+Brushes%2C+Rollers+%26+Accessories&keyword=high+density+foam+paint+roller for a little more.
If you're making a lot of practice cakes that your family can't eat, you can donate them to a shelter or take them to the firestation ( the bonus to that is that you get to admire the firefighters
)
Oh why didn't I think of that.. We have a firestation right down the road. I have got to try IndyDebs BC.. I tried SS last week and it was evil stuff.. lol.. tasted so light and yummy.. IM talking omg melt in your mouth goodness but I couldn't get it to crust at all!! Thanks again Texas Rose. 
you can donate them to a shelter or take them to the firestation ( the bonus to that is that you get to admire the firefighters
)
Ooooh, I LIKE this idea!
BTW, my ten-year-old was just peeking over my shoulder at some of these posts and caught a glimpse of Indydebi's picture.
Her: Mom, who's that?
Me: That's Indydebi, a master caker. She's the one I got my icing recipe from.
Her: Mom, I LOVE her!!!
BTW, my ten-year-old was just peeking over my shoulder at some of these posts and caught a glimpse of Indydebi's picture.
Her: Mom, who's that?
Me: That's Indydebi, a master caker. She's the one I got my icing recipe from.
Her: Mom, I LOVE her!!!
I'm putting this one in my scrapbook!
I always had a problem with the cake showing on my cakes as well. It took me a very long time to get them iced until I started using the wilton tip # 789 to ice my cakes. It's that really large tip. It's so easy to put a thick heavy coat of icing. Then you just smooth it with your spatula. Best part is that you never touch your cakes so there are no crumbs. I also just started decorating cakes in Feb. of this year when I made my daughters birthday cake. Since then I've been busy and they do get soooo much better. But I would guess that the most important thing would be your icing. If you can't get something that you can work with it will be very hard to accomplish the cake you want. Good luck and keep on making cakes!
I attempted to make a cake in the shape of a box and used Indydebi's recipe and it did crust but not as much as I would have liked it to. I know I must be doing something wrong. Picture of this cake is in my photo's 
I want to make a cake this weekend any ideas of something simple to make. Also when i was trying to ice my cake to get a crumb coat the crumbs kept getting in my icing and it was hard to ice it. I always freeze my cakes. So i put the icing between the layers then carved it should i put it back in the freezer then carve the cake so i won't have as many crumbs? What do you all think. Also I made some fondant from scratch not mmf. The problem I run into is either i'm rolling it out too thin or not making enough and it starts to crack.
it takes A LOT of practice to learn to smooth a cake. but dont ever let it intimidate you, after all... your the one that created it! 
You will just have to experiment and find a consistancy that you like. when i first started out i followed the wilton buttercream icing to a T... and it was pretty thick. but as time has went by i make my icing a little thinner and fluffier... but now i am learnging how to smooth out fluffy icing- which seems to be a bit harder
pretty much, find a recipe you like, then make it your own by customizing it the way that works for you. and never skim on the icing, the more the better when you have a good icing recipe, with a good consistancy- you will be able to pile it on your cake and make the shape you want. like others have said, you can take a cake that's a little uneven, and totally make it even by making sure your icing is level.
but dont get discouraged.... we all start somewhere, your future is promising, because with each cake, your experience is building! your finished cake looks pretty cool- i like that texture on it. and i dont care how some people call being mean "honest", because i can tell you right now... being mean in any way is only going to cause negative effects. so dont listen to those people. keep your head up and keep on cakein'!
Well I do use it with a non-disposable bag, the really large one. You can probably even use a large zip lock bag or your disposable bags (having to refill it a few times). I used to buy disposable bags because of the clean up but I've noticed that those plastic ones heat the frosting a lot quicker than a non disposable bag. The bag is about $5 from wilton but well worth it. It didn't even bother me to cut it to size (to accomodate the large tip) because I find it too hard to use with any other tip. It hurts my hands.
Thank you everyone once again for the tips and the encouragement. I really appreciate it. At times I feel like i'm not really cut out for this and you all are so much better than I am. If I could just make one next to perfect cake I would be happy. But i'm going to keep on trying till I get it right.
Don't give up. When I'm having a really hard time I feel the very same way but it does get better. I had a friend that would buy the bucket of wilton buttercream when she first started. It's not too bad and the consistency is pretty good. She was able to practice alot with this. Once she got better at it she began making her own buttercream. I personally don't use buttercream, I use a whip n top. It tastes like cool whip (yes it's like the supermarket cakes). But I love it. You can whip it to the right consistency and clean up is easy. I have used buttercream a few times but my friends and family really like the taste of it.
Don't give up, and have fun with it!
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