Any advice on frosting a cake?

I'll be making a bunny cake which will involve cutting into shape before frosting. I recall that when I did this several years ago I had a problem frosting along the cut parts... the cake would crumble and mix with the frosting. Any suggestions on how to minimize or totally avoid this? Thanks!Any advice on frosting a cake?
Try sticking the cake in the freezer for a few minutes before icing. My mom does that and it seems to keep the crumbs from getting in the icing so much.





I also saw on Food Network where a bakery puts on a ';base'; layer of very thin icing and sticks the cake in the freezer for a bit, so they're frosting ontop of a hard layer of icing already.Any advice on frosting a cake?
Frost avery thin layer and let it set for about an hour. Then Frost a thicker layer on top. It will come out perfect.
Professional bakers put on a ';crumb coat'; of icing. This is a very thin layer of icing designed to catch the crumbs and hold them in the thin layer of icing. Let it dry a couple hours.





Then go back w/ your t hick, pretty coat of icing (spread or piped on) and the crumbs should stay stuck in the ';crumb coating.'; Just dont' try to spread the icing too far; be generous w/ it.
If time permits, the best way to prepare a homemade cake for frosting is to freeze it for a couple of hours or overnight. (You can freeze undecorated cake layers for up to a month before using.) Freezing tightens the cake's crumb (texture), making it an easier surface to frost on and prevents a lot of crumbs from forming
Do something called a crumb coat. Make sure the cake is thoroughly cooled (actually putting it in the refrigerator beforehand is a great idea). Take a pastry brush and brush off excess crumbs then put a thin layer of frosting over the pieces and let it air dry then go ahead and frost it after that process. You should not have any crumbs when you frost it the second time as they will basically have been sealed in by the crumb coat.
make sure th cake is completely cool and frosting is at room temperature...
You frost the cake twice, by that I mean, first you put on a very, very thin layer, called the crumb coat, this locks in all those nasty crumbs. then put in the fridge to harden, then after about a half an hour, frost again , when you are done, dip the knife in hot water to smooth out any big peaks, this is how the pros do it.....I have been frosting cakes for over 35 years.......good luck...