Hey there, so I'm new to the cake decorating frontier, and the other day I made a 3D cake.... Over all I was fairly happy, but i wanted to throw it when I was tryign to ice it! the ckae was crumbling apart on me!.... I think this is becuase te cake i used was too soft, or it was becase i carved it? I have no idea!

can anyone help me with suggesting where i can get perhaps a denser cake recipe, or a better butter cream recipe (i used the wilton buttercream from there clss books)
i would put icing onto the cake and start icing it and it would pullteh crums with it and barely cover anything! and it was so lumpy, i'd put more icing on and it would pull the icing that was already there off teh cake! I'm really confused as to why i had such a hard time icing the cake
I'm open to all suggestions!
thanks everyone!

Might try thinning down your icing.

Using a thinner softer icing for a 'crumb coat' will help. Then allow the icing to setup a bit. You can speed this by putting the cake in the fridge, if it will fit. After 1/2 hour or so, it will be much easier to ice.

I don't use your type of buttercream but having a denser cake would help also. Any pound cake would work.

Madeira cake or pound cake is the best for carving and thin down your icing...the gnome home cake in my photos is madeira, it was stress free carving it, and easy to ice with buttercream before I covered it with MMF.