I know this sound dumb, but what consistency is used to ice the cake. I used to use store bought and it always stayed in place well and seems rather thin. I have started making my own but am having trouble. The last cake I make the icing started to slide down the cake! Could the icing have been too thick and heavy? What is the consistency I should use to ice the cake?
My icing has slid when it is too soft. I tend to use a medium consistency, if that makes sense!