I can't seem to be able to glaze a frosted cake correctly no matter how many different methods that I use. I have first tried with a mousse cake and I managed to make it perfectly smooth. However I made a butter cream frosted cake and after smoothing down the sides and top I let it sit in the freezer for a little before attempting to glaze it. I had let the glaze cool to the proper temperature(90 to 95 Degrees Fahrenheit) as well but when I glazed it I came across the usual problem of some parts sticking faster than others giving it the affect as if it were melting.
If anyone can help it would be very appreciated. It's been driving me crazy!