Arrrrr....

Hi All!

I was wondering if I am the only one in the cake world that has experienced this dilemma??

I have had a few cakes that the top edge of icing started to slip down off the cake???? For those of you who are familiar with Sharon Zambito (SugarShack), I use her BC recipe and all of her techniques from her BC video.

I have the hardest time measuring the lowest point on the top edge of the icing. This will allow me to mark the icing and then take the excess off. Do you think that if I am leaving to much icing on the top edge, due to measuring wrong, that the weight of the excess can cause my icing to slide off from the top????

I know this sounds confusing, but for those who have Sharon's DVD will understand what I am talking about.

Thank you in advance.

=)

It happens to me a lot, so I'd love a solution, too!

Don't even get me started about my first time using caramel frosting yesterday!!! It kept sliding off and puddling around the base of the cake. I ended up trimming it around the bottom like you would fondant -- hopefully, it tastes better than it looks!

I don't use/haven't seen the dvd's but yes too much icing can make things slip and slide.

This may not help but it's a thought for you to not only be able to use less icing but to also control the amount you apply.

Right before the first coat of icing goes on the cake I shave the sides of the cake so that they are all smooth with no minor gaps or slightly outstanding areas at all--nice and smooth, straight up & down. I use a serrated knife & cut in thin strips, top to bottom all the way around.

edited to say--the cake is either frozen or chilled when I shave--easy peasy fast

This way I can apply the icing like mayonnaise if I want because the icing does not have to make up for any plus or minus in the surface of the cake.

So shaving the edges of the cake removes all doubt for me as to where the icing starts & the cake stops. It's economical too--use less icing. Removing the excess to smooth the cake is a snap. I think it looks professional to have a well balanced consistent amount of icing.

this just happened to me too on my last cake(disaster).i couldnt figure out if i had put to much frosting and maybe it was too hot and humid or if it was the flowers i was putting on the top edge that was pushing the frosting down. i dont know,but i couldnt or didnt have the time to fix it, was really disapointed in that cake. its happened before with some of my sheet cakes but it doesnt happen all the time,i dont get it!?

How thick is the icing there?

I usually put about 1/2" thick of icing on my cakes. This is what Sharon Z. uses on her cakes, per her videos. However, I think my problem is placing to much on the the tope edge. Sharon Z. points out that it is important to have your icing extend up over the top edge of the cake. I think I am going overboard with it and not taking enough off when I go to smooth it out....

Thanks,

I do the same thing as K8memphis...perfectly straight sides every time! I also use a stright edged spatual and my turntable for smoothing the sides and removing frosting evenly.

I don't know if this had made a difference or not, but I use cake spackle as a crumb coat and then use and icing tip for the icing. I've never had icing come off of the sides or the edges and some of them have been in pretty warm weather. I do mix my fats 50/50 so I have the flavor of butter and the stability of shortening. I also use store brand (Ralphs) shortening, not the plain wrap but their brand and have never had a problem with it. Hope this helps!

Yeah that's alot of icing to try & suspend on top of itself.
If it's falling off clearly it's too much and too heavy.

Mine falls off if I left it that thick.
This is powdered sugar icing right?

K8memphis- ....

The icing I use is a Hi-Ratio shortening. I use sweetex shortening. Yes, I do use powdered sugar. No milk. It is Sharon Zambito's receipe.

I appreciate your help with this....

=)