How do you know when you have enough icing on the cake? I made my first cake the other day, put on what I thought was alot of icing, but didn't have enough to fully ice the sides. Do you just dump a ton on there and just wipe it off as your smoothing the icing?
When you did your first cake, did you encounter any problems and did the cake turn out as you had hoped?
Guess I just need to practice some more.
That is a great question. When I first started I was affraid I wouldn't have enough icing either so I always made a double batch and had tons left over and I just threw it in the freezer (buttercream). Now, I have a better feel for how much a cake is going to take, it will just take time and practice to figure that out I think. The Wilton yearbooks are usually pretty accurate in my opinion for telling you how much icing to use for the size cake you are frosting, you may want to check that out! Good Luck 
I actually put a lot on the cake, the take off as I am smoothing, works really well for me. I only end up with maybe a 1/2c of frosting that didn't get used up=) Jen
I buy my frosting in big, enormous buckets! I never have to worry if I'll have enough, and since I hate making the stuff, I'm a much happier decorator. (Plus, the stuff is so-o-o good. I've never tasted better icing, so I don't feel bad about buying it instead of making it.)
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