Hello! This is my first post (been lurking 
) but I wanted to thank you ladies so much already. I only do cake decorating as a hobby, but I've already learned so much from all of your advice on the forums.
My question is this, is there a special technique to applying frosting to cut cake? I cut a cowboy boot shape out of a 13x9 cake, and for the life of me, cannot get frosting to stick to the sides I cut. I'm using Duncan Hines regular chocolate frosting and it will NOT stick! Not even a crumb coat! It just rolls over the knife, Do I need to freeze the cake first, use pourable frosting instead or are there magical sticking properties to chocolate buttercream?
Any and all advice is welcome. TIA!
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