Hello Everyone,
I have been decorating for a few years and mastered the high altitude adjustments fairly easily however, I still have one problem. I am a scratch baker and my cakes are so moist that sometimes they fall apart after they are iced. 
Does anyone have any suggestions as to how I can get this problem to go away? I add extra flour and still the moistness seems to be too much for the weight of the icing. 
I had my first cake disaster yesterday and have really enjoyed reading all the entries. This is a wonderful forum!! Thank everyone in advance for their responses. Happy Memorial Day!!
Thank you for the response. I am a newbie so have to ask the silly question, what is a bump? I keep seeing it and I have no clue. Thank you!!
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