What type of icing did you use? What type of cake? Did you do a crumb coat? did you freeze the cake at all after icing (like between a crumb coat and final coat)? What was the temp like?
There are tons of things that could cause the icing to fall off, but they are usually easy to fix.
~Kelsie
This topic makes me curious...
waterfallsoygurl, so how would you fix those problems that you mentioned?
I notice that if icing is too stiff it doesn't stick to the cake and it just falls off while icing, so I thin it down and that always fixes it.
Also, if it is too hot out, the icing just slides right off (I usually do cupcakes).
This topic makes me curious...
waterfallsoygurl, so how would you fix those problems that you mentioned?
I notice that if icing is too stiff it doesn't stick to the cake and it just falls off while icing, so I thin it down and that always fixes it.
Also, if it is too hot out, the icing just slides right off (I usually do cupcakes).
Yes, I've had this problem when my icing has been too stiff. Just add a little more liquid next time. Best of luck!
Well, with some icings, you need a light crumb coat to get the icing adheared to the cake, but freezing the crumb coat before adding the final coat can make the final coat fall off. Also, if the crumb coat is a different type of icing (or even a very different consistancy) the final coat can fall off. In these cases I would not freeze the crum coat, and use the same type of icing for both coats. Also, and moisture between the crum and final coats can cause sliding. These things only happen with some icings, which is why I asked (IMBC, cream cheese, etc.).
Also, when it comes to the cake, any cake that is too flimsy and delicate can breake off if the icing is too heavy (so use a lighter frosting and/or stronger cake) or thick. Also a crumb coat can help this sometimes.
Any drastic temperature changes can cause icing to fall off when the cake inside contracts and expands, so try to keep the cake at similar temps (or let it adjust temp gradualy).
All of these things don't cause problems most of the time, but they have the potential to, so I don't always follow this advice, but if I notice a problem I usually know what caused it.
~Kelsie
the cake did have basketweave on the side but the cake itself was pretty dense. and in fact i thought my icing was too thin. but there was no crumb coat and i chilled the cake after i made it so i think it may have been the change in temperature since my husband and i agreed that the woman's house was a bit warm.
Basket weave is one of my favorite designs so I use it regularly with no trouble (knock on wood...) I always frost the cake first to give the basket weave something to stick to. I have never frozen the cake between applications, so I can't help you there, but I can tell you that you can frost one day and apply weave the next with good results.
HTH
PS: Hot weather DOES make the icing melt right off the cake 
(experience talking here..lol) especially if your bc is more butter than crisco.
well my icing didn't melt off the cake. it was more like it didn't stick so the cake went one way while the icing (all still in tact) went the other. but i did ice the cake itself first and then i applied the basketweave so i'm not sure what happened. 
Maybe it's as simple as making sure the beginning of each line "sticks" to the cake? Good luck!
yeah the actual cake was kind of sticky. i don't know about under done. i made sure the vertical lines stuck to the cake but not the horizontal ones. maybe i'll make another trial cake and try making sure that all of the lines stick. thank you to all of you who have offered suggestions!!
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