Ok, I need to know the secret. Everytime I make a cake, the icing seems too thin on the sides. I don't mean it bulges, but you can kind of see the layers. I tried icing real thick on the sides, but it seemed to kind of slide down. I used faux fondant icing. My sister has the same problem. 
When I took my first Wilton course years ago this happened to me several times. My instructor told me that my icing was too thin and to add less liquid. I did just that and since then have never had trouble again!
I thought the consistency was supposed to be thin. Isn't it harder to ice when thick?
it sounds to me like your icing is too thin. it should be thin enough to spread and not pull cake off the sides, but not so thin it slides off. have you tried the wilton icing tip? it's is wonderful for getting the right amount on. it is huge, number 789. have included a pic. use it with a number 16 featherweight bag.
yes, you definitely want more of a medium consistency it shouldn't slide down the cake..........also, try putting a thin layer on and refrigerating the cake (crumb coat) and then apply a thicker layer (the tip above works wonderfully and saves a ton of time) and then smooth it......this should help you out from seeing the underneath layer and keeps crumbs out of the icing.
Quote by @%username% on %date%
%body%