Here's my latest disaster. I made a birthday cake for one of the girls at work. I got it decorated, boxed up and ready to go. Got to work and took it out of the box and the icing was a puddle up at the bottom of the cake. I was so shocked. I just wanted to put it back in the car before someone saw it, but it was too late. 
Michelle
I think I had too much water in the frosting. I had this bright idea that I would thin the icing down to make it easier to spread thinner. I've used the icing many times with no problems so I think that is what happened. This is the recipe I used.
2/3 cup water
4 TBSP Meringue powder
1 1/4 cup Shortening
11 1/2 cup powdered sugar
3/4 tsp salt
1/4 tsp butter flavoring
1/4 tsp almond flavoring
1/2 tsp clear vanilla
Michelle
Well I used buttercream icing on the cake I just posted. As you can see Water and Icing don't mix. 
I was using a spatula dipped in hot water to make it a smooth finish...Well my cake started to sag on the sides, got it in the fridge real fast.. And my fondant bow, well it's had better days... 
Just a word of advice about dipping the spatula in water to smooth out your icing-when you try to move the cake the icing will crack, if it's buttercream-it is a good trick though. A sheet of typing paper or copy paper used after the icing has hardened slightly works great -just rub over the paper and your icing is nice and smooth! 
Hmmmm...Will try that next.. My next cake will be a cupcake cake with the sleep over theme... Little girls laying in bed and because I am hooked on transfers. I am also doing a Tinkerbell transfer to go on a big cookie, just to get that out of my system!!! Wish me luck!
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