Alright I am a newbie but I did a cake for my Father (luckily it was just him) and by the time he got to his destination with the cake, one corner of it (trim and all) just slide off the cake. It is pretty humid here today and I was to cheap to put the air on (it is Sept. in Ohio and air conditioning is not usually needed). Could the humidity be the reason for this or did I do something wrong. I used Sam's Club Frosting but maybe I should have stuck it in the fridge. Ahhh it is so frustrating when you don't understand what happened.
I would say that heat and humidity very likely played a major part in it. It probably wouldn't hurt to put it in the fridge, at least for a while. Good luck with your next one!
Thanks I thought that might be it, but being a newbie,well I was hoping that was it and that I just didn' royally screw up something.
Thnaks again
The only time I've had icing slide off is when I use the icing tip. I cannot for the life of me figure out why everybody likes that thing so much and why they don't have a problem with icing falling off after they use it.
I had a problem with it, until I started pressing it slightly against the cake as I was icing. Then it stuck nicely, and I haven't had a problem since then. I swear by my icing tip! 
I used the icing tip but always have and this is the first time it has happened to me. My corners I don't believe were thick but this was my first time doing a square cake ( I have another tommorow). and the only decorations was the shell border on the top edge. I think it is going to be colder tommorow so I hop this does not happen. I am using the crusting cream cheese frosting I got from cc. Any advice on a square cake and do you think I should stick it in the fridge.
I had it happen once (on a wedding cake, of course) when the icing the thick, it was really humid and I had to drive miles over the really rough road in my little bitty car that did not ride smooth.
i had an entire wedding cake do that to me... so badly that it was happening during the reception.. it was humid and i did the icing old school and used water in the recipe.. the cakes were super moist and i also used a wet knife to try to smooth it back on... disaster.. the drunk aunt of the bride cursed me out in front of the whole world.. oh well.. just watch the moisture in your icing recipe, the moistness of the cake and the trans fat in the crisco... setting them up in the fridge is always a great idea!!
[quote="tye"]i had an entire wedding cake do that to me... so badly that it was happening during the reception.. it was humid and i did the icing old school and used water in the recipe.. the cakes were super moist and i also used a wet knife to try to smooth it back on... disaster.. the drunk aunt of the bride cursed me out in front of the whole world.. [quote]
I am so sorry this happened to you!! I am glad that you did not give up on doing cakes!
Debbie
The only time I've had icing slide off is when I use the icing tip. I cannot for the life of me figure out why everybody likes that thing so much and why they don't have a problem with icing falling off after they use it.
I think that's the only time I've had a problem. It's been so long since I've used that thing but I think that's what caused it. I thought it was the new crisco but it may not have been. I just didn't put the two together. I quit using it because it makes me feel better to think I can do it without it. 
Besides, with the Melvira roller, I don't need it anymore.
Thanks for mentioning that. I bet it has to do with the icing not being pushed down onto the cake, instead of just being "placed" on it. Hmm...
My philosophy in transporting cakes is that if it higher than 70 degrees, the AC is on to keep a cold environment - it is unseasonable warm in VA right now - 92 degrees today and stiffling humidity so I just alsways make sure to use the air - also, refridgerating it before transport isn't a bad idea,
It was 85 here in Ohio yesterday, so it's definitely warmer than usual, but I always keep the AC on when I'm doing cakes in warmish weather. I'm sure it was the humidity that ruined your cake.
As for the icing tip-I never ice a cake without it. I agree with a previous poster about gentle pressure. Of course, different things work for different people, but for me, the only time icing slid off of a cake was when I took it to work on a 97 degree day. It wasn't horrible, but the icing was sliding off the side. Since then, I'm careful about not adding butter to my icing recipe when it's too hot.
Good luck on your next cake!
Angie
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