So I took my first ever Basic Cake Decorating class on wednesday night. I had to bring a cake and a bowl of icing with me. I made chocolate buttercream. So the instructor proceeded to show us how to decorate the sides of the cake with a #22 star tip. By the time I was 1/4 of the way around the cake, the icing was sliding right off the cake. It was quite warm in the room. And we figured the heat from my hands was also a factor in warming the icing too much. Are there any ideas or suggestions on this?
Thanks
This is what I used:
Ingredients:
6 tablespoons butter, softened
Cocoa powder, see below
2 2/3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
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Directions:
For light chocolate frosting use 1/3 cup cocoa powder For medium chocolate frosting use 1/2 cup cocoa powder for dark chocolate frosting use 3/4 cup cocoa powder
In mixer bowl cream the butter. Add the cocoa and powdered sugar alternately with milk. Beat to spreading consistency adding more milk if needed. Blend in vanilla.
This recipe from CDKitchen for Buttercream Frosting serves/makes 3.25 cups
Did you do a crumbcoat? My icing never sticks right if I don't do a crumbcoat first.
What is crumbcoat????
I suspected you would ask that 
(This is why the wilton classes suck so much!) Ice your cakes with a very thin layer. Most of us let that sit overnight to let the cake settle. I place a tile on top to make sure it settles completely and I don't get any shifting or bulging. Then when you go to ice your cake (with stars or whatever) the icing sticks much better. Any time I ever tried to ice without a crumbcoat my icing just peels right off.
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