It’s been bugging me that both cakes I made had frosting that wouldn’t set up. The instructor in my Wilton’s class said to use a thin consistency icing to frost the cake but that didn’t seem to be working for me. So I did what every other desperate for knowledge decorator does…I hit the Google 🙂 Turns out, a medium consistency icing is used for frosting a cake.
Armed with this knowledge I will see how my next cake turns out. Hopefully smooth baby!