Hello! This is my first post (been lurking ) but I wanted to thank you ladies so much already. I only do cake decorating as a hobby, but I've already learned so much from all of your advice on the forums.

My question is this, is there a special technique to applying frosting to cut cake? I cut a cowboy boot shape out of a 13x9 cake, and for the life of me, cannot get frosting to stick to the sides I cut. I'm using Duncan Hines regular chocolate frosting and it will NOT stick! Not even a crumb coat! It just rolls over the knife, Do I need to freeze the cake first, use pourable frosting instead or are there magical sticking properties to chocolate buttercream?

Any and all advice is welcome. TIA!

Maybe you could try to thin the icing a little with caro syrup for a crumb coat. I would definitely try to chill the cake first but I think the icing may be a little too thick.

This icing might be too thick! I as well find it pretty difficult to get icing to stick to the cut side of a cake. Maybe chill the cake first?!?!

I'd like to know a better solution myself!!!


Welcome!!!!!!!


Amy

Just a thought here (never tried it),but what about using heated up and strained apricot preserves (like before using a poured fondant) and let that harden up on the cut side before attempting frosting?

Deb