FIXING FROSTING I

You are making a layered cake, and every time you put the top cake on, it starts to slide off. This can actually be one of a few problems.

1. The cake is still too warm - If you try frosting a cake when the cake itself is too warm, the cake will heat up the frosting and the frosting will no longer act as glue.

2. The frosting is too thin – If your frosting is too thin, it will allow the cake to shift. To make the best frosting for a multi-layered cake, use an electric mixer. Whip the frosting well, to create a light fluffy frosting. If the frosting appears too moist, it will not set up into peaks. Add powdered sugar ¼ cup at a time until the frosting has a nice airy consistency that will hold it’s shape with out being too dry.

3. If neither of the above problems seem to be occurring, you can try to remedy the situations by this method: After you have placed the frosting between the 2 layers, hold the layers into place with strands of uncooked spaghetti. Once the frosting has set for a few hours pull out the spaghetti strands one at a time. If cake continues to slide, leave the spaghetti and wait a few more hours.