Lately I have made 2, 10" round, 2 layer cakes. The icing seems perfect and goes on the cakes great. Smoothes out like a dream. I decorate it and leave it sitting for the night. Next morning? The icing is sliding down the side of the cake in places and exposing the edge of the cake underneath. The first time this happened, I had remarked the night before that "that was the easiest cake I had ever iced".
This is only happening on round cakes. I'm using the basic buttercream recipe. Is my icing too heavy for the tallness of the cake? I am crumb coating them first with a layer of thinned icing and letting it crust completely. The icing and crumb coat are both sliding.
I have attached a picture of the first one to have this happen. I didn't get a picture of the "after".
is your cake totally defrosted before you basefrost it?
That's the only thing i can thnk of.
Could the filling be leaching out and causing it?
The only time I have had my icing slide down the cake is when I put waaaaayy to much corn syrup in the frosting. It frosted greatly and with ease but later I noticed gravity pulling it down. Also temperature in the house makes a big difference. I never let my husband build a fire when I am making a cake that day.