I made a baseball field cake with buttercream icing. I took it out of the refrigerator today, and let it sit out before the lady came to pick it up. When she came, I opened the lid and there were tiny brown water dots all over the brown areas. The grass looked fine. I used Americolor, which is what I always use. She didn't say anything about it, and I just mentioned the cake looked like it was starting to sweat. Do you think it will eventually go away? The cake was perfectly fine two hours ago!!!! WAH!!
Now that I think about it, I think this happened one other time when I did a cake in the summer and used americolor brown. Anybody else have this happen?
I usually only make brown icing by making it chocolate but maybe your color has been contaminated? I know if you get any icing or anything mixed with your gel colors they can go goopy and seperate. Is that possible?
Actually it was a new bottle. I thought humidity might have something to do with it, but I had another cake being picked up, buttercream with yelloe Americolor and it looked just fine.