I have had two cakes where the buttercreme completely seperated from the cake. The cake was not hot or even warm when crumb coated so no moisture in between layers. I am baffled as to why this is happening and really need some help understanding it in order to correct it. Could it be the "NEW" Crisco with 0 Trans Fats?
I really don't know if that is what happened in your case. I have used the "new" Crisco, but always add Dream Whip.
I have had BC fall off before, but I am pretty sure it was my technique instead of the icing itself.
I did not crumbcoat and I used the Wilton icer tip and put way too much icing on to start with. Since I didn't use a spatula to apply the icing I didn't press it hard enough into the cake to really make it adhere, I just sorta smoothed it around. It was a mess.
Now I only use a spatula and always apply a crumb coat first.
oh thanks..... you know come to think of it, I used the icing tip also to cover it... but I normally do and this is the only one I have had do that... but sounds like I may need to change my technique.... Thank you so much for the reply...
You are very welcome.
I have learned many things by doing it the wrong way first.