Ok so here is what is happening. I was baking tasting cakes. It is my first time using this pan but I am not sure why it should be any different from any other pan. It is a square pan and the demensions are about 2 inches wide 4 inches long and about 1 1/2 inches deep. I stacked and filled them 3 cakes high. They cooled properly and were fine until I went to buttercream them. I am not sure what happened from here on. When I applied the buttercream it was literly peeling off the cake. I am not sure if something is wrong with my cake or what. The buttercream was plenty sticky but just was not sticking to my cake. What happened and how do I fix it?? Thanks for all your help in advance.
im not very experienced with buttercream, but ive found when i have trouble keeping it on the cake, its usually because its too thick, Perhaps trying to thin it down a little may help
yes, you just need to add a little more liquid to your buttercream to get it to a softer smoother consistency. then it will smooth out perfectly on your cake. just add a little liquid at a time to get the right consistency.
I agree. Thin your buttercream a little.
Anther ditto. That bc is too stiff. BC should be about the same consistency as whipped cream.
I will piggy back on that... too stiff... I always thin my BC just a bit b4 I start to crumb coat...
Agree ... icing is too thick (plus a little cake that is 2x4x1.5 will be a PITA anyway )