I made a buttercream cake (with fondant decorations). It was fine at home. When I got to the destination, I opened the box and there was a small spot in the front where the ining came off the cake and the side looked like the icing had "slipped" down a little bit.
I thought the icing was a little soft...could that be the reason? When I ice the cake, I try to do an up and down figure 8 motion to make sure it is sticking to the cake.
What type buttercream did you use? I find down here in the summer that the heat and humidity do not go well with an all butter based buttercream. It will melt off the cake here in the summer. : (
I used the "extra special buttercream" recipe but I added 8 oz cream cheese to make it cc buttercream which I have done before. I think I added a little too much cream. It wasn't very hot yesterday. I think the fact that it was a little soft and then the vibration and bumps from driving is what caused the "slip". Just my guess.