When icing my cake I usually take from buttercream from the bucket put it in my mixing bowl add a splash of cream bouquet or liquor whip it up for a few minutes (about 3mins) then I ice my cake. My cake is usually right out the freezer when I tort, and decorate the cake.
Here is my problem, when I decorate the borders look great. I set the cake into the box leave it open while I go clean the kitchen (about 20 mins). Come back to cover and go deliver cake looks fine. I put the cover on the box and leave to get to the party (under 30min drive) when I open the box my borders always seem to look deflated or mushed. Just the borders only not the rest of the cake is affected? What is causing this? What can I do to stop this problem?
If that happened to me, I would probably ice the cake as normally. Then add some powdered sugar to the remaining icing (to make it stiffer) and do borders and decorations with that.