AFor the first time, I had an order for an all buttercream wedding cake. The bride liked the fact that I only used butter in my buttercream (my recipe is SMBC). I told her it wouldn't be white, which she was fine with. At any rate, after I iced and decorated the cake, I noticed there were some areas that took on a more "yellowish" appearance after about 24 hours or so? I never really noticed this before since all my cakes are covered in fondant. Does anyone know if American buttercream does this as well (I'm thinking "no")? Thanks!