I can't get my head around this!
So if I put a fully covered buttercream cake in a box and then in the fridge, when it comes to room temperature the condensastion will go on the box....my question is, when I take the cake out of the box, won't the buttercream start to melt again? I just wondered how long I have before the buttercream starts to slip?
I have never had b'cream melt. I seldom have frig'd my cakes but even the ones I did never melted on me. I do live in a very dry climate but out temp can go over 100 (like today!)