I just had a major cake disaster - my crusting cream cheese buttercream kept sliding off the cake and end up at the bottom!
I used Edencakes crusting cream cheese frosting in the recipe section
but instead of using the whole 3 1/2 pounds of confectioner¡¦s sugar, I substituted 1/2 cup of confectioner¡¦s sugar with corn flour because the buttercream seemed so runny & soft.
It was around 97 degrees F and very humid in where I live, so the buttercream was very runny & was hardly able to hold up its shape but it did crust if the layer was thin enough (did not crust on the cake).
Can anyone tell me why the buttercream kept sliding off the cake? and if there is anyway to frost a cake with cream cheese buttercream in hot weather without this kind of disaster happening? Or cream cheese just cannot hold up in hot weathers?
Any tips will help