Any new theories or methods on how to avoid blowouts for buttercream. I have been using the "upside down" method for frosting my two layer tiers, which has really helped with the appearence of my cakes, but all of the sudden on my last two cakes I have completely lost a section of frosting off the side. I'm assuming this is due to a blow out. Any ideas?
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8/8/12 at 1:24pm