I made this cake today and all was going well. I switched colors and by the time I got to the third color down, some of the second color started to fall off the cake. I was able to stop, switch back to the lighter color and make repairs. Then it happened again, and again. I was a loss as to how to stop it. I fixed it as best I could, but the repairs are obvious and I hated to have to give the customer the cake in this condition, but I had no choice. She sent me this picture to let me know that she got the cake home without losing more of the ruffles. I advised her to keep it refrigerated until close to serving time.
My buttercream was pretty stiff. Any ideas how to keep the ruffles from falling?