This is the second time I've used the WASC cake recipe and while I love the density and flavor of this cake, both times my cakes have started bleeding. The first cake was covered in fondant and halfway though the birthday party, the fondant started to buckle and the cake was seeping. The second was only buttercream and both did the same thing. I tried to capture it in the picture, see the glisten at the bottom of the cake? It is like the cake is leaking, the consistency is like oil and it has no taste. Has anyone had this problem? Please help, I want to keep using this recipe but I can't if I can't get it to hold up. Thank you!!