AI filled the layers of my cake with some lovely buttercream and did a buttercream crumb coat. I placed the cake in the refrigerator for 4 hours but the cream won't stiffen! I need to cover it with fondent so what do I do? If I cover it with fondent now the buttercream filling will ooze out! Heeelpppp!!!

I have used this recipe before so I don't know what I did wrong!

ADid you use a crusting buttercream? Maybe not... But don't worry. What I would do to rescue the cake is press down to get excess buttercream out, ice again and cover in fondant. I've covered cakes many times without crusted buttercream underneath and had no problem...

AOh, forgot: If the butter cream is sort of runny, you shouldn't use it. You might have gotten the amounts wrong in the recipe. In that case, strap it off and do a new batch of BC.

A

Press down as in wipe off the top and sides? And then reapply a better recipe? Thank you for your input! There is hope for my cake! Lol Much appreciated!

AYes, press down and remove excess. If your BC is not very stable it might get squished out from the weight of the other layer(s) on top.

AWhat recipe did you use? How thick is your filling?

I thought helping you figure out why this happened will help you prevent this from happening the next time you make a cake.