I made two cakes in the past two days and with each one I had trouble with my buttercream. I would put the frosting on the sides of the cake and as I smoothed it out it would just seem to peel right off the cake. Any ideas as to why? I never had this happen before. Thanks!
If you are using Crisco to make your buttercream and you are also using water to make it, try switching to milk with the crisco. There are tons of threads on this problem with the new 0 trans fat crisco and I've found that using Milk instead of water stops all problems. Heat and humidity have alot to do with things too. Shortening and Butter do not like the heat and will "melt" when they get too warm. I had issues myself today with such high heat that my ruffles on my cake were sliding off, when I investigated it, I noticed that the butter had seeped out a bit from the BC and caused it to slide off the cake.
If you go to the top of the site, click on forums, and click on search. Type in the box Crisco and you'll get a few threads on the current issues with the new crisco but MY suggestion is to try switching to Milk instead of water (if you use water) because water and lard/oil/fat don't mix and shortening is nothing but fat/oil/lard/etc... so they aren't going to mix well and when they do mix, they aren't going to stay mixed long lol. 
Good luck.
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