I am a new baker and am trying to get perfect techniques down. I recently made a rosette cake twice and both times my rosettes fall off, they look like they just peel back. The rosettes don't fall until the day after baking and frosting is applied. The technique I used: I put a thin crumb coat on the cake once completely cooled, let chill for 2 hours then frost the rosettes. My buttercream recipe: 1 cup butter, 4 cups powder sugar, 1tsp vanilla, 2.5 Tbsp heavy cream and whatever food coloring is needed. What am I doing wrong?? Is it my buttercream recipe or my technique?? Thanks in advance!! 
maybe you didn't press the tip close enough to the cake to attach the icing. Perhaps you need a bit thicker crumb coat - in the pic it does not show at all and I thought you hadn't use any. By the way. you don't need to chill a crumb coat. It should dry at room temp in less than 15 minutes Also it does sound like your recipe is a bit on the thick consistency side. Maybe add a bit more shortening to make it creamier - you really don't want to thin it w/more liquid
Aaahhhh a build up of humidity could have added to not having pressed h ard enough. Once a cake is completed it does not need to be covered. It will stay fresh for up to 3 days unless it is very hot & humid......then you have the possibility of mold forming.
Maybe that's what happened!! Hadn't even thought about not covering it! I will leave it uncovered next time I practice! I am hoping to make one for my friends daughters birthday and want to make sure I avoid this problem when it really counts. Do you think using a traditional cardboard cake box during transport would be okay if the cake is covered in that for 45 minutes or so?
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