Okay so I had a cake order for a tier unicorn cake and the rosettes/swirls have already crusted but seem to be slowly tearing/sliding off the side of the cake. This is for a customer and I don’t know what to do! I used American crusting buttercream and have never had issues before! They were fine (not sliding) until they crusted and now I can see some of them peeling off the icing under them! Is there anything I can do to stop/prevent it from getting worse? The customer is driving it 6 hours tomorrow to their destination and I told her I was worried about the mane sliding off so I’m giving her a bag of icing but..... my anxiety is at an all time high because I don’t want it to fall apart for her!
I have never had this experience, but another member posted about exactly the same problem a little while ago. She was adviced to remove the frosting which is coming off the cake, redo the base frosting, let it crust, then add your rosettes, pressing firmly into the cake so it adheres well. Also, I would definitely keep it refrigerated until the customer picks it up. Using ice to help keep it cool is a good idea. I love this portable cooler box.
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