Hello. Thank you all for having me here.
I'm writing today because i'm having an issue i don't understand, on occasion. I had a customer collect a cake yesterday, the cake had been frosted the evening before and all was well. She took the cake home and as it sat that second night the frosting slid down the sides of the cake. I suspect that one factor is that i placed the buttercream on too thick. It was my first time attempting stripes and i didn't want to cut into the cake with the comb. But this isn't the first time i have had this happen. I am using sams club unfrosted cakes and their ButRCream frosting. I have been alternating between thawing in the fridge and on the counter. Cakes, for me, thawed on the counter, completely wrapped, have always been more moist than the ones thawed in the fridge. But i have noticed the ones where the frosting fails to adhere are counter thawed.
My questions are, do any of you notice a drier cake when thawed in the fridge. Do any of you notice frosting adherence issues when thawing on the counter? Or could this simply be a weight issue?
The stress over this is overwhelming and i feel terrible.
Though I have never had that problem others say it may be due to the shortening used to prep the baking pan Shave off the sides of the layers very thinly It also might be the icing Never having used that icing I don’t know the consistency it might need to be thinned down but rather than using liquid add some more “fat” Cream more shortening or butter in Don’t be afraid to let mix on low for 5–e en 10 minuets