Hi!, I need some advice from SMBC lovers. I made a stacked cake on Saturday using SMBC. Since the event was later in the day, I prepared an icing bag to bring with me to pipe between the layers and put in the fridge. I took it out when I was leaving. When I got to the event, I began piping beads, when all this liquid started oozing out from the bag! YUCK!!!
When I refridgerate the icing and let it sit before icing a cake, this never happened. What should I have done. If i wasn't supposed to refridgerate it, how long can the icing stay out at room temperature?

SMBC doesn't sit that well in a piping bag for an extended period of time, especially if it's going from the fridge to room temp. It's best to fill your bags fresh, that way you don't have to worry about the BC separating inside the bag when it's coming up to room temperature.

I use SMBC almost exclusively and I stack my cakes/apply borders onsite. What I do is put some SMBC in a plastic container. By the time I get to the venue and stack the cakes, the buttercream has come to room temperature. I stir with a spatula till smooth and then fill my piping bags. I always have a couple of bags going because I have hot hands.

To save time, make up your piping bags + couplers and tips up ahead of time, so all you have to do is fill them with the icing and go.

HTH.

Thank you so much for the advice! Lucky for me it was a free cake for friends, but it was an eye opener, so now I know what to do next time!