Hello All,

I have recently had two occasions where I iced my cakes in buttercream and a few minutes later the buttercream had seperated from the cakes. One was a ruffle cake and the other was just a plain buttercream iced cake.

Any idea on what happened or what I need to do differently?

TIA

Not sure but I had that happen one time and it was because it was to warm in the house. Also if your cake was warm that would cause it to melt and slide off. You migh also be getting an air pocket behind the icing?
Hope this helps.

Thank you. I will keep that in mind for my next cake.

I read somewhere that make sure you have a damp crumb coat. If it has dried, the ruffles tend to slide off.

The consistency of the icing in very important. It sounds like the consistency is too stiff. Yes, it could also be that it is hot - either the cake or the room - when working on the cake.

Thank you. I am trying out new buttercream recipes this week and will try adjusting the liquids to fit the consistency.

I've also had that happen before. For me it seemed to be because my cake was a bit too moist, the icing just kind of slid right down the sides. I had let the cake settle overnight wrapped in Saran wrap, and it was almost like the cake was damp when I tried to ice it. I scraped it all off, let the cake sit unwrapped for a couple of hours, and when I tried it again it frosted just fine.

I should also note that the same batch of frosting that came off the overly moist cake had been used to frost another cake that was not as moist, and it worked fine on that one. So for me at least, it wasnt a problem with the frosting.