I've been using Sharon Zambito's non-dairy BC frosting recipe for a while now, but all of a sudden I've been getting blowout's in my cake. I usually bake my cakes the day before & wrap them in saran wrap & then the day I decorate, unwrap & let sit to let the "stickyness" from being wrapped go away before frosting. I can't figure out why all of a sudden it's doing this when I haven't done anything different than in the past. It always seems to happen just right before I'm ready to walk out the door to deliver the cake, or on the way to deliver it! If there's still too much moisture on the cake from being wrapped up, then how do you make your cakes ahead & decorate later so this doesn't happen??
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