A[IMG]http://cakecentral.com/content/type/61/id/2971692/width/200/height/400[/IMG] Can anyone....anyone please help me. Lately i have been decorating cakes with either non melt cream or buttercream. I then decorate part piping and fondant. As you can see the loops on this vintage cake has started slipping. The fondant was freshly rolled when i added it onto the cake. Also often when customers take their cake home, fridge it and take it out d fondant slides off. Any advice will be very much appreciated.

what is non melt cream?

and what kind of buttercream are you using?

so the turquoise color is buttercream correct

and you want to know why your scroll work and the bows slide off--right

oh and are you fridging these cakes? or freezing them??

lots of questions--just trying to diagnose ;)

If by "non melt" cream you mean non dairy whipped cream, fondant and gumpaste will melt and slide right off of it. It is to "wet" and the fondant or gumpaste will dissolve.

I use non dairy whipped cream on 100% of my cakes and when I have to add fondant or gumpaste details to it, I coat the back of the fondant or gumpaste with melted chocolate tinted the same color as the cake. It acts as a barrier and the moisture won't penetrate to the fondant.I hope that helps!

AHi, thank you for your answers (both of you) i would say doramoreno62 is on the right track. The cream isfar too wet. I will defenitely try the melted chocolate. K8memphis: non melt cream here in Australia is a Vegetarian whipping cream. The buttercream is part icing sugar, part butter, part shorttening. I didnt frige or freeze the cakes prior to decorating them. Are you seeing another solution for me.

Kind regards, Vera