Please help, this is the second time I have posted about this issue because its still happening. I am using the same american buttercream recipe as always , water, powd sugar, high ratio and real vanilla, BUT we have moved to a new larger home??
Do you think this has anything to do with it, the air or something?? I am so distraught because the cake was perfect and then next morning after sitting it is ripply wringle around it all over, I cannot let this keep happening because i have all buttercream wedding cakes coming up.. Now i have to cover these with fondant to hide it.
Any ideas on the cause? last time someone said bad batch of powdered sugar.. but this was a new one, i am soo lost now..