I made a 3 tier cake this weekend. I iced the cake in Sugarshack's  buttercream. I had some left over icing from another cake that I had got out of the fridge and the bottom tier was iced in that. The middle and top tier was iced in the fresh batch. I had the worst time getting the icing to keep from cracking (I was putting fondant decorations on it). I redid them twice. Also, I put a dam of stiff icing in between the layers. The bottom tier that had the icing from the fridge did not bulge but the middle and top did. Am I supposed to put the frosting in the fridge for a day before I frost the cake? Today I went back to the Wilton recipe and did not have the same problem. I like Sugarshack's recipe especially when I am doing a large cake because it makes more and smooth's so much better. Any ideas what went wrong?

Would refrigerating the Sugarshack icing after making it have helped the cake not to get that dreaded bulge between they layers? Does anyone know?

Sharon states that you should let the buttercream cool/sit.  I always do and have not had that problem.

I thought that might be the problem since the bottom tier did not bulge and it had all the weight of the other 2 cakes on it. It also seemed to smooth better. Next time I guess I need to make it a day ahead. Thanks