Here’s a little equation I learned a few years back when I got into baking and cake decorating:

Butter cream + Humidity = Disaster

Case in point:

 

I do have my doubts though, as I think I may have contributed something that made things go wrong. I may have used a little less shortening and more butter; or a little less sugar when I made the icing. Either way, I think it wasn’t stable enough. In the end, though, I don’t think any butter cream icing would have endured that heat.

Lesson learned? Stick it in the fridge until it’s needed.

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