Hello dear cake makers in the house. So I decorated a cake over the weekend. My first ! It came out well but by the next morning I noticed it was melting...turning to liquid sugar. Please what is the possible cause. Thank you. Below is the recipe I used:
Margarine 250g, Icing sugar 1kg, 2tsp salt, 2tsp flavour, about 4 tabsp condense milk, some water

Heat! Heat! Heat!

Though I'm not a butter icing pro, but I think one way of avoiding such is by icing the morning of the event if possible.

If the choice of icing is up to you, I'll advise you took the season/weather into consideration before opting for it. It's much better using butter icing during the rainy season than dry season. The cooler the weather, the better it is for your butter icing.

I might have heard somewhere too that one could put it in a fridge to keep it from melting, especially if it is a small cake. You know, the same way putting chocolate in the fridge hardens it and keeps it from melting. You could research on this.

Chao!

@Driven, yeah it was really hot! Next time I'll put the weather and season into consideration.
Thank you so much.

@dlinglos, you're welcome.

Something else I forgot to add: avoid overcreaming. Just do it moderately, cos you know the more you cream, the softer the butter gets and the softer it is, the faster it melts. My friends used to do that, and they said it helped.

you've got all d answer dear. your recipe is not wrong.

Use royal icing next time if u can't make fondant...or pop d stuff into d fridge. shaa don't allow water in d fridge drip on it

Driven:
@dlinglos, you're welcome.

Something else I forgot to add: avoid overcreaming. Just do it moderately, cos you know the more you cream, the softer the butter gets and the softer it is, the faster it melts. My friends used to do that, and they said it helped.

Ok. Thanks again.

mamachops:
you've got all d answer dear. your recipe is not wrong.

Use royal icing next time if u can't make fondant...or pop d stuff into d fridge. shaa don't allow water in d fridge drip on it

I'm happy to hear that my recipe is not wrong.
Thank you.