Sweetpeacakemom: Did you use ABC (crusting butter cream) or some other kind that doesn’t crust (like SMBC or IMBC or a mixture)? The thing is, crusting butter cream ruffles (same with the “I am baker” swirly roses like this: https://www.facebook.com/photo.php?fbid=224167764287364&set=a.208495309187943.46077.159912697379538&type=3&theater) MUST be applied to a fresh, wet crumb coat so they have something to adhere to. It isn’t so much an issue with non crusting icings, because they remain wet and tacky – so you’re piping your ruffles (or roses) onto something akin to glue. But if it’s crusting butter cream and the crumb coat has crusted and dried, you’re piping your ruffles (or roses) onto a background they can’t properly attach themselves to – and they WILL fall off. Ask me how I learned this and I’ll tell you: the hard way! ;) Hope this helps!
