Butter icing decoration
I have 3 concerns:
1. the buttercream is stiffed as I wanted at the beginning but when I add a tip of color to the piping bag it soften the butter cream.
2. when tasting the butter icing I can fill the sugar and it didn't matter for how long I mixed it, is it how it should be?
3. how to store a decorated cake with butter icing, as in the fridge it became very stiff. how to serve it afterwards or it should be decorated just before it is served?