I have finally mastered the cupcake frosting technique, but each and every time that I've checked the icing, mold has started to grow in between where the bomb and icing meet. I have iced the bombs as soon as I packed them, allowed them to dry 24 hours before icing them, ensured that ALL my utensils (only used for b& are sterilized, worn gloves, etc...I can't for the life of me figure out why they keep molding. I have tried Optiphen Plus in my icing, but the oily consistency in the preservative makes for a horrible icing....Do you know what I could possibly be doing wrong?? I've already spent tons of $$ on cupcakes alone, just to have them mold in a few days...Are there any dry, powder preservatives that would be fit for this recipe? Thanks for your help and suggestions. Here is a pic attached of the finished, dried cupcakes that eventually molded...I didn't take a pic of the mold but have some drying and will take one should they mold too....