Originally Posted by New2cupcakes
I am new to cake decorating. After searching the net for tips and ideas I came across the Viva Method. I've done this on 2 cakes. I love how it works but I've come across a problem with it. After the cake has sat over night the icing has cracked. I used the Wiltons Buttercream recipe. Am I making the buttercream too stiff? Am I adding too much of something? This is really bothering me and I'd appreciate any tips on how to keep the icing from cracking after doing the Viva Method!! TIA!!
Hi, I noticed you asked a question on how to keep the cracks from forming in your buttercream. One thing you can do is make sure your cake board is super stiff. If it flexes at all, and your icing is super crusty, crack!
Also, too much powdered sugar to crisco ration can cause it as well. You can try adding just a bit more crisco, like a couple tablespoons.
But if you are serious about "caking", then I recommend a good icing shortening, such as Alpine, rather than Crisco. I actually like to mix the two of them together. The Alpine can sometimes be a bit too soft, and the crisco helps a little crust form, just enough to smooth with a paper towel. The Alpine is EXPENSIVE though.
Hope this helps!