I use an icing recipe that using only crisco, no butter, water, salt, merig powder and flavorings. It is a great flavor, not greasy. I started using it because I did a wedding cake that was outdoors in July in Texas! I wanted to make sure it would not melt (as I feared with the butter recipe.) My problem is that when you go to cut into the cake, any border decorations often will crumble or crack off. Does anyone else have this problem? Any suggestions will be appreciated.

It sounds like the icing was too dry? Or maybe there's too much meringue powder? I've had this happen once. Sorry I don't have a more definitive answer...maybe someone more experienced can answer better...I'd like to know what causes this too!

I have this problem too sometimes, and I use the half butter half crisco BC. I'm not sure what causes it either!

it's crusting too much, try less meringue powder or replace the meringue with flour...since i switched to flour, my icing crusts, but it doesnt crumble...

also...let the cake come to room temp before serving...i find it's cold from the fridge its more likely to crumble

What is your ratio of sugar to fat? MP is said to help your icing crust, but you can have crusting icing with out it. If you have alot of sugar to a little fat you will have a icing that crusts alot. If you have alot of fat to a little sugar then you will have a none crusting icing.

I've had a bit of trouble with two kinds of my decorations. I use the Wilton recipe for b/c and my basket weave and drop strings just break off like they are so fragile. Some one here ( forgot who...sorry ) suggested I add piping gel to my string work.

Think I try the same for my weave next time to see if it fixes that problem too.

I'm intrested in what the others here have to say on the subject cause a cake plate full of broken basket weave is just not a pretty site.


mommachris