And also, double check your measurments. I am used to using the walmart powdered sugar so I never measure it anymore, but recently I made my buttercream using a different bagged brand, and I had cracks in mine, and I noticed it was very stiff to work with so I had to add alot of extra water. Well, a few days later I went and bought another bag of it and actually measured it, and it was about a cup more of sugar than I use with my recipe! Don't know why, don't know how. I am going to check out the white vinegar link though
Hmmm, I've had that problem before where the frosting cracked because the cake I was frosting wasn't all the way defrosted.
But it could also be that after you mixed the bc it didn't have enough time to rest. You might try mixing your bc and letting it sit for bout 20-30 minutes before frosting your cakes with it. And make sure that your cakes are totally defrosted before icing them. I don't know, just some harsh lessons I have learned.
I agree with you faitheve, I ALWAYS get the same thing too. VERY FRUSTRATING!! I never freeze my cakes...I tried putting less to none merigane too....Still cracks. I hope someone can answer our question..HEHE.
Thank you so much for posting it!!!
It could be that your cake board is not strong enough for your cake. I made a 12x18 double layer cake (very heavy) and had to put it on a decorated piece of plywood because my cake board was flexing and causing cracks.
Jacqui
Quote by @%username% on %date%
%body%