I have made my black icing and it has turned out nice and black (made it a couple days ahead), My question is how do I keep it from cracking? I know covering a cake in black there is that risk but I want to know if there are any tricks to avoid it. Thanks for your time in advance<<
Cake Central › Cake Forums › Cake Talk › Cake Decorating › made my black icing and its nice and black BUT...
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made my black icing and its nice and black BUT...
Cake Central › Cake Forums › Cake Talk › Cake Decorating › made my black icing and its nice and black BUT...
