Im new to this site so I apologise if this question has already been asked.
To decorate my cakes I ususlly use roll out icing. To stop it sticking I spinkle icing sugar down to roll it out on.
The problem I have is that the icing always cracks. What am I doing wrong?!
Maybe you could try using shortening to roll it out.
It's drying out. I use the flip mat method, where the mat is lightly greased, roll it out, flip whole thing onto the cake and then peel off the mat. the top is then moist and no cracking.
PM me for more info if u like.
I am having exactly the same problem. After we have rolled out the icing it cracks when we place it on the cake. Is there anything that can be done about this? Am i rolling the icing out too thinly?