Hi, I'm making a cake for a b-day tomorrow. I now know I applied my crumb coat to thick, I am going to try to scrape off as much as I can (of the crumb coat) it smoothed out real nice but I have cracks, not really cracks looks like wrinkles, someone on another site suggested my buttercream is too dry, I made it yesterday and kept in airtight in the fridge, can I add more liquid to it at this stage? I made a recipe w/ 1/2 crisco 1/2 pre-creamed shortening, hvy crm, 1/2 & 1/2 & flavoring. Thank you for your help in advance!
As long as the icing hasn't crusted to the point that you have little hard particles in the icing (wont' go thru an icing tip).
For previous thread on crumb coat, please see:
if its too dry you prob need more fat, not just liquid.