I having a problem with my buttercream cracking and pitting. Am I mixing too long? Too much sugar? Help. Thank you!!!
this happened to me too I read somewhere that you should try doubleing the thickness of the cakeboard (stacking two together, maybe three). I didnt try that, but what worked for me is a new buttercream recipe. I tried the Sugar Shake buttercream from Sharan Zambito. First of all, it spread perfectly, no airbubbles and absolutely no cracking. And I only used one cakeboard.
your buttercream will crack if your cake is not room temp
All is at room temperture and it has nothing to do with the boards. Any cake size cake will do this and I also have used cake drums too. I never had this problem until I had made really big batches. I have a new mixer that allows me to make batched 10 times the size.
O.k. I had that problem too when I got an old 30 qt(?) mixer. What you do is make the big batches, but when ready to use it put some in your 4 (or5or6) qt mixer and smooth it out.