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.
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.
Quote by @%username% on %date%
%body%