Rolled Buttercream Question

Decorating By imamommy1205 Updated 12 Apr 2009 , 1:38pm by kakeladi2

imamommy1205 Posted 12 Apr 2009 , 1:11pm
post #1 of 2

It looks like this will work great for an upcoming cake. I mae a mini practice cake with it. THe problem I am seeing is little tiny cracky around the corners of the cake. I dont think those were there before, but after I put it in the fridge, I noticed them when I took it out.

Can anyone give me any tips to avoid the rolled buttercream cracking after being appplied to the cake?

I rolled it out as thin as I do fondant. Would it help to roll it out thicker?

I didnt chill it before I rolled it out and applied it to the cake....would that help?

I added close to the whole 8 cups of PS (kneading in the last cup). Should I add a little more to it?

Thanks so much!

1 reply
kakeladi2 Posted 12 Apr 2009 , 1:38pm
post #2 of 2

Don't put it or the finished cake in the frig. Don't add more ps ......that will only increase the chances of more cracks.

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