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!
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.