Hi all, Could use some help here!!!! I've used Sugarshack's DVD and Edna's video on icing in buttercream and they are looking pretty good. But, whenever I try to use an impression mat (Like the diamond pattern) the crusting of the icing makes all these tiny little cracks. (Kinda like the glaze on a Krispy Kreme doughnut when you bite it.) What is causing that, it looks terrible and you certainly can't hide it, unless I take away everyone's reading glasses. Some of you are using the impression mats on buttercream and it looks flawless, will someone plese tell me the secret???? Please?????
Thanks a million,