This is only our 3rd time using the rolled buttercream. 1st time went great but last time and this time arent going well. We keep getting lots of cracking. On the one cake we can still see the cake through so we did the next one thicker but its causing more cracking. We've tried the rubbing more powdered sugar on it, but its just not looking like its going to smooth out. Any suggesstions? My helper is close to throwing it out the window
are you using rolled fondant or rolled buttercream. I have never had any luck with the rolled buttercream i find that there is no stretch with the buttercream like there is with the fondant.
I have never used rolled buttercream, but when I roll out fondant, I use a mat rubbed lightly with shortening (versus PS or cornstarch). I find that helps with pliability and cracking. Not sure if it would work for rolled buttercream????