I;m finding that when i use the standard wilton crusting buttercream, i can get a nice smooth finish, but after awhile, the crusting BC seems to leave little cracks on my nicely smooth finish....see attached picture. Any tips on how to avoid this from happening in the future? I do use a 1/4" thick board. Thanks
can't seem to post the picture, minnie mouse one in my photos
I had the same problem. The reformulation of shortening to eliminate transfats is the culprit. I switched over to Indydebi's buttercream in the recipe section here and use the store brand shortening which has transfats. That eliminated the cracks, plus it tastes much better. Others will come along and give you other brands that work. I now use Sugarshack's BC on this site with the store brand shortening and have no problems at all.
BTW - cute cake!!
Another thought is that your board under the cake may not be strong enough. If the cracks appear after you move the cake, it is the board under the cake flexing.
A Tlbs of white vinegar really helps with bc that dries and cracks. Doesn't leave a taste at all and helps from cracking. Worth a try if you like the way the bc smooths because I know that is hard enough o achieve,
thanks everyone, i will try the vinegar tip