I am in the middle of covering a wonky cake and my icing keeps tearing and cracking. I have had the same problem with icing that has been left plain white and some that has had colour paste adding to it. What am i doing wrong as this is currently a disaster area?
It seems that the icing is too heavy but I have tried with different thicknesses of icing and the same things happens?
Please help me
Whenever that has happened to me(too heavy) it was usually because it was too soft. At that point I kneaded cornstarch into it. If it was dry and cracked I added shortening. If it tore on the edges, I usually had rolled it too thin. HTH
This was completely not my thread but thanks jollygoodjo and808hedda ...you may have solved my problem!