I have made my black icing and it has turned out nice and black (made it a couple days ahead), My question is how do I keep it from cracking? I know covering a cake in black there is that risk but I want to know if there are any tricks to avoid it. Thanks for your time in advance<<
My suggestion is to add a bit more shortening to make it more pliable which should keep it from drying so fast.
Thanks! That is exactly what I did and it work out great!!