stephdover4 Posted 7 Mar 2013 , 10:50pm
post #1 of

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<<

2 replies
kakeladi Posted 8 Mar 2013 , 2:41am
post #2 of

My suggestion is to add a bit more shortening to make it more pliable which should keep it from drying so fast.

stephdover4 Posted 10 Mar 2013 , 3:40pm
post #3 of

Thanks! That is exactly what I did and it work out great!!

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