hello, I have used the same recipe for 3 years and never had an issue.. I iced a sheet cake and a ball cake over the weekend for my friend, smoothe it with hot scraper and then viva, smooth as silk, let it sit for 24 hours, came home the next day and the cakes were wrinkled, like they had been in a bath tub too long! The sheet cake not as wrinkly but it had cracks in the icing..
Can anyone tell me what happened?
I use high ratio shortening
If you have been doing the same thing for 3 years and this happened, I would say one of your ingredients was just bad. I had a bad batch of powdered sugar once and my Butter Cream came out gritty. Only once in a million times of making butter cream.
generally its an indication that the bottom board is not strong enough. Did you move the cake?
Yep...that too. Forgot about the possibility of a weak board.. I'm trying to do everying on drums now. I hate dealing with the cracks.