Hi everyone! I've been having problems with my buttercream tearing off the cake as I'm crumb coating. Not sure why it's happening, as I know consistency is right - it's not too dry. Could it be the temperature of the cake or icing? The cakes are usually right out of the fridge and the buttercream is freshly made, butter is room temp although milk is right out of the fridge. Any ideas?? FYI I'm using a regular buttercream recipe - 1c butter, 1/2c milk, 2lb ps, 2tsp vanilla. Thanks!
ATry thinking your buttercream down for the first coat.
What do you mean by "thinking my buttercream down"? I was up till 1:30 last night and up several times with a baby last night so my brain is a little fried today
I feel pretty sure she meant "thinning" your buttercream down!
ALol sorry yes thining!