Brandiib85
Posted 22 May 2016 , 1:43am
post #1 of 3
Hi. I am new to baking and have just found Swiss meringue buttercream! I love it! My question is how to cut it once decorated when it's super hard and set. Mine just wants to come right off the entire cake or break into pieces when I cut it. Is that normal?
thanks!
2
replies
Pastrybaglady
Posted 22 May 2016 , 2:23am
post #2 of 3
Ideally SMBC should be soft when it's served. Let it sit for an hour or so before you cut it, no more cracking!
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