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!
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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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