Okay bakers, I need your help. After I do a crumb coat on my cakes, I then refrigerate so the crumb coat hardens and I can apply my buttercream. I use the large icing tip to pipe buttercream all around the cake, then smooth it out. However, I have noticed that if I don't work fast enough, the buttercream starts to get cold and then doesn't smooth over well. What do I do to fix this? Should I refrigerate for a less amount of time?
post #691 of 697
5/13/14 at 6:27pm