Why is it when you cover a cake with green buttercrean and you try to smooth it, it always looks cracked? I can get the icing pretty smooth but it always looks like it has cracks in it. Am I the only one that has noticed that?



Kim

I've never had that problem. Sorry, I can't help. I hope you get it figured out. I can't get it off my mind now...hmm....

You probably need more support under your cake! The slightest crack shows especially when you use colored icing and it crusts(or sets up).

If the cracks show after you have moved it then it is probably your support. If you notice it when your icing has crusted, try adding a little bit more shortening in the event it seems a little dry or mix your color the day before so it blends better. Maybe either of these would help if it is not related to support.