So I used high-ratio shortening and I put a 6" on top of an 8", being two tiered and as I did it, the icing started cracking big time!! WHAT??!!! WHY???? It's on a drum base so I would think sturdy enough..I'm refridgerating the cakes tonight thinking maybe too dry with heat in my house( although it's barely on!)
I used 1 cup hi-ratio, 4.5 cups sifted ps., some ext and water for correct consistency..not too runny nor thick..When I smoothed it out with hot knives from hot water on stove, the cakes were beautiful!! NOW, they look all crackily and I don't get it!! HELP!!!
I have the big fat straws , 4 of them in btm layer, and 1 wooden dowel running through middle..so why the heck is these cakes doing this??
Well, all cakes are in fridge now, hoping that will solve the problem?? But what else can I do as I'm afraid if I put more icing on and smooth, then as it's transporting, it cracks up again..
PLEASE HELP ME ASAP! I don't know what to do???
I'm freaking out and may not sleep tonight over this..
Thanks so much for all whom can help me here..I need it!