My buttercream has a history of cracking when it's crusted over. Any suggestions on how to prevent that???
If the b/c cracking is not a stress fracture, you can add 1-2 drops of white vinegar to your icing to prevent crazing.
See Brite White B/C frosting recipe:
http://www.cakecentral.com/cake_recipe-2375-Brite-White-Buttercream-Icing.html
Other great vinegar tips:
http://www.ci.richland.wa.us/RICHLAND/enviro/index.cfm?PageNum=72
HTH
Are you icing a frozen cake? as frozen cake comes to room temerature it well settle and cause BC to crack.
My thought, also. The only time my BC looked like a stained glass window outline was the one and only time I iced a totally frozen cake.
However, others on here says they have iced totally frozen cakes with no problems.
No the cake was not frozen. I don't even put mine in the fridge. I tell you what though, I use the paper towel method to smooth it all out. You think that could have anything to do with it? I just don't know. I"m gonna try the vinager thing. What about corn syrup? Will that help? THank you guys for your tips!!!
Quote by @%username% on %date%
%body%