Help!
I'm very new here but i wondered if anyone can help. I made my first stacked cake using roll out sugarpaste icing, it had a 9 inch square on the bottom and a 6 inch round cake on top set to the back corner.
I used plastic dowels and card under the top layer, I was rushed and put the top layer on before the icing had dried. Later i noticed there were some faint surface cracks in the icing which spoiled the effect.
Were the dowels too short or the icing not dry enough? or some other reason i missed?
Welcome to C.C.!!! I'm not sure what you mean about sugarpaste icing. Were you talking about fondant by any chance? If so, then you can repair cracks by smoothing white shortening over them. Something else I learned was that you will get cracking and tearing in rolled icing, i.e. fondant, etc. if you do not knead it before you use it. Knead it for about 2-3 minutes, adding a little shortening on your hands. This will really, really help!
Penny
Here we use Crisco. It's a vegetable shortening. A solid, like lard only lard is made from animal fat. Gee, can't think of another example.
I don't think you can knead it too much but if it got dried out then adding the shortening would really help.
Did you stretch it too thin maybe?
Thank you so much 
I just loooked at yours and they are amazing! I just posted most of the others including the tinkerbell one ive been talking about. That was the last one i did - it was actually cake number 10. I only started last year so i'm really pleased so far I just need to learn some of the tricks and shortcuts!
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