I frequently make buttercream frosted cakes with the Wilton half butter half shortening recipe. Once the cake has crusted over, I have problems moving some of them without creating tiny cracks in the icing. I tend to triple and quadruple cake boards when I am making especially heavy cakes (double layer sheet cakes), but no amount of thickness seems to be enough. Is there a better alternative? I was thinking of masonite boards (but I want something disposable). Thanks in advance for your suggestions!
I have read that if you put just a couple of drops of vinegar in your buttercream as you're making it, it won't crack on you. You don't put very much in at all so you aren't impacting the flavor or consistency. I have no idea what the science is behind it or why it helps but give it a shot!
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