Hi, I'm making a cake for a b-day tomorrow. I now know I applied my crumb coat to thick, I am going to try to scrape off as much as I can (of the crumb coat) it smoothed out real nice but I have cracks, not really cracks looks like wrinkles, someone on another site suggested my buttercream is too dry, I made it yesterday and kept in airtight in the fridge, can I add more liquid to it at this stage? I made a recipe w/ 1/2 crisco 1/2 pre-creamed shortening, hvy crm, 1/2 & 1/2 & flavoring. Thank you for your help in advance!
3
replies
For previous thread on crumb coat, please see:
http://forum.cakecentral.com/cake-decorating-ftopict-586531-.html
HTH
sugarshack
Posted 11 May 2008 , 4:14pm
post #4 of 4
if its too dry you prob need more fat, not just liquid.
HTH
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