1
reply
CakeMommy3
Posted 18 Jun 2009 , 11:47pm
post #2 of 2
I have heard people saying to add anywhere from a teaspoon to two tablespoons. I notice that whenever my cakes seem to be cracking, it's not the icing, it the cardboard supporting the cake allowing it to move. I double or triple the cardboard, then no more cracking.
Quote by @%username% on %date%
%body%