That is true about the board, shortening, and liquids. BUT, I still have some issues with cracking, even with a sturdy board, plenty of shortening, and the consistency of my icing is good I think. So, I am puzzled with why I have this problem more often than not. It's so frustrating to me 
That is true about the board, shortening, and liquids. BUT, I still have some issues with cracking, even with a sturdy board, plenty of shortening, and the consistency of my icing is good I think. So, I am puzzled with why I have this problem more often than not. It's so frustrating to me
But I do add vinegar and still some cracking and cake has good supports and icing will crack overnight without even being touched or moved. I'm stumpted myself.....
Add a little vinegar to the buttercream, it will help with the cracking.
Edna
define: "little"
little as in tsp.? TBS?
or
little as in the Julia Child method
"Add a little wine to the ....." and they she promptly poured nearly half a bottle almost every time!
Duplicate post, please also see:
http://www.cakecentral.com/cake-decorating-ftopict-639998-.html
HTH
Add a little vinegar to the buttercream, it will help with the cracking.
Edna
define: "little"
little as in tsp.? TBS?
or
little as in the Julia Child method
"Add a little wine to the ....." and they she promptly poured nearly half a bottle almost every time!
I do it by eye...Im going to guess a few drops per cup.
Edna
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