I finally figured out how to get smooth buttercream, yay!! 
Now, a new problem.... after my cake sits a while it developes cracks in it 
I use kroger brand shortening (trans-fats in), unsalted butter, and pure cane PS; sometimes I use milk, sometimes water. What's going on? I let my cakes settle overnight after filling and crumbcoating. Any advice on the matter would be great 
TIA
4
replies
poohsmomma
Posted 22 Sep 2009 , 5:24pm
post #2 of 5
Does this happen if you move the cake? I found out the hard way that if your cake board isn't strong/stiff enough, just the slightest bend in the cake board when you move the cake will cause crusted BC to crack.
Quote by @%username% on %date%
%body%