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
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.
i agree-- whenever i have had cracks in the icing, it was caused by the board bending just the slightest bit and "shattering" the crusted buttercream. so frustrating when that happens! try stacking together more cake boards.
once i started using thicker boards or stacking at least 3 of regular boards.. never had that problem again.. honest truth...
I use 1 inch wooden boards covered in contact paper, so I don't think flexing was the problem. But maybe just moving it at all?? Once I finished icing I don't really move my cakes around too much.
Thanks for the ideas so far.