Hello I need some advise ? How do I prevent this cracking of my icing once the cake crusts ? I basically use the wilton half butter/crisco recipe and don't understand why this happens after time ?? I hate this look , any suggestions would be helpful thanks 
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poohsmomma
Posted 21 Feb 2010 , 1:57pm
post #2 of 2
Could the cake be settling after it is assembled??
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