2
replies
bonniebakes
Posted 24 Jul 2010 , 4:51pm
post #2 of 3
Hi,
this is a common problem that many people experience. Unfortunately, there hasn't seemed to be a good solution that I've heard! Personally I think it has something to do with the inner portion of the icing drying slower than the surface, the molecules under the surface are still liquid and can move, so the outside collapses.
Wish I could help more... I have less trouble with it when I use a thinker icing....
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