I've just recently begun using indydebi's buttercream recipe (on maybe 5 cakes). I've followed the receipe exactly, but when I go to smooth it using the viva method, I get these small hairline like cracks all over the cake. Any idea of what I'm doing wrong?
Letting it crust too long or your board not being strong enough and flexing when you move it.
thanks for the replies! How "crusted" should it be before I use the paper towel? Usually I wait about 10 mins then test it by patting the cake with my fingertip. If the icing sticks to my finger, I wait longer, if not then I start smoothing.
I smooth mine as soon as it crusts. Sometimes that is under 5 mins.
When are you noticing the cracks? Is it when you are smoothing or sometime after?
I've been using Debs BC recipe for over a year now & i noticed a difference (cracks & such) when i used different brands of shortening. i have since returned to using Crisco (instead of store brands) & my problems have disappeared.
HTH
Casey
I've been using Debs BC recipe for over a year now & i noticed a difference (cracks & such) when i used different brands of shortening. i have since returned to using Crisco (instead of store brands) & my problems have disappeared.
HTH
Casey
Me too. I have the best results with this icing when I use Crisco.
OP..did you use a different brand of shortening?
Nope, I've only used Crisco. I notice the cracks after I'm done smoothing. Kind of like the frosting is drying out. Do you think decreasing the amount of drem whip would help?
Nope, I've only used Crisco. I notice the cracks after I'm done smoothing. Kind of like the frosting is drying out. Do you think decreasing the amount of drem whip would help?
How much milk are you adding? I know the recipe says 1/3 to 1/2 cup per batch. I know that when I make a double batch I may use a wee bit more than 1 cup to get the perfect consistency. It may just be that you're not adding enough liquid.
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