I have always used the Wilton recipe for buttercream icing because I've never been brave enough to try anything different. I've never had any complaints with it from clients so I found no reason to change. However, it cracks horribly when it dries and I'm tired of it!! How can I keep this from happening? Any suggestions?
whats the difference between cake drum and cakeboard ?
Im a newbie to baking, but I *think* a cake board is cardboard and a cake drum is wooden. I could be wrong though.
I cut two circles from cardboard (the kind with a corregated parts inside), taped them together with dbl sided tape and covered with heavy duty foil (we dont have fancifoil here afaik).
I will try find the youtube vid that helped me with covering my board and paste it here.
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