Sorry this post was hijacked by my phone! My question is what does everyone use underneath their cakes when buttercreaming or crumb coating? I am having trouble find something that does not pull away the buttercream from the bottom edge when removing it from the mats. I am currently using a think mat, but they are textured so the scraper occasionally catches, and I also get small vertical lines in my buttercream. Help!
If you are getting vertical lines in your b'cream it most likely is too thick - cracking due to dryness. Not knowing the recipe you are using it's hard to say for sure. Thin it down with some extra shortening. You don't want to make it thin using liquid unless it only takes a tablespoon or 2 at the very most. OR try mixing the b'cream for up to 10 minutes on the slowest speed of mixer you can. Yes, that long - helps smooth out it out.
Quote by @%username% on %date%
%body%