Hello lovely bakers,
I am asked to make a Naked vanilla cake frosted in SMB, this weekend. We have very dry weather over here. I am afraid part of the cake which is exposed is going to become dry and crumbly when it is cut. What can I do to prevent it? Thanks in advance :)
2
replies
Make sure you completely cover the cake with the thinnest layer of icing Once it is covered & dry it is sealed so the cake will not dry out This coating is thinner than most crumb coats :) Then If more icing is wanted just go over it with another thin layer —Adding as much as you want
Quote by @%username% on %date%
%body%