(Lake Isabella, Calif.)
I use butter cream icing but it seems to make crack lines when carried or moved. Is there an additional ingredient that I can add that will keep the icing more pliable rather than so rigid after drying? Any help will be greatly appreciated. Thanks, Judy
From the editor:
Without knowing the exact recipe you use, it's hard to say, but here are some tips that may help:
1. Be sure to cool your cake completely before leveling and filling. Crumb coat the cake after filling and refrigerate overnight. This will prevent settling of the cake, which can cause cracks or sagging in the buttercream.
2. Top coat the cake with at least a 1/2" thick layer of buttercream and refrigerate for a minimum of one hour, preferably more. This allows the buttercream to firm up completley.
3. Allow the cake to come to room temperature before cutting, about an hour or so.
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