by Judy
(Lake Isabella, Calif..)
I use the butter cream icing, but seems to crack lines when brought to or moved.There is an additional ingredient that I can add that you remain more folding icing rather than as rigid after drying? any help will be very apreciada.Gracias, Judy
From the editor:
Hey Judy,
Without knowing the exact recipe is used, it is difficult to say, but here are some tips that may help:
1 Be sure to cool the cake completely before filling and capping.Coat of arms of Crumb cake after filling and keep in the refrigerator for the noche.Esto will prevent that settle on the cake, which can cause cracks or descent in the spongy.
2 Top coat the cake with at least a 1/2 "thick layer of spongy and keep in the refrigerator for at least an hour, preferably more."This allows the spongy to firm up completley.
3 Allow cake come to room temperature before of cut, for an hour or so.
Good luck.
What is concerned,
Michelle (editor)
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