Decorating a cake can be time-consuming, so it's only natural to be frustrated if your beautiful icing starts cracking after it dries. Luckily, there are some easy ways to prevent this unsightly occurrence. Keeping a creamy frosting consistency and transporting your cake with care will remedy almost all icing cracking problems.
- Skill level:
Add a teaspoon or two of extra shortening to your recipe. Dry icing is often responsible for cracking, and shortening adds moisture to icing. Alternatively, add 3 to 4 tbsp of light corn syrup to your standard recipe.
Replace any reduced-fat milk in your icing recipe with whole milk. Whole milk creates a creamier frosting, which is less likely to crack.
Place your cake on a cake board strong enough to withstand the weight of the cake for a few days. Bending in a cake board will cause the cake to shift and icing to crack. Stack multiple cake boards together for larger, heavier cakes.
Lift your cake from underneath its centre, not from the sides. Lifting a cake from its sides cramps the cake's centre, causing cracking.
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