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Re: Cracks on a buttercream frosted cake.

From: Adele

Comments

Dana, When I was decorating cakes, one of the things I learned to do,specifically for wedding cakes, was to use a warm offset spatula dipped in water to "glaze" over the surface before putting aside to wait for final decorations.

This forms a very smooth surface, and essentially seals the top and sides. The toughest time of year for these decorated cakes is summer, as you know. Transporting them is more difficult than baking and decorating them.

If you keep it chilled til it's needed, it should be so much easier to present at your party.