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THE ONE FAILSAFE AND SIMPLE SOLUTION USING SAME RECIPE I know this is an old thread but seems like no one has found the solution. I had the same problem for over 6 years, living in France and was very frustrated. Found this solution and I have no issues whatsoever now. Beat butter and icing sugar together FIRST. You can add as much or as little sugar as ...


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For each of my (now 16) birthdays, I've had a cake decorated by my mum, with ready to roll icing: I just asked her. She said: I normally go for 4 to 5mm. Any less and it is liable to rip. 3 is the thinnest I can get it. I think that 5mm is a reasonable thickness (I like icing) but if you can get it to 3, go for that. 2 or less is stingy!



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