22Jul
Craters happen when we apply a small icing detail to an already dried bottom layer of icing. The dry layer acts like a sponge and pulls moister from your fresh application causing a deflation in your puff and most times an unsightly crater in your finished details. Thats a real bummer after all that hard work! We prevent this in the workshop by working fast and getting those fine details into the dehydrator as quickly as possible. The flow of the workshop is also timed in a way that the bottom layer of the cookie will only be crusted over so it wont sponge up the moisture as quickly.
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