So... I made this for a friend of mine, and tried to give it to her for free, although she insisted giving me $30.00.

The icing cracked!!!

It looked awesome last night, and when I took it out of the fridge and picked it up, it cracked!

I am assuming the cake was too heave for the board, and the icing set overnight. It is a cream cheese frosting, but this has happened with BC before too.

I am using the Wilton cake boards... are they too flimsy???

A single layer of a cardboard is usually not enough for a cake that size.

Either use multiple boards, foam core, or masonite boards to prevent that rotten bend in the middle.

Masonite boards? I have never heard of those!

Is there a good online source to buy thick boards from?

Just double, triple, or quadruple your boards for bigger cakes. Glue em together.

masonite boards can be found at countrykitchensa.com

You don't say what size or shape this cake of yours was.
There are several thing that can cause the problem. One has already been addressed by others - you may need to double your cakeboard or use masonite.
Another thing that can lead to icing cracking is your recipe doesn't have enough fat in it -- depending on the recipe you used you might need to add a bit more to make the icing creamier.

The cake was a half sheet.

The icing was a mix of cream cheese, butter, cinnamon and powdered sugar. I am thinking the cream cheese and butter should have been enough fat... correct?

Are the masonite boards reusable? I am sure they are if you cover them w/ something, but what if you don't?

Oh you would definitely cover a masonite board. you can also buy cake drums.

.........thinking the cream cheese and butter should have been enough fat... correct?......

Yes definately I bet that was one heavy cake. That's why you need to put it on 2 boards glued together or masonite

I had this same thing happen to me on the first cake I made. I nearly broke my cake in half. I learned REALLY fast to at least double my boards

Good luck with your future cakes!

I had this same thing happen to me on the first cake I made. I nearly broke my cake in half. I learned REALLY fast to at least double my boards

Good luck with your future cakes!

That has happened to me before too. I don't htink it was the icing. I think with it being refridgerated and then pulled out and if the board bends at all.....it will crack. Just try to use a heavier board and be extra careful!

how did you grab the cake when you took it out...sorry, I'm not trying to insult your intelligence (just in case that's what you thought). I was told by the lady at my cake store not to grab it by the ends because it woudl bend even with doubled cake boards. Although I typically have one hand under the middle of my cake. Just thought that you might want to think about that when grabbing it as that could have been a contributing factor. I hoep you have better luck.

This is the very reason I use 3/8" or 1/2" plywood cakeboards covered with white Contact and then heavy-duty foil, plus the base of my cakebox supports the cake as well. Here is an example of what I use.

It's a combo of both the board and the icing....try using a non-crusting icing...I had the same problem even with a sturdy board and it was resolved by using a non-crusting icing...the cake looks pretty though!