Is there a way to avoid buttercream from getting small cracks while transporting? What causes this problem????
When that happens to me it is usually from me not having a strong enough board under it. HTH
I've had this same problem. I think it's because I used a crusting buttercream. I'd love to know myself.
Tammy is right it's normally when you don't have enough support for your cake!
The cake boards are great when you are stacking a cake...but when you have a really big cake you can use those foam core boards like you find at the craft stores. They come in 1/8 an inch for regular cakes...and then you can use the 1/2 inch for heavier cakes!
Sounds like you need a stronger board, plus I have heard adding 1-2 drops of vinegar to your buttercream (does not change the taste) will help prevent cracking. HTH's
I am having this problem tooo and I use plywood and vinegar. I think it is a problem inherent to using a crusting BC. The surface is "set" and any little bump causes it to shift and crack.
I might try a little corn syrup in my icing next. Have no idea if that will help or not.
A bit more fat &/or some Karo syrup or piping gel should help.
You don't want your b'cream too dry so adding a couple more tabelspoons of Crisco or butter should do it.
Others have said they use syrup or gel. That would help it smooth better. Again, not much - just a bit.
Well I normally have this problem too but since using sugarshacks buttercream ,i have not had it,but then again when i'm ready to use i always thin it down a bit with water ,it brings out the smoothness and dosen't crack.
Lynne. How much Karo to my 5 pound batch?
I have this problem too..As for putting Karo syrup, I found for that to make the icing too sweet....I just use the heavy board now under it and hope for the best....Diane
I have had this problem using a 1/2" foam core board also. I am wondering what I am doing differently now? Does the Karo work?