Cracks In My Icing........what To Do?

Decorating By Jan14grands Updated 3 Jun 2009 , 1:49am by honeyscakes

Jan14grands Posted 2 Jun 2009 , 12:26am
post #1 of 16

I have a problem with my icing cracking. I put a couple drops of vinegar in the icing, but it still does it. Does anyone have any suggestions why it is doing this? I have a firm masonite board under the cake and it does it even before I move it anywhere. They are small cracks...but unsightly and I need to figure this out. Please help....thanks.

15 replies
Jan14grands Posted 2 Jun 2009 , 12:27am
post #2 of 16

Sorry, I should have mentioned it is buttercream icing, not fondant.

honeyscakes Posted 2 Jun 2009 , 12:35am
post #3 of 16

What icing recipe are you using...Have you tried Sugar Shack?
it will be good idea to check the expiration date on the shortening.And make sure when you put your liquid in the shortening , That liquid should be hot.
hmmm,I wish I could help you more...but do try Sugar Shack icing.I just made it yesterday and it was lovely.

StaceyC3 Posted 2 Jun 2009 , 1:58am
post #4 of 16

I'm having the exact same problems!! I have tried the vinegar, I use a masonite board, my shortening is completely fresh - but it happens with every single cake. I am using hi-ratio shortening, but it's happened to me with crisco too. I sure hope someone has some advice! I finally solved my problem with air bubbles, and now this!!! icon_cry.gif

Jan14grands Posted 2 Jun 2009 , 11:21am
post #5 of 16
Quote:
Originally Posted by StaceyC3

I'm having the exact same problems!! I have tried the vinegar, I use a masonite board, my shortening is completely fresh - but it happens with every single cake. I am using hi-ratio shortening, but it's happened to me with crisco too. I sure hope someone has some advice! I finally solved my problem with air bubbles, and now this!!! icon_cry.gif


DITTO - fixed my air bubble problem (I think icon_smile.gif I also use hi-ratio shortening and tiny crack, some very obvious. Honeyscakes, I will try the Sugar Shack recipe. Thanks! I have two cakes due this week.

Jan14grands Posted 2 Jun 2009 , 11:58am
post #6 of 16

Ok, so where do I find the Sugar Shack recipe? I feel dumb..... I went to the website but I don't see it. Do I need to buy her BC DVD? Thanks

lorrieg Posted 2 Jun 2009 , 3:58pm
post #7 of 16
Quote:
Originally Posted by Jan14grands

Ok, so where do I find the Sugar Shack recipe? I feel dumb..... I went to the website but I don't see it. Do I need to buy her BC DVD? Thanks




It might be in the recipe files here but you won't go wrong buying her DVD. It gives exact everything for making the icing, she shows you how and then her tips for icing and smoothing are really good. icon_biggrin.gif

neelycharmed Posted 2 Jun 2009 , 4:05pm
post #8 of 16

It only happens to me every now and then.
maybe its the air?

TxBama Posted 2 Jun 2009 , 4:12pm
post #9 of 16

Just a guess, but sounds like your icing recipe is a little on the dry side. Never had a cracking problem and never had to use vinegar. Just a suggestion, but add a few drops extra of liquid. Not sure what recipe you are using, but if it calls for milk or water, add a little extra. Good luck!

yanci Posted 2 Jun 2009 , 4:24pm
post #10 of 16

I use Wiltons recipe and it works perfect. I add 2 teaspoons of almond extract to intensify the taste (just a personal preference). Crust nicely and it doesnt Crack. Just make sure you are using thin consistency icing. Here is the link to the recipe. Hope this helps.

http://www.wilton.com/recipe/Buttercream-Icing

Jan14grands Posted 2 Jun 2009 , 5:02pm
post #11 of 16

Thanks guys! I'll give the extra liquids a try and maybe should invest in the DVD too. Everyone's been wonderful here on CC.

kakeladi Posted 2 Jun 2009 , 5:11pm
post #12 of 16

Rather than extra liquid you should be adding a bit extra shortening (or butter - whatever fat you want). You want the icing to be creamier, not thinner.
Not knowing how much any of you are using it's hard to say how much.....but try adding an extra couple of tablespoons to start.....up to 1/4 cup might be needed.

Jan14grands Posted 2 Jun 2009 , 5:14pm
post #13 of 16

Ohhh, ok. I'll try that icon_smile.gif

sugarshack Posted 2 Jun 2009 , 11:08pm
post #14 of 16

yes, a tad more fat.

my recipe here:






I have the same problem from time to time because i like my consistency very stiff. a tad of corn syrup might help too.

Jan14grands Posted 3 Jun 2009 , 12:17am
post #15 of 16

Thanks so much!! And thanks sugarshack for the websites!!! I love you guys for helping me out icon_smile.gif I will watch the video and definitely try your recipe...

honeyscakes Posted 3 Jun 2009 , 1:49am
post #16 of 16

I am in LOVE with Sharon's work since past few years now and ever since I purchased her DVDs....I have seen a lot of improvement in my icing and generally the way I work icon_biggrin.gif
THANK YOU Ms Sharon.I didnt knew you were on cake central too.This is so awesome to find you here.yayyyy we get to learn a few more good things from ya!
icon_lol.gif

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