HELP!. My cake was perferctly iced and smoothed last night, but when I checked on it this morning, there were cracks everywhere. I used high-ratio shortening and my icing was smooth and not thick. I had plenty of time to smooth it before the regular crusting started. I put the finished product in the frig and this morning it had cracks everywhere.
Also, now that it has cracks, how do I fix them?????!!!
I was beautuful until you moved it.....sounds like you might need a sturdier cake board.
I agree. It sounds like a support problem. This happened to me all the time, especially with sheet cakes, until I started using double foam board or wood as a base.
Try doubling up your boards (make sure the cardboard grains are going in different directions). Or, if you want, you could just make it on a wooden board. I usually do for larger cakes.
You need to make sure the board will hold the weight of the cake. You can usually fix the cracks once you create a more sturdy surface. Just use a viva paper towel. Place the paper towel over the cracks and run your fingertips over to smooth. Only works for crusted buttercream; which in this case it should be. Hope it helps.