Hi there

I crumbcoated this 3 layer 10 inch cake last night...came home tonight to finish it and as you can see it has cracked! I'm not too worried (should I be more worried??) but would like to know why so to avoid this in the future.

Do you think the board was too thin? I know it is too thin for the long haul but I only moved it once on the thin board....was that enough to crack it? Or are my frosting layers in between too thin for this much cake?

Any thoughts or feedback is greatly appreciated!!

Did your cake layers have humps? If they were not flat that could be the cause of it.

I thought they were flat....but possibly not!!! I didn't think of that...hmm....

Did you take it from the freezer? Your cake could of been too cold when you iced it.

Hmmmm, my vote would be that your transfer board "gave" just a tad...that's enough to cause the crack.

I'm curious, did it crack anu more, did you fill the crack with spackle, how did it turn out?

You can see cracks in the icing from the weak board, so that is probably what happened. And if your cake had not rested long enough the bend of the board would definitely make it crack.