How do you guys move a cake that has crusting buttercream? Any time I try to move it, the cake cracks and wrinkles really bad because of the crust layer.
Any tips?

I use crusting buttercream 99% of the time. You need a stronger board, that is what is causing the cracking. I personally use 1/2" foamcore.

I agree with Loucinda. The only time I had those problems with bc it was because the base was not sturdy enough.

yep. sturdy boards = zero problems.

You can either use the foam core, or double or triple up on your cake circles.
If it's a big cake, I go for overkill on the cardboard circles. I do 4 sometimes, cover with white freezer paper and hot glue a ribbon around the base.

aww... you guys are great! Thanks!

This is a good question I did solve that problem with heavier board but what if its a wedding cake and its the middle layer ? Do we still use thicker board ? Im afraid of the board showing and my icing boarder not hiding it ? Hope this makes sense .