teesme2000 Posted 10 May 2011 , 2:52am
post #1 of

Is there a certain recipe that I can use that does NOT crack ?? Seems like when I ice a big cake the night before and then go to move it, there are cracks in my icing.

Just wanting an icing that tastes good, covers well and does not crack. Am I asking for too much ??

Thanks !!

16 replies
CWR41 Posted 10 May 2011 , 3:46am
post #2 of

The cracks are usually caused by moving a cake that isn't on a strong enough board.

crisseyann Posted 10 May 2011 , 3:53am
post #3 of

I agree with the previous poster. You need a stronger board.

cakeladydi Posted 10 May 2011 , 3:55am
post #4 of

I had the same problem until I started using Hi-Ratio shortening and SugarShacks icing recipe. Never ever have cracks now.

warchild Posted 10 May 2011 , 3:56am
post #5 of

I agree also. Had the same problem until I switched to foam core board.

MrsAC Posted 10 May 2011 , 4:16am
post #6 of

What type of shortening do you buy that is "Hi-Ratio" shortening? annnd What is SugarShacks recipe? I have this same problems with my crusting bc recipe..

Sassy74 Posted 10 May 2011 , 5:14pm
post #7 of

I use Sugarshacks icing, and still have cracks when I don't give the cake enough support, or have to move it too many times. I've begun using thin foamcore under anything larger than 10".

MrsAC Posted 10 May 2011 , 5:23pm
post #8 of

but what about when you are stacking cakes? you cant really use foam core then can you? i bought the plastic plates and dowels for a wedding cake coming up and am worried about the cracking when moving and placing them together...

tiggy2 Posted 10 May 2011 , 5:35pm
post #9 of

Yes, you can use foamcore for all layers.

cai0311 Posted 10 May 2011 , 5:41pm

For cakes 10" and smaller I hot glue 2 cardboard cake boards together. For any size larger than 10" I hot glue 3 boards together. Since I have started doing that and using Sugar Shack's buttercream icing (hi-ratio sweetx shortening) my icing never cracks.

I tried foam core before and hated it. Cutting it was a pain in the butt.

llbesq Posted 10 May 2011 , 5:53pm

I agree with the previous posts that you need to use a strong enough board for your cakes but I also find that my buttercream (Sugarshack recipe with 1/2 butter and 1/2 hi-ratio shortening) is more susceptible to cracking if I don't use enough liquid and it is too dry and not creamy.

cat2512 Posted 10 May 2011 , 6:06pm

Where do you get Foamcore boards?

cai0311 Posted 10 May 2011 , 6:11pm

Foamcore is sold at craft stores.

Make sure your icing has enough fat:sugar ratio. The more fat (shortening) the less cracking. Sharon explains this in her buttercream video (from Sugar Shack).

missv1973 Posted 10 May 2011 , 6:18pm

When you guys are referring to a "strong enough board", are you referring to the board in between the cakes or the main board that the stacked cakes is sitting on?

tiggy2 Posted 10 May 2011 , 7:59pm

You can cut foamcore with a hot knife and it cut like butter.

CWR41 Posted 10 May 2011 , 10:17pm
Quote:
Originally Posted by missv1973

When you guys are referring to a "strong enough board", are you referring to the board in between the cakes or the main board that the stacked cakes is sitting on?




The base board.

cai0311 Posted 11 May 2011 , 12:50pm
Quote:
Quote:

When you guys are referring to a "strong enough board", are you referring to the board in between the cakes or the main board that the stacked cakes is sitting on?




Both. If the cake I am working on is 6", 8" and 10" I glue two cardboard cake boards togeter for the 6" and 8". For the 10" I glue one cardboard cake board to the cake drum I am using as the main base. I never glue more than 1 cardboard cake board to the cake drum for the bottom tier. There is no point in that.

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