I have done a few stacked wedding cakes and while they look good Friday night (when I decorate) by Saturday, the frosting is cracked (buttercream).
I read on here that it was my support system. I use SPS. But it sounds like I should be using 1" foam board with the SPS. So how exactly do I do that?
Right now I have let's say a 12" cake filled with strawberry filling sitting on a cardboard cake circle. Do I glue the cake circle to a form board circle and poke the hole in the foam? How do I cover up the foam board? It is must taller than the cardboard circe and there is no border on this cake.
Thanks in advance for any guidance you can provide!
I know it hasn't been that long, but can anyone help? I really want to fix this problem!
I use the foam core in place of a cardboard circle. Cut the foam core slightly larger than circumference of cake if buttercream then use the board as your guide when you ice. The icing will cover the board and be much sturdier to prevent cracking.
Thank you aj! That makes sense.