I made a HUGE full sheet cake, and by the time I got it to its location, it had gotten a significant crack down the middle.
It was a from-scratch yellow butter cake, in 3 layers (one single layer topped with another layer that I torted) - with moistening syrup and a french custard filling. I covered it with IMBC and refrigerated it overnight. I moved it when it was still chilled.
Any idea what happened? The cake was probably a full 4 inches + tall by the time it was filled and frosted. I used foam core as the cake board. Was my board not sturdy enough? Did I perhaps over-moisten my layers?
I'd like to know how to troubleshoot for the future... Thanks.
I do not bake scratch, but I would think that you need a sturdier base board to keep cakes from bending and cracking. I always use masonite for any large cakes.
I also bake smaller 9x13 cakes and put together for full sheets (I have never had trouble with the cracking since they are already split down the middle, giving them flex.)
How thick was the foamcore?
For a cake of that size & heft, I'd use no less than 1/2 inch for the decorative bottom board and at least pieces of 3/16th put together for the board the same size as the cake.
The cake may have cracked because it flexed on a board that wasn't strong enough, but it also may have cracked because it wasn't level once filled. If the edges are lower than the center, the sides will pull down and cause a crack down the middle.
Thanks so much for the feedback! BlakesCakes - I'm pretty sure the cake was level, since I actually used a level to make sure... But the advice about the cake board is VERY helpful! I'll be sure to do something stronger next time.
I use scrap pieces of plywood, covered in either Fanci Foil or freezer wrap.
vtcake and blakescake are right on
I'm almost sure you did not have a sturdy enough bottom board.