ducethomas Posted 31 Aug 2013 , 6:40pm
post #1 of

I have a super tasty crustable buttercream recipe that everyone loves....one problem, it cracks so easily when the cake is moved.  Is there anything I can do to still put my cakes on disposable cake boards and not have the icing crack.  What is it that makes the recipe "crustable"?

Thanks for your help!!

5 replies
maybenot Posted 31 Aug 2013 , 10:58pm
post #2 of

The cracks are usually the result of the cake board flexing or not enough moisture/fat in the icing.

 

You can double, triple, or quadruple your cake boards and if that doesn't stop it, then add in a little more liquid.  I find that using heavy cream does double duty by adding more fat and more liquid.

ducethomas Posted 1 Sep 2013 , 1:35am
post #3 of

Thank you maybenot!  I'm going to try the cream on my next batch!

kelsiedelizzle Posted 3 Sep 2013 , 1:21am
post #4 of

And sometimes if you ice the cake while it's frozen, it'll crack the icing too!

maybenot Posted 3 Sep 2013 , 4:39am
post #5 of
Quote:
Originally Posted by kelsiedelizzle View Post

And sometimes if you ice the cake while it's frozen, it'll crack the icing too!


Definitely!  If the cake settles or changes shape after final icing, it will certainly crack.  I will ice a very cool/cold cake, but never a frozen one.

ducethomas Posted 5 Sep 2013 , 2:23pm
post #6 of

That's good to know, I don't ice them frozen but was thinking maybe I would and see if that would help....I won't try that ;)  Thanks!

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