lyndalssis Posted 29 Dec 2013 , 10:27pm
post #1 of

My buttercream cakes always crack.  Is there a way to prevent that?

8 replies
-K8memphis Posted 29 Dec 2013 , 10:35pm
post #2 of

are you placing them on inflexible boards? if the board flexes the cake cracks--

ddaigle Posted 29 Dec 2013 , 10:38pm
post #3 of

Quote:

Originally Posted by -K8memphis 
 

are you placing them on inflexible boards? if the board flexes the cake cracks--

Yep....too flexible of a board...or too much PS in your recipe are usually the 2 culprits for cracking BC....the board is usually the #1 enemy. 

MBalaska Posted 29 Dec 2013 , 11:00pm
post #4 of

Quote:

Originally Posted by ddaigle 
 
Quote:
Originally Posted by -K8memphis 
 

are you placing them on inflexible boards? if the board flexes the cake cracks--

Yep....too flexible of a board...or too much PS in your recipe are usually the 2 culprits for cracking BC....the board is usually the #1 enemy. 

agreed.  especially when you're popping it in the fridge for a quick cool down/firm up.

Dani1081 Posted 29 Dec 2013 , 11:16pm
post #5 of

You need sturdier cake boards. 

tomsann Posted 30 Dec 2013 , 3:21pm
post #6 of

If it still happens you can fix it after it is crusted....dip your spatula in very hot water...

and lightly go over the crack...let the hot water do the work not pressure...it will melt the icing and

fill in the crack.....just a little tip :)

deannescakes Posted 30 Dec 2013 , 4:03pm
post #7 of

AUse a little corn syrup in your buttercream frosting.

ddaigle Posted 30 Dec 2013 , 4:50pm
post #8 of

If the board is not thick enough...all the hot water and corn syrup wont help.   It will just crack when it is moved again.     Use a thicker board..........bam........problem solved.   Many people put tierd cakes on the thin white cake boards.   Big cakes or cakes with heavy filings or tiered cakes need to at a minimum be on an 1/2" drum. 

lyndalssis Posted 30 Dec 2013 , 10:01pm
post #9 of

Thanks to all of you.

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