It seems that everytime I do a large cake, I have problems with the icing developing hairline cracks in it. It wasn't so bad last time but I still saw a few. Here's what I do for a Saturday cake:

One week before: bake and freeze (works best with work schedule) at parent's house (I don't have a freezer nor room for one)
Thursday a.m. : My mother removes cakes
Thursday p.m.: Level, fill, and crumbcoat
Friday: Ice and decorate
Saturday: Deliver

I try to keep the house cool. It should also be noted that I live in the South where this time of the year where the temperature fluctuates a great deal.

Do you think that the addition of 1 teaspoon vinegar per 2 pounds of conf sugar might help?

Thanks!

Are you using a really sturdy cake board? Even the tiniest movement could make little cracks. Ooh I hope someone knows about the vinegar, I have been wondering about that too!

I have not seen any difference in cracking with the addition of vinegar.

CakeMommy hit the nail on the head - your cake board is flexing. I love 1/2" foamcore. That stuff holds a ton of weight without flexing!

I have the very same problem, I hope someone has a suggestion too!

Cakepro- I hadn't thought of it being the cake board. For the base, I always glue two 1/2" foamcore boards together but then for the rest, I usually use a couple of cake circles glued together. I will try the 1/2" foamcore next time. I don't usually have this problem with my 6" or 8" cakes so I was thinking it was the icing.

Thank you again!

I use 1/2" or 3/4" plywood for a really large cake. I cover it with waxed paper first and then with whatever I'm going to cover the board with on top of the waxed paper. And the bottom cake always sits on a cake circle/square...