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Buttercream that doesn't crack?

post #1 of 9
Thread Starter 

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

post #2 of 9

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

one baker's never ever do is the next baker's 'i swear by this'
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one baker's never ever do is the next baker's 'i swear by this'
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post #3 of 9
Quote:
Originally Posted by -K8memphis View Post
 

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. 

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #4 of 9
Quote:
Originally Posted by ddaigle View Post
 
Quote:
Originally Posted by -K8memphis View Post
 

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.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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Halloween
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Cupcakes!
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post #5 of 9

You need sturdier cake boards. 

post #6 of 9

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 :)

post #7 of 9
Use a little corn syrup in your buttercream frosting.
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post #8 of 9

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. 

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #9 of 9
Thread Starter 

Thanks to all of you.

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