I just about always use a buttercream icing with no butter. But whenever I make a sheet cake once I move the cake I always get a crack in the icing. Any ideas on what I should do???????????

I am not sure if I understand you...lol Ok so once you ice it and move it, the icing cracks?? I am still somewhat of a newbie myself and this has happened to me quite a few times. What I found that works is that I use 2 cake boards. I made a sheet cake, iced it, move it to the fridge and it cracked. My problem was the board wasn't heavy enough to hold it. I made one this weekend, used 2 boards and it turned out great!! Hope this helps. If not, someone here will be sure to help you

Good Luck,
Beth

MominSC hit it right on the nose! It just sounds like you don't have enough support under your cake. Try adding another board under it to start with. If that doesn't work you may want to try masonite. If there isn't enough support under the cake then the cake will shift a little when you move it causing the icing to get small cracks.

Hope this helps.

Leily

I've noticed that the cracking happens when I move the cake too soon.

I've iced and then waited 1/2 hour, moved it and it's cracked. If I wait an hour or so..no cracks.

???????

I've had this trouble numerous times and it has virtually ruined cakes that I put a lot of time & effort into.

Adding support definitely helps a lot - but even that didn't quite take care of all the cracking for me.

The last cake I made I added a little clear corn syrup to the buttercream icing (all shortening - no butter) and No Cracks! yea!

Hope this helps!