I hate it when that happens!
Is it cracking after it crusts or are you frosting the cake frozen and it is crackling when it thaws?
Also, if you use water to thin instead of milk that could cause it to crack. HTH! 
I have the same problem!!!! It is so frustrating. I did find that if I make my cake board thicker then the problem isn't so bad.
I recently asked that question .. and was told to add a couple of drops of vinegar .. also the cakeboard has to be very sturdy... I haven't made another large cake .. but I trust the ladies on this board!!!
A lot of it has to do with the cake board and how it is carried. I'd double up on cake boards and be sure to tell your customers to place both hands under the box when carrying to avoid flexing the cake. If they carry it from the sides of the box it's not going to be pretty.
I have noticed that the cheap grocery store cakes don't do this, but their frosting doesn't taste nearly as good as the homemade... I don't know if it's the butter in the recipe or something else???
I think I am talking about a different cracking than some. The one I am talking about is caused from the frozen cake being frosted and then thawing and expanding and causing fine expansion cracks or lines. There is also the cracking caused by moving the cake. It is more of a ripple crack ??? hard to explain. It happens to me if I don't put enough support under it. It is more noticable on colored frosting cakes. I've seen it happen on bakery cakes too so...... I use water also and I agree its the support! What is enough is probably a good question. There are so many variables that could make a difference such as type of cardboard etc. There are a lot of different weights out there and some you only need one board and others more. The larger the cake area the more support needed to prevent the center from bending when picking it up from the sides, which most customers like to do. Enough rambling!
Have any of you tried the plastic cake boards? I've seen them at Hobby Lobby, but have never purchased them. They are naturally a lot more expensive than cardboard, but I'm guessing are a good way to support a heavy cake. I'm considering switching to plastic or foam core for my cake boards.
YUP! water is the key.. of course the support too.. But i recently changed from milk to water.. Works out great!
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