My icing cracks on my cakes when I go to pick them up and during transport. Sheet cakes, tiered cakes it doesn't matter. Thicker boards maybe? But - can you please pass along any other solutions you have. Thanks
Definately a case of too thin a board - you need something that will have no give in it when it supports the weight of the cake, like a cake drum or hard wood (obviously covered!). Sorry, but I think that's your problem!
I agree it sounds like a support problem. You could use the extra thick foam core board and cut it to size. I like it for the 1/2 and full sheets especially. You will have to cover it with foil.
Junebuggey
I agree also, thicker boards. Try it and see what happens!
Well Ladies I think you were right. I had a small wedding cake to do for yesterday. I put it on this clear acrylic base I have and it only cracked in the back just a little tiny bit. Which honestly I think could have been avoided too. This was my first tier cake I've done all by myself. I've done 3 others with the help of my expert Gramma! And this one ended up with a slight lean to the back - Which could have been avoided. I just really didn't catch it in time.... I'm one of those who can't do anything level to save my life!!! But, with time and help like this I'll get there!!!
Thanks!
I'm one of those who can't do anything level to save my life!!! But, with time and help like this I'll get there!!!
Thanks![/quote]
I was the same way w/leveling, however, I found the most wonderful tool called the leveler. Wilton makes them and it's awesome!!!!!! I used to push my cakes down when they came out of the oven. Now that I level them they are so straight it makes a huge difference. They are very inexpensive. Good luck 
Thanks Bodaisy. I'll have to check that out!!!
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