I'm doing the buttercream:
2cups crisco
1 1/2sugar
1/3 Karo
1/2 cup water
tbp vanilla
When I put the frosting flat in the cake and when I move my cake, being very careful, I can see that the buttercream starts to craks everywhere.
Can someone tell me why I'm doing wrong? What recipe can I use to look very smooth.
is that 1-1/2 bags or 1-1/2 cups of sugar?
A 2-lb bag is about 7 cups (someone correct me if I'm wrong ... I never measure it). I use 1 bag to 1-1/3 cups of crisco.
How big is the cake and how sturdy is the support (stand? cardboard?) that the cake is on?
i use the bc dream recipe on here and have never had trouble with cracking.
it's a simple recipe to remember too.
1 stick salted butter
1 stick unsalted butter
1 cup shortning
2 lbs powdered sugar
1 tablespoon flavoring (i use a combination of assorted flavorings)
5-6 tablespoons milk
it tastes excellent too
I've had trouble with my buttercream getting fine cracks in it after it's moved. It's because I didn't have a sturdy enough board to support it. What type of cracking are you talking about?
I've had trouble with my buttercream getting fine cracks in it after it's moved. It's because I didn't have a sturdy enough board to support it. What type of cracking are you talking about?
I agree - it's the board.
I had the same sort of trouble on a few of my cakes and it was my boards not being sturdy enough. On the last cake I just did I used the foam core boards and wow what a big difference I don't think I will go back to cardboard, so much sturdier and still light.
If the cake if fine until you move it then it is your cake boards underneath. If you don't have them sturdy enough they will give a little and cause the cracks. You want to double up or triple up, and for larger cakes put 5-6 card boards together or get some MDF or plywood cut.
Try doubling up on your cake boards before you go changing your icing recipe if you are satisfied with its taste, consistancy etc. If you are looking for a different recipe, try one with less powdered sugar. The one my mom and I created only uses 4 cups of sugar as opposed to the standard 7 in alot of the stiff icings. Granted, this is a very soft, buttery icing, and doesnt have a sweet sweet flavor, so with some projects you do need the stiff stuff. Hope that made sense?!
If the cake if fine until you move it then it is your cake boards underneath. If you don't have them sturdy enough they will give a little and cause the cracks. You want to double up or triple up, and for larger cakes put 5-6 card boards together or get some MDF or plywood cut.
TexasSugar,
What is MDF? My DH & I were both trying to figure that one out. 
TIA
LadyMike 
If the cake if fine until you move it then it is your cake boards underneath. If you don't have them sturdy enough they will give a little and cause the cracks. You want to double up or triple up, and for larger cakes put 5-6 card boards together or get some MDF or plywood cut.
TexasSugar,
What is MDF? My DH & I were both trying to figure that one out.
TIA
LadyMike
MDF is medium density fiberboard, I think. You get it at Home Depot/Lowes.
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