Well I just put a new cake picture in my photos, so I won't duplicate it here. For those of you that have the time to indulge me, please let me know what you think is the problem with my smoothing. It's not real bad, but I can see I have a tendancy to some slight cracking which is maybe because my icing is light and fluffy but I've layered it too thick? Not sure what but I often get that when I move my cake around even though I've refrigerated it. (All buttercream, half butter half high ratio shortening. (buttercream dream recipe.))
If it is only happening when you move the cake, that means your cake isn't supported enough by the bottom. Some CC members have mentioned using the cake boards and glueing 2-3 together so it is stronger, so it does not let the cake move and crack. Others mention using poster board type stuff, and some say masonite boards. Just stuff I have read here that CC members have used to prevent the cake from cracking while moving it=) HTH some, Jen
Well, I did have two cardboards glued together but I hear what you are saying. If this is entirely a question of not enough support then an easy fix.
Thanks Jen
Try 3 cardboards, and make sure to "criss-cross" the corrugation lines for maximum strength. Cardboard is very strong -- in one direction only.
Better yet, try plywood or masonite. It's cheap, reusable, and they'll cut it at Home Depot for you for free.
With sheet cakes it's particularly important to have very solid support underneath, because the icing will crack on you with even the slightest fluctuation of the board.
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