Is It Normal For Icing To Crack During Transportation????
Decorating By ranbel Updated 21 May 2007 , 3:35pm by kanchaser55
I noticed on my first wedding cake this past weekend that on my 14/12 stacked cake had some cracks in the icing.
Could this have been due to transporting to the site or possibly the weight of the 12in stacked on top of the 14in??? I did use dowls in my 14in, could I have positioned them to far down in the cake? What is normal for dowls on stacked cakes?
Other than that, it turned out beautifully. It was for my stepdaughters wedding and she was extremely happy with it as well as eveyone else. Of course, I was a basket case during transporting and setting it up...made some mistakes, but covered them up pretty well...
thanks guys...
I've had more cracks happen in sheet cakes than my multi-tiered. I think it was because my board wasn't thick enough or stable enough. If it's a heavy cake, I make sure that my board is thick enough (either craft foam board or more than one cardboard cake "board". HTH 
You just need to make the support a little stronger on the cake thats all. If the boards give any at all after the buttercream has crusted, then it can crack slightly.
The last two big cakes that I did, I had "blow-outs" on the side. You can see it in the peguin cake. I don't know why this is happening! I'm not using the new crisco yet, and I transport them on foam and rubber shelf liner. One time it was the 6" tier, and the other time it was the 10" tier. The only thing I can figure out is maybe it is getting positioned over the wheel section of my van. I am going to get some 4" foam, and try to avoid that area.
I, too, used to get cracks in my icing if I did not put the cake on something stable enough. Putting the cake on any surface that has "give" in it when the cake is picked up will make the little cracks appear. I have started putting my cakes on covered wooden boards to prevent the cracks. It is a pain sometimes to have to ask people to get them back to me, but I explain that it gives the cake more support and stability. Most people don't mind having to return them. I wish, though, I could find something inexpensive enough that is disposable. I know many use foam core board, but I haven't found a place locally to buy it cheap enough to buy lots of it.
Congratulations on your first wedding cake!!!! 
Michele
Some times your icing could be just a little dry when you are making alot of it for wedding cakes. You might want to add a couple teaspoons of liquid in the bowl before you place on the cake. Mine tends to dry out abit when I make a lot.
Thanks for your tips.. 
My husband was driving and well, that's all I'm gonna say about that.
I will make sure I have more support between the cake and vehicle.
Being this was my first time, I will no better next time. I had the 14 in positions on 2 cake boards and on a 16in wilton plate. This cake had a fountain and stairs. Three tiers above the fountain (huge cake). Being the stepmom, I had to do more at home that you would normally do on site.
I didn't have much time to set up get to the church for the wedding. It was a lot of pressure, but it was worth it.
I burst out laughing when I read:
My husband was driving and well, that's all I'm gonna say about that.
Sounds like our husbands had the same driving instructor!!!!! LOL!
Michele
I thought the same thing. My BF is no longer allowed to drive if it is more than one tier =)
I scream every time my hubby hits a bump. But! I would rather do that than let him watchthe cakes while I drive, lol. Nerves nerves nerves. As for the 14 inch cake, though......if I am using the carboard bases, I would use atleast 3 or 4 of them for that size layer.
I will never again use anything but a masonite board! They are great and not terribly expensive. Home Depot will cut these to size for you and then you can put foil over them. They almost guarantee the stability you need. No more cardboard for this girl on big orders! : )
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