Dry Icing-Cracks?

Decorating By doc_farms Updated 15 Jun 2006 , 8:23pm by TexasSugar

doc_farms Cake Central Cake Decorator Profile
doc_farms Posted 15 Jun 2006 , 4:52pm
post #1 of 5

I was wondering what would cause my buttercream icing to get little cracks all over after it has sat for about a day.

Could this be caused by putting it in the refridgerator?

What do most of you do to chill your frosted cakes...do you cover them?

4 replies
FerretDeprived Cake Central Cake Decorator Profile
FerretDeprived Posted 15 Jun 2006 , 5:23pm
post #2 of 5

someties icing will crack after a while, maybe you didn't have enough fat in your buttercream? I'm not sure what does it ,but i don't think chilling will change it. Sorry i couldn't be much help.

ConnieB Cake Central Cake Decorator Profile
ConnieB Posted 15 Jun 2006 , 5:33pm
post #3 of 5

Does it crack when you move it around or just siting in one place. I learned on here that it'a a good idea to get a more sturdy cake board ie....plywood..ect usaribbon.gif

HTH
Connie

steffy8 Cake Central Cake Decorator Profile
steffy8 Posted 15 Jun 2006 , 5:51pm
post #4 of 5

I have found that having too much powdered ingredients and not enough fat makes icing crack. ie: chocolate BC. Using alot of cocoa powder and no melted choc. makes it crack. HTH

TexasSugar Cake Central Cake Decorator Profile
TexasSugar Posted 15 Jun 2006 , 8:23pm
post #5 of 5

If the cracks are not coming from not enough support under the cake, then I agree with those that said the recipe needs more fat.

I just had to recently adjust my recipe because my icing was getting to hard and any little touch against it left huge cracks in it. I also think the change of weather does affect the icing. I've noticed difference in my icing between winter and sumer.

Would you mind sharing your recipe with us? Maybe after seeing it we can better help you.

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