Hey, what the heck? I know icing is supposed to crust, but when I move the cake into the box it always cracks! I even use 3 boards. My cakes are soooo heavy.
Does anyone else have this problem and if so, how did you correct it?
I sell so many sheet cakes, I can't afford to use real wood or mess around with flimsy styrofoam that would totall collapse under the weight of the cake.
Any suggestions? 
3 boards and it still gives? What size are the cakes?
I have a board that holds my 12x18 cake. It's masonite. It only cost me $5.99 at my local cake supply shop. Maybe you could just build this type of thing into the cost of the cake. Six bucks isnt' that much.
The only thing I could suggest (other than the thick foam core, which can be expensive) is to keep the front of your box undone and slide the cake in from the front. Then close up the front. Does that make sense? When you pick it up in the box it is usually easier to hold flat and steady. My cakes are really heavy too and this is what I do. It seems to work for me. HTH.
I started putting a little white vinegar in my icing(you can't taste it) and I don't have this problem. I use regular double wall cake boards and do not double them, that is at least for the sheet cakes. I always slide them off the table and put my hands under the center, then slide them into the box with the front open, I then attach the front sides. On wedding cakes I use the cake drums, and on Full sheet cakes, I do double board, simply because of the size.
My Dh cut down a few foam boards cut to size of each cake (if they are large sheetcakes or large rounds, that way the icing doesn't crack. The "customer" gets to keep the board because they pay for them.
I have tried the vinegar but my icing still cracked (maybe I didn't use enough) when I lifted the cake, so I just added the foam board.
I was referring to the 1/2 sheet cake.
I only add 2 egg whites to my recipe of 2 cups shortening and 2.5 lbs ps.
I've never heard of vinegar in frosting??? How much?
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