This is the second time this has happened so I'm turning to you to find out what I can do. I iced my cake with bc, smoothed the surface all out nicely with the Vive paper towel after it had crusted, finished decorating the cake and put it in the box for next day delivery. When I moved the cake (very carefully) small cracks developed in the surface of my previously smooth icing. I know it's because the cake bends slightly when you move it but is there something I'm doing wrong with the icing? I use a cardboard cake board - should I have doubled up on them? Help please.
If I use the cardboard bases I always double them up. One of my local cake supply stores actually sells a double thick cardboard piece for the 11x15 size cake (and it's only about $.10 more expensive, go figure). If I am doing a cake for family or someone I KNOW will return my board I use the masonite or plywood boards. I actually have one board someone made me that is made from an old cabinet door. It is really nice-super strong, and because the inside of the door (bottom of the board) went in some, I have a nice lip that makes it really easy to place on the table.
I had the same problem and I asked about it and was told to use more than one cake board. I got my husband to cute me cakeboards from plywood which I covered in paper, then shelf paper and then cake foil and I haven't had the problem since. If you don't want to use plywood, there are concerns about the glue in the wood then tyr stacking 3 cakboards together. Hope it helps, I know how frustrating it is to get your cake the way you want it and then those darn cracks ruin it!
I like to use plywood and cover the boards with contact paper. Best of luck!
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