when I make my cakes and smooth the icing out . I make sure I smooth it out well . when it's time to transport the cake the icing cracks,I transport with caution, is there any thing that can be done to prevent this my icing is loved by everyone so I don't want to change I use the basic wilton crisco all white rec. someone said to add a little kiro syrup to thin it out will this help? I have a order this sat and I need help before I make the cake. 
I was having that problem also, and I found that it was the board I was transporting it on was not stable enough. I have heard that a lot of poeple use cut out ply wood, and say that it works really well. I would think any thing that is not bendable would work really well!
HTH
You can also cover in fondant or thinned royal icing but that takes time to dry. Or use anything under the clear contact paper like wrapping paper, scrap booking paper or fabric. I bought a ton of quilting squares from JoAnn Fabrics for $1 each - all different patterns and colors. Clear contact paper is $1 a roll at the dollar store. Michaels has sales on the foam board for $1 a sheet. I double it up and glue together with a glue gun, glue the fabric on from the underside and then cover with contact. HTH
If it's just your icing cracking and not the cake then I wouldn't worry about the cake board. It's your icing. It's crusting. The karo syrup should do the trick. I have also found that mixing the icing about 5-6 minutes helps. It might also be the brand of p sugar you are using...
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