I've done the Viva method a couple of times now, and I really love it -- I think, but I'm not sure if I'm doing something wrong. I'm using the Wilton 1/2 and 1/2 bc, and it crusts just fine. It seems to smooth out fine, but it almost looks like and antique looks -- kind of cracky if that makes sense. Then, after refrigerating for one night, I took it out and a part actually cracked! I realized that the board wasn't holding the weight that well, so I put another board underneath, but I just wasn't sure if the icing would have done that anyway or if it's because of the Viva method. I'm attaching a pic of the cake that cracked in one place and just looks like of cracky in other places. You'll have to look at it close up, I think to get the full detail. The pic as is doesn't really show that well what I'm describing.

Could I have made the icing too stiff? I really liked how easily it smoothed over, but could that be why it cracked?

TIA -- S.

Add a couple drops of vinegar to you icing to prent some cracking. I've tried it and it seems to work..but also make sure you have it on a strong board or that will also cause cracking

it may just be your board ... my cakes crack (smooth icing or not) if the board is too weak. i now own a wide selection of plywood shapes!

Oh, that's right, I'd heard about the vinegar trick -- totally forgot about it! I'll definitely do that next time. And, I'll be sure to use stronger boards.

THanks!!!

S.

What do you use as a liquid? Do you add any corn syrup? I use half and half and some corn syrup and haven't had a problem with this.

I have started using some corn syrup to thin out my icing, and have been much more happy with the results. I don't get as much cracking, and it seems to not get "dried' out at all now. I know it says milk to thin, or more water, but I think i will be sticking to corn syrup, I mean it's fattening to start with... sooo heck with it let them eat cake!
Jen

Maybe did you let it crust for too long before smoothing? I've read to let it crust for only 15 min or so...

If cracks form after you move the cake your cake board is not sturdy enough. For most cakes you need to atleast double up on the board if not 3 or 4 layers for larger cakes. You can also use plywold or other solutions like that for large caks as well.

When using the viva method you want to do it right after the icing crusts. The longer you want the more it will crust and then when you try to smooth it it will leave little (or big depending) cracks on the surface. These remind me of elephant skin. So the best thing to do is wait until it just crusts. Alot of times I will be able to start smoothing the top of my cake right I ice the sides then the sides are ready when I get the top smooth.