Is there away I can prevent my icing from cracking? I've read its from two different possibilities, the cake board is not strong enough to support the cake or it has something to do with the humidity???? You can see what I mean it my most recent cake picture of baby jesus.
Please help...I have a giant cake to do for tomorrow and I would hate for this to happen again.
It does look like the cracking could be from the cake board not being strong enough. Are you just using one board? I would suggest using at least 2 (you can tape them together) , using some foamcore boards, or if you do a lot of sheet cakes you may want to invest in some masonite boards. Good luck with the next one!
Amber
It looks like there is two things going on to me. One, the cake boards - you need a stronger board for the cakes to be supported properly. Two, when you smooth the icing, do not let it "crust" for a long period of time before smoothing, just few minutes (3 to 5 is what it usually takes for me) Also, the darker colors seem to want to crack like that more than the pastels do - why I don't know, if you can keep the color for the "base" of the cake lighter even if it may crack some, it won't be as noticable.
I've never done the vinegar trick, but some folks swear it works.
Sounds like I will be going to Home Depot to get masonite and to the grocery to get white vinegar on my lunch!! Thanks to everyone for the advice.
This exact thing happend to my daughters cake. Once I tripled the cake board it did not move or crack anymore.
I make sheet cakes often and I found that if I don't use more then one cake board it will crack like that, although once the icing becomes mushy again, if the room is warm where you take it to... once you pick it up again it smooshes back into place lol.... Depending on the size of cake, I use 2-6 boards... if it's a full sheet I use 6. I take duck tape and tape them together as a stack and then cover them with foil and then cover with wrapping paper if needed. I use the disposable boards from Wilton, if I can't get my hands on them and I'm delivering and staying to attend the function I'll only use one board and then place that ontop of a slab of 1/2 inch plywood cut to the size I need. 
My cake decorating teacher told me that, when using colored buttercream (like your blue on the Jesus cake), you should not use salt in the buttercream recipe because the salt can cause cracks, too. I haven't tried it, but she swore by it, and she was the teacher!
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