My cakes always show cracks in the icing the next day after it crusts? I have a birthday cake due next weekend and it is a paid cake for my cousin. I want it to be perfect. I never worried about the cracking with my own kids cakes.
How do you prevent the icing from cracking after it crusts? Do i add something?
I agree with kelleym on both counts. I've heard the vinegar trick works wonders. (though I have never tried it) Also, a sturdy board should help as well.
1. Maybe your buttercream is too stiff. Try making it a little softer for icing your cake.
2. If you are using meringue powder, try using less or nothing at all.
3. I agree with everyone else, it can be the boards you are using. Try making them more sturdy.
4. If you still get buttercream cracks, try using a wet brush to fix them before you deliver.
I hope this helps!
Thanks all i do use a bit of Mergine powder as my instructor told me.
Ill try without and adding a teaspoon of viniger as well. Thanks alot
I've heard that you only need a drop or two -- be careful the first time not to add too much, you don't want to ruin the taste of your frosting! 
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