I am using the foamcore under the cakes and yeah I was using water (so ashamed haha) what kind of coffee creamer are you using? and what is the difference from using creamer instead of water? just curious thanks
do you think you could use that powder milk?
5 use her 6 qt recipe as written with coffeemate creamer.. I buy the huge container at sam's and anything left over I save in the fridge for next time.
I am using the foamcore under the cakes and yeah I was using water (so ashamed haha) what kind of coffee creamer are you using? and what is the difference from using creamer instead of water? just curious thanks
how thick is the fomecoe and hoe big is the cake?
the water makes the icing more cracky. the creamer ( or powdered milk) has more fat and emulsifiers and helps with that problem. try increasing the fat and not using the water
the foamcore is a 1/2" board and I think this last weekend the biggest tier I had was a 16" round and then pretty much everything smaller then that would have small cracks in it but was only really visible when the cake was being moved or something.
This may sound stupid, I am not a coffee person IN ANY WAY so this creamer that you are using - I am assuming that this is a non-flavored creamer? I remember from your dvd that it comes in powder form, so i just get any creamer that is non flavor? thanks for your help
the foamcore is a 1/2" board and I think this last weekend the biggest tier I had was a 16" round and then pretty much everything smaller then that would have small cracks in it but was only really visible when the cake was being moved or something.
This may sound stupid, I am not a coffee person IN ANY WAY so this creamer that you are using - I am assuming that this is a non-flavored creamer? I remember from your dvd that it comes in powder form, so i just get any creamer that is non flavor? thanks for your help
I think the 1/2 inch fomecore is not sturdy enough for that heavy of a cake and is a part of your problem. try this:
1) add a bit more shortening to the recipe
2) try the coffee creamer ( yes, non flavored powder; it will not make icing taste funny in any way) or use powdered milk.
3) use 1/2 inch MDF or plywood under your large cakes that size.
that should fix it for you.
stands for soemthing like multi density fiber or something like that. it is a type of wood board
where can I find that? is it easy to cut or do I have to have it cut for me? thanks for all your help. I have 7 weddings this weekend and I am trying to get everything prepared early so I don't freak out 
i get it at home depot or lowes. you buy the huge sheet and the guys cut it down for you there
Hmmm, they will even cut in round shape? that is so cool.
Hmmm, they will even cut in round shape? that is so cool.
sorry, nope not rounds. u have to handle that yourslef.
and since we have no tools to do that; i buy my rounds from Chilton Industries. online
If you have a Dixieline near you, they sell wood rounds. Ours stopped keeping them on hand recently, but they will still make/order them for you.
ETA: You may have to buy a sheet of wood and then they'll cut out the (round) sizes you desire from it. Call ahead to make sure their guy that does it is there.
I had a 12" round for years, but recently left it at a friend's house and they tossed it. 
The premanufactured 12" round was only $2-3.
SugarShack
A few post back you mentioned 2-3 tsp. of white vinegar...what does that do and/or help?
I recently found Targets brand of shortening still contains transfat and made a batch last night!!! I don't know if it compares to the sweetex, but I DO know it was so much better than the crisco.
Whoo-hoo!
would it work if I just did something like a 1" thick foamcore instead of 1/2" thick? I don't have anything called Dixieline here (have never heard of it)
SugarShack
A few post back you mentioned 2-3 tsp. of white vinegar...what does that do and/or help?
I recently found Targets brand of shortening still contains transfat and made a batch last night!!! I don't know if it compares to the sweetex, but I DO know it was so much better than the crisco.
Whoo-hoo!
it is supposed to help with spontaneous surface cracking, not the cracks caused by poor support
would it work if I just did something like a 1" thick foamcore instead of 1/2" thick? I don't have anything called Dixieline here (have never heard of it)
can u get drums?( NOT the witon kind). i would double 2 1/2 inch drums. i just dont trust fomecore under a big cake, but thats just me i guess
OH, well yeah I also had it on a drum. I had a 16" round cake on a 1/2" thick piece of foamcore and then I had that glued to a 20" round drum (not the wilton kind haha) I think they are like 1/2" thick also
OH, well yeah I also had it on a drum. I had a 16" round cake on a 1/2" thick piece of foamcore and then I had that glued to a 20" round drum (not the wilton kind haha) I think they are like 1/2" thick also
hmmm..... well try 2 drums. I think it should be ok. but for the biggies I really like wood.
I got the buttercream and stacking dvd's a few months ago and they are truly amazing!!! SO worth the money - your cakes will never be the same!
I wondered if anyone knows if you can use Sharon's recipe to make chocolate BC?
HEPL!!
okay, so you have your cake sitting on 1/2" plywood...what do you cover the pylwood with? How do you keep the cake from moving around on the plyboard if it is sitting on a cardboard cake board? I am doing a 4 teird cake this weekend and my bottom layer will be a 16" square. trying to figure out how to transport it
I usually hot glue my foamcore to my cake drum, then it won't move at all
I got the buttercream and stacking dvd's a few months ago and they are truly amazing!!! SO worth the money - your cakes will never be the same!
I wondered if anyone knows if you can use Sharon's recipe to make chocolate BC?
Thank you!
Choc BC:
2.5 cups butter
2.5 cups short
splash vanilla
dump in cocoa till dark brown
5 pounds ps
coffee creamer liquid as needed
HEPL!!
okay, so you have your cake sitting on 1/2" plywood...what do you cover the pylwood with? How do you keep the cake from moving around on the plyboard if it is sitting on a cardboard cake board? I am doing a 4 teird cake this weekend and my bottom layer will be a 16" square. trying to figure out how to transport it
i cover the plywood with foil and then uaully fondant
u can use duck tape to hold the base cake down
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