You may not have enough support in your base. I used to have this problem too, until I doubled or tripled my cardboards. Now for a standard 11X15, I use 2-3 13X19 cardboards underneath. Also, make sure you support the center when you carry it instead of carrying it by the sides only.
So do you use multiple boards even in between your tiered cakes?? I have done a few wedding cakes recently and I am putting my bases on covered plywood but the second, third and fourth tiers just on card board and they are cracking. So do you use multiple board inbetween your tiers when stacking???
OH and when you add vinegar to your icing, doesn't that make it taste like vingegar????
So do you use multiple boards even in between your tiered cakes?? I have done a few wedding cakes recently and I am putting my bases on covered plywood but the second, third and fourth tiers just on card board and they are cracking. So do you use multiple board inbetween your tiers when stacking???
OH and when you add vinegar to your icing, doesn't that make it taste like vingegar????
For those heavier tiers, you do need multiple boards. I use thin masonite (covered with foil), with one cardboard on top, but you can use multiple cardboards, foamcore...whatever.
Also you buttercream may need some more fat to it. It could be crusting too much.
Thank you so much all for your responce. I will try the foam board and see if it helps. About the tiered cakes how do you get your dowles through the masonite? I just looked at my shortning and it has 2g of transfat in it. Is that how much is good or do I need more. I just bought the alpine hi ratio shortning but have not used it yet, will that help or is 2g good? Sorry about all the questions but I am about ready to say all done with this hobby.
TIA
Thank you so much all for your responce. I will try the foam board and see if it helps. About the tiered cakes how do you get your dowles through the masonite? I just looked at my shortning and it has 2g of transfat in it. Is that how much is good or do I need more. I just bought the alpine hi ratio shortning but have not used it yet, will that help or is 2g good? Sorry about all the questions but I am about ready to say all done with this hobby.
TIA
I only use Alpine or Sweetex, I have found it works and tastes so much better than Crisco or store brand shortenings.
I don't use dowels...so no need for me to go through the masonite. I use Bakery Craft SPS. No dowels to cut and no need to drive a center dowel through the middle.
Thanks for all the suggestions and I will definitly use multiple boards. As far as my fat content of my icing. I use 1/2c butter and 1/2c of shortening for each lb of powdered sugar. Would that not be good enough?? I am using shortening with trans fat
Also have you found a store that carries Alpine or Sweetex?? or do you always have to order online?? If so where do you order from??
Thanks for all your help
What are foam boards and where do you get them? Cost? Thanks
Foam boards are found at my Hobby Lobby, but I'm sure you can find them at Michael's or any craft store. They aren't that expensive. They look like foam in between 2 poster boards, but they are very sturdy.
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