Ugh... I Need Help Preventing This!
Decorating By lasvegasmommma Updated 4 Sep 2008 , 2:14am by Criola
So... I made this for a friend of mine, and tried to give it to her for free, although she insisted giving me $30.00.
The icing cracked!!! 
It looked awesome last night, and when I took it out of the fridge and picked it up, it cracked!
I am assuming the cake was too heave for the board, and the icing set overnight. It is a cream cheese frosting, but this has happened with BC before too.
I am using the Wilton cake boards... are they too flimsy???
Masonite boards? I have never heard of those!
Is there a good online source to buy thick boards from?
masonite boards can be found at countrykitchensa.com
You don't say what size or shape this cake of yours was.
There are several thing that can cause the problem. One has already been addressed by others - you may need to double your cakeboard or use masonite.
Another thing that can lead to icing cracking is your recipe doesn't have enough fat in it -- depending on the recipe you used you might need to add a bit more to make the icing creamier.
The cake was a half sheet.
The icing was a mix of cream cheese, butter, cinnamon and powdered sugar. I am thinking the cream cheese and butter should have been enough fat... correct?
Are the masonite boards reusable? I am sure they are if you cover them w/ something, but what if you don't?
I bet that was one heavy cake. That's why you need to put it on 2 boards glued together or masonite
how did you grab the cake when you took it out...sorry, I'm not trying to insult your intelligence (just in case that's what you thought). I was told by the lady at my cake store not to grab it by the ends because it woudl bend even with doubled cake boards. Although I typically have one hand under the middle of my cake. Just thought that you might want to think about that when grabbing it as that could have been a contributing factor. I hoep you have better luck.
This is the very reason I use 3/8" or 1/2" plywood cakeboards covered with white Contact and then heavy-duty foil, plus the base of my cakebox supports the cake as well. Here is an example of what I use.
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