How in the world do you keep the buttercreme from cracking? I use indydebi's receipt, which I love, but when I transport a cake inevitably by the time i get to my location there are several cracks in the icing.
HELP!
and thank you!
Me too! I also use Indy's recipe and ALWAYS get at least one big ugly crak when I transport! Who hold the answer??!!
This might be because your base is not rigid enough and when you pick up the cake the base bends and that bends the cake surface. I've had fondant crack, but not buttercream, so I'm not sure what you're experiencing. Do you have any pictures so we can see what's happening?
Thanks for responding guys. Maybe that is my problem. I usually just use a cardboard base covered with foil. I want to start ordering the more sturdy bases, but cant justify the cost yet. My DH will kill me if I spend anymore money on this cake hobby. Speaking of spending money... Have any of you ever priced an edible image printer?
Rather than spend a lot on the really nice boards, I either use two of the cardboard bases taped together and covered with Wilton foil, or I use two pieces of foam core from the craft store covered with the foil. You can get a big piece of foam core at the Dollar Store and cut it with a knife to whatever size you need. Don't put the cake directly on it without covering it with something that's food safe, though. That stuff isn't actually manufactured to be used with food.
I've started doing a lot of foam core covered with a piece of pretty craft paper that matches the theme, covered with clear contact paper. Then I use a cardboard round under the cake because the contact paper (plastic) isn't actually food safe, either. It's a very cheap way to snazz up the overall presentation.
OK everyone I think I have the answer for all of you!!!! Add 1 to 2 tablespoons of white vinegar to your buttercream when mixing. It will not add any flavor but it does prevent the buttercream from cracking. HTH
Another option is to go to the local home improvement store and have them cut a masonite sheet into various size squares for you. Then you can cover these with the cake foil. I have even put "feet" on a couple of boards by attaching 1" x 2" 's to the bottom so that I have a lip to pick up the board - very helpful for large cakes.
I did something similar to Erika2000 but I bought a tile for 99 cents at the homestore. I added four knobby things from the craft store to make feet...It is 12 X 12 so it is big enough for alot of my stuff...I am just a home baker, don't sell anything. For a sheet cake I have foam core taped together (like four pieces...ok, I am chickenlittle thinking it will drop all over the place 
) When transporting anything I have a wooden board something like 2 X 4 that dh and I put the cake on and walk it to the car. Most of my cakes are for the mh park we live in and we use the golf cart and it works ok...
Thanks for responding guys. Maybe that is my problem. I usually just use a cardboard base covered with foil. I want to start ordering the more sturdy bases, but cant justify the cost yet. My DH will kill me if I spend anymore money on this cake hobby. Speaking of spending money... Have any of you ever priced an edible image printer?
Thick foam core cut to your specifications (a DIY project) is an incredibly easy way to get around the "expensive" boards. Also, I never fail to ue my Michael's coupon on their (Wilton's) decorative cake boards. They are thick and already foil covered. I love, love, love them, but they only come in rounds.
I hate to think of what I've spent on my "hobby" and feel your pain!
I use a masonite sheet under my cakes but I never leave the masonite with the cake, I drop off the cake and take my board home with me.
I found it is cheaper to buy the printer and then buy the supplies seperate. That is my next purchase since I got my huge KA Wednesday!!
Has anyone used tastyfotoart for their sheets and ink? Just reading I think they might have the best ink, not dull.
I tried the vinegar trick to no avail 
I have started using Sugarshacks recipe and I LOVE LOVE LOVE It - it crusts enough to smooth, but has never cracked - it stays soft and gives enough that it doesn't crack.
I also use the 1/2" foam core board - it is perfect, you can cut it to whatever size you want - and is readily available! I cover it with food safe products and use it with every cake.
I've started doing a lot of foam core covered with a piece of pretty craft paper that matches the theme, covered with clear contact paper. Then I use a cardboard round under the cake because the contact paper (plastic) isn't actually food safe, either. It's a very cheap way to snazz up the overall presentation.
Yay! Welcome to the scrapbook paper cake drum decorating club! Those papers are a dream! And yep, 1/2 foam core does the job every time I am out of English style drums! I actually prefer the foam more and more lately, I may not ever order another drum! Well, for big cakes, yes.
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