Ok, I've had about all I can take! Can anyone please tell me why the buttercream icing on my cakes get hairline surface cracks? I'm using an all shortening, crusting buttercream and using meringue powder but my cakes develop surface cracks in the icing. Whats causing this and is there any way to fix them? I know it's not because my cake board is not sturdy enough for the weight of the cake, I use 3 boards for most of my smaller cakes. For example: 4 and 6 inch stacked. Help please!!!! 
It could be that you're using the no trans-fat shortenings, mine was doing that when Crisco changed their formula. If you switch to a trans-fat store brand it helps.
I made 2 cakes last night and seems like they started cracking right away pretty much.
Had you moved them after decorating? Could it be that your support isn't strong enough for the cake? I've only had this problem once & it was like the icing crusted too much, but don't know what caused it (I too use Sugarshack's recipe)
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