Help..........problem With Icing Cracking When Transporting!
Decorating By nesha Updated 4 Sep 2009 , 11:10pm by tomsmom245
HI CC,
I'm having a HUGE PROBLEM with my cakes when trasnsporting. Once I get my cakes iced an decorated then comes the time to pick it up an transport an EVERYTIME.........IT CRACKS-BIG TIME, ALL OVER !!!!!!!!!! I add corn syrup to my buttercream to keep it smooth but it doesn't seem to work, I use my boards which are the Wilton cake boards an its horrible-this only happens with the bigger size cakes ESPECIALLY the sheet cakes. I would appreciate any advice, thanks...........
I had the elephant skin problem too. I read somewhere to put a tiny bit of vinegar in the buttercream. So I did, it didn't crack and you don't taste the vinegar.
It's cracking because the cake is shifting/bending with the board. You need to use a STRONG board. Your buttercream is not the problem.
The Wilton boards are not sturdy enough. If you stack 3 or 4 of them together, then tape them, that should be enough, or use thick foamcore. You need a base that it completely inflexible.
Definitely the cake board. You need something that can withstand the weight. If you do use the cake board you will need to double/triple them up. I like using foamcore boards or masonite boards. You can also use plywood etc for your boards. Anything sturdy enough that will not bend under the weight of the cake.
You can purchase foamcore boards at any craftstore. Even the dollar stores carry them.
You can purchase the foam core boards at Michaels or Hobby Lobby. Use a utility knife, an exacto knife or a hot-knife to cut it. They are great and you can also double stack them for added strength.
For heavier cakes my husband cuts plywood or MDF for me. You can cover any of these with fondant, fabric, wrapping paper or contact paper.
I use elmers glue to glue 3 foam core boards together for a big sheet. I buy my foam core at dollar tree or deals.
Quote by @%username% on %date%
%body%