I have been having a problem sometimes with the icing looking "cracked" on my cakes after awhile. I usually finish one say for Saturday on the Friday night before. I use all butter buttercream and usually do some fondant accents. I leave them sitting out, well sometimes the next morning, especially after I move them, the buttercream will get a cracked look in places!! Any ideas why and how I can fix this? Thanks in advance!!
It's likely that you are not using enough support under the cake. When the cardboard "gives" a little as you pick it up, the cake moves and cracks the icing. Use a nice thick cake drum to avoid this problem. I personally always use at least 3 layers of cake boards, with the support lines criss-crossed to make it super strong.
The nice thing about a thick cake drum is that you can wrap a matching ribbon around it for awesome presentation.