Maybe you needed more liquid. I read somewhere that she does not have a definite measure for the liquid, just the consistency you are comfortable with. It appears it may have been a little stiff and maybe needed to re-whip before spreading on the cake. You could go over the icing with a hot dry spatula (dip spatula in boiling water, wipe dry and go over the icing to smooth out imperfections).
Did you only use one cake board? If you cake board is to thin it will flex and cause the cracks as well. For a cake that size I layer 3 together. hope that helps!
Julie
Did you only use one cake board? If you cake board is to thin it will flex and cause the cracks as well. For a cake that size I layer 3 together. hope that helps!
Julie
I agree - it looks like a 1/2 sheet or even a 1/4 sheet, one cake board is no where near enough support which is a main cause of cracked icing. You can put several together then wrap, or I buy foam core board at Michaels and cut it to the size I want.
Your spiderman cake appears to be on a cake "drum" which is 1/2" thick. It appears your baby shower cake is a foil wrapped board that looks way too thin. The majority of cracked butter cream problems are boards that are not sturdy enough. If your buttercream has too much powdered sugar to fat ratio, is another reason...but usually the board is the problem. The Wilton boards alone, are also usually not sturdy enough.
Certainly agree with comments regarding a sturdy cake board, but I still have cracking issues even when I use sturdy boards. I had cracking issues on a cake that was on a stiff masonite board (it was stacked).
On another thread, I read that adding a little white vinegar helps prevent cracking...has anyone tried that??? I'm worried it will sour the icing...
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