I made buttercream & colored it purple & its on the cake & now its cracking & looks ugly...why did it do that?

Can you tell us the recipe you used. I color b/c a lot. I make a thin consistency when i cover a cake. I let it set up for about 10 min. Then use the viva paper towel method to smooth. I use several cake board for the sturdiness. So just let us know the recipe and we might be able to help more.

1 lb powdered sugar, 1 cup of crisco, 2 tbsp water, 2 tsp vanilla, 1 tbsp merigue, salt

Briniga- your recipe looks fine, make sure your board is thick enough, not having your board thick enough can cause cracking when the cake is moved, it's happened to me before. HTH

Yea I do that...ive had the whoe cake break in half before no it started like crusting alot, I put that square pattern on the cake & it was so crusty...I even started doing the pattern right after I covered the cake in buttercream & smoothed & it still started cracking right away :/

hi again, the recipe that you made, we make in the wilton class. that is for stiff. you should have added more water to make it thinner to ice your cake. i do believe that is why the icing cracked . in other words to make it thin enought to ice your cake. you should add 2 Tlb. spoons more to the batch you made for thin. that is what the book says. that is what i do to ice the cake that i show the students in class. hth

Ok thanks...actually I dont go by the tbsp, i just pour little by little water till it looks right

ok, i understand. but if you used the b/c on your cake, that you have given us the recipe for. then that is why it is cracking. it is too stiff. next time , just add the 2 more T. water the recipe calls for , for the icing the cake. you don,t want it too thin either. it will run off your cake.

Ok I will try that