Is there a certain recipe that I can use that does NOT crack ?? Seems like when I ice a big cake the night before and then go to move it, there are cracks in my icing.

Just wanting an icing that tastes good, covers well and does not crack. Am I asking for too much ??

Thanks !!

The cracks are usually caused by moving a cake that isn't on a strong enough board.

I agree with the previous poster. You need a stronger board.

I had the same problem until I started using Hi-Ratio shortening and SugarShacks icing recipe. Never ever have cracks now.

I agree also. Had the same problem until I switched to foam core board.

What type of shortening do you buy that is "Hi-Ratio" shortening? annnd What is SugarShacks recipe? I have this same problems with my crusting bc recipe..

I use Sugarshacks icing, and still have cracks when I don't give the cake enough support, or have to move it too many times. I've begun using thin foamcore under anything larger than 10".

but what about when you are stacking cakes? you cant really use foam core then can you? i bought the plastic plates and dowels for a wedding cake coming up and am worried about the cracking when moving and placing them together...

Yes, you can use foamcore for all layers.

For cakes 10" and smaller I hot glue 2 cardboard cake boards together. For any size larger than 10" I hot glue 3 boards together. Since I have started doing that and using Sugar Shack's buttercream icing (hi-ratio sweetx shortening) my icing never cracks.

I tried foam core before and hated it. Cutting it was a pain in the butt.

I agree with the previous posts that you need to use a strong enough board for your cakes but I also find that my buttercream (Sugarshack recipe with 1/2 butter and 1/2 hi-ratio shortening) is more susceptible to cracking if I don't use enough liquid and it is too dry and not creamy.

Where do you get Foamcore boards?

Foamcore is sold at craft stores.

Make sure your icing has enough fat:sugar ratio. The more fat (shortening) the less cracking. Sharon explains this in her buttercream video (from Sugar Shack).

When you guys are referring to a "strong enough board", are you referring to the board in between the cakes or the main board that the stacked cakes is sitting on?

You can cut foamcore with a hot knife and it cut like butter.

Do you use the same Sugarshack recipe to dam your actual layers in a multi tiered cake?

I use foamcore exclusively.  I use a 1 inch thick board for my tiered cake baseboard, then 3/8 inch thick for tiers.

You can cut your own or skip the work and order them in ever size and shape from    www.cakethings.com

Ok what if I cannot get any hi ration shortening in a pinch? Does anyone have a suggestion for buttercream frosting that is less likely to Crack without hi ratio shortening? I plan on using the foam boards. 

My recipe is 1/2 cup  veg shortening.  One stick of unsalted butter. Three table spoons of vanilla. Approx 4 cups powdered sugar and 2 to 3 tablespoons of milk to soften. 

I always get cracks! 

Help me. Wedding is Saturday! 

........... Does anyone have a suggestion for buttercream frosting that is less likely to Crack without hi ratio shortening?..........

http://www.cakecentral.com/recipe/22469/2-icing      Read all the way throught the recipe.  It is a great one for icing and piping that tastes great.   If your icing is cracking most likely there is not enough 'fat' &/or liquid to soften it.  Even though the recipe I suggest does not need any liquid it is soft and plyable and will not crack.

What would be the down side if I didn't use your final step to crust my bc? Is it more difficult to decorate a bc that doesn't crust? Will my fondant details slide right off the cake? 

A bc crusts when there is more sugar to fat ratio.  All that means is that the bc will become 'dry' to the touch after it sits a few minutes to an hour - it will not smudge when touched.  Since I learned my decorating using bc I don't find it hard at all whether I use crusting or not.  Most fonant detail will not slide off the cake.  Pipe an open circle w/a small round tip on the back of the fondant piece & stick it onto the cake.  You may need to hold for a couple of seconds but after that it will stay put.  The other thing about fondant details is to make them as thin as you can.....like less than 1/4" thick but still thick enough to be handled when freshly made

Yes I'm familiar with bc crusting. But was curious more so about the non crusting bc you referred to. Thank you for the advise. I never stop learning. 

My icing doesn't crust.  You cannot use the paper towel method to smooth it...but I do fine with an angled spatula and bench scraper...

4 sticks butter (usually do 2 salted and 2 unsalted)

2 cups vegetable shortening (hi ratio is you have, but regular will work too)

2 pounds powdered sugar

2 tablespoons vanilla

Soften butter to room temp.  Combine butter and shortening in mix bowl and beat with WHISK to combine.  Stop and scrape down the bowl.  Add vanilla.  Beat on HIGH with the WHISK for 5 minutes...the butter will become really light in color during this time.

Switch to the PADDLE beater.  Add all of the sugar at once and cover with a damp towel if your mixer doesn't have a bowl shield.

Mix on LOW speed until it begins to come together (it will be REALLY stiff at this point). 

Scrape down the sides of the bowl and beat on LOW speed until mixture comes together. 

Increase to medium speed for 5 minutes...the icing will continue to smooth out and will be as smooth as silk by the end of the 5 minutes.

If too stiff, add some heated heavy cream or hot water a tablespoon or two at a time until you reach the desired consistency.

Ok made my first batch ever of sugar shack bc. Awesome stuff! However I don't think I have enough time to dam crumb coat and ice my cake. Would it turn out ok if I damn my layers with my regular bc and then cover with sugar shack?

no problems