I have been having problems with the icing on my cakes cracking, Mostly when I move then. I work with fresh cake NOT frozen. Am I making my icing to thick? It doesn't seem to thick to me but I don't know. What am I doing wrong? HELP!!

Is this buttercream icing? Or fondant?

When buttercream cracks it's usually because the supporting board isn't strong enough. So when you pick it up it buckles slightly and causes the icing to move and thats when the cracks show!

Sorry I forget to put what kind of Icing (Buttercream)

Reasons:
1) As was said, the base board is not strong enough. You may need to double if not triple the board under the cake. When you glue them together turn the 'groves' of the cardboard so they are X shaped.

2) You probably need a bit more fat in the icing recipe. Please post the recipe you are using. Most likely it is too dry. You don't want to thin it by adding liquid but make it creamy by adding more butter or Crisco.

Cake board is most likely the problem. The cake has to have movement in it to crack.

Thanks everyone, it was the cake board that was my problem