Hello, I am hoping that someone can help me with this cake.  I made the attached cake and it started to crack.  I know the icing must be too heavy.  Do I need a denser cake or what should I do?  My goal is to make a three tiered wedding cake with rosette cakes on top and bottom, a 6, 10, and 14 inch.  Any help you can offer is appreciated.

Thank you!

If I may ask, what do you mean by ‘it cracked’?

I rather doubt the rosettes had anything to do with your cake cracking.   Look at other highly decorated cakes - you don't see  the 'weight' of the icing effecting the cake.  I mean I've done Lambeth decorated cakes (in b'cream!) w/o cracking problems.   Were your layers level completely before being put together into a tier?  Any sign of cake cracks before it was decorated?  There has to be more than what meets the eye here :)  I'm guessing the layers were not perfectly level.   Also, most of the weight is going to be on the bottom tier of your 3 tier cake therefore not applying pressure to the others.  A 6" round even w/rosettes is not heavy and if it is proper support should keep any problems at bay. 

I'm not seeing any cracking either.