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.
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.