Swiss Meringue Buttercream Cracking
Decorating By sdcakegirl Updated 18 Jul 2018 , 12:33am by TheElegantEmerald
Hi,
I've read the previous forum on this subject, the difference is, I don't freeze my cakes. I'm a scratch baker, I don't refrigerate my cake until I fill them. I then keep the cakes refrigerated at about 38 degrees. I do a crumb coat and then finish the cake to be smooth iced. I keep my cakes all on thinly cut wood rounds so that I don't have any flexing in the board. After the cakes are stacked, and refrigerated again and I move them...they crack. It's super frustrating. I've been a professional baker for 20 years and have yet to figure out why this is happening. Is it something in my method of making the buttercream? Too cold? Anyone else experience this and find a solution? Help!
I have absolutely no idea! Ive never had it happen.
The only thing I can think of is that your board or cake inside is unstable and one or the other is moving as cold SMBC is quite brittle so strong movement could potentially crack it if it's still hard from being cold.
I always put leftover cake with SMBC in either the fridge or freezer and have never had it happen, I sometimes put the decorated cake in the fridge then remove it to bring to room temp before serving and again have never had it happen then either.
I've only had this happen once, but it was when I frosted a cake too soon after being in the freezer--so I'm no help. It is frustrating though--sorry!
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