I have a problem with my icing cracking. I put a couple drops of vinegar in the icing, but it still does it. Does anyone have any suggestions why it is doing this? I have a firm masonite board under the cake and it does it even before I move it anywhere. They are small cracks...but unsightly and I need to figure this out. Please help....thanks.

Sorry, I should have mentioned it is buttercream icing, not fondant.

What icing recipe are you using...Have you tried Sugar Shack?
it will be good idea to check the expiration date on the shortening.And make sure when you put your liquid in the shortening , That liquid should be hot.
hmmm,I wish I could help you more...but do try Sugar Shack icing.I just made it yesterday and it was lovely.

I'm having the exact same problems!! I have tried the vinegar, I use a masonite board, my shortening is completely fresh - but it happens with every single cake. I am using hi-ratio shortening, but it's happened to me with crisco too. I sure hope someone has some advice! I finally solved my problem with air bubbles, and now this!!!

Ok, so where do I find the Sugar Shack recipe? I feel dumb..... I went to the website but I don't see it. Do I need to buy her BC DVD? Thanks

It only happens to me every now and then.
maybe its the air?

Just a guess, but sounds like your icing recipe is a little on the dry side. Never had a cracking problem and never had to use vinegar. Just a suggestion, but add a few drops extra of liquid. Not sure what recipe you are using, but if it calls for milk or water, add a little extra. Good luck!

I use Wiltons recipe and it works perfect. I add 2 teaspoons of almond extract to intensify the taste (just a personal preference). Crust nicely and it doesnt Crack. Just make sure you are using thin consistency icing. Here is the link to the recipe. Hope this helps.

http://www.wilton.com/recipe/Buttercream-Icing

Thanks guys! I'll give the extra liquids a try and maybe should invest in the DVD too. Everyone's been wonderful here on CC.

Rather than extra liquid you should be adding a bit extra shortening (or butter - whatever fat you want). You want the icing to be creamier, not thinner.
Not knowing how much any of you are using it's hard to say how much.....but try adding an extra couple of tablespoons to start.....up to 1/4 cup might be needed.

Ohhh, ok. I'll try that

yes, a tad more fat.

my recipe here:

Thanks so much!! And thanks sugarshack for the websites!!! I love you guys for helping me out I will watch the video and definitely try your recipe...

I am in LOVE with Sharon's work since past few years now and ever since I purchased her DVDs....I have seen a lot of improvement in my icing and generally the way I work
THANK YOU Ms Sharon.I didnt knew you were on cake central too.This is so awesome to find you here.yayyyy we get to learn a few more good things from ya!