I usually use the Wilton recipe for buttercream, all crisco with butter flavoring added, powdered sugar, vanilla and milk. It smooths pretty well, is easy to decorate with, and everyone seems to love the flavor. The problem is that it tends to develop little (and sometimes big) cracks in the icing on the top of the cake. I'm guessing maybe it's because the cake boards aren't quite sturdy enough. I usually make 12x18 cakes and have been putting them on two cardboard cake boards (Wilton brand), but when you lift it, the cake still gives somewhat. So, other than getting wooden cake boards, does anyone have any suggestions to keep this from happening? And on the subject of cake boards, what do most of you use? Do you buy the Wilton cardboard ones, or do you have "permanent" boards that you get back from each customer? Wouldn't that get to be kind of a pain after a while, having to hunt down your customers to get your boards back for every cake you make? Thanks for all your help! Business is starting to pick up a little, so I want to get more "professional"!

Sounds like your on the right track. Your boards aren't sturdy enough. I've seen many suggestions for options on here. You can get plywood and cover it in wrapping/scrapbook paper to match the them and then put a piece of fiberglass on top or cover it with contact paper. It is a little bit of a pain to get them back from your customer -- but normally they are pretty understanding.

I had the same problems when I used the flimsey Wilton boards. You need to use boards that are sold at box stores or cake supply stores. If you can not find them in your area you can order online. The brand that I use is called PAC. It is almost like a double board. Very thick and not flimsey. It is also important to use milk products to thin icing down. I have noticed cracks when I thin with water. Good luck.

By the way...you can get scrap wood cut to size sometimes cheaper than the card board cake boards. Try Home Depot or Loews.

When I make large sheet cakes or double stacked sheet cakes...I tape 2 or 3 cake boards together and then wrap with the fanci foil to cover the tape. I find that offers enough support and I don't have to worry about getting anything returned from the customer!

Thanks for everyone's replies! My brother is going to make some cakeboards out of plywood for me. I'm going to cover them with clear contact paper, then I can wrap them in coordinating paper to match the cake, tear it off when done, and still have the board to use. Does this sound like a good idea? I'm just getting started in the business end of this, and I still have a LOT of learning to do!

Make sure you have a clear covering over the wrapping paper you use. Some colors bleed and the grease from the cake might make ugly marks on the wrapping paper.

...also be careful what comes in contact with the cake!!

PAC boards? Where do you find these online?

Les

You might just do a search of bakery cake boards/boxes or paper products. I find them at my local box store.