Cracking Buttercream

Decorating By dtmc Updated 3 Mar 2006 , 1:39pm by KittisKakes

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dtmc Posted 4 Feb 2006 , 2:41am
post #1 of 23

Hi all,
Question? Why does my buttercream crack after it has been decorated? The was thawd out completely. My buttercream is made of crisco, the wilton recipe.
Help!

22 replies
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sofiasmami Posted 4 Feb 2006 , 2:45am
post #2 of 23

I'll tell you the same thing that was told to me when I asked the same question. Make sure the cake has adequate support .. when this has happened to me it has been with large cakes and sure enough I only had one card board on it .... the other thing that was suggested was that I add a few drops of vinegar to my icing .. I haven't tried that yet .. but I trust the ladies in this website 100% ... so next time I do a buttercream cake I'm trying it for sure icon_biggrin.gif

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auntiecake Posted 4 Feb 2006 , 3:23am
post #3 of 23

Haven't tried vinegar, but support is definitely the culprit after the icing crusts.

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dtmc Posted 4 Feb 2006 , 3:23am
post #4 of 23

How do you fix the buttercream once it has cracked and the decorations are already on the cake?

Help! I have a baby shower cake due tomorrow and the top tier cracked!

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SquirrellyCakes Posted 4 Feb 2006 , 4:03am
post #5 of 23

Just wanted to add this, in addition to inadequate support, the all shortening with water added icing can also crack because of dryness as in the water is evaporating into the air. To reduce this risk, box and bag your cake immediately after icing.
Repairing it wil be difficult, you might try your paper towel with a fondant roller or a spatula, trying to smooth the cracks but I don't honestly think it will help. If you can get at most of it, try wetting your knife and smoothing it over.
Hugs Squirrelly

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dtmc Posted 4 Feb 2006 , 4:25am
post #6 of 23

Thanks for the heads up on the support you guys. I have one card board under the cake. It is the top tier and thought it would be enought support since the cake is dowled. I think Squirrely is right about drying out. The weather here is so dry in Arizona especially this time of year. Oh well. I guess I have just learned! Better luck next time I guess!
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SquirrellyCakes Posted 4 Feb 2006 , 4:38am
post #7 of 23
Quote:
Originally Posted by dtmc

Thanks for the heads up on the support you guys. I have one card board under the cake. It is the top tier and thought it would be enought support since the cake is dowled. I think Squirrely is right about drying out. The weather here is so dry in Arizona especially this time of year. Oh well. I guess I have just learned! Better luck next time I guess!
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Not sure how heavy or large the cake supported on the one cardboard was or what kind of cardboard, but the white ones are not as strong as the corrugated ones that are covered with foil. Also if you had a two tiered cake and the bottom cakeboard is not strong enough, it will cause cracking. For example most sheet cake require at least two corrugated cardboards, the white and silver scalloped edge boards are not really strong enough for even one layer of sheet cake. Cake drums or masonite or plywood bases are better for larger in diameter cakes, heavier cakes or multi-tiered cakes.
Hugs Squirrelly

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dtmc Posted 4 Feb 2006 , 4:38am
post #8 of 23

icon_confused.gif By the way, what type of adequate support are you suppose to use under the 2nd tier or top tier? Multiple card boards? Plastic boards?
Thanks for all of your help!

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DiscoLady Posted 4 Feb 2006 , 4:43am
post #9 of 23

If you think your dry AZ air is the culprit you could try adding a bit more shortening so that it's a little creamier...and also using milk instead of water could help too.
Doubling your carboards will definitely help. Good luck!

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SquirrellyCakes Posted 4 Feb 2006 , 4:49am
post #10 of 23
Quote:
Originally Posted by dtmc

icon_confused.gif By the way, what type of adequate support are you suppose to use under the 2nd tier or top tier? Multiple card boards? Plastic boards?
Thanks for all of your help!



A lot depends on the size and weight of that top tier. I don't use the flimsy white cardboards, the greaseproof ones that Wilton and other make, I don't find that they are strong enough. I do use the foil covered cardboard ones. For a really heavy top tier that is large, I would double up having the lines of the corrugation going in different directions for added strength but normally one will do. I know some people do use the white ones or the white and silver ones but I don't find them strong enough at all. What I often do is either gluegun two foil covered circles with the foil sides facing outwards and gluegun a circle of parchment to it, or use one and gluegun a circle of parchment paper to the bottom.
You can use the plastic separator plates and a circle of parchment under it, to stop any sticking to the lower cake. But if you are going to transport the cake and need a centre dowel you cannot do this.
I nearly 100% of the time, use a centre dowel for any stacked cake. Sometimes I do take a chance and transport a two tiered cake without it though, but if you have to brake suddenly, the cake has nothing holding it in place except the icing and can shift inside the box. It hasn't happened to me yet but I know many that have had that experience.
Hugs Squirrelly

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SquirrellyCakes Posted 4 Feb 2006 , 4:55am
post #11 of 23
Quote:
Originally Posted by DiscoLady

If you think your dry AZ air is the culprit you could try adding a bit more shortening so that it's a little creamier...and also using milk instead of water could help too.
Doubling your carboards will definitely help. Good luck!



I agree, that is why I prefer the icing with the butter and cream and milk but I hesitate to recommend it to you folks in the sunny, warmer areas, or to recommend you using milk or cream haha! I have actually never, ever had a cake icing crack but as soon as I am done icing it, I box it and if it will sit more than a day, the boxed cake goes into an unscented brand new garbage bag or if I am being really classy, a clear leaf bag, since we aren't allowed to use them for leaves and I have a box of 500, haha.
Hugs Squirrelly

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auntiecake Posted 5 Feb 2006 , 1:24am
post #12 of 23

I use the white separtor plates or clear acrylic cut to size. They are nice because there are no legs under them and they don't leave as much space between the tiers as 2 cardboards or the white separators do. I use white Jimmies to keep the frosting from sticking. You can use powd sugar or coconut too, although some people do not like coconut. No legs under them makes it easier to put dowels in the cake below w/o them being in the wrong place to hit the legs on the separator plate. Parchment is a great idea too! Do you let the icing crust before you place the parchment?

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SquirrellyCakes Posted 5 Feb 2006 , 3:53am
post #13 of 23
Quote:
Originally Posted by auntiecake

I use the white separtor plates or clear acrylic cut to size. They are nice because there are no legs under them and they don't leave as much space between the tiers as 2 cardboards or the white separators do. I use white Jimmies to keep the frosting from sticking. You can use powd sugar or coconut too, although some people do not like coconut. No legs under them makes it easier to put dowels in the cake below w/o them being in the wrong place to hit the legs on the separator plate. Parchment is a great idea too! Do you let the icing crust before you place the parchment?



Yes, I let it crust first and still use a bit of powdered sugar or cocoa for chocolate cakes. This is my new favourite method, haha! The only drawback with separators or using masonite and such is that you cannot insert a centre dowel if travelling with the cake stacked.
Hugs Squirrelly

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auntiecake Posted 5 Feb 2006 , 6:12am
post #14 of 23

That is very true, but I don't transport them that way so it isn't an issue for me. It would have advantages, but heavier and I am usually alone and use a 4 door to transport not a van or the like. Some day maybe! I use
large sheet cake size storage containers and if I do separate layers I can stack them and get more in the car. That works well for me. It doesn't take long to finish them on site.
I've always wondered about transporting them together w/a dowel down the center. Do they settle or shift? Is it harder in warmer weather? How do you load them? Curious and thanks for the info. I enjoy your posts!

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SquirrellyCakes Posted 5 Feb 2006 , 6:32am
post #15 of 23
Quote:
Originally Posted by auntiecake

That is very true, but I don't transport them that way so it isn't an issue for me. It would have advantages, but heavier and I am usually alone and use a 4 door to transport not a van or the like. Some day maybe! I use
large sheet cake size storage containers and if I do separate layers I can stack them and get more in the car. That works well for me. It doesn't take long to finish them on site.
I've always wondered about transporting them together w/a dowel down the center. Do they settle or shift? Is it harder in warmer weather? How do you load them? Curious and thanks for the info. I enjoy your posts!



Well, I used to be a big chicken about transporting cakes once they were stacked and used to just do the stacking on site. Then I experimented with a two tiered stacked with centre dowel and worked my way up to three. I don't go more than 3 tiers transporting them this way unless really small cakes though. But I have central air in the house and turn the air in the car on for a good 20 minutes beforehand and haven't yet had a problem even on the hottest days. Of course, I ask for a trolley if it is a wedding cake, once I get to the venue though. I actually worry more in the winter because we have a van with separate heat for the back, so I block the vents in the third row. I don't refrigerate the cakes before I leave either unless the filling requires it. I try to avoid a lot of slippery type filling with stacked cakes if I can.
If it is a cake with a topper, I just leave the centre dowel in there and the topper will hide it. If it has a smooth top, I cut the centre dowel shorter than the total height and thread the top tier through it from looking under the cake board and lining up a tiny hole I make as a starter to get the dowel through.
I box the stacked cakes using moving boxes, single walled for the smaller ones and double walled china type boxes for the larger ones. I cut the front down, insert rubberized shelf liner if the box is larger in diameter than the cake base and re-tape the front up. Usually I cut the top flaps off and cover the top with foil or if there is a lot of room, I tape the flaps closed and bring along a utility knife. I always put more rubberized shelf liner on the floor of the van under the boxed cake.
No, I haven't ever had a cake shift but you really have to level those cakes and have the dowels slightly lower or level with the height of the icing.
I am not so trusting with the topsy turvy cakes though. Just heard too many horror stories from the local specialty bakery.
Hugs Squirrelly

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auntiecake Posted 5 Feb 2006 , 6:41am
post #16 of 23

Yeah I am still a BIG chicken. But w/o a van it isn't an option anyway. You have to have someone w/you to move them right? 2 layer maybe, but more I'll let you do that OK. Storage boxes would work well too! I also use the rubber shelf lining. Great stuff! I agree topsy turvy would be risky. I haven't done one of those yet. They haven't gotten real popular here yet. My son-in- laws cousin in Denver had one. I would love to make one. What fun and the colors and patterns are so neat. Thanks for the info. I appreciate it!

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SquirrellyCakes Posted 5 Feb 2006 , 6:44am
post #17 of 23

I drag the hubby or my daughter with me when I do this, you are right. I just don't want to have to worry about opening the door etc. I do the carrying though, hubby is afraid to carry cakes just in case something happens and I kill him, haha! Daughter is even more afraid.
Hugs Squirrelly

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auntiecake Posted 5 Feb 2006 , 6:58am
post #18 of 23

That is understandable! Mine says "is there someone helping you?" Probably glad it isn't him. He is good about helping to carry them upstairs or to the car and if needed he will help, but........ ! It's good for them!

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carouselcreations Posted 1 Mar 2006 , 1:41pm
post #19 of 23

Hello I too have had that problem but have found on my larger cakes 1/2 3/4 full sheets I have pre cut wood to place under them and charge a deposit for their retur. In order to fix the cracks simply place a clean fingertip into a small amount of milk and smooth out the crack. As the milk dries the crack is repaired. Has gotten me out of many small cracks.

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KittisKakes Posted 1 Mar 2006 , 1:56pm
post #20 of 23
Quote:
Quote:

I use white Jimmies to keep the frosting from sticking. You can use powd sugar or coconut too, although some people do not like coconut.




I don't know if I read it here or another website (or just some urban "baker's" legend icon_lol.gif ), but just be careful if you do use coconut. One woman used it on a stacked wedding cake and did not mention it to the bride. One of the guests at the wedding was allergic to coconut and had a severe reaction after eating the cake. Needless to say, the decorator was sued. So, if you use the coconut, make sure you tell the person you are giving it to.

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auntiecake Posted 3 Mar 2006 , 1:25am
post #21 of 23

Yes, do ask about the coconut! Dislikes and allergies can be a problem with it. I only use it when requested and then discourage it because of the previous reasons. I use Jimmies and rarely anything else.

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AmberCakes Posted 3 Mar 2006 , 7:01am
post #22 of 23

Hello to all. Don't laugh too hard but what are Jimmies?

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KittisKakes Posted 3 Mar 2006 , 1:39pm
post #23 of 23
Quote:
Quote:

what are Jimmies



Jimmies are the sprinkles that are shaped like small rods. I didn't know they could be used to prevent icing from sticking...HMMMM....[/quote]

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