I use a reg. bc, half butter half shortening, ps, vanilla and almond extract, and water to thin. The problems I have been having is after I have put the last layer of bc to the cake and I smooth (which looks good for a while) the bc starts to get little hair line looking cracks in it. Does the beating of the bc have anything to do with it? I do use the whip on my ka. Or could it be that I use water instead of milk? Please help. I want to have that smooth finish and I guess I just need your advice on what I could be doing wrong? Does this happen very often to anybody else?
TIA
Christi
I used to have a problem with the cracks too. I only use whipping cream and milk to thin my icing now and don't have a problem. I'm not sure if this is what did it or not, but it's worth a try. Just sub the amount of water you usually use with milk. I really like using the whipping cream because it adds a rich taste to the icing. Hope this helps.
cindy
I used to have a problem with the cracks too. I only use whipping cream and milk to thin my icing now and don't have a problem. I'm not sure if this is what did it or not, but it's worth a try. Just sub the amount of water you usually use with milk. I really like using the whipping cream because it adds a rich taste to the icing. Hope this helps.
cindy
Does the cake have to refrigerated after since it has milk in the icing?
What kind of support board are you using under your cakes? If the bottom board that the cake rests on isn't durable enough and has some 'wobble' or is kinda flexible, that will cause tiny (and sometimes large) cracks too.
Oops lost track of this topic sorry 
I usually use 2 corrugated scalloped cake boards glued together with icing. There is some give..but this happened even before I moved the cake....after I had decorated the cake...its the dora cake in my pics. Thank goodness the FBCT didn't crack.
I used to have a problem with the cracks too. I only use whipping cream and milk to thin my icing now and don't have a problem. I'm not sure if this is what did it or not, but it's worth a try. Just sub the amount of water you usually use with milk. I really like using the whipping cream because it adds a rich taste to the icing. Hope this helps.
cindy
Does the cake have to refrigerated after since it has milk in the icing?
No, not as long as you are using minimal amounts like TB's, not like cups! the sugar will preserve it for 3 days or so (probably longer really) I usually store leftovers in the fridge though for 2 weeks or so.
I used 1/2 butter, 1/2 shortening, ps, , extract and heavy whipping cream to thin and I have a hard time getting the icing to crust. Any advice?
How much powdered sugar? YOu will need around 4 cups to get it to crust. How much humidity do you have? If you still have trouble you might need to increase your sugar. Or even try thinning with water instead of cream
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