What is the trick to keeping your buttercream icing (crusting) from cracking during transport? On my larger cakes 11x15x2 I use two foam boards as my cake board for support (extra support) and still have have a problem with getting tiny cracks in the icing when I lift it to take it to deliver. Is it strickly a support issue with the boards or is it an icing issue? Has anyone else had this problem? The cake isn't cracked, it's tiny hair-line cracks in the icing. I have not had this problem with smaller cakes...so what's the trick??????

Sounds to me like it may be support issues. I have done large cakes with crusting icing and have hot had that problem. I use layers of the cardboard cake boards (about 4 at a time) so I don't know how the foam boards are as far as stability goes. Maybe you could assemble the cake over a piece of plyboard so you won't have to worry about it bending.

If your buttercream cracks it means your cake board/support is flexing. That's the only thing that will cause it to crack.

thanks for the info.... I've gotta try something more firm!! Thanks

I get email news and tips from Cakes by Sam. The one I got just now had a tip about preventing buttercream cracks. It said to put a few drops of vinegar in your icing! For what it's worth....

thanks crimsicle....I'll have to give that shot...