Ok. I'm kinda getting frustrated with the carboard cake boards buckling and crackling my icing up when I go to move or deliver my cakes. I usually end up with a pretty funky shape cake and can't always use standard shapes. What should I use? Should I change my icing recipe. I use the wilton buttercream icing for all my cakes and it cracks and dries out soo easy. Should i get more support...or get a different icing recipe?

Cross-post this in Cake Decorating for more help. I *think* switching from water to milk will help with the drying out but don't quote me...I just read something about that the other day, too.

Keep the icing and double up on the boards, get corrugated cardboard or switch to foamcore or masonite for more support.