Help!
I'm very new here but i wondered if anyone can help. I made my first stacked cake using roll out sugarpaste icing, it had a 9 inch square on the bottom and a 6 inch round cake on top set to the back corner.

I used plastic dowels and card under the top layer, I was rushed and put the top layer on before the icing had dried. Later i noticed there were some faint surface cracks in the icing which spoiled the effect.

Were the dowels too short or the icing not dry enough? or some other reason i missed?

Sorry I can't help, but I'll give you a bump.

I usually find my icing cracks when the cake board is not offering enough support.

I have to agree with Mouse.... I never use less than two boards under my cakes (unless it's masonite)

i hadn't thought of that. Thanks