How Do I Make My B.c. Smooth Without Cracking

Decorating By nesha Updated 5 Nov 2006 , 1:36pm by AlamoSweets

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nesha Posted 1 Nov 2006 , 9:28pm
post #1 of 22

I really need some help with this because I'm so sick and tired of putting my heart and soul into a cake and then once it's crusted over and I move it, it has all these cracks going through it. I appreciate any advice, thanks.

21 replies
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mvigil Posted 1 Nov 2006 , 9:34pm
post #2 of 22

What recipe are you using??

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leepat Posted 1 Nov 2006 , 9:42pm
post #3 of 22

Perhaps you need to use a firmer board, so the cake does not bend or move. That causes cracks.

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shadowgypsie Posted 1 Nov 2006 , 9:52pm
post #4 of 22

Your buttercream should not be cracking. if it is you may be skimping on the shortening or not using a quality brand of shortening. Another cause could be your sugar it could have too much cornstarch in it which will cause your Icing to dry out which will then cause cracking. when making your buttercream icing you should only use the best ingredients. when I make mine I use Crisco shortening, dominoes powdered sugar and wilton meringue powder and butter flavoring.

I don't want to sound like a know it all I am a wilton method instructor and that is what I tell my students when they ask those questions.

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mvigil Posted 1 Nov 2006 , 9:56pm
post #5 of 22
Quote:
Originally Posted by leepat

Perhaps you need to use a firmer board, so the cake does not bend or move. That causes cracks.




leepat
I was thinking the same thing ..

shadowgypsie
I agree with you on what you said and all so do you think she may need to ad more liquid???

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shadowgypsie Posted 1 Nov 2006 , 10:12pm
post #6 of 22

Be careful adding more liquid you could have icing that will droop as it sits.

You could also use piping gel in your icing since it gives the icing more elasticity and will still crust over.

the Icing you use on your cake should spread easily with little effort. if your icing is too stiff when you spread it. it will crack when moved.


Shadowgypsie

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AlamoSweets Posted 2 Nov 2006 , 4:10am
post #7 of 22

You probably only need to use a stronger base. If I skimp on the base EVER I pay for it with cracks.

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melysa Posted 2 Nov 2006 , 7:14am
post #8 of 22

i just finished reading the really long forum on all you ever wanted to know about buttercream. i saw several posts saying if you add a drop or two of vinegar, that it prevents cracks. regarding the taste...i dont know if it changes, but i doubt it since it is such a small amount....no one answered that question on the forum...

i am sure that the base board strength also plays a big role.

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nesha Posted 2 Nov 2006 , 1:47pm
post #9 of 22

I do use the best ingredients: Crisco shortening, Domonios Powdered sugar, and wilton clear vanilla extract. So is there any truth to using corn syrup to make it any smoother.

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shadowgypsie Posted 3 Nov 2006 , 3:32am
post #10 of 22

I have never tried the corn syrup, so I don't know if it works any better.

If your cake board is as I call it "whimpy" your icing may crack as every one has stated. I have found that Foam board doubled and covered makes a very good base. The white is usually $1.99 at most Michaels stores.

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JanH Posted 3 Nov 2006 , 3:37am
post #11 of 22

melysa,

You use white vinegar, and in such small amounts it doesn't flavor the frosting.

HTH

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ckkerber Posted 3 Nov 2006 , 3:42am
post #12 of 22
Quote:
Originally Posted by JanH

melysa,

You use white vinegar, and in such small amounts it doesn't flavor the frosting.

HTH




what she said. . . icon_wink.gif

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TexasSugar Posted 3 Nov 2006 , 6:17am
post #13 of 22

When using cardboard you need to atleast double up on it. With larger/heavier cakes you may need 3 or 4 layers of cardboarad. You can also use plywood or MDF.

If you don't have cracks until you move the cake it sounds like your board doesn't support it enough.

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AlamoSweets Posted 4 Nov 2006 , 9:39pm
post #14 of 22

I delivered a groom's cake this afternoon. Someone else had made the wedding cake. No one was there to stop me so I took a good look at my competitions work. The wedding cake was a four tiered cake and it had inch long vertical cracks in the frosting on the sides. I am sure no one would notice it but I sure did. I just wondered if the baker noticed and chose to do nothing about repairing it.

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atkin600 Posted 4 Nov 2006 , 9:47pm
post #15 of 22

How much meringue powder or corn syrup or piping gel do you put in? I seem to always get cracks.

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AlamoSweets Posted 5 Nov 2006 , 2:14am
post #16 of 22

They weren't really cracks. They were more like wrinkles. My buttercream recipe is:

6 Tablespoons MP
1 Cup Water
2 - 2lb bags of powdered sugar
Vanilla
Butter Flavoring
Almond Flavoring

This has only happened with the roller. I thought I may have had the frosting too thick.

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JanH Posted 5 Nov 2006 , 2:22am
post #17 of 22

AlamoSweets,

Did you forget or do you not use any butter or shortening in your butter cream?

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cupcake55 Posted 5 Nov 2006 , 2:39am
post #18 of 22

I just had problems with the icing cracking on a cake. It was because the board was not sturdy enough. I had used a double cardboard cake board and it was not sturdy enough to support the weight of the cake. After I repaired the icing and put a rigid board underneath the cake, my problem of the cracking icing was resolved.

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nesha Posted 5 Nov 2006 , 4:16am
post #19 of 22

I can't be sure how much corn syrup I put in my recipe, it called for 2tbs. per recipe but I think I put like 8tbsp. in it because it kept looking dry and I'm glad I did. Everything came out pretty good though.

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ShirleyW Posted 5 Nov 2006 , 5:29am
post #20 of 22

It sounds like you are having a problem with powdered sugar based buttercream, I use Italian meringue buttercream and have had it crack too. But I figured out what was doing it. I freeze all of my cake layers at least overnight and then thaw and aseemble and ice. If I don't let the cake thaw completely the butter in the IMBC hardens too much and it makes deep cracks in the surface. I have finally realized that I can't be in too big a hurry, I have to be patient enough to allow the cake to thaw before icing.

It does sound like you just need more support under the cake. I use a cake cardboard the same size as the cake layer and put it on a covered board that is 2" larger. These cakes can be heavy and they need a bit of support. I also tell people picking up cakes to always slide their palm under the cake board to lift it, don't pick it up by the edges of the cardboard because it will cause the cake to crack.

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PGray315 Posted 5 Nov 2006 , 5:54am
post #21 of 22

I have found using a sturdy cake board is a must. I also add 2 T of light corn syrup for every 2 lbs of sugar. The combination cured any cracks or wrinkles in the frosting.

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AlamoSweets Posted 5 Nov 2006 , 1:36pm
post #22 of 22

Sorry, I forgot to add that I also use shortening. I never have cracks because I usually overdo the thickness of the boards after a couple of ruined cakes due to cracking. My problem was a result of rolling the frosting and not cracking. I am going to keep trying the rolling technique. This was a chocolate buttercream and perhaps it was dryer because of the cocoa powder.

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