How Do I Make My B.c. Smooth Without Cracking
Decorating By nesha Updated 5 Nov 2006 , 1:36pm by AlamoSweets
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.
Perhaps you need to use a firmer board, so the cake does not bend or move. That causes cracks.
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.
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???
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
You probably only need to use a stronger base. If I skimp on the base EVER I pay for it with cracks.
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.
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.
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.
melysa,
You use white vinegar, and in such small amounts it doesn't flavor the frosting.
HTH
melysa,
You use white vinegar, and in such small amounts it doesn't flavor the frosting.
HTH
what she said. . .
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.
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.
How much meringue powder or corn syrup or piping gel do you put in? I seem to always get cracks.
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.
AlamoSweets,
Did you forget or do you not use any butter or shortening in your butter cream?
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.
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.
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.
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.
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.
Quote by @%username% on %date%
%body%