I did a wedding cake this past weekend, it was 3 tier round wedding cake. As I alway's do I baked ahead of time and froze the cake, then I started decorating on Fri the 4th of July and delivered it on the 5th. When I got to the reception place and started taking out the cake's in the box's the icing was cracked horriably and the icing was buldged out on the anniv. cake, (looked like a growth lol) so needless to say it looked like sh*t! I smoothed it out the but I could and fixed the buldge on the anniv. cake the best I could. And the bride and groom said they were pleased with the cake, then last night she dropped off my cake boards etc... but I wasn't home my daughter was and she asked how the cake was and the bride told her that everyone liked it. So for the future how can I prevent this from happening??? Am I doing something wrong? And should I fix this problem if it happen's again. ERRRRRR!!!!!!! I have been a nervous wreck over this.

Thanks for listening

Usually cracks happen if you don't have a real strong cake board. What happens is if the cake board is to thin and moveable it will cause the cake to crack when you pick it up or move it.

To prevent bulges when I use a filling I use a thicker butter cream dam and let it set up before I fill. Also don't over fill I try not to touch my dam with the filling because it's going to squish out some when you add your top layer.

HTH

Did you use No Trans fat Crisco in your icing?

The same thing happened to me when I started to make my icing with the new Crisco no trans Fat shortening.

My cake board was a 1" piece of plywood from home depot. So I know my cake boards were strong enough. I also used foam core between the layers. I cut the supports a little higher than the icing as to not let the tiers rest on top of the icing. I did everything right. It was the icing. It was even melting considering I don't use butter.

This has changed the texture of my icing completely. I've been doing this for over 7 years and have never had a problem until now.


I switched over to Sweetex and my icing is so much better.