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How do I make buttercream not crack?

post #1 of 68
8/31/10 at 8:51am
Thread Starter 
I bought the SugarShack video, practiced, got my cake fairly smooth for the first go-round. Looked pretty good on the table. Then I moved it. The crusting buttercream cracked all the way around the cake, so when I got it to my location, I had to try and resmooth the whole thing, which was tough since it was decorated. Any ideas?
Mandy
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Mandy
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post #2 of 68
8/31/10 at 9:05am
Quote:
Originally Posted by mandymomof3

I bought the SugarShack video, practiced, got my cake fairly smooth for the first go-round. Looked pretty good on the table. Then I moved it. The crusting buttercream cracked all the way around the cake, so when I got it to my location, I had to try and resmooth the whole thing, which was tough since it was decorated. Any ideas?



Use a recipe that is a soft non crusting recipe like Whimsical Bakehouse..It is in the recipe section...It is a whipped Buttercream that does not crust and is easy to smooth.
Busy Bakin Kakes For Kids!!!

Mom to Mitchell 11 yrs and Delaney 9 yrs
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Busy Bakin Kakes For Kids!!!

Mom to Mitchell 11 yrs and Delaney 9 yrs
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post #3 of 68
8/31/10 at 9:17am
any other ideas besides a non crusting soft......

Mine are fine when I decorate the nxt day by the time I deliver they have cracks and wrinkles....And my boards are sturdy.
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post #4 of 68
8/31/10 at 9:18am
This looks very interesting KiddieKakes...So, this doesn't crust, but you can still smooth it say with the Viva method? I see the recipe calls for use of the whip attachment. Do you get a smooth buttercream (like the texture of SugarShack's) or a more whipped buttercream (with more air incorporated)?
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post #5 of 68
8/31/10 at 9:29am
No...you can't smooth it with viva but an actaul spatula...If you try and smooth it with a paper towel it will be a greasy mess..It is a whipped icing with 90% shortening..No forgiveness if you bump it but my customers love the taste and texture...Not at all like Sugarshacks recipe...It's hard to explain..You will have to try it to see what I mean...
Busy Bakin Kakes For Kids!!!

Mom to Mitchell 11 yrs and Delaney 9 yrs
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Busy Bakin Kakes For Kids!!!

Mom to Mitchell 11 yrs and Delaney 9 yrs
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post #6 of 68
8/31/10 at 9:31am
I use the Sugar Shack recipe and do not have any trouble with cracking. You might just need to use a bit more liquid. It is very humid here in GA and I do use 1/4 butter and just store brand shortening instead of hi ratio. I even add 2 TBSP meringue powder to mine and it always works great. I also like the taste of the whipped frosting from the Whimsical Bakehouse but find that mine always had lots of air bubbles; I could smooth it pretty well with a spatula or bench scrap but NOT with VIVA towels. Hope that helps.
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post #7 of 68
8/31/10 at 9:46am
If i dont use a really sturdy board, I mean heavy duty, I always get cracks around the bottom of the cake. I swore it that the cake board was not the problem but once i use a granite surface to put the cake in it didnt have those cracks any more. could that be it?
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post #8 of 68
8/31/10 at 9:57am
Mine are not just cracks around the edges but more like wrinkles all over cake...If that makes sense
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post #9 of 68
8/31/10 at 10:50am
I have had the same problem! and dont know why... it doesnt appear till the next day though..and only on some cakes i do, even the tiny 6 inch ones if they sit for a day sometimes...like tiny wrinkles/??
Yes I am legal. Now move on and bake..
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Yes I am legal. Now move on and bake..
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post #10 of 68
8/31/10 at 11:32am
shannycakers.....
You described it exactly.....They dont have to be touched to show these cracks. So, I know it is not because of the board not being sturdy enough
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post #11 of 68
8/31/10 at 11:34am
what type of icing do you use?
Yes I am legal. Now move on and bake..
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Yes I am legal. Now move on and bake..
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post #12 of 68
8/31/10 at 11:35am
could it be settle bulges? if i tort and fill cakes and not let them settle sometimes i have bulges. I fill cakes. let them hang out over night, then cover them. could that be it?
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post #13 of 68
8/31/10 at 11:37am
no because i always let mine settle for overnight also... im stumped..
Yes I am legal. Now move on and bake..
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Yes I am legal. Now move on and bake..
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post #14 of 68
8/31/10 at 11:44am
I get that sometimes too. I use Sam's Club buttercreme. I think it is just a settling of the icing. It probably slides just a tiny bit, just enough to make small cracks in the crust.
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post #15 of 68
8/31/10 at 11:45am
i started a thread about this same thing. i use indydebi receipe but have been using walmart brand shortening bc it has transfat- indydebi suggested going back to crisco. so i will try that.
my cakes smooth really nice but after awhile i get this little cracks on my cakes.
its definately not from moving them.
so it sounds like alot of us have this problem. i would love to get it solved because it ruins the whole look of the cake.
good luck and i hope i can get it resolved too.
Wilton Method Instructor. If you're lucky enough to be on a beach...you're lucky enough.
DANCE as though no one is watching you, LOVE as though you have never been hurt before, SING as though no one can hear you, LIVE as though heaven is on earth...souza
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Wilton Method Instructor. If you're lucky enough to be on a beach...you're lucky enough.
DANCE as though no one is watching you, LOVE as though you have never been hurt before, SING as though no one can hear you, LIVE as though heaven is on earth...souza
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