I make the viva method buttercream and I am having trouble with it cracking, stress lines, in the cake once it is smooth and has set for about 30-40 minutes when I am decorating it.. What should I do? What cause this??? Can anyone please help???

Hi, Please post the recipe that you are using. When i make american b/c. it is the wilton one with the butter , shortening, i use whipping cream, etc. It never cracks. Yours could be too thick. Some say to add a touch of vinegar. I have been decorating 17 yrs, I have never added vinegar to my buttercream . Be sure, your cake is on a sturdy cake board. i usually tape 3-4 together(especiall for the 9x13 , 11x15, 12x18. I tape 2-3 together for 8x4, 10x4 , etc. hth

Buttercream will crack every time if there is movement in the cake. If you are using cardboard for your board you may not be using enough cardboard to support the cake.

I use the cake central viva method buttercream..

1 1/2 cup crisco
1 stick butter
2 lbs p. sugar
flavorings
water

It could be the cake board, but this happens even when I don't move the cake at all.. just simple decorating is causing cracking. I did use heavy cream the other day and noticed less cracking in it. Maybe that is what I should use instead of water.

One more thing, where should I get cake boards? I buy them at walmart.. Is there a place to get them cheaper?

Try using foam core instead of cardboard. It's stronger and won't bend under the weight of the cake causing cracks.

I've made 2 cakes in the last month using indydebis BC. The first one had TERRIBLE cracks so when I made the 2nd I added a little more crisco then it called for and had no cracking. I used the same foam core board under each one. I'm not sure if that helps you any... but that's my story!

If you need more time to smooth, so that the icing doesn't set up while you're still in the smoothing process.... You can add a bit more fat to your icing recipe so that it takes longer to set up.

I use CakemanOH's brite white frosting recipe which includes several drops of (white) vinegar (to prevent the frosting from cracking):

http://cakecentral.com/recipes/brite-white-buttercream-icing/

HTH

I had this issue before I started using SugarShack's method of smoothing. I now use a pot of simmering water and dip my spatulas in so they could be warm. Then I smooth the buttercream! It seems to seal the b/c on the cake. I'm not really sure if that's what it's doing but I've not had a single cracked b/c cake in a long time.

I have been told that it is the water. The more water, the more cracking. It also changes with the fat/sugar ratio. I use SugarShacks recipe and love it. I have the best results from her recipe! (Thanks Sharon!)

Funny, I use the same recipe and the same thing happens to me! I was wondering what was going on as well. I've tried so many different recipes that I really just want to find one that works for me and be done with it.

Just found this out.. Crisco doesn't work for icing because it has 0 trans fat. So use vegetable shortening that doesn't say that if you don't want dry crusty icing. I am trying this out this week!!!

This thread jinxed me! I have not had too much trouble with cracking icing since I started using cake drums and sugar shack's icing. However, I did a cake Friday (double layer 12x1 and put in on a rect. cake "drum" (first time using) and it flexed in the middle when we moved it. ((((((((horrified!!!)))))))) Viva to the rescue! Put a plywood board underneath to transport....all is well. (hopefully)

I hope your cake made it safe and sound...