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Doing everything the same - why's it cracking now?

post #1 of 3
5/11/12 at 4:01pm
Thread Starter 
Help!!! I'm getting several small cracks (1-2" long, hairline cracks) in my smooth, crusted buttercream.

Same buttercream recipe (Sugarshack) I've been using for over a year. Never used to have a problem with the smoothed buttercream cracking until about 2 months ago. I've increased my cake board thickness (now using 3/8" foam core) thinking that was the problem. I've stopped icing the crumb-coated cakes frozen thinking maybe the condensation from it thawing is making it crack (now just popping it in the freezer long enough to harden the crumb coat so I can put on the final coat). What is going on?
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Legal, licensed, and insured since May 2011!
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post #2 of 3
5/12/12 at 9:10pm
Thread Starter 
Anyone? Surely there's an easy fix I haven't tried!! Help!
Legal, licensed, and insured since May 2011!
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Legal, licensed, and insured since May 2011!
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post #3 of 3
5/16/12 at 8:42pm
I don't know if this would be an issue for you or not, but humidity plays a big factor for me. I live in the south and here it can go from 45 degrees in the morning to 82 and muggy in the afternoon. I have to be really careful and often have to adjust the temperature in my shop to keep it from happening to me.
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Of course I match Wal-Mart's price on cake! :eyeroll:
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