So I used high-ratio shortening and I put a 6" on top of an  8", being two tiered and as I did it, the icing started cracking big time!! WHAT??!!! WHY???? It's on a drum base so I would think sturdy enough..I'm refridgerating the cakes tonight thinking maybe too dry with heat in my house( although it's barely on!)

I used 1 cup hi-ratio, 4.5 cups sifted ps., some ext and water for correct consistency..not too runny nor thick..When I smoothed it out with hot knives from hot water on stove, the cakes were beautiful!! NOW, they look all crackily and I don't get it!! HELP!!!

I have the big fat straws , 4 of them in btm layer, and 1 wooden dowel running through middle..so why the heck is these cakes doing this??

Well, all cakes are in fridge now, hoping that will solve the problem??  But what else can I do as I'm afraid if I put more icing on and smooth, then as it's transporting, it cracks up again..

PLEASE HELP ME ASAP! I don't know what to do???

I'm freaking out and may not sleep tonight over this..

Thanks so much for all whom can help me here..I need it!

 

Did you use a cake board between the 6 and 8 in.? 

AYour ratio of fat to ps is unusual. Generally its about 1 cup/7 oz to one pound of ps. The cracking is because you have created a super crusting icing.

Ok so can I put another NEW layer over the iced cake with the correct ratio of ps with sugar? There is a board in between cakes, yes..

Thank you!

I would scrape all of the icing off, and redo it with the new icing.

AI never use water I use heavy whipping cream and yes less powdered sugar. I don't know if you can use the coat you have on there one as a crumb coat or if you should scrap it off and start with a new batch of buttercream

A2 Cups high ratio shortening 2teaspoofuls butter flavoring 4teaspoofuls clear vanilla extract 2Tablespoons meringue powder 2 pounds good brand sifted powered sugar Start with 20 teaspoofuls of heavy whipping cream add a teaspoon more and mix keep adding heavy whipping cream a teaspoon at a time until you get the consistency needed for icing the cakes.

Ok so as I read back on this thread, I mean't to say I used 2 cups per 1 cup of hi-ratio..but anyways, so I woke up really early stressing over this..and scraped the outer layer of frosting with no more crustiness on it..then I made a new batch of icing and iced all cakes again..at least I had a crumb coat to speed up the process..so it all ended up going really well!! No cracks when transporting..I just followed instructions to a "T"! I'm so blessed all of you helped me out last minute and I was very pleased with the outcome!! 

I do way more fondanted cakes than iced..so this was a learning lesson for a wedding cake! YAY! everything was accomplished with the lord having all of you help me and being with me through this stressful time !!

Thanks and my pics are in my profile if you want to see more also!!
YA!!

ALooks beautiful

Thank you! Thank you!!