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Why did my icing crack? Pic attached...

post #1 of 43
Thread Starter 
Quote:
Hi cakers!

I iced 3 cakes this weekend. Two of them had surface cracks going around the bottom of the cakes. Do you think it's from moving them? Hi ratio shortening was used. I never had this happen before??

I went to bed with the cakes so smooth and woke up to this?
Solutions?

[URL]http://photo image.jpg[/URL]
Edited by Mikel79 - 7/29/13 at 7:02am
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post #2 of 43

The picture didn't come through...I always just do a right click copy, then paste it...can you try again?

JSK Confections
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JSK Confections
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post #3 of 43
Thread Starter 
Pic is their now. icon_smile.gif
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post #4 of 43

photo image.jpg

post #5 of 43

It's hard to say, because moving them can cause that, but you'd probably notice it when you moved the cake.

 

That could happen if your cake board isn't solid/strong enough and it didn't support your cake well while moving it. That may explain your cake boards appearance....I don't like the sag look of your paper around the base of your cake. It looks like your cake board is too thin and the paper soaked up some humidity through the paper covering it, and compromised the cardboard cake circle it's sitting on.

 

Otherwise it's would happen from the weight of your cake settling downward while your frosting layer was strong and tried to remain firm.

post #6 of 43
Thread Starter 
The cake board was Masonite. Don't think there is anything else stronger out there. The loose paper u see might be where the glue didn't attach to the foil. Masonite doesn't absorb......at least I don't think. I got it back today and it was fine.
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post #7 of 43

Probably a slight settling issue.  Some cakes are sturdier.  Make a note for this recipe.  You might want to force the issue ahead of time by weighting the cake after filling and crumb coating, before doing final icing.
 

post #8 of 43
Thread Starter 
Recipe is the same I have always used. The cake settled for 18 hours before final icing was applied. My cakes sit overnight to settle on food safe bag.

Has anyone heard of adding a splash of vinager to icing to avoid this issue?
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post #9 of 43
Quote:
Originally Posted by Mikel79 View Post


Has anyone heard of adding a splash of vinager to icing to avoid this issue?

No, and it doesn't make any sense to me.....

post #10 of 43
Thread Starter 
Quote:
Originally Posted by Stitches View Post

No, and it doesn't make any sense to me.....



Google it. It's all over the place.
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post #11 of 43

Well, it may be all over the internet, but I don't see why it would work.  When I have had a similar issue, I've rectified it by adding in a bit more heavy cream and/or more high ratio.

post #12 of 43
Thread Starter 
Quote:
Originally Posted by maybenot View Post

Well, it may be all over the internet, but I don't see why it would work.  When I have had a similar issue, I've rectified it by adding in a bit more heavy cream and/or more high ratio.

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post #13 of 43
Quote:
Originally Posted by Mikel79 View Post

Recipe is the same I have always used. The cake settled for 18 hours before final icing was applied. My cakes sit overnight to settle on food safe bag.

Has anyone heard of adding a splash of vinager to icing to avoid this issue?

 

I heard of it! I used to work for a bakery that had this issue, but they used water, artificial flavor, and hi ratio, powdered sugar recipe. It was terrible. I asked about the cracking here, and there were many who said to add a splash of vinegar. I use cream and butter in mine, and don't have that problem, at all.
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post #14 of 43
Thread Starter 
How much is a splash when talking about a 5 qt mixer?
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post #15 of 43

I'm sorry, I should've mentioned it didn't work, and I could taste it. I threw it all out, and switched to cream... I had just heard of it :-)  Here's how bad it was.  Rather than vinegar, I would try less sugar, how many ponds do you use in your 5 qt bowl? I use about 5 and  half. 

6568_101294349882385_2938416_n.jpg

 

6568_101294126549074_3743068_n.jpg

 

6568_101294586549028_3111772_n.jpg

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