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Crustable buttercream cracking

post #1 of 6
Thread Starter 

I have a super tasty crustable buttercream recipe that everyone loves....one problem, it cracks so easily when the cake is moved.  Is there anything I can do to still put my cakes on disposable cake boards and not have the icing crack.  What is it that makes the recipe "crustable"?

Thanks for your help!!

post #2 of 6

The cracks are usually the result of the cake board flexing or not enough moisture/fat in the icing.

 

You can double, triple, or quadruple your cake boards and if that doesn't stop it, then add in a little more liquid.  I find that using heavy cream does double duty by adding more fat and more liquid.

post #3 of 6
Thread Starter 

Thank you maybenot!  I'm going to try the cream on my next batch!

post #4 of 6

And sometimes if you ice the cake while it's frozen, it'll crack the icing too!

post #5 of 6
Quote:
Originally Posted by kelsiedelizzle View Post

And sometimes if you ice the cake while it's frozen, it'll crack the icing too!


Definitely!  If the cake settles or changes shape after final icing, it will certainly crack.  I will ice a very cool/cold cake, but never a frozen one.

post #6 of 6
Thread Starter 

That's good to know, I don't ice them frozen but was thinking maybe I would and see if that would help....I won't try that ;)  Thanks!

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