Cream cheese frosting cracking when cake lifted.

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Permalink Reply by Eileen S on February 22, 2011 at 1:19pm

Anne - are you not keeping it on a cardboard round to place on the bottom tier?  I usually make sure there is something under the cake so when it is served, the person serving the cake can slide a knife under it and lift it off.  If you have it on a sturdy cardboard round it shouldn't crack.  If you're placing it on top of cream cheese frosting, make sure the frosting has 'crusted' and then place a circle of parchment paper between the bottom and top layer, small enough so it doesn't show. 

 

Hope this helps!

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Permalink Reply by Anne M on February 22, 2011 at 2:22pm

Thanks Eileen, I do.  the bottom layer is on a cake board.  The top layer is on another cakeboard where I have crumb coated, iced and decorated.  The problem is when I have to lift this decorated cake layer to place on top of the bottom layer, then I see the icing sticking to the cake board  and coming apart at the bottom.  I guess I could cover it up with a row of shell border, but is there a way that I can lift it without cracking and messing it up?

 

Eileen S said:

Anne - are you not keeping it on a cardboard round to place on the bottom tier?  I usually make sure there is something under the cake so when it is served, the person serving the cake can slide a knife under it and lift it off.  If you have it on a sturdy cardboard round it shouldn't crack.  If you're placing it on top of cream cheese frosting, make sure the frosting has 'crusted' and then place a circle of parchment paper between the bottom and top layer, small enough so it doesn't show. 

 

Hope this helps!

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Permalink Reply by jeri c on February 22, 2011 at 10:01pm

Sometimes it is helpful to have 2 cake boards covered to put your tiers on.  If the cake is heavy it makes a difference.  Are you using the wax coated ones or just a plain cake board?  If you put the cake onto the cakeboard without covering it if it is not wax coated or covered, it will absorb the moisture from the cake and make it unstable.  As for your icing cracking, you might have too much liquid moisture in it. 

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Permalink Reply by Anne M on February 23, 2011 at 10:39am

Thanks Jeri, I will try the board with a wax coated paper.

jeri c said:

Sometimes it is helpful to have 2 cake boards covered to put your tiers on.  If the cake is heavy it makes a difference.  Are you using the wax coated ones or just a plain cake board?  If you put the cake onto the cakeboard without covering it if it is not wax coated or covered, it will absorb the moisture from the cake and make it unstable.  As for your icing cracking, you might have too much liquid moisture in it. 

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Permalink Reply by floursugareggsandbutter on February 23, 2011 at 10:56am

Lots of great tips!

This may sound stupid, but you ARE lifting the cake board with the cake to place it on the top, right?

Another comment is most tiers need some sort of border to disguise the bottom of the tier anyway, so pipe away!

One last thing. Cut back on your sugar or increase the fat in the recipe as those both make BC that has a heavy crust.

 

mimi

 

 

 

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Permalink Reply by Anne M on February 24, 2011 at 10:00am

Thanks Mimi, actually I was lifting the cake off the cake board.  I did not want the cake board on top of the bottom tier.   but like you said i will have to pipe away to hide flaws.........lol.

mimi said:

Lots of great tips!

This may sound stupid, but you ARE lifting the cake board with the cake to place it on the top, right?

Another comment is most tiers need some sort of border to disguise the bottom of the tier anyway, so pipe away!

One last thing. Cut back on your sugar or increase the fat in the recipe as those both make BC that has a heavy crust.

 

mimi

 

 

 

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Permalink Reply by floursugareggsandbutter on February 24, 2011 at 11:03am

The whole reasoning behind having a cake board under every tier is for the ease of upper tier removal .

It gives the cutters the ability to remove the upper tiers and get to the bottom layer to portion.

Another is for support.

The board gives the dowels or straws a firm area to hold up.

Why do you not want to use these support items?

Maybe we can talk you thru it.

 

mimi

 

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Permalink Reply by Anne M on February 25, 2011 at 10:05am

This was for a cake I was thinking of making for my family before lent starts...lol.  I was planning on making two heart shaped cakes (ended up with one) with cream cheese frosting.  My plan was to take the top layer of  from the cake board and place it on the bottom tier.  But I understand what you mean about placing the cake with the board on the dowels.  Thanks a ton for your help and support.  I don't know what I would have done without this site and all you friendly professionals. 

mimi said:

The whole reasoning behind having a cake board under every tier is for the ease of upper tier removal .

It gives the cutters the ability to remove the upper tiers and get to the bottom layer to portion.

Another is for support.

The board gives the dowels or straws a firm area to hold up.

Why do you not want to use these support items?

Maybe we can talk you thru it.

 

mimi

 

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Permalink Reply by floursugareggsandbutter on February 25, 2011 at 12:57pm

Let me get this straight.

You baked 2 layers of cake and wanted to stack them?

You are making this way too hard.

Bake, cool, spread filling on the bottom cake, stack the 2 layers, trim if needed, crumb coat, chill, smooth the crumb coat, ice the whole cake as one, smooth, then decorate!

No cake boards are necessary!

If you want a tierd cake (2 or more cakes that are 2 layers each) then you get into the cake boards, dowels, all that.

You will fing lots and lots of different stacking techniques on utube.com, as well as many other decorating techniques!

 

You are gonna get addicted!!!!!

mimi

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