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ahmommy
Regular Member
Joined: Nov 27, 2006
Posts: 132
Location: Concord, North Carolina
Birthday: Oct 15
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 Posted:
Sun Mar 23, 2008 10:39 am |
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My cakes (especially sheets) always look great before I move them. But the minute I pick them up they get little "fault lines" where the crusted BC cracks. I remember reading on here that you can put a little vinegar in the icing and it will prevent this, but I don't know what kind of vinegar and how much. Does anyone know?? And does it change the taste at all?? |
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couturiere
Frequent Member
Joined: Jul 26, 2004
Posts: 453
Location: N TX
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Sun Mar 23, 2008 10:56 am |
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What kind of board are you using for your sheet cakes?
If the board isn't strong enough, it will give when picked up and hence the little cracked lines.
I used double or triple cake boards depending on the size and weight of the cake. |
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Cakepro
Forum Fanatic
Joined: Jul 09, 2005
Posts: 1994
Location: Houston
Birthday: Dec 10
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Sun Mar 23, 2008 10:56 am |
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I used to have that problem until I started using masonite cake boards. It's the flexing of your cake board that causes the cracks.
I've never tried adding vinegar but others report that it works.
Sherri |
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grannys3angels
Forum Addict
Joined: Feb 09, 2007
Posts: 622
Location: Kentucky
Birthday: Apr 16
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Sun Mar 23, 2008 11:00 am |
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I have read that also about the vinegar, but I have never try it so I can't really help there. I have also that read that having a good stong cake board will help with this problem also. You take 2 -3 paper cake boards put them together to make a stronger cake board.
Hope this helps some.
God Bless,
Sharon |
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thecupcakemom
Frequent Member
Joined: Mar 07, 2007
Posts: 445
Location: South Jersey
Birthday: Mar 26
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Sun Mar 23, 2008 11:19 am |
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Cakepro: Where do you get your masonite boards? |
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iamlis
Frequent Member
Joined: Oct 05, 2007
Posts: 333
Location: Kansas City, MO
Birthday: Oct 09
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Sun Mar 23, 2008 11:44 am |
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Its the cake board, I would start there then modify your icing if need be. The thicker the boards the less likely this will happen, there is too much flex on a single layer of cakeboard. |
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bostonterrierlady
Frequent Member
Joined: Apr 19, 2005
Posts: 289
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Sun Mar 23, 2008 1:22 pm |
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I got my masonite boards from countrykitchensa.com |
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bostonterrierlady
Frequent Member
Joined: Apr 19, 2005
Posts: 289
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Sun Mar 23, 2008 1:22 pm |
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I got my masonite boards from countrykitchensa.com |
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indydebi
Forum SuperStar!
Joined: Jul 07, 2006
Posts: 12320
Location: Indianapolis IN
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Sun Mar 23, 2008 1:29 pm |
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| couturiere wrote: | What kind of board are you using for your sheet cakes?
If the board isn't strong enough, it will give when picked up and hence the little cracked lines.
I used double or triple cake boards depending on the size and weight of the cake. |
Me, too. |
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ahmommy
Regular Member
Joined: Nov 27, 2006
Posts: 132
Location: Concord, North Carolina
Birthday: Oct 15
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Mon Mar 24, 2008 11:32 am |
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I do put at least 2 cake boards together, but maybe I should just use more (or the masonite ones). Those seem like they are probably expensive. Thank you for the advice!!! |
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plbennett_8
Forum Addict
Joined: Aug 05, 2007
Posts: 639
Location: Louisiana
Birthday: Aug 24
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Mon Mar 24, 2008 11:52 am |
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I use foam core that you can get from any craft store and cut to size... |
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Cakepro
Forum Fanatic
Joined: Jul 09, 2005
Posts: 1994
Location: Houston
Birthday: Dec 10
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Mon Mar 24, 2008 3:19 pm |
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You can buy sheets of masonite at Home Depot for pretty cheap. Then just cut it with a jigsaw or a router. A quick sanding of the edges and you've got a very, very sturdy board for relatively little money. |
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