| Author |
Message |
ahmommy
Regular Member
Joined: Nov 27, 2006
Posts: 135
Location: Concord, North Carolina
Birthday: Oct 15
|
 Posted:
Sun Mar 23, 2008 10:39 am |
  |
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?? |
|
|
    |
 |
|
|
|
couturiere
Forum Addict
Joined: Jul 26, 2004
Posts: 508
Location: N TX
|
| Posted:
Sun Mar 23, 2008 10:56 am |
|
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. |
|
|
|
|
|
Cakepro
Forum SuperStar!
Joined: Jul 09, 2005
Posts: 2278
Location: Houston
Birthday: Dec 10
|
| Posted:
Sun Mar 23, 2008 10:56 am |
|
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 |
|
|
|
|
|
grannys3angels
Forum Addict
Joined: Feb 09, 2007
Posts: 631
Location: Kentucky
Birthday: Apr 16
|
| Posted:
Sun Mar 23, 2008 11:00 am |
|
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 |
|
|
|
|
|
thecupcakemom
Frequent Member
Joined: Mar 07, 2007
Posts: 449
Location: South Jersey
Birthday: Mar 26
|
| Posted:
Sun Mar 23, 2008 11:19 am |
|
Cakepro: Where do you get your masonite boards? |
|
|
|
|
|
iamlis
Frequent Member
Joined: Oct 05, 2007
Posts: 438
Location: Kansas City, MO
Birthday: Oct 09
|
| Posted:
Sun Mar 23, 2008 11:44 am |
|
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. |
|
|
 |
|
|
bostonterrierlady
Frequent Member
Joined: Apr 19, 2005
Posts: 324
|
| Posted:
Sun Mar 23, 2008 1:22 pm |
|
I got my masonite boards from countrykitchensa.com |
|
|
|
|
|
bostonterrierlady
Frequent Member
Joined: Apr 19, 2005
Posts: 324
|
| Posted:
Sun Mar 23, 2008 1:22 pm |
|
I got my masonite boards from countrykitchensa.com |
|
|
|
|
|
indydebi
Forum SuperStar!
Joined: Jul 07, 2006
Posts: 14285
Location: Indianapolis IN
|
| Posted:
Sun Mar 23, 2008 1:29 pm |
|
| 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. |
|
|
  |
|
|
ahmommy
Regular Member
Joined: Nov 27, 2006
Posts: 135
Location: Concord, North Carolina
Birthday: Oct 15
|
| Posted:
Mon Mar 24, 2008 11:32 am |
|
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!!! |
|
|
|
|
|
plbennett_8
Forum Addict
Joined: Aug 05, 2007
Posts: 714
Location: Louisiana
Birthday: Aug 24
|
| Posted:
Mon Mar 24, 2008 11:52 am |
|
I use foam core that you can get from any craft store and cut to size... |
|
|
|
|
|
Cakepro
Forum SuperStar!
Joined: Jul 09, 2005
Posts: 2278
Location: Houston
Birthday: Dec 10
|
| Posted:
Mon Mar 24, 2008 3:19 pm |
|
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. |
|
|
|
|
|
|
|
