Cakes cracking after frosting

[Margo11]

I have made two layer cakes recently, both different flavors and both different types
of frosting. Cakes were fine but a few hours after I frosted them they developed cracks
right through the center of the cake.

Any ideas as to what the problem might be?

Thanks for your help.

[Amanda]

It could be a few things.
1. It is important to level cakes before stacking them. If you don't provide a nice flat, level surface, your cakes could settle unevenly and crack. Most people don't think about that.
2. Heat? If you don't let your cakes cool completely before you start working with them they have a tendency to be pretty sensitive.
3. Not enough support. If you don't have a good support board under your cake, it might crack and shift when you move it.
I hope this helps. I am sure there are probably many other things it could be, but this is all I could think of.

Good Luck!
Amanda

[cakebaker]

I think Amanda pretty well covered it. My first guess is always that the cakes weren't level. For most cakes, there's tendency for them to have a hump in the middle. If you don't level that off, then it will do it itself by settling and cracking right down the middle.

A good rule is to always let your cakes settle a few hours or overnight after crumb coating. That way any problems that are going to happen will show up before the final icing and decorating is done while you can still fix them a little easier.

[VictoriAnne Sweets]

Oh yes--let them settle! That was my BIGGEST problem for such a long time...just so hard to be patient, waiting for those silly things to settle!

Jodi

[2sdae]

I was also told to ad white vinegar to my icing recipe to help with cracking icing. I believe it was 3 teaspoons per batch of icing. Because it is such a little amount you dont taste or smell the vinegar in the icing.