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Cracks on a buttercream frosted cake.

From: Dana

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I usually frost weddings cakes with an all-butter Italian meringue buttercream. I crumb coat the cake first, chill it for just a little while, and then finish icing it. Once chilled, I sometimes notice little cracks appearing on the surface, specially when I need to take the cake out(from the fridge) to finish some last details. Any suggestions on why this happens and how to avoid it? Your input is much appreciated.