First you need to determine if your icing is cracking because its too brittle or when you move it.
If its too brittle then you need to make sure you have enough shortening in your frosting. If you use too much liquid and powdered sugar you can wind up with a hard icing that is hard to spread and then drys with cracks in it and pulling away from your cake. Not a very nice look. Add more shortening to your recipe until you have a consistency that is smoother and easier to work with. Remember don't add too much other wise you will have an icing that won't hold up - you do want it to have some body. Also don't put in more than the required amount of meringue powder(if you use this). Let it set for a little and then see if you need to add more.
If your cakes are cracking when you are transporting them or just moving them from your cake stand to a delivery box then the problem may not be your icing. The cake board you are using is not sturdy enough so it does not have enough support causing the icing to crack. You may need to double your cardboard cake circles. Or ask your supplier if they have sturdier cake circles available.With larger or heavier cakes use a wood or masonite cake circle. They can support the cake better and make it easier to transport with cracks.
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