Those Darn Big Cakes!!!!!!!!!!!!

Decorating By afh0212 Updated 28 Oct 2007 , 12:45am by JanH

afh0212 Posted 28 Oct 2007 , 12:25am
post #1 of 6

I would like to know how some of my fellow CC'ers do this. When you are doing a large layer of tier cake, such as a 16 inch square cake.....what special tip do you use to transfer the second layer on top of the first?? I have not had much luck. Today I had a wedding cake and the top layer of the 16 inch broke in half! I was able to use it, but there as to be some secret or tool or something that I am not aware of!!!!!!!!!
If anyone can ease my pain, please do so, I will be forever grateful!!!
Andrea

5 replies
Doug Posted 28 Oct 2007 , 12:31am
post #2 of 6

very large flat cookie sheet works for me -- I dust it w/ powdered sugar to make the layer slide on/off easily

kansaslaura Posted 28 Oct 2007 , 12:41am
post #3 of 6

I freeze the second layer then stack it.

afh0212 Posted 28 Oct 2007 , 12:41am
post #4 of 6
Quote:
Originally Posted by Doug

very large flat cookie sheet works for me -- I dust it w/ powdered sugar to make the layer slide on/off easily




Thats a good idea!! I wonder about those huge spatula things they use for pizzas in the pizza restaurants????????????

justme50 Posted 28 Oct 2007 , 12:42am
post #5 of 6

Most of the time I just freeze them first, stack them, then let it thaw a little before I crumb coat.

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