So we (that would be my mom and me, we always work together) made our first wedding cake this weekend. It was just for a friend of a friend (we only do this as a hobby) and had a horrible time with the stacking.
It was three tiers, 10, 8 and 6 inches, two layers each. Pretty basic. How in the world do you get the tiers on top of each other and get your fingers out of the way? We just had to basically drop it and still ended up with our fingers in the icing.
Just curious if there is some sort of trick we don't know about so we can work on it for next time.
Thanks!
I leave my dowels out of the cake about 1" and set the cake on them and pull out my fingers. The weight of the cake pushes the dowels in and the dowels slow down the drop of the cake enough to get my fingers out from under.
You can also use a large spatula and a hand to place.
I leave my dowels (straws) sticking up about 1/4 of an inch. I pick up the cakes with 2 large, flat spatulas - one in each hand - and lower the cake on that way. Sometimes the spatulas still scrape the top of the bottom tier, but it's usually very fmall marks that are easily fixed.
I leave my dowels (straws) sticking up about 1/4 of an inch. I pick up the cakes with 2 large, flat spatulas - one in each hand - and lower the cake on that way. Sometimes the spatulas still scrape the top of the bottom tier, but it's usually very fmall marks that are easily fixed.
I also use my spatula to set the cakes in place. Pull the spatula out of the BACKSIDE of the cake (not the front side which will be toward the guests) so if there are any small marks, they wont' be seen.
I usually add a border or ribbon after assembly so it doesn't matter if my fingers or spatula touch ... it gets covered by the border/ribbon.
I use SPS, so I sliiiide the cake into place. Yeah, no dropping it, no dowels sticking up. I slide it onto the top plate and as long as the top plate is centered, my cake will be also.
PM me with your email address if you want to receive instructinos with pictures.
I use SPS, so I sliiiide the cake into place. Yeah, no dropping it, no dowels sticking up. I slide it onto the top plate and as long as the top plate is centered, my cake will be also.
PM me with your email address if you want to receive instructinos with pictures.
I am also a HUGE fan of SPS! I have all my cakes on cake boards with the little hole already punched out and I just slide the cake onto the plastic plate. Its all centered already and is ready to go. I dont have to worry about fingers, or straws bending or any of that stuff.
I use SPS, so I sliiiide the cake into place. Yeah, no dropping it, no dowels sticking up. I slide it onto the top plate and as long as the top plate is centered, my cake will be also.
PM me with your email address if you want to receive instructinos with pictures.
I bought the SPS through a decorator on another list who was putting in a big order...but have absolutely no instructions...could I also PM you for some?
Another question...have you ever frozen a decorated tier with the legs inside?I'm doing my daughter's wedding cake(my first) and will freeze the layers ,individually....did it before,and the cake was great,but I haven't tried the sps yet...
Thanks!
I use SPS, so I sliiiide the cake into place. Yeah, no dropping it, no dowels sticking up. I slide it onto the top plate and as long as the top plate is centered, my cake will be also.
PM me with your email address if you want to receive instructinos with pictures.
I am also a HUGE fan of SPS! I have all my cakes on cake boards with the little hole already punched out and I just slide the cake onto the plastic plate. Its all centered already and is ready to go. I dont have to worry about fingers, or straws bending or any of that stuff.
same here....I have a bunch of 1/8" masonite boards prepunched in the middle, and then just use one cardboard on top of it.
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