Any tips on how to attain a clean edge on the bottom of each tier for a stacked cake? I have seen many cakes with such clean bottom edges that they didn't need any trim or anything between tiers. I can never do that. They get messed up from handling, stacking, what have you. Tips appreciated!!
I am right there with you! I am finally mastering smooth buttercream, thanks to Sugarshack, but when I stack them, I ALWAYS have to add a border. Hopefully someone can help us out!
Well when you stack cakes you just go back and repair the damage. But insert your dowel and then pull your dowel back up when stacking a cake on top and set the cake on the pulled up dowel so you have a little leeway to get your hands out as it settles back down.
I mean ice your cake so the icing covers all the way down to the bottom then just repair the spots that get smooshed. Add icing as necessary and smooth with a little baby spatula.
I mean if need be just pipe a line of icing all the way around the bottom edge and then use the baby spatula and smooth out the seam. Use the heat from your fingers if it's a crusting bc. Go over it with a paper towel. However you smoothed it in the first place. Some use water.
I prefer to use the paper towel method to smooth but sugarshack has a DVD which includes using the copy paper method to smooth. While you're waiting for the DVD you can find a quick look of her DVD on YouTube. I cannot recall the exact name but it's in the forums
Perfecting the Art of Buttercream DVD
Flawless Fondant DVD
Successful Stacking DVD