Making my first 3 tier wedding cake out of buttercream frosting, and was hoping to get some advice on a couple of questions.
First, when stacking the layers right on top of each other, is there a way to help keep the icing from coming off the bottom and second layers when the cake tiers are taken apart to cut?
Also, what is the correct way to cut a round wedding cake? Especially the bottom layer which will be a 18-inch round.
Thanks so much for the help!
my cake always sticks to the bottom layer too...
hmm. the inydebi method is similar to how I cut cake... however she lays hers on its side.. brilliant!
I use a chefs nice... it has a wider blade But it is really thin so it doesn't make a mess
Some of the posts i have seen on here to prevent icing sticking to the boards is putting a cut piece of parchment paper or sprinkling a light dusting of powdered sugar before putting the next tier on.
I was thinking was.. but parchmnent is probably better.. thanks.
My cakes don't stick to each other. As you can see in the above posted link, you can see the indentation of the plates on the bottom tier, but the icing stayed in place ..... it shows the plate was touching the bottom cake, but no sticking. My icing crusts well and I assemble the cake on site, so I'm not placing a cake on top of wet, sticky icing.
Since I cut the majority of my wedding cakes, I see first hand that the cakes don't stick.
So I think it depends a lot on your icing.
My "I-always-say-this" caution: some suggest putting a layer of coconut between the layers. I say be sure to check with your client first. I detest coconut and if my cake had any coconut on it, I would deem it inedible and demand a FULL refund.