I am new to cake decorating and I am making a two-tiered wedding cake. How do you keep the cakes from sticking together? I made a cake a few weeks ago and when I went to remove the cake board to get to the bottom layer it took a layer of icing with it. How do I prevent this from happening? Thanks.

Hi and Welcome to CC, christinashea.

Decoding CC acronyms:

http://www.cakecentral.com/cake-decorating-ftopict-2926-.html

Using a crusting b/c will help. You can also dust powdered sugar or coconut (if you like coconut) where the cake boards will be.

Everything you ever wanted to know about making your 1st tiered/stacked/layer cake:

http://www.cakecentral.com/cake-decorating-ftopict-605188-.html

Look forward to seeing pics of your wedding cake.

HTH

Hello and Welcome to CC, christinashea!

I like to use grated/shaved chocolate or white chocolate. The easiest to use I've found is that almond bark kind that comes in what looks like an ice cube tray. Just shave or grate a "cube" over your cake after you've inserted your dowels/straws and then set the next tier on it. You can do the same thing with candy melts for colored icing.