How To Stack A Cake!!!...look!

Decorating By tonedna Updated 10 Aug 2013 , 2:28pm by passion4baking

tonedna Posted 8 Mar 2009 , 8:41pm
post #31 of 87
Quote:
Originally Posted by CakesByLJ

Wow Edna... another wonderful video... You are amazing.. thumbs_up.gif Now for the quesrtion........ icon_lol.gif You stated to cut the dowels (love those cardboard dowels btw) 1/4" below the buttercream height.. So.. then you remove the icing on top of the cake to the level of the dowels? Sort of how you remove some cake to stack a topsy turvy.. Is that correct? I hope that question made sense.. icon_confused.gif




Is kind of like a topsy but is not really a deep hole is more like an indentation on the buttercream..Is like a small cradle for the cake to lie in there. I am not cutting a hole in the cake, is just lowering the level on the buttercream.
Edna thumbs_up.gif

tonedna Posted 8 Mar 2009 , 8:42pm
post #32 of 87
Quote:
Originally Posted by addietx

If you have not seen Edna's cake she made for the Let's Eat Cake Competition, go to her blog where she has posted a pic of her and the cake. AMAZING.




The funny part..I had more trouble with that cake being a dummy than if it was a real one!
Edna icon_lol.gif

CakesByLJ Posted 8 Mar 2009 , 8:45pm
post #33 of 87

ok, that's what I understood... thanks.. icon_biggrin.gif

tonedna Posted 8 Mar 2009 , 8:48pm
post #34 of 87
Quote:
Originally Posted by stephi17

Wow! Thanks for posting the video. I have a question about your buttercream recipe ... do you use it as written to smooth ice a whole cake? Or do you add extra liquid to thin it out a bit? I haven't tried your recipe yet, but I've been looking for a really good one with both butter and shortening and I can't wait to try it. You're so helpful ... it's much appreciated!!




I add liquid depending on how soft I needed. If the cake is too crumbly I will add some liquid. But I dont want it to be to wet either, that can cause a lot of problems too.
Edna icon_biggrin.gif

sweetjan Posted 8 Mar 2009 , 8:48pm
post #35 of 87

It was ssssooooo nice of you to share this. You're excellent, and thanks for being generous with it!!

mommyle Posted 8 Mar 2009 , 8:49pm
post #36 of 87

Thank you so much for sharing! Not only are the cakes beautiful, but you are gorgeous!!! I wanna look like you when I grow up!!! Nice to finally put a face to the name!

tonedna Posted 8 Mar 2009 , 8:50pm
post #37 of 87
Quote:
Originally Posted by ElectricCook

Thanks Eda. This will really help me for next weekend. I am making a stacked cake for my DS's birthday. I am a visual person and your video made it so simple for me.

I have a question, why do you put wax paper on the top and the bottom of the cake board?

Thanks




I put my own wax paper
Edna icon_biggrin.gif

tonedna Posted 8 Mar 2009 , 8:51pm
post #38 of 87
Quote:
Originally Posted by mommyle

Thank you so much for sharing! Not only are the cakes beautiful, but you are gorgeous!!! I wanna look like you when I grow up!!! Nice to finally put a face to the name!




icon_lol.gificon_lol.gif thanks!
Edna icon_biggrin.gif

chicapastel Posted 8 Mar 2009 , 8:52pm
post #39 of 87

Thanks for your tutorial, Edna. i Love the video!!

tonedna Posted 8 Mar 2009 , 8:54pm
post #40 of 87
Quote:
Originally Posted by zubia

Love the video.You did it again .I have watched it 5 times already .I love the fact that it reassures me that professionlas also have accidents. I almost always do some thing to my finished cakes .Once I dropped my 6inch while stacking ,other times I poke them while stacking.
Thank you so much.




We are human!..we mess up!..is only sugar...is fixable..
Edna icon_biggrin.gif

Chippi Posted 8 Mar 2009 , 9:10pm
post #41 of 87

Edna you rock girl! This is perfect timing, my daughters wedding is coming up in April! Your experience and precise decorating is astonishing to watch! I will have to say most of what I have learned on cake decorating has come from your video's. Your a joy to watch and the music is always fun. I cannot wait to see your buttercream video I actually have been hoping you would post one, I have been to your site many times thinking you already had one. Congrats on a superrrrrr Video!

Would post chocolate man here for you but I don't wanna lock it up ...hehhehe lol

Kathy

JGMB Posted 8 Mar 2009 , 9:13pm
post #42 of 87
Quote:
Originally Posted by mommyle

Not only are the cakes beautiful, but you are gorgeous!!! I wanna look like you when I grow up!!! Nice to finally put a face to the name!




This was my reaction exactly!!! I'm fairly new to CC, and I've noticed that Edna is always so helpful and is the voice of experience. I was honestly expecting a little gray-haired grandmother type.

WOW!!!! icon_eek.gif Could I have been any more wrong????

Thanks, Edna, for sharing your time and talent!

__Jamie__ Posted 8 Mar 2009 , 9:23pm
post #43 of 87

Yeah! Nit only was that informative (as usual), but the music got my little one dancing! icon_biggrin.gificon_smile.gif

terrylee Posted 8 Mar 2009 , 9:29pm
post #44 of 87

Thanks for doing the video.. it is so helpful and a visual is so helpful...

Thanks again.

terrylee

Molly2 Posted 8 Mar 2009 , 9:32pm
post #45 of 87

Thank You I always look forward to your tutorial I always learn something

Molly thumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gif

Superstar2 Posted 8 Mar 2009 , 9:37pm
post #46 of 87

Thanks a million Edna.

michellesArt Posted 8 Mar 2009 , 9:42pm
post #47 of 87

that is absolutely spectacular!! i can't believe how easy you make it (atcually, it eases my fears a bit), how forgiveable (i definately have to test out that papertowel method too) i was concerned about having to stack a wedding cake at the venue and this makes me much more excited to know that i can deliver it stacked-thanks again (and i'll be on the prowel for those cardboard dowels) icon_smile.gif

tonedna Posted 8 Mar 2009 , 9:58pm
post #48 of 87
Quote:
Originally Posted by michellesArt

that is absolutely spectacular!! i can't believe how easy you make it (atcually, it eases my fears a bit), how forgiveable (i definately have to test out that papertowel method too) i was concerned about having to stack a wedding cake at the venue and this makes me much more excited to know that i can deliver it stacked-thanks again (and i'll be on the prowel for those cardboard dowels) icon_smile.gif





Keep in mind that cakes that are stacked are heavy, so you might need help moving. For bigger cakes, you can add a second dowel and leave some of the dowel out so you can hold the cake while someone is driving. Then at the venue you can hammer the dowel in and cover the hole.
Edna icon_smile.gif

adunfag Posted 8 Mar 2009 , 10:05pm
post #49 of 87

Edna, you are so kind...Thank you. I subscribe to you on youtube.

Amy729 Posted 8 Mar 2009 , 10:06pm
post #50 of 87

Edna,

Thank you so much! You are so precious to share your teqniques and ideas.

I have a couple of questions. Do the cardboard dowels ever get soggy? I usually use the bubble tea straws and was wondering if you like the carboard dowels better.

I also use a butter/shortening recipe for my icing. I don't think my icing crusts as much as yours. Does that mean I should add less shortening to sugar ratio?

Also, I use the Viva method to smooth but sometimes get fuzz in my icing from it. Have you ever experienced it? If so, what do you do about that?

Thanks so much!!!

Amy

Molly2 Posted 8 Mar 2009 , 10:09pm
post #51 of 87

Edna

The big long dowl that you put in at the last (holds all the cakes) is that wood or cardboard?

Molly

sweetcravings Posted 8 Mar 2009 , 10:10pm
post #52 of 87

Thanks sooo much for the awesome tutorial. You always make it look so easy. They are all so helpful.

I took a look at your competition cake...WOW!!! Perfection!

One question....when you hammer the center dowel down through the cake...aren't you worried that you will hit one of the support cardboard dowels? Has this ever happened..and what did you do?

Suzanne

tonedna Posted 8 Mar 2009 , 10:12pm
post #53 of 87
Quote:
Originally Posted by Amy729

Edna,

Thank you so much! You are so precious to share your teqniques and ideas.

I have a couple of questions. Do the cardboard dowels ever get soggy? I usually use the bubble tea straws and was wondering if you like the carboard dowels better.

I also use a butter/shortening recipe for my icing. I don't think my icing crusts as much as yours. Does that mean I should add less shortening to sugar ratio?

Also, I use the Viva method to smooth but sometimes get fuzz in my icing from it. Have you ever experienced it? If so, what do you do about that?

Thanks so much!!!

Amy




The cardboard can get soggy if left for too many days. If you use simple syrup and the cake is going to be stacked for a few days is best to use plastic dowels or wood dowels.


Your icing might be too soft, maybe you need less liquid in it. I use half ratio of butter to shortening. Make sure is butter not margarine. If you want you can add less butter more shortening. But even like that if you have too much liquids it still will take too long to crust.
Edna icon_smile.gif

Edna icon_smile.gif

tonedna Posted 8 Mar 2009 , 10:14pm
post #54 of 87
Quote:
Originally Posted by sweetcravings

Thanks sooo much for the awesome tutorial. You always make it look so easy. They are all so helpful.

I took a look at your competition cake...WOW!!! Perfection!

One question....when you hammer the center dowel down through the cake...aren't you worried that you will hit one of the support cardboard dowels? Has this ever happened..and what did you do?
Suzanne





Thats why I never put my dowels on the center of the cake. If you notice I go to the side of the cake.
Edna icon_biggrin.gif

CatherineR Posted 8 Mar 2009 , 10:17pm
post #55 of 87

Edna, again you have made another great tutorial! It was two weeks too late for me when I did my first wedding cake, but I am happy to say that I did it the way you show us in your video, yippee! I made sure that it had a lot of dowels and it was very stable, tiers were 14", 12", 10" and 6". May I ask you why you wear gloves?

tonedna Posted 8 Mar 2009 , 10:20pm
post #56 of 87
Quote:
Originally Posted by CatherineR

Edna, again you have made another great tutorial! It was two weeks too late for me when I did my first wedding cake, but I am happy to say that I did it the way you show us in your video, yippee! I made sure that it had a lot of dowels and it was very stable, tiers were 14", 12", 10" and 6". May I ask you why you wear gloves?




In the store you are supposed to wear gloves and have your hair up. For the video I let my hair down a little, but I dont even like to work like that.
The gloves..I am so used to work with them that I feel strange to work without them.
Edna icon_biggrin.gif

cakelady31 Posted 8 Mar 2009 , 10:29pm
post #57 of 87

Edna,
Thank you so much for taking the time to share your talent with everyone.! I have finally started my own business and having your tutorials to watch are so helpful ! See [b]your[/b]Calla lillies on the front page of my website. I can't wait to see more of them...keep em coming!

Thanks again,
Carol

MBHazel Posted 8 Mar 2009 , 10:31pm
post #58 of 87

Wouldn't it be great if Edna could do an on-line class! We could sign up, get a supply list and work LIVE with EDNA.

tonedna Posted 8 Mar 2009 , 10:34pm
post #59 of 87
Quote:
Originally Posted by MBHazel

Wouldn't it be great if Edna could do an on-line class! We could sign up, get a supply list and work LIVE with EDNA.





If I knew how to do this I would!
Edna icon_smile.gif

cuteums Posted 8 Mar 2009 , 10:43pm
post #60 of 87

Thank you!! I've used the straws before but I am so afraid of the long wooden dowel at the end. I have seen it done before and I am afraid of destroying the whole cake with it. Where do you get your wooden dowels? What thickness? and how do you sharpen it?

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