I have stacked cakes before. But, I usually have a huge UN-repairable mark from my fingers on the cake I am stacking, or the cake below that it is going on. I was wondering how other people stack cakes? Do you have any TIPS/HINTS that will help min. the marks on the actual cakes either from my fingers or spatula??
Thank you in advance!!
a. you can use the sps which I love, its cheap, easy, and no mess!
b. try centering an empty cakeboard the size of the cake (which is
already on a cake board) that is going to be placed. Add a little
frosting to help keep the cake your placing on it from sliding
and then slide your cake onto this. Makes it easier to center.
Thank you for the reply. Can you please tell me what "SPS" means?
Single Plat system and if you go under the How Do I in the forums, in the beginning there is a sticky tutorial by Leahs on what it is and how to use it. Plates are like 1.50-3.00 each and a pack of 12 legs is like 4.50. All reusable of course but if you dont get it back from a venue, your not out much. I use mine all the time now, sure beats doweling!
Another thing that might help you is on youtube. Type in tonedna1 and all her videos come up, one of them is on stacking cakes and its helpful.
I refrigerate mine before stacking...the icing is firm and its much easier to stack and maneuver....
You also could try not putting your supports all the way through the cake. Leave about an inch or so above the cake and let the weight of the cake your putting ontop sink them down. This should give you a chance to remove most of your fingers.
Thank you all for the help....