So maybe i'm just not getting it. But I've been reading how people stack their cakes, (refering mainly to gratuation book cakes, but other cakes as well) Unless I'm reading it wrong, if your not using the SPS system, it seems that they put each tier of cake on a cake board. I get that. Then to support each tier they put dowls or straws into the the supporting cake and place the next tier on top. So I've done this a few times, How do you get the cake to not stick to the bottom cake and completely take off the fondant on the bottom layer? Every time I go to cut the cake and take the top tier off it pulls off the fondant and it looks so messy. Is there something I'm missing? Please help.
I don't work much with fondant, but I sprinkle powdered sugar on my bc cakes. I let mine crust very well before I even think about stacking.
I dont know if it works for fondant, but for bc cakes I cut a piece of wax paper the same size as the tier. Lay that on top of the bottom cake, then put on your tier. When you cut the cake, just lift off the teir, peel away the wax paper and the bc is still there.
Are you saying that the fondant sticks to the cardboard? I really havn't had a problem with that even if I use buttercream to hold the tiers.
But if you do, I would suggest you use wax paper in between or the powdered sugar.
Thanks for the tips... I will try both and see what works best!
Let the fondant harden a while before you stack them. You know how it quits being sticky and feels kind of firm after a while? That's when I stack.
I was having that same problem with both BC and Fondant. Powdered sugar is KEY!!!! Make sure if it's BC, you let it totally crust and then sprinkle with PS before adding the next tier. With fondant, just sprinkle a little PS before yo uadd the next tier. HTH!