I am torting and crumb-coating my practice wedding cake tiers, and was wondering when you all get your cakes on their permanent cake boards? Would I do that now, before or after crumb-coat?
Then, would you dowel/stack them before doing your final icing coat, or do each tier with their finish coat before stacking?
Thanks!
I crumb coat, put on the final coat, then put it on the final cake board. I do each tier and then stack at the end. Hope this helps. I don't know if other people do their boards this way or not.
You could crumb coat, put it on the final cake board, and then put the final coat on. But I would definitely do the rest of the tiers before you stack them. That would be so hard to put the final coat on while it's already stacked.
I see--I guess yes, I couldn't final-frost after stacking!!
Maybe you can! I have never done it. I just think that it would be extremely hard to do it that way. I just can't fathom doing it that way. But if it works for you, then do it!
Also, how do you get your finished tier on the disc without ruining it!!?? Do you have a special tool!? I wish I had a giant metal pizza spatula!
Well I bought the SPS system that Leah is talking about and I've been practicing with it and it is a lot easier. But what I have always done in the past, is use a giant butcher knifer that is thin. I slide the cake all the way up to the base and then put my hand under the cake (once I can get my hand under it) and then I go to where I need to stack it and I lay one edge of the cake down. Then I lower the knife and when it's about an inch or maybe just a half inch, I yank the knife out super quick. (When I yank the knife out, there is not much knife under the cake). So at first the entire knife is under the cake and then as I lower the cake, I start to withdrawl the knife. I hope this makes sense. Anyway, it has always worked for me. I haven't ever had damage to the sides of the cake or anything.
Just make sure that the cake you are lifting is sitting right next to the cake that you are going to stack it on. And be very careful. You have to make it balance. The widest part of the knife is probably 3 inches wide.
I don't know what other people do. This is just what has worked for me in the past. It really is like the pizza thing you were talking, just much smaller.
Wilton makes a metal cake lifter and it looks liek a big pizza spatula like you're talking about. You can use it for up to a 14" cake. I used it to lift my 14" square tiers onto each other. It just slides under the layer, then lift it up and slide it off onto the cake, or board or whatever.
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