Stacking Layers...

Decorating By cakelovincrazy Updated 29 Jun 2009 , 4:10pm by GayeG

cakelovincrazy Posted 29 Jun 2009 , 1:24pm
post #1 of 5

I'm so sorry I keep bombarding you all with such dumb questions, but I really want to get this right and I'm not very experienced with baking and my simple mind needs specifics. icon_confused.gif

Now that I know I do NOT need dowels for my 3-4 layer cake, I have a question about stacking the layers.
Once I cut off the dome on each cake (the top layer to level it), torte it to place the filling in the middle do I then put the tops back on the way it came off or do I turn it over so the bottom is now on top? Does that make sense?
For example one cake torted, I have the bottom layer--filling--top of cake is the top part of the cake flipped over or do u keep everything as is when stacking?
I hope that makes sense and thank you all sooooo much for helping me with this.

4 replies
7yyrt Posted 29 Jun 2009 , 1:56pm
post #2 of 5

I was taught to flip it over, as it creates less crumbs that way.

and THERE ARE NO STUPID QUESTIONS!!! Image

cakelovincrazy Posted 29 Jun 2009 , 3:21pm
post #3 of 5
Quote:
Originally Posted by 7yyrt

I was taught to flip it over, as it creates less crumbs that way.

and THERE ARE NO STUPID QUESTIONS!!! Image




Thank you sooo much! I love your little emoticons, very cute.

txnonnie Posted 29 Jun 2009 , 4:04pm
post #4 of 5

I agree.

GayeG Posted 29 Jun 2009 , 4:10pm
post #5 of 5

I always use the bottom of my layer to make my top - I think it gives it a much nicer - flatter surface and yes - less crumbs to deal with!

Good Luck with that cake btw! You'll do fine - with all this knowledge your learning, it'll get easier each time you do one! Then you'll be able to help some of us!! I ALWAYS can use help!! icon_wink.gif

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