I am frustrated and trying to figure out what I did wrong. I stabilized a cake (4 tiers) using both dowels and cake boards in between all layers. The cake was level and did not move at all in transit. However, as I cut the first layer and went to take the first cake board off to serve the second layer, all the icing came off on the bottom on the cake board that was supposed to be on the next layer of cake. How do people handle this situation?
Either let the icing crust on the tiers before stacking, or sprinkle some powdered sugar on before you stack, to help it keep from sticking.
You can also use parchment paper in between tiers.
So when you use parchment between the layers what size do you cut it?
Slightly smaller or exactly as big as the cake you are going to put on top of it.
Thank you so very much! This has saved me much grief!