Icing Buttercream Cakes

Decorating By acurt Updated 30 Dec 2009 , 4:25am by acurt

acurt Posted 19 Oct 2009 , 1:53am
post #1 of 5

What is the best way to ice the bottom of a buttercream cake that is going to be stacked on top of another cake? If the cake is on a cardboard round, is it better to cut the round to exactly fit the cake and then ice over the edge of the round, or is it better not to trim the excess cardboard and just ice to the edge?

4 replies
Kitagrl Posted 19 Oct 2009 , 2:04am
post #2 of 5

I put a 6" cake on a 6" board...then ice all the way to the edge of the board. Actually helps you get the cake nice and round and even that way because you can use the board to help you smooth it around.

saberger Posted 19 Oct 2009 , 2:05am
post #3 of 5

I think it depends on what your border is going to be. I ice it to the edge of the original board unless there is a really big difference between the cake and the board.

Jeff_Arnett Posted 19 Oct 2009 , 2:23am
post #4 of 5
Quote:
Originally Posted by acurt

What is the best way to ice the bottom of a buttercream cake that is going to be stacked on top of another cake? If the cake is on a cardboard round, is it better to cut the round to exactly fit the cake and then ice over the edge of the round, or is it better not to trim the excess cardboard and just ice to the edge?


This is how I do it.....

I cut a foamcore circle 1/2 inch smaller than the tier size. Since cakes shrink a bit, the board is just slightly smaller than the cake.

I take a larger circle of foamcore [about 4 inches bigger....I made these one time, covered with clear shelf liner so that can be cleaned and reused] and place a circle (about 2 inches smaller than the tier to be iced) of the rubber non-slip mat in the center of the larger board and center the tier on the board.

I ice all the way down to the bottom board. Then into the cooler for at least a couple hours to firm up solid, then stack as usual.

In this way, I can get a nearly seamless joint between tiers, so that I can apply a very small border if desired.

acurt Posted 30 Dec 2009 , 4:25am
post #5 of 5

Thanks everyone for your help. I've mainly done fondant cakes and haven't used buttercream for stacked cakes before.

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