I'm wondering if anybody has advice on how to stack buttercream layers (no fondant) smoothly. I've attached a picture below of what I mean (see how the bottom of the layer and the top of the layer are still so smooth). I'm making an 8 inch square with a 4 inch square on top, so I don't plan on using any support on this one since it's so small. Any advice would be greatly appreciated.
Also, the cake below was made by 'mamafrogcakes,' so I wanted to make sure I gave her the credit.
Whenever I stack a cake I have to go back and smooth the cakes again (I tend to leave finger impressions on the tops ) so I would like to know if there was a better way too.
I would still put some support under the top tier, even if it is a small cake. I had my unsupported top tier sink into my bottom cake and made it look all squishy. I started using bubble tea straws when I saw them mentioned in the tutorial by Anne Hjelte/Welch. I love them! They hold up great and are so much easier to work with than anything else I've tried, and work for everything except for really heavy cakes.
The easiest was is by using supports...grin... Using straws, you cut them the correct length, but only push them into the bottom tier most of the way...leave some of the straw sticking up... Then put your top tier on and let the weight of the top tier lower itself onto the cake. I have had to use a skewer in the middle of a really small top tier to kind of push it down... I hope I explained that well...
Thanks .. that helps me a lot!!
Easy answer - use SPS. Tutorial on the "How Do I" Forum
I'm going to refer watching Tonedna's video. I know I'm a visual learner and this is amazing to watch. Definitely something I'm going to watch everytime I stack a cake from now on. HTH!
I did my first stacked cake last weekend. She wanted BC, so I was worried about leaving marks too, but I did the same thing that plbennett_8 suggested and it worked like a dream! I searched youtube and found lots of helpful videos.
THank you everyone! The video of Edna's really helped. I should have clarified myself, I plan on using bubble straws, but because this is just a cake I'm making for no good reason, I don't want to go to all lengths.
I think I need to stop worrying about messing up the buttercream...it can ALWAYS be fixed.