Does any one know if there is directions on how to disasemble and cut a tiered wedding cake so that there is icing on each piece served? (Doesn't the icing stick to the boards underneath each layer as it is removed?) I know this is a dumb question.
I don't ice the bottom of the cakes...just a dab in the center to hold the cake on the board.
The icing on the sides touching the bottom of the cake board should come off easily with a good cake serving utensil.
I think I need to clarify. When you have a 3 tiered cake and as you lift the tiers off, Doesn't the icing on top of a tier lift off(stick) to the bottom underside board of the tier above it as you lift it up?
In my experience, I use a crusting BC recipe and allow the icing to crust before assembling the tiers and I have not had the problem of icing coming off on the bottom of the boards.
ETA: And it's not a dumb question at all.
A dusting of powder sugar before placing the next tier on top will prevent the icing from sticking to the bottom of the cake board.
WOW! Thank you so much everyone.
you can also cut a circle of wax paper and put it on top of each tier before you stack the next one, then when you remove a cake, just peel back the wax paper and you have a perfectlly iced cake. I do this a lot with big stacked carved cakes (like my slot machine cake) it was like 5 or 6.........2" layers of cake and I put the wax paper in between and I had to cut and serve and it was easy peasy, basically was like I had 6 quarter sheet cakes to cut and serve once it was disassembled.
Thanks Khalstead, I really like your idea. I will try this. Thank you so much!
One other tidbit besides the above ideas is when you decide on the length of the dowels or whatever you are using for supports. Leave them long enough that they will be supporting the board above and the board is only just barely on the icing below. If you make them too short, below the icing then the icing bears the weight and can be harder to remove the board without taking off the icing.