Flipping Filled Fanci-Fill Cake...

Decorating By Jesa Updated 3 Oct 2010 , 11:42pm by Jesa

Jesa Posted 2 Oct 2010 , 7:36pm
post #1 of 4

I am getting the heebie jeebs over flipping my top layer of my fanci-fill cake. Not sure the filling (coconut-pecan frosting) is the stiffest in the world to do this with. Any tips on this? I am thinking of covering the top with a cake board, lining up, placing, and removing the board but not sure that my cake will survive the process (it's a little delicate). Perhaps it was just a bad pick of cake and filling combo. I'd welcome any ideas on how to successfully pull this one off!! TIA icon_smile.gif

3 replies
ramie7224 Posted 2 Oct 2010 , 7:52pm
post #2 of 4

You could try putting the cake in the fridge for awhile to firm it up before you try to flip it.

cheatize Posted 2 Oct 2010 , 11:02pm
post #3 of 4

If it were me, I'd definitely chill the cake first. I've tried that pan twice, and the mini one once. Both times it was a disaster. Get the cake as sturdy as you can via chilling before flipping, IMO.

Jesa Posted 3 Oct 2010 , 11:42pm
post #4 of 4

thanks for the advice! I didn't have time to fridge it based on the schedule but ended up using one of those flexible cutting boards to flip, line up, and then remove. had to hold the cake while my dh pulled to board--what a sight!! It worked ok but next time, definitely will be trying the refrigeration.

Quote by @%username% on %date%