Stacking And Unstacking

Decorating By cakenewbelp Updated 18 Aug 2013 , 2:47am by ttaunt

cakenewbelp Posted 19 Jul 2013 , 8:04am
post #1 of 24

hi there

 

ive been making tiered cakes but noticed when its time to cut it up the tiers get stuck to the top of the next tier

 

heres how i do it

cake board cake,  then dowels,  then little bit of royal icing then cake board cake etc 

 

am i doing it wrong?

 

the bottom fondant always gets stuck to the bottom of the top cake board.

 

if i dont use the royal icing or butter cream etc wont the top cake just slide right off?

23 replies
countrygirl318 Posted 22 Jul 2013 , 12:31am
post #2 of 24

AThe way I do my cake is cake dowel rods then I put butter cream on top of dowel rods then my board and cake and so on. I do that so that the cake will have support but want really stick and also you don't have to put anything on the bottom of the board if u don't like

cakenewbelp Posted 22 Jul 2013 , 5:07am
post #3 of 24

okay i might try that next time thanks

 

just so unsightly when cutting up when the fondant gets stuck

 

do you mean the bottom as in to stick the cake to the board?

Babbo Posted 22 Jul 2013 , 11:39am
post #4 of 24

I do the same as countrygirl and mine always seem ok ;-)

cakenewbelp Posted 8 Aug 2013 , 6:10am
post #5 of 24

AAny other suggestions or help from anyone?

jennicake Posted 8 Aug 2013 , 7:42am
post #6 of 24

AI think the royal icing is causing your issue. I usually don't put anything between my tiers

cakenewbelp Posted 8 Aug 2013 , 7:46am
post #7 of 24

AHow one earth Is it stable with nothing holding the boards and cake together?

jennicake Posted 8 Aug 2013 , 8:01am
post #8 of 24

AI cut my support dowels to just a teensy bit below the fondant of my base tier. This way the top tier is still basically resting on the bottom tier, but still supported by the dowels. And if the cake will be moved in a vehicle I usually use a center dowel through the whole thing.

leah_s Posted 8 Aug 2013 , 9:14am
post #9 of 24

AJust use SPS and your problem is solved.

darkchocolate Posted 8 Aug 2013 , 9:36am
post #10 of 24
Quote:
Originally Posted by leah_s 

Just use SPS and your problem is solved.

I used SPS for the first time August 3 and I love it!!!!!  I'm so glad I bought the system.

ttaunt Posted 8 Aug 2013 , 6:54pm
post #11 of 24

I agree with Leah, I bought the sps and I love it. Its not expensive either. I sprinkle a little powdered sugar on top my tiers, and the sps plates don't stick and pull up the icing when you lift the sps off.

cakenewbelp Posted 17 Aug 2013 , 10:16pm
post #12 of 24

ASps isn't a avaiable or sold here in Australia

ttaunt Posted 17 Aug 2013 , 10:25pm
post #13 of 24

I don't see why you wouldn't be able to order it from US and have it shipped to AUSTRALIA. You would just have to make sure you get your parts back when you make a cake,so you wouldn't have to purchase more than one set.

cakenewbelp Posted 17 Aug 2013 , 10:39pm
post #14 of 24

AYeh could do that but he pillars are 4" and our cakes are 3" so I'd have to cut a inch of each pillar

BatterUpCake Posted 17 Aug 2013 , 11:19pm
post #15 of 24

Ok...so cut them....You aren't going to find anything that perfectly fits your cake and requires no work. Cutting is really simple with a miter box and handsaw. I just bought one for $7

AZCouture Posted 17 Aug 2013 , 11:57pm
post #16 of 24

AOr use bubble straws (easily found on Google). Cheap, sturdy, can cut to custom lengths. Haven't used anything else in years.

AZCouture Posted 17 Aug 2013 , 11:58pm
post #17 of 24

AAnd nothing should go sliding unless you drive like a crazy person. :-)

cakenewbelp Posted 18 Aug 2013 , 12:00am
post #18 of 24

AI just thought cutting them would be very hard to do

AZCouture Posted 18 Aug 2013 , 12:06am
post #19 of 24

ASPS is a great system, and I wholeheartedly suggest it to everyone, especially people newer to tiered cake construction. It really is a good sturdy foolproof system. I don't use it anymore for a variety of reasons, mostly cause I don't want to be hacking on those hard pillars. Bubble straws do the job great, and I can.snip them to any size instantly.

BatterUpCake Posted 18 Aug 2013 , 12:10am
post #20 of 24
Quote:
Originally Posted by cakenewbelp 

I just thought cutting them would be very hard to do

Nope! Simple as pie (cake is not simple!) There is a youtube tutorial on assembling and cutting them. The Miter box just ensures you have a 100% level cut..

dukeswalker Posted 18 Aug 2013 , 1:08am
post #21 of 24

I love using SPS, I will say, one time I was actually around to cut & serve the cake I made and the fondant on the top of my bottom tier TOTALLY stuck to the bottom of the SPS plate.  I wasn't sure if it was due to humidity or what...and I've been curious if any of the cakes that have gone out of my door have had the same issue - but I haven't heard any complaints yet.

Norasmom Posted 18 Aug 2013 , 1:17am
post #22 of 24

SPS just came out with "ez cut" pillars...they are great, no hacking with a saw.

BatterUpCake Posted 18 Aug 2013 , 1:19am
post #23 of 24
Quote:
Originally Posted by dukeswalker 

I love using SPS, I will say, one time I was actually around to cut & serve the cake I made and the fondant on the top of my bottom tier TOTALLY stuck to the bottom of the SPS plate.  I wasn't sure if it was due to humidity or what...and I've been curious if any of the cakes that have gone out of my door have had the same issue - but I haven't heard any complaints yet.

Maybe putting crisco on the bottom of the plate will help

ttaunt Posted 18 Aug 2013 , 2:47am
post #24 of 24

I sprinkle powdered sugar between plates and tiers,never had a probem yet.

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