Frosting Tiers Of A Stacked Cake

Decorating By DGbcs Updated 20 Aug 2013 , 12:04pm by ddaigle

DGbcs Posted 20 Aug 2013 , 2:35am
post #1 of 9

I am guessing this has been asked before but I haven't found the answer.  When frosting each tier of a stacked cake, I know to frost the tiers separately, then assemble. My problems arise when trying to frost each cake tier that is on the same size cardboard cake round.  Each tier slips and slides around as I am trying to frost and smooth the sides of the cake; it won't stay still for me to even get a crumb coat on. What am I doing wrong? I have tried to "glue" it down on a larger round but it still slides around. Any tips on how to frost each individual upper tier before assembling them as a stack?

8 replies
bikemom3 Posted 20 Aug 2013 , 2:48am
post #2 of 9

ATry using a piece of nonslip shelf liner between cardboard and turntable.

DGbcs Posted 20 Aug 2013 , 2:49am
post #3 of 9

Thank you so much!  I have tried and tried to find online videos and the only ones I find show them assembling the cake after it's frosted. Hopefully this will help.  :o)

AZCouture Posted 20 Aug 2013 , 3:25am
post #5 of 9

AWell, you're doing something wrong, I can't say it any other way. Either you're pushing on it way too hard or your icing is way too thick.

DGbcs Posted 20 Aug 2013 , 11:23am
post #6 of 9

AThank you for your responses. I've actually been making cakes for years but stayed away from stacked tiers bc of the stress and time they were for me. I have had a lot of time over the last few months to invest in practicing making them again and while they come out good, it takes way to long to get the tiers frosted and is stressful. If someone can tell me the process of how they frost each tier individually, that might help. I am still hopeful about the non stick shelf liner. I have another order in 2 weeks for a stacked cake, so it would be nice to not have the process take as long as it has been. :o)

ddaigle Posted 20 Aug 2013 , 11:34am
post #7 of 9

If I am icing a 6" round cake that is on a 6" be later stacked, I put it on a 8 or 10" board..what ever I have...just bigger,  secured with a smear of butter cream.  No slipping. 

DGbcs Posted 20 Aug 2013 , 12:01pm
post #8 of 9

AThank you so much for the detailed description Ddaigle! I actually have done that, but find that it still shifts when doing the sides of the cake. Any idea as to why? I am afraid if I get my frosting thinner it will be way too runny, that's the only thing I can think of.

ddaigle Posted 20 Aug 2013 , 12:04pm
post #9 of 9

AStart icing around the bottom of your cake first and make sure that your icing its on that baseboard to create mes if that make if that makes sense

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