I recently made a 6-layer cake and placed a cake board with supports between layers 2&3, and another cake board and supports between layers 4&5. I was happy with the look, however, when I disassembled the cake, the filling (made of chocolate ganache) stuck horribly to the cake boards. How can one decrease the extent of "stuck to the board" filling. Thanks.
Was each section of 2 layers 4" tall? If they were, I'd have done each section like a separate cake with the icing on the outside, not the filling. You could also put a piece of waxed paper that's not as big as the tier on top of the cake before putting the board on, but no matter what you do it's going to stick a little.
Thanks costumeczar for the reply Yes, each 2 layers = 4-inches the filling was chocolate-orange ganache and then the entire cake was iced with orange SMBC It was delicious, but other than the top layer did not look so great after cutting The guests really enjoyed it, though I'll try wax paper in between next time