Hi everyone,

I'm a newbie to the forum and have been cake decorating for 1.5 years. I've taken 4 series of decorating classes and have a good basic knowledge of it. However I am just amazed at the support and knowledge given here on this forum. I am hooked and find myself searching the forum constantly.

Since the classes I took were basicly decorating only I will have some baking questions now and then. For now I would like to know: How do you stack your layers, bottoms up or tops up? Just curious. I do tops up but have read that some of you do bottoms up. Am I doing this wrong?

Thanks

What I do is put my first layer with the bottom down, top up like normal.......but the next layer I do top down, bottom up......so the tops of both cakes are to the center, this works well because the top is usually the most uneven (because of leveling, etc.) and the bottoms tend to be really nice and flat giving you a nice flat stable bottom and also a nice flat top to work with.

Welcome, this place is addictive! If I have to level my cakes first, I usually put the bottom layer top up, top layer bottom up. For me, putting the bottom up on the top layer cuts down on the crumbs since I don'[t have to frost a cut top. Plus, the bottom of the layer is already flat.

Hi and welcome!! I also usually go with the tops down, like jen1977 said, it reduces alot of the crumbs. I HATE CRUMBS!!!! I typically level all my cakes, so this is what works best for me!! I also always do a crumb coat, no matter what type of cake I'm doing.

WOW ! That was fast! Thanks for the reponse. I'll try Your way next time.

Cutter

My answer to crumbs is to use 2 cups powdered sugar, one teaspoon flavoring and water just to make it syrupy like donut glaze. Brush it on and let it dry for about 2 hours. This seals it , keeps it fresh for about 5 days and no crumbs. Ice as you normally do. Hope this helps.

Cutter

I must be the odd-ball here. I put the first layer top side down, and the next one is top side up ~ that way the bottoms are both in the middle of the cake. I never have an issue with anything "bulging" that way. It makes it easy to get the sides nice a smooth that way too.

hi and welcome!!! this place is extremely addictive!! it even makes me open my computer BEFORE i have my first cup of coffee!!! that's says it!!!

have a nice day!!!

Lorris

Bottoms up with leveled layers and ALWAYS a crumb coat.

Cutter:
As you might have noticed, everyone has a different way of placing their cake layers. I believe it's a matter of what gives you the best results.

You say you're hooked to this site. What do you think about the rest of us?LOL. Welcome to our addictive site!