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50th Anniversary Cake - Page 2

post #16 of 28
THOSE ROSES LOOK LIKE THEY ARE THE REAL THING. YOU DID AN AWESOME JOB! PLEASE POST THE PICTURE OF THE CAKE AFTER YOU FINISH IT. I WOULD LOVE TO SEE THE OUTCOME OF THIS ONE.
post #17 of 28
Thread Starter 
Quote:
Quote:

Now, my question is do I wrap the plates (see above pic of stand) with the decorator foil? Or leave them uncovered & white?



Can anyone please answer my question?
post #18 of 28
Hi there. Are you placing the cakes directly on the stand or are you boarding them first?
I wouldn't wrap the stand plates with foil. If anything I would use material if that is an option, even some lace trim around the edges that would go underneath the cakes or circles of tulle. Otherwise I would leave the stand the way it is as you already have the decorations and the tulle to dress it up.
Hugs Squirrelly Cakes
post #19 of 28
Thread Starter 
Thanks for your help! I was hoping to use the plates as the board. Can I do that?
post #20 of 28
Well, you could, but you know, to cut the cake, you are going to be applying pressure and this may mark up the separator plates. Since these ones have a smooth surface they mark a little easier than the regular ones do.
Not sure with this stand, do the plates have an absolutely flat bottom or do they have little feet that you would sometimes attach pillars to? If they have feet sometimes they are a bit harder to transport as they are not as level in the boxes and the feet take up some of the height of the box. But if height isn't an issue and they sit fairly flat and stable, you can just place them on the stand.
Hugs Squirrely Cakes
post #21 of 28
Thread Starter 
They have little feet. Thanks. You have answered my original question as well as some I didn't know I had! icon_wink.gif
post #22 of 28
Quote:
Originally Posted by marknrox

They have little feet. Thanks. You have answered my original question as well as some I didn't know I had! icon_wink.gif



I have noticed that SquirrellyCakes has a tendency to do that alot!! thumbs_up.gif
check out my myspace. www.myspace.com/ginacakesaz
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check out my myspace. www.myspace.com/ginacakesaz
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post #23 of 28
Haha, good. Not sure how high you are planning the cakes, but with this stand, once the cakes are in place, there is a tendency for the weight of the cakes to pull them down slightly - mostly because the stand only has that single arm supporting the cakes. So you don't want your cakes being too high or the bottom of the above cake will practically sit on the top of the cake below.
I have heard of one or two incidents of the little feet going right through the white cake boxes, so you might want to be careful.
I have done several cakes directly on the regular separator plates and not considered the extra inch or so that the feet take up, haha, which is why I wanted to mention that, I had to scramble to get deeper boxes, duh, I am an idiot, haha!
For a really heavy cake, I prefer to board the cakes and this is why. Sometimes the cake is so heavy that when you set the cake down when it is directly on the separator plate, there feels like there is some give to the plastic plate. Now this might very well result in some icing cracking issues.
I have actually had one Wilton Decorator Preferred Separator Plate crack down the centre and it was only being used for a 6 inch high cake. It likely was a defective plate, but that always made me a little wary.
Be careful when trying to slide or move a cake that is directly on the separator plate, sometimes the feet stick. Also, if you decorate on a turntable, the feet don't sit in the right place, haha, found that out too.
There, hope I didn't scare you, but that is my knowledge of these plates.
I think you now have all of the possibilities and precautions and are probably wondering why you ever wanted to do cakes in the first place, haha!
Hugs Squirrelly Cakes
post #24 of 28
Thread Starter 
Well, you definitely scared me from using the plate directly under the cake! LOL icon_eek.gif

No problem, though, I'll just get the little cardboard cake circles. Shouldn't I get them to fit the cake (i.e., 8 in cake on an 8 in circle)?

Experience is wonderful!! Thanks.
post #25 of 28
Quote:
Originally Posted by GinaJuarez

Quote:
Originally Posted by marknrox

They have little feet. Thanks. You have answered my original question as well as some I didn't know I had! icon_wink.gif



I have noticed that SquirrellyCakes has a tendency to do that alot!! thumbs_up.gif


Haha, is this a nice way of saying I run off at the mouth, haha! Hhmn, like I haven't heard that before. I think I have the record for the longest posts on the Wilton site and just about everywhere else, haha!
tapedshut.gif
Hugs Squirrely Cakes
post #26 of 28
Well, that depends on whether you want to go easy or don't mind a bit harder and the look you want.
If the boards are the same size as the cakes, you have to be careful boxing them so the sides of the boxes don't mar the sides of your cakes or the bottom border. Plus when you go to place them on the stand, your fingers might disturb the edges, but it can be done.
If you go with the larger boards the same size as the separator plates, well you don't have to worry about the edges of the cakes or the sides once they are boxed.
I would say it is more common for people to use the larger same sized as the separator plates, but both are done.
One little tip, always put a dab of icing on the separator plates before placing the boarded cake there, just to be extra safe. Or use a piece of sticky tape like packing tape rolled up or some double-sided tape, just in the centre. This is just an added precaution so if someone accidentally knocks the table or stand, the cake doesn't slide off the stand.
I tend to buy a roll of gold foil wrapping paper and use it on the cake boards when it is for a 50th anniversary and that way, the gold goes with the occasion. However many, many people just use the silver foil covered boards and that is fine too.
Sometimes I trim the outer edge of the cake boards with real lace before boarding the cakes.
I tend to use the corrugated cardboards and double board.
Gosh, it must sound like a whole lot more work now!
Hugs Squirrelly Cakes
post #27 of 28
Thread Starter 
Not at all. I was planning on using that rubber shelving paper under the cakes. I'll get some gold foil. Was thinking about it anyway. It'll all be ok.
post #28 of 28
Geesh, believe it or not, I actually forgot to add something! Ok, when you use the same size board as the cake, then you want a box that is larger than the boarded cake, so the sides don't get damaged. So what you do is you line the box with that rubberized shelving mat that most of us use to line the floor of our vehicles when we are transporting the cakes. So you place your boarded cake in the centre of the lined box and it will not move, trust me. It will stay in place. This way there is absolutely no risk of the sides of the box hitting the sides of your cake.
Hugs Squirrelly Cakes
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