Thank You Indydebi!!!!

Decorating By Solecito Updated 12 Sep 2007 , 3:40pm by jeking

Solecito Posted 11 Sep 2007 , 5:37pm

I just wan to say: thank you sooooo much Indydebi!!
Yesterday I had to cut and serve cake to 150+ people, and your method of cutting the cake was so usefull. I used to cut my cakes using concentric circles, but it was so hard. And yesterday we serve them very quickly and very clean-ly. So thank you sooooo much for that piece of information you shared with us.

SOL

14 replies

indydebi Posted 12 Sep 2007 , 1:59am

post #2 of 15

Thanks so much for the compliment! It's so simple. At the Baker's Convention in Vegas this week, one of the speakers also recommended this method as a quicker/faster method. She said she had 3 people supplying her with plates and they couldn't keep up with her cutting speed, when she used this method!

Mysweetcakes Posted 12 Sep 2007 , 2:03am

post #3 of 15

Please share this cutting method, if you don't mind!

Thanks so much,
Mysweetcakes

kerririchards Posted 12 Sep 2007 , 2:05am

post #4 of 15

Oh, yes, yes - please share! [email protected]

cwcopeland Posted 12 Sep 2007 , 2:09am

post #5 of 15

Is it the one on indydebi's website? If so, I've used it before and it works wonderfully. Very efficient.

indydebi Posted 12 Sep 2007 , 2:37am

post #6 of 15

Here's a pictorial step-by-step. Feel free to bookmark it or send your brides to this page to show them how to cut a cake.

http://cateritsimple.com/_wsn/page19.html

jules06 Posted 12 Sep 2007 , 3:42am

post #7 of 15

That's how I cut my cakes too, very easy ! ( except when my kids want big triangles of cake )

kerririchards Posted 12 Sep 2007 , 1:12pm

post #8 of 15

Indydebi, I looked at your info for cutting a cake and was very impressed by the fact that your cakes still have perfect icing on top AFTER the tiers have been removed! How on earth did you manage that? When I remove a tier, the icing comes off with the board. Yeah, I can scrape the icing off with a spatula and spread it back on the cake (that is what someone told me to do at a cake supply), but I would rather have a nice looking bottom tier like yours. What is your secret?

OhMyGoodies Posted 12 Sep 2007 , 1:25pm

post #9 of 15

Yeah what's your secret for that one Debi??? I'd like to know too I've gotten my first wedding cake lead and have been studying your cutting guide so that if I do get the order I'll be able to cut the cake properly lol Now just to figure out how you keep the icing on the cake lol

kerririchards Posted 12 Sep 2007 , 1:41pm

post #10 of 15

Hey Becky! Just saw your post and wanted to thank you AGAIN for the wonderful buttercream recipe! (0 trans Fat Crisco Buttercream using Butter and Crisco). I am mixing it in the kitchen right now. Everyone absolutely LOVES it. I made a cake for someone the other day using that recipe. It was just a regular white cake. They said that it was absolutely the BEST cake they had EVER had and they took it to work and passed it around. They said I should be getting some orders from it! It is the ONLY recipe I use for buttercream anymore! (although I am still using the regular crisco - haven't tried the new yet). Thank you, thank you, thank you!!!

indydebi Posted 12 Sep 2007 , 1:43pm

post #11 of 15

my bc crusts well. it's not sticky so the cake plate doesn't stick.

kerririchards Posted 12 Sep 2007 , 2:26pm

post #12 of 15

Oh! Well, that sounds easy enough! My buttercream crusts well too, but I usually put a glob of fresh icing in the middle before I center one tier on top of the other. I was taught that this would keep the tiers from sliding. Maybe I should skip that step - doesn't appear that you have ANY problems with your cake tiers moving.

indydebi Posted 12 Sep 2007 , 2:57pm

post #13 of 15

i don't deliver the cakes assembled and once it's set up at the reception, it's not moving anyway.

kerririchards Posted 12 Sep 2007 , 3:27pm

post #14 of 15

I see. Thanks!!!