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How do you stack a tiered cake iced in SMB?

post #1 of 7
Thread Starter 
I have tried in the past to stack two tiered cakes 6 in. and 9 in. iced in Swiss Meringue Buttercream using the SPS system. However, when I inserted the plate with the dowels into the bottom tier of the cake, my buttercream cracked horribly and there was no way of covering up the crack. My buttercream was cold, so I don't know if it had something to do with the cracking. So how would one go about stacking a cake iced in SMB using the SPS system so that the buttercream won't crack? Is there a special trick to it? icon_smile.gif Thank you very much for all of your help. I greatly appreciate it.
post #2 of 7
If it was fresh out of the fridge, you could try letting it sit out for 15-30 minutes just so the icing isn't so solid.
post #3 of 7
Can you insert the plate before you chill the cake?
post #4 of 7
Thread Starter 
Thank you very much FullHouse and DianeLM for your input. I will try out inserting the plate when the buttercream is still soft. I am hoping for the best. May you both have a wonderful day and thanks again. icon_smile.gif
post #5 of 7
I like to use an open, large star tip to cut out a plug of icing where the pillar will go (I do this with fondant cakes too) after I mark the spaces with the top plate.
post #6 of 7
Your very welcome Rebeca.

Kory, I love that idea icon_smile.gif.
post #7 of 7
I use the SPS system and I always take the plate and make a mark on the top of the cake where the legs will go then I use and apple corer to remove the icing and the cake where the pillars will set I find it much easy to put the system together this way.
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