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Tiered cake question

post #1 of 4
Thread Starter 
Hey guys!

When you're making a tiered cake what do you put between tiers? A thin piece of cake board? What do you think best?
post #2 of 4

i use foam core and cardboard circles in ten thousand variations icon_biggrin.gif

 

sometimes cardboard circles need some oomph if one is not enough

 

and you can put two together criss crossed for strength

 

sometimes you might wanna run bamboo skewers through the corrugations for strength

 

maybe criss cross that too depending on how you're using them

 

i often hot glue those together if using more than one

 

all depending on the weight and moisture content etc

 

those cardboard circles can get sotted with moisture and grease so for larger tiers i might use the foam core

 

some cardboard circles are waxed but usually just on one side

 

and the foam core needs to be cleaned i think

 

Rae of BlakeCakes cleans her foam core with vanilla* and then waxes them with food approved soy wax for safety which i  think is brilliant

 

*pretty sure she said vanilla--an alcohol based substance that dries quick

 

i'll go check--don't wanna misquote

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #3 of 4

yes she wipes the foam core boards with grain alcohol or vanilla extract to clean them then wipes on melted soy wax with a paper towel

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
post #4 of 4
Thread Starter 
Thank you so much! I appreciate it!
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