Hi Guys,
I'm new at this and this will be my first attempt in making a 12" round cake.....so far I have done only 8" and I need advise in handling the cake this size.
How do I lift/ handle that big a cake while torting, filling and icing????
Any advise/tips would be of great help to me.
Thankyou so much.
1
reply
Rosie_from_MD
Posted 29 Apr 2007 , 7:16am
post #2 of 2
When I torte any size cake I take a cardboard cake circle the size bigger than my cake and slip it between the layers after they are cut. The cake normally slides on easy and after you put the dam and filling on, the cake slides right back off on top. I find this makes it easier to get the top layer right where it needs to be! HTH
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