Newbie Question On Stacked Cakes
Decorating By ibmoser Updated 30 May 2006 , 12:11am by sweetoccasions
I have done only 3 stacked cakes - all within a class-type setting. Two were stacked and one was tiered, but the tiered one had a base plate that the columns locked into, so in all cases I had something directly on top of frosting or fondant (dowels cut to slightly below the top of the frosting level). The instructors (two different local instructors, too) told us to use frosting or piping gel or some form of "glue" to hold the plate or upper tier in place. Without fail, removal of the top pulled off all frosting or fondant and part of the cake itself from the bottom layer . 
Frosting is the best part - I don't want to lose all of that good stuff, plus the bottom tiers looked horrible!! What do you all do to have a stable cake that looks decent when taken apart for serving? I figured we would use confectioner's sugar or parchment or something to keep the layers from sticking rather than trying to glue them down, but that wasn't what we did. I would greatly appreciate any suggestions...
Thanks -
Irene
Hi and welcome to Cake Central! 
You are right. Either powdered sugar or parchment will keep it from pulling off the frosting. I don't know why your instructors didn't tell you that.
A few months ago, I watched a DisneyWorld Fairytales Wedding special on the Food Channel. The Disney chef said he always uses shaved chocolate between the underside of the tier plate and the fondant or buttercream. I watched how he shaved white chocolate and scattered it across where the plate would sit. He did not use a lot but did cover the area. He also said it keeps the plate from moving/sliding. I have not tried it yet, but I figure, DisneyWorld does a ton of weddings, so it must work for them. And imagine how hot and humid it must be ALL the time in Florida. 
Thank you all for the suggestions. The grated chocolate sounds like a good-tasting solution, too. I really do appreciate all of the help. I have a "special event" next week-end and really want to have a nice presentation. Did the Disney chef use something like a microplane grater for really fine shavings or something more like curls?
As far as I recall, it was just shavings...kind of crumbled... because they would not be seen.
And after thinking about it, I bet you could use shaved candy melts to get a better color match, just in case. 
Great question ibmoser! I have the same problem and am looking forward to trying the candy melt idea myself. Please post your results (and a picture of the cake. 
Isn't everyone a CC wonderful? Always great suggestions. My cakes have improved 110% since becoming addicted.
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