How Do You Keep 2Nd Tier From Pulling Frosting Off Of 1St

Decorating By PennySue Updated 12 Jun 2006 , 4:41am by PennySue

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PennySue Posted 11 Jun 2006 , 11:28pm
post #1 of 8

How do you keep from pulling the frosting off of the tier below another when lifting it off for serving? And...which is better, plastic cake boards or just regular cardboard cake boards? Thanks!

7 replies
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dodibug Posted 11 Jun 2006 , 11:32pm
post #2 of 8

You just dust the area with some powdered sugar! Some people use coconut but I would never recommend that-cause I hate coconut! heehee!

I use cardboard rounds covered on both sides with clear contact paper. If your tiers above are heavy a plastic plate would be a good choice.

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dodibug Posted 11 Jun 2006 , 11:32pm
post #3 of 8

You just dust the area with some powdered sugar! Some people use coconut but I would never recommend that-cause I hate coconut! heehee!

I use cardboard rounds covered on both sides with clear contact paper. If your tiers above are heavy a plastic plate would be a good choice.

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AmyBeth Posted 11 Jun 2006 , 11:34pm
post #4 of 8

You can also put parchment paper underneath the cardboard. That helps keeps it from sticking along with the powdered sugar.

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leta Posted 11 Jun 2006 , 11:36pm
post #5 of 8

I was taught to use the coconut. But I know how many people are averse to coconut, so I chop up some white choc and use that instead. It's yummy.
However I have done it on a fondant cake, and now I'm thinking it probably wasn't necessary. Do fondant cakes stick together? I have a fondant wedding cake coming up.

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ogolds Posted 12 Jun 2006 , 1:14am
post #6 of 8

I just took a tiered cake class and was taught to put coconut between the layers or granulated sugar. I used the sugar. I'm not really sure how it worked because my cakes were only stacked for about two hours before I disassembled them to give the top one away. icon_smile.gif

Shannon

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Jenn123 Posted 12 Jun 2006 , 1:21am
post #7 of 8

This is a good question because I kind of want them to stick if they are traveling stacked.

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PennySue Posted 12 Jun 2006 , 4:41am
post #8 of 8

I remember seeing a wedding cake that had practically all of the frosting pulled off when the top tiers were removed. Looked nasty. I like the parchment idea myself since it doesn't stick when baking. Thanks so much for all of your ideas!

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