A Few Important Questions Help Me!!!!!!
Decorating By debster Updated 15 May 2007 , 7:04pm by MichelleM77
Ok here goes, How do you all get the larger cakes the 14" and 16" one on top the other without them breaking and such? I bought a large paddle thingy stainless but the cakes want to stick to it go figure. How about doing it if you freeze them first, but I don't freeze my cakes, will it matter?
Next, how on earth do you all get the PERFECT look to the rounds and the squares , you know the cake it'self? For example I did the 3 tier round with the seperators Sat. and used the leveler and all was well until I did the frosting then they were not perfect I had to fill with frosting in valleys and still here or there it was not perfection like some I see here.
Yes I want as close to perfection as possible, I refuse to give until I achieve it............................ 
Thanks everyone!!!!!!!
Deb,
I always freeze my cakes, that is the easiet way to handle them.......the most recent one I did, however, the bottom tier (14") had thawed more than I wanted before I handled it, so I use a cookie sheet to slide the top layer onto, made my dam and filling on the bottom tier, and lined up the edge of the top one with the bottom, then quickly "flipped" it on top, all the while praying to God that it would not break or land on the floor- I would not recommend this, but this will at least "bump" you up, so someone else may have suggestions!
I freeze my cakes... and use cake boards for moving layers (especially when torting/filling).
I always use cake boards for the larger cakes, especially when I torte them, since the layers are so thin. I just slip the board between the cut layers, lift and then carefully tilt the board and lower the cake onto the bottom layer carefully wiggling the cake to help it slide off the board. Usually works great this way and I can adjust where I have placed the cake as I am slowly sliding it off.
Ok here goes, How do you all get the larger cakes the 14" and 16" one on top the other without them breaking and such? I bought a large paddle thingy stainless thingy but they stick
I use a large cookie sheet-only one edge has a lip, and I sprinkle it with cornstarch then just wiggle/shake the cake off, and gently straighten the cake up if it's not exactly centered. HTH
Ok I'm laughing at the one that said she prays and flips that kinda sounds like me, ok any ideas on these perfectly round or squares when the levelers don't work? Thanks all.................It seems like it's trial and error, but I was looking at a tutorial on stacking cakes and those cakes were so perfectly round could they have been dummies they were putting the dowel rods in for showing purposes?
I always end up with crumbs in mine, even when I do a crumb layer and let it crust. 
Ok I'm laughing at the one that said she prays and flips that kinda sounds like me, ok any ideas on these perfectly round or squares when the levelers don't work? Thanks all.................It seems like it's trial and error, but I was looking at a tutorial on stacking cakes and those cakes were so perfectly round could they have been dummies they were putting the dowel rods in for showing purposes?
I am 99% certain those are dummies in the tutorial.
So you don't leave the cake board under each layer?
Under each tier, but not under each layer.
As for perfectly round, you start with the best possible pans (Magic Line), freeze and trim.
I use only Magic Line pans. For big cakes I level and then freeze to make them easier to handle. If I tort I slip a piece of parchment between the layers before freezing. This makes it easy for my to slide that layer onto to cookie sheet to then slide onto the cake. I use the outside edge of my hand and wrist to slide it off the cookie sheet onto the layer below. This seems to cause less damage.
I have learned that spackling my cakes gives me a MUCH straighter even side. I cover the whole cake filling in all gaps and blemishes, chill (the cake not me) for 10-15 min to let it set then cover that with a thin layer of bc, chill again then apply the final icing. The spackle can be just bc or a combination of cake crumbs and bc OR crumbs, filling and icing. Works wonderfully for me. Credit for this goes to Toba Garrett. Thank you Toba!!!
Under each tier, but not under each layer.
Oh, duh. LOL! I'm a cookie girl, still learning about making cakes. 
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