How Do You Keep The Cardboard From Sticking To The Fondant?
Decorating By drwendy Updated 28 May 2007 , 3:22pm by drwendy
I'm not doing something right.....whenever I make a tiered cake (layers right on top of one another.....too chicken to use pillars), I dowel the bottom layer and place the top layer (bottomed by a cardboard cake round) on top of the fondant covering the bottom layer, then dowel through the whole thing to make sure it doesn't topple over. Problem is that when I go to serve it and attempt to remove the top layer from the bottom, all the bottom's fondant gets ripped off with the top layer's cardboard support. Does this happen to everybody? What am I doing wrong THIS time? Thanks all!!!
The doweling in the bottom cake must extend above the surface by about 1/8", then the next cake on a cardboard rests on those dowels, not on the fondant of the lower cake. There will be that 1/8" space between the cake above and the bottom cake, but your border will hide that space. Then all you do is just lift off the upper cake and it's board for cutting and serving.
you can also cut a circle of wax paper or parchment paper to go inbetween the fondant and board.
I agree with the parchment paper circle. I do that with the buttercream tiered cake all the time. If you are still unsure if it will stick or not you can lightly dust the paper and the bottom tier (where it is covered by the top) with cornstarch or powdered sugar.
Those are good ideas...I am afraid about keeping the dowels longer, though....what keeps the upper cake from sliding right off? Just the border sticks it on? That worries me. I think I'll try the parchment paper with powdered sugar thing this time and see how that goes. Thanks for the advice!
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