Hi, I don't want to seem stupid, but when you ice a cake with Buttercream, do you do it directly on the Decorated board that you want to sell it on, or do you ice it on a decorating stand and them transfer it to the final board?? I usually ice it on the stand, but when I transfer it, the icing gets ruined. What's the best way to do it?
Thanks a lot.
Cake on cardboard (same size) on turntable. Once its done, slide a long spat underneath, lift just a little and pull it to the left and off the table, placing your hand underneath. Touch the far corner down on your final board, remove hand, lower and remove spat.
I ice it on the cakeboard it's being delivered on. If I'm worried about keeping the cakeboard clean, I spread wax or parchment paper around the cake, so I can take it off when I'm finished. That way I don't have to worry about moving the cake once I'm done icing it.
Thanks a lot everybody. I have ready cut cardboard cake boards that are somehow hard to cut. I wish I could buy all the sizes, but ,my problem is that where I live they only sell a minimum of 50 pieces in a pack!! I don't want to end up having tons of boards, and I also don't have a place to put them. I only have 11" and 13" sizes.
ch0psuey: I will definitely try your way, it seems to be effective.
I trace the shape of my largest layer on a piece of wax paper. Then I cut appoximately 2" outside that line. Now I have a piece of wax paper 2" larger than my cake on all sides. Next I just freehand a line about 1" inside the original outline of my pan and cut out the center. Now I have a collar about 3" wide. I place the collar on my board and lay the cake on top. When I finish icing the cake I pull the collar away and pipe the borders.
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