I was hoping someone could share a little of their know-how with me. I am new to decorating especially stacked and tiered cakes. I want to buy some separator plates, pillars, etc. but I do not know where to start. Are there any basics or must haves. I'd like to buy them this week since Hobby Lobby has their 50% off Wilton coupon. I'd appreciate any help!
Thanks.-
I was hoping someone could share a little of their know-how with me. I am new to decorating especially stacked and tiered cakes. I want to buy some separator plates, pillars, etc. but I do not know where to start. Are there any basics or must haves. I'd like to buy them this week since Hobby Lobby has their 50% off Wilton coupon. I'd appreciate any help!
Thanks.-
Have a look here on the Wilton site, it has a few different techniques for stacking cakes, and you can see what products you need to buy as well.
good luck
http://www.wilton.com/wedding/makecake/building/index.cfm
Nati
I would take a look at the pans you have and get the separator plates to work with them, then select the style of pillars you prefer, rather than just starting anew. For example, I have 6", 8" and 10" rounds, so I would pick up the 7" and 9" separator plates and the roman style pillars, since they suit most purposes. Just an idea. Good luck!
When I made my stacked cake, I did not use any boards, I only used wooden dowels and it worked out great!
solidezca, did you actually use the dowels to keep the cake together? what type of cake was it?
I know that some cakes like fruit cake can be stacked without boards if they're going to be consumed straight away, but with time the top tier will sink into the bottom one if not supported by a board and some dowels.
cheers
Nati
I looked at that Wilton site (great reference -- thanks!) and it mentioned having a fiberboard or plywood base that's at least 1/2" thick. First of all, where do you get fiberboard and what exactly is it? Secondly, I'm assuming you'd cut the fiberboard or plywood (circular or square depending on the cakes you make) to be 2" larger than the bottom cake just like a standard cake board, right? Then do you cover it with contact paper or something just to keep it sealed and then cover it with decorative paper when you're using it?
I looked at that Wilton site (great reference -- thanks!) and it mentioned having a fiberboard or plywood base that's at least 1/2" thick. First of all, where do you get fiberboard and what exactly is it? Secondly, I'm assuming you'd cut the fiberboard or plywood (circular or square depending on the cakes you make) to be 2" larger than the bottom cake just like a standard cake board, right? Then do you cover it with contact paper or something just to keep it sealed and then cover it with decorative paper when you're using it?
Im sorry i can't help you with this question. I live in Australia and our masonite boards (plywood) come ready covered in fancy foil, so unless you want to re-cover them in fondant, there is nothing to be done to them, except to put the cake on top ; )
Im sure someone local can help you find out where to get your boards.
Cheers
Nati
I looked at that Wilton site (great reference -- thanks!) and it mentioned having a fiberboard or plywood base that's at least 1/2" thick. First of all, where do you get fiberboard and what exactly is it? Secondly, I'm assuming you'd cut the fiberboard or plywood (circular or square depending on the cakes you make) to be 2" larger than the bottom cake just like a standard cake board, right? Then do you cover it with contact paper or something just to keep it sealed and then cover it with decorative paper when you're using it?
Home Depot has thick circular and square boards in different widths. I purchased 5/8" thick 20" boards for $3, clearance! The prices are right, starting at about $8 and up.
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