GolfAddict
Posted 15 Sep 2006 , 12:58pm
post #1 of 4
I have questions about the cake rounds used for the upper tiers.
1) Do you cover with foil so they don't absorb the moisture and bend?
2) If so, how do you prevent the glue on the bottom of the round from getting on the layer beneath it?
3
replies
TooMuchCake
Posted 15 Sep 2006 , 1:06pm
post #3 of 4
The way I do that, and the way they did it at the bakery I worked in, was to cover the board with plastic wrap, then place a parchment paper circle underneath it, between the board and the cake *below* it, to keep the icing on the lower layer from sticking to the plastic wrap when that board is lifted off.
Deanna
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