A couple of questions. When doing 16"-12"-8" squares, stacked with just a satin ribbon around the bottom of each layer - do you cut the cake boards exact to 12" and 8" so that you ice all the way down including the board or. . . do you cut the boards 12 1/2, and 8 1/2 - keeping the icing above the boards? I've always had an icing border to cover the board and I'm not sure how to handle this.
Which works better with the ribbon - ironing on waxed paper or the freezer paper? Does the paper stay on the ribbon? or do you do that just to cover the ribbon with some wax?
I must thank you all for all your tips. You've all made a difference.
Now that I'm thinking about this cake a little more - - - maybe it would be better to cut the board about 3/4 of an inch larger than the cake and actually use the edge of the board as a guide, running the smoothing spatula right up against the board - that way the corners would be "squared". Does that make sense? Would it work?
Use your pans to trace the boards. The final cakes will shrink slightly smaller. Once I have mine all filled and ready to be iced, I use a serrated knife to make SURE that the edges are slightly back from the board. Ice it all the way down (and using the edge as a guide as you mentioned works very well) and add the ribbon after they are all stacked. I spray my ribbons down with Pam before applying. Its not grease that is so ugly, its splotchy grease.
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