When you cut your dowel rods, do you cut a little short? The last cake I did, I stuck a rod in, marked it and cut all the rods the same size - I checked one to be sure and it seemed right -when I stacked the cakes they seemed a little tall and left a little space. (I leave the rods sticking up so that I had a little guide when I put the next tier on at the reception.) What do you think - did I not measure right or did the cake sink a little? I've got a cake to do this weekend that is just a ribbon around the bottoms (no icing border) so I want it to sit with absolutely no space. Would you wait until they're stacked to put the ribbon on? - it's a satin ribbon, I've taped waxed paper on the back. Is there a secret to putting the ribbon on so that it doesn't mess up the buttercream?
I would cut your dowels a hair I mean a hair shorter so that they are just under your buttercream,and as far as the ribbion goes I would apply it after I stack so this way if you get finger marks you can hide them with your ribbon. As far as a magic trick sorry I dont know one just go carefully good luck.
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