when you stack tiered cakes is their a way to still get them ontop of eachother but be able to remove the layers for cutting without removing the frosting off the top of the bottom layers??? Am I making any sense????Thanks!!!
I've read in other threads that you can put a piece of parchment or wax paper under the cake board (between the cake board & the lower tier's icing) to reduce/prevent the icing from lifting when you remove the top tier. Haven't had an opportunity to try it yet, but I'm making a wedding cake next week so will try it then.
Thanks! Do you use regular cardboard cake boards between or do oyu use the plastic?
Oh my, I know so very little. Cake boards between the layers? Does that mean cake boards that you buy (where, as in Michaels or are they sold at Cake Central) or cardboard that you cut yourself? I've read about cake boards and also dowels. Is there a preferred method to stack? I'm assuming something NEEDS to be used to stack say three layers? Please have patience with someone who has just started. Thanks so much, Julia
I've been told that putting either powdered sugar, cornstarch or even shredded coconut helps prevent the frosting from the top of the bottom layer coming up. The thing with the coconut is that your cake will taste like coconut and maybe you won't like that. Hope this helps!
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