Cake Slid Off Board!

Decorating By marccrand Updated 17 Nov 2006 , 3:18pm by Crimsicle

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marccrand Posted 16 Nov 2006 , 7:15pm
post #1 of 12

Help!!
I made a tree stump cake yesterday and while I was transporting it, the cake started sliding off the cakeboard! icon_surprised.gif This is not the first time this has happened to me so I try to be very careful but maybe I'm doing something wrong?

I put a thin layer of icing on the cakeboard before placing the cake on it, but because the cakeboard is not porous (covered in contact paper) and then the moist heavier cake is on it the icing never dries and the whole thing slides off!

Does anyone have suggestions? Maybe use something other than icing?

11 replies
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Ishi Posted 16 Nov 2006 , 9:09pm
post #2 of 12

This may seem weird but how about a fruit roll-up. Just unroll and place on board. It's sticky on both sides but you could also brush it with a little water to make it stickier. Almost like an edible drawer liner.

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jlmaison Posted 16 Nov 2006 , 9:21pm
post #3 of 12

Hey try using piping gel. It is sticky and it might hold the cake. Jen

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Wendoger Posted 17 Nov 2006 , 4:14am
post #4 of 12

I've never had that problem. I would think a little piping gel maybe...???
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cakekrayzie Posted 17 Nov 2006 , 5:32am
post #5 of 12

i had this problem a few weeks ago my cake was frosted in buttercream and because of the warm tempeture it just started sliding around on the board, i had to put in the frezzer for a few minutes and then it was fine. made to the destination alright.

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meghabyte Posted 17 Nov 2006 , 5:45am
post #6 of 12

In my experience, cake should sort of naturally stick to the board, and I would think buttercream would make it MORE slippy.

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cakekrayzie Posted 17 Nov 2006 , 5:58am
post #7 of 12

i don't put the buttercream on the board i depend on the weight of the cake to help it stick to the board, and the boarders for some extra insurence but with the heat in arizona the boarders were just wilting and the cake just strted sliding for one side to the other but after a while in the frezzer the buttercream just sort of solidified on the board and made it to the transfer okay.

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msauer Posted 17 Nov 2006 , 6:04am
post #8 of 12

Holy Crap Batman! I have never had this happen...Gosh, I feel so bad for you. I use a smear of BC like you do (which is one way I was taught).

I have also been taught to use some royal icing. It may be worth a shot.

I will definately keep the piping gel tip in my back pocket if I start having problems.

-Michelle

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SweetResults Posted 17 Nov 2006 , 1:50pm
post #9 of 12

I use royal icing - when it sets up I have not had a problem with it sliding.

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CakesBySandy Posted 17 Nov 2006 , 2:04pm
post #10 of 12

I don't use a thin layer of BC, I use a couple of small blobs here and there. I have never had a problem (knock on wood) of one sliding. I have heard of the suggestion of use royal icing too.

Sandy

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fmcmulle Posted 17 Nov 2006 , 2:05pm
post #11 of 12

When you transport your cake is it on a flat surface? I only had this happen one time and its because I sat it in the back seat not thinking that this could happen. After that I put it in the back of my suv and its fine when I get there.

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Crimsicle Posted 17 Nov 2006 , 3:18pm
post #12 of 12

I try to put the cake (or at least the bottom layer) on the cake board while it is still warm. Sometimes I will even turn the cake out of the pan directly onto the board. The cake will sweat a little bit and will glue itself to the board pretty solidly.

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