I am doing a present cake for a birthday party and I want to use (3)three layered tiers. What support should I use between the layers. So My icing does not crack. And when I use cardboard covered in foil you can tend to see it. I am not sure if I want to do a boarder or not so I am not to sure about a cake separater. Do they make them in square?
Thanks in advance for all replies.
Another question about stacking cakes- if you are going to transport layers seperately would you still use cardboard covered in foil under each tier, and place the cakes on boards until you are ready to stack them? Or should you use something else? Thanks for your help
THey do make separator plates in square but you don't see them as often but they can be ordered.
Another question about stacking cakes- if you are going to transport layers seperately would you still use cardboard covered in foil under each tier, and place the cakes on boards until you are ready to stack them? Or should you use something else? Thanks for your help
You always want your cakes on a board or separator plate for support. This is vital for the structure of your beautiful creation in addition to dowels and all the other fun stuff to make a cake sturdy when stacked, tiered.
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I just ran into a problem with them. They are slightly larger than what I thought a 9" would be. You want to be able to wrap fondant or buttercream so you don't see separator. Therefore, double check your sizes. Also, if you are going to use cardboard, get the ones from the store that are sturdy. I had a problem using cardboard with a moist cake and they started to sink a bit. I am going to homedepot tomorrow to get a thin sheet of wood to use and making my own. Saw this done on one of the championship shows on foodnetwork.
Thanks! I was also thinking about making my own. I have very thick card which I will cover in foil and contact. I am also making thicker boards.
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