I recently made my first stacked "wedding" cake- it was used for a class I took. I put it all together nicely and loved how it looked. I had already planned to take the cake apart to give the different layers to co-workers at 2 different jobs. But, then it occured to me that I have never taken a stacked cake apart. Does anyone have a tutorial? Mostly, I want to know how to get the layers apart without the icing from the bottom layer sticking to the cake board on the cake above it. I remember seeing one before and thought I save it, but it was before the crash on here. I would also love to learn the way you properly cut and serve a wedding cake of that size.

THANKS!

How to cut & serve clean slices of wedding cake:
(indydebi's methos is so much easier than Wilton's.)

http://cateritsimple.com/_wsn/page19.html

You're right, indydebi's "If you've never cut your own cake before...." thread was lost in the crash.

HTH

Ironically, I relisted my reasons to cut a wedding cake just yesterday on this thread (page 2) http://www.cakecentral.com/cake-decorating-ftopicp-5893510-.html#5893510

If you have a good crusting BC icing, the icing shouldn't stick. Mine never does. If you look at the pics in the link provided by JanH, you can see the indentations on top of the tiers that show the plastic plates were sitting right on the cake icing ... yet when they were removed, the icing stayed in place.

What do you use to lift the layer off the one beneath it without messing it up?

When I'm disassembling a cake, I just use the knife (that I'll use to cut the cake) and slip it under the cardboard, lifting it until I can get my hand under it and lift it right off.

You could try laying a round of sillicone coated parchment paper under your board. Some people use a good dusting of powdered sugar. Others have said coconut, but I personally would not put coconut on a cake unless it was meant to be a part of the flavor requested by the customer.

I use large straws to support each cake. I usually cut them slightly taller than the cake and then cover the small gap with my icing border. That way the cakes aren't actually touching.

I ditto JenniferL's method. haven't had any complaints yet!

Here is a link to the straws:
http://www.bobateadirect.com/Bag-of-Fat-Bubble-Tea-Straws-pr-418.html

They are pretty thick and have a larger diameter than regular straws. The best thing about them is that the end is cut at an angle so they're easy to push down into your cake. HTH!

I actually just ordered from them through Ebay and they shipped super quick. I can't wait to try the straws.

I just use them istead of dowels in each layer- the same number. As far as the height, I cut them just slightly taller than the cake. You don't want it to be obvious, just enough that the cakes don't touch- 1/8 of an inch or less. Just practice until you find out what works best for you. I hope this makes sense.

I use a piece of wax paper cut to the same size at the cake board under each cake to help prevent the frosting from sticking or pulling up off the tier below. Works just fine!

KimAZ