Disassembling Imbc Or Smbc Covered Tiered Cakes For Cutting
Decorating By cakeymom Updated 8 May 2009 , 7:41am by soygurl
Thru trial and error did I learn this. Elevate them ever so slightly, so they are just barely touching. Probably best to use a small border to hide the space if you end up with one. A parchment circle on top of the tier you are stacking another cake on will help too.
I use SPS for fondant cakes, so no issue there. SMBC cakes, I use bubble straws and a dowel down the middle (sometimes). Then, I can cut them really close with a pair of thin scissors, check level, etc., then I am right down as close as possible without tearing up the icing afterwards. Always on foam core with press and seal also, no cake rounds used here!
I don't assemble on site. Too many opportunities for something to go wrong. They aren't so elevated that they are moving around, they are slightly ever so much touching, and then the parchment round keeps the icing down. Plus, if they are three tiers or over, then a wooden dowel goes thru the whole thing, and I transport very carefully.
Just curious... Jamie, why do you only use SPS for fondant cakes and not all your cakes?
I didn't mean only for fondant, and in fact that was worded not so great. I occasionally use SPS for various cakes. Sometimes I don't trust the weight of a fondant cake to bubble straws, and will go to SPS. Sometimes I don't trust it for SMBC either, so SPS I go....and weird as this may sound, I have a much easier time getting the tiers 4" tall for the SPS with fondant, as opposed to levelling off the icing on a BC cake to get to the required 4". I don't know, I just do.
....and weird as this may sound, I have a much easier time getting the tiers 4" tall for the SPS with fondant, as opposed to levelling off the icing on a BC cake to get to the required 4". I don't know, I just do.
I can totally understand how it would be easier to get a certain height with fondant cakes! 
I use SPS for all my stacked cakes, and some pillared cakes (can't figure out a way for people picking up/transporting their own cakes to use SPS pillars), but I cut the 9" pillars to size for each cake I do instead of making my cakes all 4" high.
But anyway, it sounds like you just use SPS for bigger or "more risky" cakes. I get it. 
I use SPS for fondant cakes, so no issue there. SMBC cakes, I use bubble straws and a dowel down the middle (sometimes). Then, I can cut them really close with a pair of thin scissors, check level, etc., then I am right down as close as possible without tearing up the icing afterwards. Always on foam core with press and seal also, no cake rounds used here!
I just bought foam core from joanns!! Though it would work better! Glad to see someone else does this already! Do you have to use the press n seal on it?
....and weird as this may sound, I have a much easier time getting the tiers 4" tall for the SPS with fondant, as opposed to levelling off the icing on a BC cake to get to the required 4". I don't know, I just do.
I can totally understand how it would be easier to get a certain height with fondant cakes!
I use SPS for all my stacked cakes, and some pillared cakes (can't figure out a way for people picking up/transporting their own cakes to use SPS pillars), but I cut the 9" pillars to size for each cake I do instead of making my cakes all 4" high.
But anyway, it sounds like you just use SPS for bigger or "more risky" cakes. I get it.
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