Does any one know if there is directions on how to disasemble and cut a tiered wedding cake so that there is icing on each piece served? (Doesn't the icing stick to the boards underneath each layer as it is removed?) I know this is a dumb question. 
thanks Deb
I don't ice the bottom of the cakes...just a dab in the center to hold the cake on the board.
The icing on the sides touching the bottom of the cake board should come off easily with a good cake serving utensil.
you can also cut a circle of wax paper and put it on top of each tier before you stack the next one, then when you remove a cake, just peel back the wax paper and you have a perfectlly iced cake. I do this a lot with big stacked carved cakes (like my slot machine cake) it was like 5 or 6.........2" layers of cake and I put the wax paper in between and I had to cut and serve and it was easy peasy, basically was like I had 6 quarter sheet cakes to cut and serve once it was disassembled.
One other tidbit besides the above ideas is when you decide on the length of the dowels or whatever you are using for supports. Leave them long enough that they will be supporting the board above and the board is only just barely on the icing below. If you make them too short, below the icing then the icing bears the weight and can be harder to remove the board without taking off the icing.
Quote by @%username% on %date%
%body%