Has anyone done stacked 2 or 3 tier cakes, iced with a whipped topping like PP or bettercream before? If so, what do you do so that when the cakes are seperated to cut, they are not a big mess? I'm also thinking about using SMBC, how does that work? I dont think any of these are crusting, thats why I'm asking.
I'm thinking wax paper. Any suggestions??? Would like to hear from your experience!
anyyone?
vanz is someone!
I happened across this on the home page (you may get more responses if it wasn't posted in the cupcakes forum).
Yes, I'd use wax paper. No, I wouldn't use coconuta lot of people don't like it and/or have allergies to it.
Also, you might want to consider having a container of hot water nearby to dip your knife into before each cut. All non-dairy whipped topping that I've ever used gets rubbery when it's air dried on a wedding cake, and it will tend to peel off the cake with each slice if you aren't dipping or wiping the knife frequently.
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