You will want to make sure that you have cake boards underneath each tier of the cake. Make sure that both sides of the cake boards are wrapped in foil or something else so that the grease from the icing doesn't soak in and make the board soggy. Then you just stack them up. I have also heard that you can cut a piece of waxed paper or sprinkle powdered sugar on the bottom layer before stacking the cakes and that will help frommessing up the icing on the bottom cake. I have never done this, and I don'thave any problems.
Then to deconstruct, I use a couple of large spatulas and another person to help pull the top layers off. There is no perfect way to do this. The borders will get mesed up and your fingers will get icing on them, but I know of no other way. It works out just fine because usually the wedding cake gets cut and eaten within minutes and no one even notices.
It is an intimidating task, but it can be done.
Wilton's suggestion is to use a smaller cake board on top of the bottom layer so a timy gap is bwtween the two layers. So our layers would be from bottom up:
layer
sprinking of pwd sugar or coconut
small board
top layer (ON it's size cake board)
There really are so many different preferred methods people use. No matter which way you go, it's gonna be nerve racking. Like luv2cake said, WE notice so much more than most people do.
Rose
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