I have been having a few issues lately with my cakes "moving/sliding." For example..the bottom tier is not staying adhered to the cake board (holding the whole/finished cake). All of my cake tiers are on cake boards and I have used RI and BC to adhere to the boards in the past.

I've heard some say they piping gel, melted chocolate, etc. What have you found to work best for you? All suggestions/tips are appreciated.


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I use ganache to stick my cake to the board. I have it on hand since I use it for my dam and crumb coat under fondant. Works like a charm for me and sticks stuff well!

I just use BC...but then I refrigerate between applying frosting layers so it's set up pretty well. (I use real butter and it hardens)

I slap down some royal icing and never have problems with slippage. HTH's