I am baking my largest layer yet - 16" square. How in the world do I handle these layers as far as torting and stacking go? I am pretty sure that I will not have any help and I just cannot figure out how to handle it without cake falling to pieces!! Any help would be greatly appreciated - it is my nieces wedding cake. Thanks
I'd use a cookie sheet or something else that can hold the weight and doesn't have an edge on it.
I use a cookie sheet too that has no edge on 3 sides. I also put a little powder sugar on to make sure the cake does not stick to the sheet and slides off easy.
HTH
Frankly, I didn't have time to run around looking for a cookie sheet that size that didn't have the lip on it, so I ran to Lowe's. I keep an 18" tile on hand that I've used occasionally as a cake base, but it's WAY too heavy once you start putting large, stacked layers on it. Instead, I got a 1/4" board at Lowe's and had them cut it into three pieces for me. When I came home, I covered each of them in Glad Press-N-Seal. Sure, I can't wash it in my sink like the cookie sheets, but it only cost me $8 for all three boards.
I also use those HUGE Ziploc storage bags (the XL, XXL and XXXL) for storing my layers in the freezer while the cake assembly is in process.
I always freeze mine and tort them as they are thawing so they are easier to handle and don't crumble. Also, I use the wilton cake lifter. I know it's kind of small, but that seems to do the trick for me.
Karen
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