Which Comes First...the Stacking Or The Icing???
Decorating By kjt Updated 30 Jan 2007 , 4:48pm by kjt
It seems like either way, I'm screwed...If I decorate and then stack I either don't get the cake in the middle of the bottom layer, or make gouges with the backs of my fingers when placing the cake down, or 
BOTH. If I stack and then decorate, it seems as if I'm always messing up the layer I've finished 
This is really something that I haven't improved on with practice 
Any tips will be greatly appreciated!
I usually decorate then stack. I cut the dowels the length I need for the bottom cake and then when I stick them in, I leave them out about an inch or so. That way, when I place the cake on top, the weight of the cake finishes pushing the dowels into the bottom cake. I also have the top cake on a cake board (covered of course) slightly larger than the top cake. The only decorating I do after stacking is the borders to hide the cake boards. I hope this makes sense.
If I were to stack, then decorate, I think I would try starting with the top tier and decorating down. I would think there would be less chance of messing up what I already did that way.
Hope this helps!!
~Chelle
Well, I ice and then place. I will take the baking tin for the smaller layer and slightly press it in on the crusted buttercream, so when I go to place the top layer, I know exactly where to place it.
Now, for the fingertip holes... get those too, but don't you usually add your border to hide the cake plate and that covers it up? that's what I do!
I'll be interested to hear what other tricks there are since I've only done this a couple times!
melissa
I, like the others, ice and then stack. If I am stacking a 6" cake on top of an 8" cake, I let the 8" buttercream crust. Then, using a 6" cake BOARD, I center the 6" board over the 8" cake and press gently, leaving a round impression. Hope this makes sense.
As far as leaving fingerprints, I'm guilty also. But after you put your border on, no one will every know it but you!!
Hope all this helps . . . and good luck!
I will ice, stack, and then thin coat to smooth any imperfections. (I do the stacking once the iced cakes have been in the freezer to firm up. It makes for easier handling, and the icing smooths out nicely when it's cold. Also, I should note that the icing I use doesn't crust.)
Okay-total newbie here--just checking...those of you that make the 'impression' with the 6'' cake board...do you leave the board under it as well, in other words, do you use the boards to separate your layers or do you just use the dowels and then stack cake on top of cake?
I'm probably just being dense but I can't seem to wrap my head around it! 
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