Hi Guys!

Firstly I would like to say hello! its been a LONG time since I was in the forum xx

My question is....
Sometimes you see cakes that look like they have been decorated ON the stand:

This is not my picture or cake, i grabbed it from google:



Do you see how I mean....theres no board? Obviously there will be a bottom board...but the size of the cake.
For transportation, how would you do it without damaging the icing..moving it on and off the stand.

And there are also stand that are inset.....like theres a lip round the rim of the cake stand...how will you get the cake in and out of the cake stand (especially when transporting) and not ruin the icing?

Thanks in advance everyone! Its good to be back x

If I was doing a cake on a stand like that I would do a board under the cake and transport it seperatly, since a stand like that would be more likely to tip over.

The ribbon boarder (and quite possible the fondant) would be covering the board underneath. You would just do the cake on the same size board, such as the above tiers are.

To transport it, just put the cake on a larger board so you can have room for your fingers to pick it up and move it. You would use a spatula to life the edge of the cake up to get your fingers in there to move it.

Thanks very much

any advice on how they do it where the edge of the cake stand has a 'lip'?

I thought such a thin board for the bottom tier would maybe bend slightly when moving...making the icing crack?

That picture is lovely, but mostly likely all dummies, so no boards.

To do it as a real cake, you'd have that bottom cake on a board slightly larger than the cake so that you could pick it up. The cake wouldn't line up with the upper lip of the stand, as it does in the idealized photo.

Rae