And I don t want the separator plates to show or having a space between the stacked cakes (5 of them). So should I put the separator plates on top of buttercream, then cover them with the fondant on top of the plates?
Anyone ever done this?
i need some guidance on this please.
If you don't want to do a border, you'll have to put the cakes on whatever they're going to be on, then cover them. If you cover them first then put them on a separator plate the plate will show when you stack the tiers.
Yep, put the cake on the separator plate or cake board or whatever is supporting each tier and then cover it with fondant. Occasionally you will still have a tiny bit of separation between the tiers. If you're doing a white cake you can put a thin line of royal icing where the cakes meet and then smooth it out with your pinky finger or a straight edge.
Quote by @sweets2thesweet on 3 minutes ago
Yep, put the cake on the separator plate or cake board or whatever is supporting each tier and then cover it with fondant. Occasionally you will still have a tiny bit of separation between the tiers. If you're doing a white cake you can put a thin line of royal icing where the cakes meet and then smooth it out with your pinky finger or a straight edge.
i am making a wedding cake to look like birch tree stomps, so when I stack the cakes I don t want to see the plates, and I can t put a border since it just tree stomps, so which way would you stack them? I don't even know if it can be done by putting the plate under the fondant...anyone ever done this?
I just put a cake board under each layer, then covered the entire thing in fondant. You just want to make sure you get a good clean edge at the bottom. You want to make sure your supports (straws/dowels/etc.) don't come above the top of the cake at all and just use a thin layer of royal icing or melted chocolate to secure the next tier. Hope that helps!
Also, if you look at my cakes, the blue and white one with the snowflake on top doesn't have a border on the top tier. On that one I used the thin line of royal icing that I mentioned. You could probably do that with a birch bark cake too.
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