Creased Fondant When Stacking Tiers
Decorating By bakemeenchanted Updated 30 Apr 2017 , 7:31pm by -K8memphis
Hi everyone! How's it going!
This might be a noob question, but I've been having a lot of trouble with it.
So you know when you're stacking tiers, you kind of tilt the top tier and touch it down on side before dropping the other right? Whenever I do that, the fondant at the base of the side that touched down first always creases. I use my hands and a palette knife to transfer the tiers.
I've used a large palette knife to transfer before, without getting my hands underneath the cake, but that just dents the fondant of the bottom tier when I slide it out.
Usually it's not a problem since I can hide it with a ribbon or decoration, but when there's no ribbon it sucks.
Any ideas? Or is this just one of those things and I should move that side to the back?
Sorry about the wonky angle of the photo. The crease didn't really show when viewed front on so I left it be.
TIA!
I agree with kakeladi, if that is the only damage from stacking your tiers, consider yourself lucky or talented. I sometimes have worst damage. Only us cakers will notice something like that.
I am pretty sure it was K8Memphis who posted this tip
Pull your dowels up slightly out of your lower cake, centre the top tier on them and then let the weight from the upper tier push the dowels back in when you let the cake go, no need to tilt the cake and drop it then.
i did relate that recently but i of course learned it from someone else along the trail of cake crumbs --
i use the hollow 3/4" plastic dowel -- you can stick a finger in and wind them up a bit --
you want to make sure the tier you are placing has enough weight to it -- so gravity will do its thing for you -- eight inch tiers generally do have enough weight but six inch tiers do not always cooperate -- and for most tiers but maybe not for that beautiful gold one -- i stick a pointed skewer in it to help it settle down then seamlessly patch or cover the hole with decor --
best to you
Wonderful tip about pulling the dowels up a little bit for centering your next tier! Thanks -K8Memphis and to whomever taught you!
Thanks for the help everyone!
Kakeladi and bakerlady2 you're so right about us bakers being overly critical. I actually heard later that someone had accidentally hit the back of the cake and dented it after it was all set up, so I'm sure this crease would've been the last thing they cared about!
Thank you for the advice bubs1stbirthday and k8memphis and whoever you heard it from! That is just pure genius! I use wooden dowels, but it's pretty easy to pull them back up.
This'll work great for centering the tier too, since they sometimes land just a little off center and then I have to push them around. The skewer idea for a smaller cake is brilliant too! I'm definitely gonna try that now
when i have wooden dowel i take along the cutters i used to cut them, to grab them & pull them up --
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