Hi,
I'm new here and new to making stacked cakes. I just completed my first wedding cake with much success, however I ran into an issue I was hoping someone could help me figure out for next time. I used cake boards in between the tiers. When I pulled the top tier off for the bride and groom to save it pulled the fondant from the next layer with it. I'm wondering if this was because it was warm and the fondant started to soften, or if it was because I put some dabs of buttercream on the cakes before adding the tiers? Should I have just stacked without the buttercream? Any insight would be appreciated! I included a picture of my final product. It was a lot of work but so worth the experience!
I usually put a piece of parchment between layers. But remember then you have nothing holding the cakes on top of each other really. This is less of a concern if you are stacking on site. If transporting fully assembled I do think you would want a stake or something through all the layers.
There are many ways to handle.
I use 2 cake circles under my layers, when you take the top tier off for the bride and groom...slide a knife between the 2 cake boards leaving one on the cake and the other take off with the top tier. Then slide a knife between the remaining cake board and the buttercream/fondant on the top of the next tier and lift it off.
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