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aprilcake
Frequent Member
Joined: Aug 30, 2007
Posts: 304
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 Posted:
Sun Apr 06, 2008 6:56 am |
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Hi everyone,
Yesterday was my first real delivery, set up of a three tiered fondant cake which was my first doing that also...anyways...once it was on it looked great but I had trouble while stacking each tier on top of eachother...my fingers kept hitting the black icing and I would have to repair it. What I was doing was just holding the cake at the tips of my fingers and then right before it touched the cake, I would gently drop it....is there a better way?
also...i ended up doing the scroll work by hand because I had the pattern press but by time I tried to press it on the fondant, the fondant was too hard for the press to show through...should I do any impressions on the fondant before it gets hard? it worked out ok since I just eyed it and did it by hand...but just was wondering...here is the cake below that I have these questions from...
http://www.cakecentral.com/cake-photo_1206565.html
thanks!
April :0) |
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DoniB
Forum Addict
Joined: May 11, 2007
Posts: 732
Location: Lincolnton, NC
Birthday: Sep 30
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Sun Apr 06, 2008 7:08 am |
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I kind of do the same thing, though I've found that using an old offset spatula (one that's bent and no longer good for smoothing icing), helps. I lower the back edge of the tier into place, work my fingers around until one hand is holding the cake up... switch to the offset spatula, then use it to lower the cake the rest of the way. I'd definitely practice, though, since the cake will still come down fairly fast, and you want to be able to control it more. But that's one way I found, and I was really happy to see someone use that technique on a Food Network Challenge yesterday.  So I'm not the only one!
As for the fondant, I've had that same issue. It is best to press the design in before the fondant hardens. Alternatively, you can do a sort of 'stamp' with very watered down icing gel, a TINY amount of it, to stamp the design if the fondant is already hard. Again, I'd practice this beforehand!  And I do mean a TINY amount of it! No more moisture than absolutely necessary, or you'll have to re-fondant the whole thing.
Hope this helps.
Good luck! Your cake looks great! |
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costumeczar
Forum Fanatic
Joined: Oct 18, 2007
Posts: 3429
Location: Henrico VA
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Sun Apr 06, 2008 7:20 am |
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I do the same balance-and-drop maneuver to stack the tiers, and there's nothing graceful about it, but it gets the job done! I usually have a little bit of icing on each tier to repair, but if the cakes are chilled then the icing won't get as damaged, and the borders will generally hide any smudges anyway. |
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indydebi
Forum Matriarch
Joined: Jul 07, 2006
Posts: 23778
Location: Indianapolis IN
Birthday: Jan 19
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Sun Apr 06, 2008 7:36 am |
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| DoniB wrote: | | I kind of do the same thing, though I've found that using an old offset spatula (one that's bent and no longer good for smoothing icing), helps. I lower the back edge of the tier into place, work my fingers around until one hand is holding the cake up... switch to the offset spatula, then use it to lower the cake the rest of the way. |
That's exactly how I do it. |
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Melan
Frequent Member
Joined: Sep 05, 2007
Posts: 249
Location: North Georgia/ Southeast TN
Birthday: Jan 23
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Sun Apr 06, 2008 7:40 am |
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Spatula user here as well! Works like a charm for me! |
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CarolAnn
Forum Fanatic
Joined: Sep 22, 2004
Posts: 2362
Location: Kansas
Birthday: Nov 10
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Sun Apr 06, 2008 8:11 am |
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I put my pillars into the cake then pull them half way out again. Then I position the cake on the pillars and carefully pull my fingers out and let the weight of the cake settle it into the cake beneath. It's worked very well for me, with less repairs needed. The getting it almost there and trying to get my fingers out fast and using the spatula routine was too risky and made me soo nervous. This just works much better for me. |
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designsbydelights
Junior Member
Joined: Jan 25, 2007
Posts: 60
Location: Austin, Tx
Birthday: Feb 19
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Mon Apr 07, 2008 1:17 am |
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Well see - that's about the most clever idea I've ever heard!!You can learn new things after 17 years! I've always used a big off-set spatula my Daddy used when he was a cook during WW2 - and I thought I had "clever" covered ! |
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cakesnkids
Junior Member
Joined: Jan 24, 2005
Posts: 31
Location: Louisiana
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Mon Apr 07, 2008 8:42 pm |
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This is a struggle for me also, so much that I have stated carrying them stacked o I don't have the added pressure of doing it with people watching.
I'm EAGERY awaiting my pre-ordered sucessful stacking dvd from Sharon (www.sugaredproductions.com) to see what I can do to make it less stressful. |
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sweetneice
Frequent Member
Joined: Dec 13, 2007
Posts: 488
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Mon Apr 07, 2008 9:07 pm |
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Have you read about the sps system that Leahs wrote about. That's what I'm trying next. It's supposed to be SUPER sturdy and takes the pressure off of having to do all that balancing act! LOL! |
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leah_s
Forum SuperStar!
Joined: Jun 19, 2007
Posts: 6710
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Mon Apr 07, 2008 10:30 pm |
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Yeah, if you're using SPS, then you can actually sliiiide the tier into place. easy. |
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plbennett_8
Forum Addict
Joined: Aug 05, 2007
Posts: 861
Location: Louisiana
Birthday: Aug 24
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Tue Apr 08, 2008 4:21 am |
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| CarolAnn wrote: | | I put my pillars into the cake then pull them half way out again. Then I position the cake on the pillars and carefully pull my fingers out and let the weight of the cake settle it into the cake beneath. |
I'm with CarolAnn... put them in, pull them back out a bit, set the cake on and let it settle |
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jenlg
Forum Addict
Joined: Jun 30, 2007
Posts: 576
Location: Dalmatia, PA
Birthday: Dec 11
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Tue Apr 08, 2008 4:35 am |
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what's the sps system? never heard of that one..I use the spatula as listed above |
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gingersoave
Frequent Member
Joined: Feb 08, 2007
Posts: 445
Location: Virginia Beach, VA
Birthday: Aug 06
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Tue Apr 08, 2008 4:42 am |
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I ordered the "successful stacking" DVD from Sugarshack and I'm anxious to get it. I'm sure it will answer all the stacking questions!! I have her Fondant and Buttercream DVD's and I learned SOOO much and I have been a cake decorator for 15 years!!!! You CAN teach an old dog new tricks!!!!
I think your cake looks lovely and I cannot see any flaws. When I stack I just hope and pray that the shell border covers my finger marks!
good luck!
ginger |
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leah_s
Forum SuperStar!
Joined: Jun 19, 2007
Posts: 6710
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Tue Apr 08, 2008 5:31 am |
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SPS = Single Plate Separator. PM me with yur email addy and I'll send you instructions with pictures. The file will not reach you if you have a hotmail account , though. |
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sugarshack
Forum Fanatic
Joined: Jul 16, 2004
Posts: 2586
Location: LA
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Tue Apr 08, 2008 5:57 am |
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I alos use the sink method for the larger tiers. Works like a charm with hardly any damage at all. |
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