I have a quick question regarding stacked cakes and chocolate buttercream Frosting.

I know that when you stack a cake that you should put powdered sugar between the tiered layers so that the frosting doesnt stick...what do you use between the tiers when you use Chocolate Buttercream Frosting. Does Regular powered sugar work and will it be absorbed into the cakes frosting in the lower layer.

Thanks for any help.

I suppose you could sprinkle cocoa on it but I'm not sure if it would leave a bitter taste.

I cut a piece of parchment paper just under the size of my support board and put that in between. It peels off nicely without taking the icing with it.

-Krissy

would wax paper work the same too?

I haven't used wax paper. I know stuff sticks less to parchment than it does to wax paper.

You could do a test before using it.

I think wax would work..even if the wax sticks, as long as the whole board and cake doesnt stick

Thank you for your help.