Staked Cake Frosting Question

Decorating By ensamhat Updated 9 Jun 2006 , 4:27pm by JoAnnB

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ensamhat Posted 9 Jun 2006 , 4:00pm
post #1 of 2

Hi,

I have been thru the 3 Wilton Courses for cake decorating but still consider myself to be a novice. I have done 2 tiered cakes using pillars but have not done a stacked one. When you stack them does the second layer have a separator plate that is placed directly on the first layer? How do you stop the frosting from coming off the bottom layer when the top one is removed? Does it make a difference if you are doing a chocolate ganache icing vs a chocolate buttercream icing?

Thanks for the advise.

Maria
Little Falls, MN icon_confused.gif

1 reply
JoAnnB Cake Central Cake Decorator Profile
JoAnnB Posted 9 Jun 2006 , 4:27pm
post #2 of 2

Normally, you dowell the lower tier, and put a carboard cake circle under the top tier. Depending on the icing, you get different levels of damage to the icing when you remove the upper tier. If you use a crusting butterceam, a dusting of powdered sugar, or even a small circle of waxed paper or parchment will make removing the top part a bit easier.

For somthing like ganache, you just have to live with the result. Because it is generally soft, it will stick to most anything. cut quickly, no one will notice.

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