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
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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