Hi all, havent posted in while, Genius me signed up full-time for summer classes and I am drowning in algebra and essay writings.

MelissaRHK has some gorgeous cakes that have variageted color in them but she ices in BC.

Can anyone help explain how to ice cake layers and then stack them on top of each other WITHOUT messing up the iced layers??? I can't get this right and I always smudge somthing. How do you get the layers centered on each other to?? Is there a crusting icing that will not be ruined by humidity for this as well?? Thank you!

This high humidity BC recipe by Val is very popular here: http://forum.cakecentral.com/cake_recipe-4123-High-Humidity-Buttercream.html

For not smudging - here's a tip I read about but only tried once, it didn't work for me, but I think that's becasue I was only putting a 4" cake on top.

When you put your dowels in, don't push them in all the way, leave them up about 1" or so - this will give you room for your fingers when you centering it. The weight of the cake will then push the dowels down.

I always bring extra icing, and "repair" tools when I set up tiered cakes, because I do usually mess up the bottom when removing my fingers.....you can always cover up things with borders and flowers.........

Thank you! I am sorry it's taken almost a month to reply back! <<yikes>> I've got a B in algebra though!!

http://forum.cakecentral.com/cake-decorating-ftopict-394413.html