Yesterday, my biggest fear happened. I was delivering a 4 stacker (round tiers) and it fell over!!! I can't begin to tell you a terrible I feel. Please tell me how to deliver such a cake.
I have delivered a few square cakes stacked 4 high; maybe squares are more solid.
I used to drive a stake all the way through to the bottom cardboard, but this time I had a hardboard on the base so it wouldn't have punctured it.
Another decorator told me to drive several bamboo skewers through the tiers. The skewers go through two tiers and the cardboards. That sounded great. Well the cake ripped right through the skewers.
The other problem is that so many people want the all butter or nearly all butter icing. Butter seems to crust really hard, and I can't smooth it out again. That's why I felt I needed to deliver it in one piece.
I'm thinking I should make my icing with mostly hi ratio then I could probably smooth it out when I asseemble the cake at the reception hall.
Should I only deliver two tiers high?
I've looked at the SPS system and it just doesn't look right to me. I think there is a tiny point at the bottom of the plate that sorta punctures the cardboard. Can you use this for stacked cakes without the plates showing?
Please give me some advice. I have another 4 stacker next week, and I don't know what to do.
Sandy
I have delivered a few square cakes stacked 4 high; maybe squares are more solid.
I used to drive a stake all the way through to the bottom cardboard, but this time I had a hardboard on the base so it wouldn't have punctured it.
Another decorator told me to drive several bamboo skewers through the tiers. The skewers go through two tiers and the cardboards. That sounded great. Well the cake ripped right through the skewers.
The other problem is that so many people want the all butter or nearly all butter icing. Butter seems to crust really hard, and I can't smooth it out again. That's why I felt I needed to deliver it in one piece.
I'm thinking I should make my icing with mostly hi ratio then I could probably smooth it out when I asseemble the cake at the reception hall.
Should I only deliver two tiers high?
I've looked at the SPS system and it just doesn't look right to me. I think there is a tiny point at the bottom of the plate that sorta punctures the cardboard. Can you use this for stacked cakes without the plates showing?
Please give me some advice. I have another 4 stacker next week, and I don't know what to do.
Sandy
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