After damming and filling a tier, Sugarshack recommends wrapping it in a food-grade plastic bag, pressing out the air before sealing, and leaving overnight. I can't find food-grade bags that are large enough for the big tiers. So.......

*Where do you find the large food-grade plastic bags? and
*What can be used in lieu of plastic bags?

After the cake is torted, filled and crumb coated I just loosely cover them and put them in the refrigerator over night. I believe Sugar Shack is protecting the cake from extra dryness and whatever smells there could be in the refrigerator. (I have a fridge that is dedicated to cakes only so this is not an issue for me.)

I wrap several different angles in saran wrap (glad wrap, plastic wrap) if the cake is too big for the bag. A good plastic wrap will seal off edges and works fine.

I don't think sugarshack refrigerates her cakes. If you PM her she will tell you where she gets her bags.

I use the same bags Sharon Zambito ( SUGARSHACK ) suggests in her dvd. I love them! They are certainly big enough for the largest of tiers.

Here is a direct link:

www.webstaurantstore.com/bun-pan-covers-21-x6-x35-/182C35.html

They come on a large roll of 200 for $16.99. They are quick to ship too!

Hope this helps!

Quick to ship, but expensive, too. Around $30 to ship, making the total about $50. Ouch.

I do so appreciate the link though, as I've wondered exactly what she uses. Thanks for sending it.

I'm sorry to hear it's that expensive for you to ship. I only paid $16 and that is about that's right on target for it's weight in my area. I'm sure you could find a similiar product closer to home. Have you tried looking at a Sams Club or Costco? They often have items like these available to the public. I used plastic wrap until I found these, and it always worked just fine.

I use Leahs method of covering filled cake with plastic wrap, then place ceramic tile (size big enough to cover tier)on top and leave it overnight. This levels the cake nicely, just trim any bulges and then crumb coat etc.

Here's what I've been doing for the last few months and it works great.

torte, fill and stack, wrap in any plastic wrap. I buy the ginormous rolls at Sam's/Costco.

leave cake on counter (I never refrigerate a cake, but I also never use fillings that must be refrigerated.)

Place 1 ceramic tile on top of the cake. Let it sit for 2 hours or overnight.
The ceramic tile needs to be roughly the same size as the cake. This is the perfect amount of weight and squishes all the air out.

And if you don't have any leftover ceramic tiles, just go to the local big box hardware store and buy a few mismatches that will likely be on super sale.

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and doug who does not have the patience of leah_s.....


I just tort/fill ---but I leave a full 1/2in to almost 3/4 inch between dam and edge of cake.......

takes a big ol' cookie sheet and presses down until the icing of the dam starts to peek out all the way around the cake.

then proceed as normal for crumb coating, etc.

(for all the torture cakes give us, it's nice to torture the cake! shows 'em who's boss!)

You might also try ordering the bags from a restaurant supply store if you have one locally--usually they don't add shipping costs.

Doug, you made me laugh! Now, question...I've been having bulging/bubble problems...do you refrigerate? I live in Puerto Rico so I do NOT have cool weather ;). 85-90's are the order of the day, every day... Any suggestions? 

AZip lock makes an XL 4 bag that is giant I stick my cakes in that before refrigerating or freezing them[IMG ALT=""]http://cakecentral.com/content/type/61/id/3218411/width/500/height/1000[/IMG]

AOops ... What I forgot to say was I got them at walmart & the supermarket