What is the best way to ice the bottom of a buttercream cake that is going to be stacked on top of another cake? If the cake is on a cardboard round, is it better to cut the round to exactly fit the cake and then ice over the edge of the round, or is it better not to trim the excess cardboard and just ice to the edge?
What is the best way to ice the bottom of a buttercream cake that is going to be stacked on top of another cake? If the cake is on a cardboard round, is it better to cut the round to exactly fit the cake and then ice over the edge of the round, or is it better not to trim the excess cardboard and just ice to the edge?
This is how I do it.....
I cut a foamcore circle 1/2 inch smaller than the tier size. Since cakes shrink a bit, the board is just slightly smaller than the cake.
I take a larger circle of foamcore [about 4 inches bigger....I made these one time, covered with clear shelf liner so that can be cleaned and reused] and place a circle (about 2 inches smaller than the tier to be iced) of the rubber non-slip mat in the center of the larger board and center the tier on the board.
I ice all the way down to the bottom board. Then into the cooler for at least a couple hours to firm up solid, then stack as usual.
In this way, I can get a nearly seamless joint between tiers, so that I can apply a very small border if desired.
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