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Cake lifter?

post #1 of 23
Thread Starter 
Just had a cake split as I was lifting it with 2 Wilton's lifters! Hopefully once the fondant is on, it won't show.
Where can I find large cake lifters? How do you all lift/transfer large cakes?

TIA!
post #2 of 23
wow how big are these cakes? the Wilton lifter is 11" x 9" right?
post #3 of 23
Thread Starter 
I have the small lifters that are 8x8. That's all I have seen. 11x9...really??? Where do I get that?
post #4 of 23
I may have bad information. I hadn't seen the Wilton lifter before, so I googled it.

Amazon reported it being about 11" x 9", but other sites say 8" x 8".
http://www.amazon.com/Wilton-2103-307-Cake-Lifter/dp/B001BOELLI

The Wilton website reports it being 8" x 8".
http://www.wilton.com/store/site/product.cfm?id=F5E44F60-423B-522D-F605DA5FD1C1079F&killnav=1

Joanne's reports it being able to hold cakes up to 16"!
http://www.joann.com/joann/catalog.jsp?CATID=cat3253&PRODID=xprd656893
post #5 of 23
I have seen these at Michaels. Use a 40% or 50% coupon to get a good deal.
post #6 of 23
Thread Starter 
Ok. Those look exactly like what we have. I've never had a problem with the lifters before but I guess this cake is so soft, it was easy to break. I was just wondering if anything else was out there because honestly, I don't see how these lifters will lift a 16' cake!
post #7 of 23
I turn large cakes out of pan onto cake rack, then place another cake rack on and flip it back over to cool. Trim to level. If it's the bottom layer, it get's flipped again using a cake rack and then flipped onto cake board. Top layer gets flipped onto the bottom layer by lining up the cake on rack with cake on board and then quickly turning the rack over. Much easier to do all the flipping that to lift or slide.
post #8 of 23
If it's really big, I use a cookie sheet. The kind with no rims, just the angled edges.
post #9 of 23
Thread Starter 
Quote:
Originally Posted by prterrell

I turn large cakes out of pan onto cake rack, then place another cake rack on and flip it back over to cool. Trim to level. If it's the bottom layer, it get's flipped again using a cake rack and then flipped onto cake board. Top layer gets flipped onto the bottom layer by lining up the cake on rack with cake on board and then quickly turning the rack over. Much easier to do all the flipping that to lift or slide.



Thank you so much! I'm a little short on racks but they are definitely on my "to do" list. icon_biggrin.gif
post #10 of 23
I do the same as prterrell! I even did that method last week with one of those big message cookies.
post #11 of 23
I found a big wooden pizza paddle a goodwill. I bought it cleaned it up and it works fine to pick up sheet cakes to tranfer them to a cake board. It may sound silly but it works for me.
www.CalicoCornerGiftsAndGoodies.com

Contentment is not getting what you want but being satisfied with what you have.
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www.CalicoCornerGiftsAndGoodies.com

Contentment is not getting what you want but being satisfied with what you have.
Reply
post #12 of 23
I recently found a wonderful round cake lifter with a semi-long handle at The Christmas Tree Shoppes. It is much like the paddle used at pizza shops, but it is metal and somewhat smaller. I used it for the last large cake I made, which was a 12x12 square, and it helped SO much! I normally do the cooling racks, and use two crossed in opposite directions, but that often doesn't lend enough support to the sides. This larger lifter was great! PS...it is non-stock coated, so cleanup is a breeze!
Lynda
"A government big enough to give you everything you want, is strong enough to take everything you have"...Thomas Jefferson
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Lynda
"A government big enough to give you everything you want, is strong enough to take everything you have"...Thomas Jefferson
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post #13 of 23
I use cardboard circles - large ones like 16 or 18 wrapped in the decorator foil just for lifting large cakes. I use the too to move large sheets of fondant. They work like a charm. I wipe them off and store them for later use.
post #14 of 23
Quote:
Originally Posted by PattyT

If it's really big, I use a cookie sheet. The kind with no rims, just the angled edges.



Ditto
MYW
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MYW
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post #15 of 23
Thread Starter 
Wow...all good options. Thanks so much!!
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