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Removing tiers, icing comming off

post #1 of 15
Thread Starter 
I made a 3 tier stacked buttercream cake (Sizes 6, 10, 14). When it was time to cut the cake, I removed each tier. As I took the tiers apart, for example I removed the 6" and the top of the 10" icing come off exposing the cake. How can I prevent this from happening in the future? Do I need to insert the dowel rod 1/8 taller so that cake will rest on the dowel rods and not the actual 10" (bottom) cake.
post #2 of 15
You can use a circle of waxed paper underneath your cardboard or wait until the BC has crusted before stacking.
post #3 of 15
You could sprinkle coconut, or powdered sugar.
post #4 of 15
too many people are allergic to coconut or simply hate it. I would not use coconut. Really if you're using a crusting bc, just wait for it to crust before stacking.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #5 of 15
Quote:
Originally Posted by CWR41

You can use a circle of waxed paper underneath your cardboard or wait until the BC has crusted before stacking.



This is what I do too- works well!
post #6 of 15
Cut a circle of wax paper the same size as your upper tier and place between the tiers.
post #7 of 15
Thread Starter 
Thanks for the replies. Soo, if I wait for the BC to crust before stacking, when it time to disassemble the cake, the buttercream on the top of the bottom tier will not get stuck to the bottom of the smaller tier. I'll try the waxed paper circle as well.
post #8 of 15
Quote:
Originally Posted by CWR41

You can use a circle of waxed paper underneath your cardboard or wait until the BC has crusted before stacking.

Same technique...but I use a circle of parchment paper cut one inch smaller in diameter than the tier.
post #9 of 15
Quote:
Originally Posted by majormichel

Thanks for the replies. Soo, if I wait for the BC to crust before stacking, when it time to disassemble the cake, the buttercream on the top of the bottom tier will not get stuck to the bottom of the smaller tier. I'll try the waxed paper circle as well.

correct, it won't stick. Mine never did (and i stayed and cut 90%+ of my cakes since I was usually the caterer, too, so I saw it first hand.)

here's a pic of me cutting my son's wedding cake so you can see how nice and pretty it came apart! thumbs_up.gif http://cakecentral.com/gallery/1837561/1889213
post #10 of 15
Thread Starter 
Thanks.

IndyDebi, I live in a small town and my only competition is a bistro resturant that does wedding cakes on the side. Their starting price is $400.00. So I did some calculation and I believe it work out to be $4.00 per slice serving 100 pp. I guess due to their overhead.

My question, I know I should not price my cakes to low and I should not undercut the competition. My base starting price is $200.00 minimum order, B/C $3.50 and fondant $4.00. Do you think this is reasonable? Should I increase my starting price to $300. Not to point finger, but my cakes are more appealing to the eyes.

Ok just to let you know, I am a very busy person and my time is valuable. I am a single mom of 3, an Accountant and studying towards my accountant license. I guess I answered my question, lol. I may increase the price.
post #11 of 15
Yes, I do think your pricing is reasonable, based on the above info (I dont' have any info regarding yoru costs or anything). If you can offer more (i.e. better) cakes than the competition at the same price as the competition, then you are offering your clients more for their money. ("Yeah, Jane, but for the same money you can see this other cake lady and get a really AWESOME cake!")
post #12 of 15
Thread Starter 
Thanks Indydebi.
post #13 of 15
how much powdered sugar. I just made a 3 tier that i put together on site and it still stuck. So, the icing was crusted, and i laid powder sugar down. It wasn't put together 1 and a half hours!!
post #14 of 15
I use a crusting BC, which I let dry thoroughly and it still sticks. How are you guys not getting it to stick? Once you put the next tier on, you are breaking the crusted seal. It sticks to wax paper also.

It just plain sticks to whatever I put on top of it.

I leave a hair of space (using dowels) between the tiers. Works for me. The border hides the space.
post #15 of 15
With my icing recipe, I have .... seriously ..... picked up a 6" BC iced cake, holding it on the sides, just like you would a fondant cake, with no damage. Contrary to what this sounds like, the icing ISN'T rock hard when eaten ... still the nice creamy icing that we all love on a cake! Ergo, when another tier is on top of it, it holds up fine and doesn't stick.

Can't tell you what I might be doing different than anyone else. That's one of the disadvantages of being a "until it looks right!" type of cook/baker! icon_redface.gif
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