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Using cake circles as a guide when icing a cake???

post #1 of 20
6/30/12 at 6:55pm
Thread Starter 
Hi Cakers!

Its been awhile. It has been about 10 months since making a cake. Im thinking about making one here soon. I have been curious about something. Have any of you ever used a cake board/foam core board as a guide to ice your cake with a bench scraper?

I thought since the round cake circles are a perfect circle it would be a great guide after you get the BC icing on the cake and then take your bench scraper and place it against the cake circle and smooth the cake by keeping the scraper against the board.

Thoughts?? Success stories??

Thanks!
Michael
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post #2 of 20
6/30/12 at 7:21pm
Yes! Except I use an offset spatula instead of a bench scraper.
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post #3 of 20
6/30/12 at 7:23pm
That's the way I prefer to do it. My 8" cakes always shrink away from the pan a little, so I get a nice amount of icing and a good round form.
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post #4 of 20
6/30/12 at 8:08pm
I think it's so much easier to do that.
BTW can't wait to see your cake. I've missed seeing your perfect buttercream.
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post #5 of 20
7/1/12 at 5:38am
How would you keep the cake board from messing the top of the cake if you already iced the top? I would love to try this.
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post #6 of 20
7/1/12 at 5:50am
I only have a cake board under the cake and make sure that it's the same width as the cake. I hold the spatula edge perpendicular to the side of the cake and rotate the cake all the way around. This should not have any impact on the top, which I always decorate first.
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post #7 of 20
7/1/12 at 6:31am
Thread Starter 
Quote:
Originally Posted by poohsmomma

I think it's so much easier to do that.
BTW can't wait to see your cake. I've missed seeing your perfect buttercream.



Thanks!!! =)

I really miss making them.
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post #8 of 20
7/1/12 at 6:35am
Thread Starter 
I am glad to hear others do this with success!

My next question...

Is the cake board the SAME size as the cake or do you extend the board 1/4" to 1/2" pass the cake?

Thanks folks!
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post #9 of 20
7/1/12 at 6:57am
Extend about 1/4 inch around. That way, the frosting on the sides of the cake is supported by the round. There is less chance for problems when moving or stacking that way.
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post #10 of 20
7/1/12 at 8:50am
Thread Starter 
Quote:
Originally Posted by matthewkyrankelly

Extend about 1/4 inch around. That way, the frosting on the sides of the cake is supported by the round. There is less chance for problems when moving or stacking that way.

Quote:
Quote:



Thank you. Let me ask. You mention that the sides of the cake is supported by the round. Can you explain what you mean by this. How are the sides not supported when the board is the same size.

I appreciate the feedback on this topic.
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post #11 of 20
7/1/12 at 9:03am
When I ice a cake in this method, I use the same width size for cake pan and cake circle. (The baked cake is slightly narrower than the circle.) If I need to box the cake, I set it on a larger circle with a piece of masking tape that holds the two circles together. If I use a plastic cover there's no problem.
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post #12 of 20
7/2/12 at 3:04am
Thread Starter 
Quote:
Originally Posted by Mikel79

Quote:
Originally Posted by matthewkyrankelly

Extend about 1/4 inch around. That way, the frosting on the sides of the cake is supported by the round. There is less chance for problems when moving or stacking that way.

Quote:
Quote:



Thank you. Let me ask. You mention that the sides of the cake is supported by the round. Can you explain what you mean by this. How are the sides not supported when the board is the same size.

I appreciate the feedback on this topic.






I'm hoping someone can answer the additional question above?? =)
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post #13 of 20
7/2/12 at 4:29am
I believe what was meant was that if the cake board was the same size as the cake, there would be nothing to support the icing except where it was against the cake. With a cake board slightly larger than the cake itself, the icing can "sit" on the board along with the cake.
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post #14 of 20
7/2/12 at 6:27am
Definitely a good idea! I just did this last night on a cake, and think it's a great way to go! Here is a demonstration and where I got the idea:
http://www.youtube.com/watch?v=WH2sfcXT79A
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Learning as I go . . . and lovin' every minute!
Cake Designs by Erin
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post #15 of 20
7/2/12 at 7:11am
Thread Starter 
Quote:
Originally Posted by JillyPlot

I believe what was meant was that if the cake board was the same size as the cake, there would be nothing to support the icing except where it was against the cake. With a cake board slightly larger than the cake itself, the icing can "sit" on the board along with the cake.



Thank you for this explanation! This makes total sense!
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