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Trying to AVOID a disaster (pans MIA).

post #1 of 4
Thread Starter 
Okay, so my wedding is on Saturday, but I was planning on baking the layers and sheet cakes tomorrow. The girl that has my pans isn't answering my calls.

The good news is that it's a friend's wedding, and absolutely every detail of the cake is up to me. My question to you guys is this: have you ever used sheets and trimmed/measured/cut to make squares for a stacked cake? If so, is there anything I should worry about?

I'm trying to think ahead here. I'd like to profit off this cake, as I haven't charged them much at all. I don't want to have to go buy pans.
post #2 of 4
I've trimmed cakes and there's really no problem. The cut edge may be a bit crumbly. If it is, simply thin down your icing and crumb coat it first.
post #3 of 4
Thread Starter 
Awesome! Thank you!
I figured as much, but I thought I'd post and ask. I don't want to take any risks
post #4 of 4
turn the cakes out on a firm surface then freeze. Frozen cake cuts evenly and the crumbs stay put.
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