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Question for Stacked Cakes

post #1 of 5
Thread Starter 

I've been doing cakes now for quite a few years.  I only took one cake decorating class and everything else I've learned (i.e., fondant, gumpaste, etc.) has been trial and error.  One thing that I cannot seem to find the answer to and that was not covered in the class I took was what to put in between tiers of a cake.  I make alot of fondant cakes and no matter what I put between the layers, the fondant from the bottom tier ALWAYS sticks to the cake circle of the top tier.  What can I do to prevent this from happening.  It's a bit embarrassing when I produce these beautiful cakes but yet look horrible when I'm trying to disassemble my tiers and the fondant from the bottom tier is almost gone!  HELP! icon_eek.gif


Edited by rs3560 - 1/7/13 at 10:18am
post #2 of 5

Powdered sugar...

 

http://www.wilton.com/cakes/tiered-cakes/stacked-tiered-cake-construction.cfm
 

post #3 of 5

I put a piece of plastic wrap right on top of the icing.  Then a gob of icing to help the next tier's cardboard base stick.  

 

When the cake is still cold, the plastic wrap can be peeled off without much disturbance.

 

Another argument for NOT leaving a cake out in the sun... 

post #4 of 5
Thread Starter 

Figures it would be the one place I didn't look. I tried searching it on Google and got a million hits on everything but what I was looking for!  Thanks!

post #5 of 5

If you have the spare cash, get a few of the older Wilton yearbooks (I bought only 1970-1976) because they have this stuff in them, as well as buckets of lessons and good ideas. Or one of the Celebrate hardback books, same reason.

 

I never took a decorating lesson, just followed the instructions until stuff came out right.

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