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!
Edited by rs3560 - 1/7/13 at 10:18am