I bought 6" and 8" cake rings and am wondering how to use them effectively (not for cutting out cake rounds, but for layering and icing).
For those of you who like using a "cake ring" for filling and icing your cakes, could you step me through your process? I have seen cake rings used (briefly) on Amazing Wedding Cakes. I understand that it helps when filling cakes with oozy fillings, and I get that it helps hold up the cake as you build layers. Do you also use them for frosting the tops or sides of your cakes? I was thinking, if at the right height, it could help as a guide to get a smooth, even layer at the top of a cake.