ASo this is something that I've wanted to do but haven't seen anyone try it before so I'm wondering if there is a reason why not. When making tiered cakes I do what everyone else does.... Crumb coat, final coat, stack. After stacking I get so irritated because no matter what my fingers get in the cake and I find myself having to fix so many mess ups. I've always wanted to try a different way. Crumb coat, stack and then final coat. Has anyone every tried this. What were the results?
Can't say that I have tried it that way. I usually put my final coated cakes in the refrigerator and let the frosting set hard before I stack them, then add whatever border I plan to add. This way I don't get finger pokes in my frosting.
I haven't tried it either but I would think that you would mess up the top of the tiers below whichever one you are working on (if that makes sense). I don't do buttercream cakes often and I always stack my cakes on site but I never have finger marks in my icing. I normally use a long off-set spatula under the tier to stack it so that I don't have to touch the icing when I do a buttercream cake.
to help reduce the amount of finger pokes--i smooth each tier individually, place the dowel, then pull the dowels back up about 2 inches--then place the next tier on top of the pulled up dowels--sometimes a 6" or 7" tier need to be coached down a bit with a skewer--but anything over 8"--it just sinks back down no problem--
and it gives you a chance to center it and get out of dodge before your fingers hit the icing--
construction thought for you--
Quote:
to help reduce the amount of finger pokes--i smooth each tier individually, place the dowel, then pull the dowels back up about 2 inches--then place the next tier on top of the pulled up dowels--sometimes a 6" or 7" tier need to be coached down a bit with a skewer--but anything over 8"--it just sinks back down no problem--
and it gives you a chance to center it and get out of dodge before your fingers hit the icing--
construction thought for you--
Yup...this is the ticket
if you use the SPS then you are able to hold the tier by the plate on top and the cardboard on the bottom. Very easy to handle, then, though the top tier still needs to be put in place with a spatula. Usually it's small enough to handle without a problem.
Quote:
I have done it this way because of the mess I seem to make when stacking…
it is difficult to get the top of each layer smooth, that's the hardest part, because the tier on top gets in the way.
Good luck!
What i was thinking is crumb and final coat on bottom tier then add 2nd tier and final coat THAN add the 3rd tire and final coat. So really no tier above until the one below is complete... if that makes since.
K8memphin- I have done that before, the 2nd tier is usually fine but the top layer I've had problems with it going all the way down.
Reginherrin- I will NEVER again stack a cake onsite. I did it once and it was horrible. It's impossible to have EVERYTHING you might need and you can't control the environment. I took the cakes seperate after letting them sit in the freezer to get nice and cold and when I got to the house, keep in mind it was mid August, and the homeowners didn't have the AC on so the cake was practically melting as I was trying to put it together. Thankfully it was a friends son's 2nd birthday so no big deal but I was still frustrated. I have tried the spatula thing, I guess I'm just not comfortable with it. I feel like the cake is going to slide of the spatula and my hand holding the other side of the cake ALWAYS hits the lower tier. I guess I just need to practice more :/
Ellavanilla- I have looked at the SPS system and I am SO going to get it someday! :D
Thanks for the responses ladies!
Quote by @%username% on %date%
%body%