Stacked Cakes. Icing Sticking To Bottom Of Board Question

Decorating By tirby Updated 16 Oct 2005 , 4:39am by cindycakes2

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tirby Posted 14 Oct 2005 , 11:59am
post #1 of 16

Ok I need to know what to do to prevent all the icing from lifting when the top cake is removed on a stacked cake. Do I have to use coconut? or is there another way?????

15 replies
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HeatherMari Posted 14 Oct 2005 , 12:05pm
post #2 of 16

If you use a crusting buttercream, wait until it has a good crust on it and you shouldn't have a problem. Otherwise, you can dust the area with powdered sugar. I use a crusting buttercream and still dusted it with powdered sugar and when I lifted the cake off the bottom cake it looked like there had never been anything there! It works great.
HTH,
Heather

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tirby Posted 14 Oct 2005 , 12:07pm
post #3 of 16

thankyou! I'm putting it together in the morning and was not sure what to do.

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gmcakes Posted 14 Oct 2005 , 12:30pm
post #4 of 16

I don't like to use the coconut between stacked layer cakes either, too many people just don't care for it. I usually ask the client which they would prefer, coconut or chopped nuts (pecans, walnuts, etc.). They usually prefer the chopped pecans. You can get the ones at the store called "cookie pieces", they are a very fine chop and usually cheaper than the larger nut pieces you can buy. ...just a suggestion!

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okieinalaska Posted 14 Oct 2005 , 6:48pm
post #5 of 16

I hesitate to use nuts on anything as I am terrified someone will have an allergy. Even if the host requests it, they probably won't think to tell their guests.

How does everyone else handle this?? I don't even use almond extract (although I think the wiltons is artificial.) I just don't want to chance it.

Sorry, I don't have any suggestions for what to use though. icon_smile.gif

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goodcakefairy Posted 14 Oct 2005 , 6:54pm
post #6 of 16

I don't mean to hijack the thread. But while we're on the subject of stacked cakes, does anyone else have a problem with picking the tiers up once they're decorated and actually stacking them? I always seem to leave finger marks on the sides of the cake. Very emabarrassing. icon_redface.gif

I'm trying a variety of sliding techniques with other cake circles, which is helping. any tried and true methods?

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goodcakefairy Posted 14 Oct 2005 , 6:55pm
post #7 of 16

almost as embarassing as not being to spell "emabarrasing." yeesh.

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melxcloud Posted 14 Oct 2005 , 11:12pm
post #8 of 16

Good Cake Fairy I LOVE your username, but sorry i have no answer for you. I've never done a stacked cake.

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aupekkle Posted 14 Oct 2005 , 11:32pm
post #9 of 16

You can also use shaved white chocolate between the layers to prevent the sticking.

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pursegal26 Posted 15 Oct 2005 , 2:09am
post #10 of 16

Could you roll a thin layer of fondant the size of the cake board? That way it would be eatable. Either that or make a round piece of chocolate the size of the cake board and use that. The fondant would be eaiser to cut.

Another good tip is to cover the cake board in shelving/contact paper.

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sunlover00 Posted 15 Oct 2005 , 5:18am
post #11 of 16

melxcloud - I always decorate the whole cake except the boarder. Then I can at least grab onto the plate to stack it, and add the boarder when assembled.

I wait for the buttercream to crust, then cut a circle of wax paper just a little smaller than the board that will sit there. No icing on the board and the wax paper peels right off.

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Mac Posted 15 Oct 2005 , 1:30pm
post #12 of 16

Goodcakefairy--
When I do a stacked cake, I put my cake on the SFS system with the legs allready screwed on. Pu it all on my cake, lowering it until it is almost down then quickly remove my fingers and let it sink the rest of the way into the cake. No finger messes!!!

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Cake_Princess Posted 16 Oct 2005 , 4:18am
post #13 of 16

What is SFS?

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TamiAZ Posted 16 Oct 2005 , 4:22am
post #14 of 16
Quote:
Originally Posted by Cake_Princess

What is SFS?




Stress Free Supports..

I always chill my cakes before stacking them... It's helps when the icing is solidified...Less of a mess with my fingers!! thumbs_up.gif

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traci Posted 16 Oct 2005 , 4:27am
post #15 of 16

Another thing that I find helpful is to put the cakes in the icebox for a while and let the icing get good and firm. It makes stacking cakes so much easier. You are less likely to dent the side with your fingers and also if you do not stack it in the right place at first...you can slide it into place without destroying the icing. I decorate with a crusting buttercream icing and find that my icing does not stick too much. If someone orders a stacked cake...they can not expect the icing to be perfect underneath each tier. That is just how it is with a stacked cake! icon_smile.gif
traci

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cindycakes2 Posted 16 Oct 2005 , 4:39am
post #16 of 16

If you are using dowel rods between your stacked layers, cut your dowel rods and insert all the way down into cake. Then, using tweezers, pull the dowel rods about half way back out of cake and leave them sticking up. Sprinkle with powdered sugar. Then, center next layer on top of dowel rods and slowly remove your fingers from underneath the cake layer. It will go down onto the bottom layer as the dowel rods sink back down. If I need to stack more than two layers, I transport the cake in separate layers and constuct on site and finish up with borders. Good Luck!

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