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jenifergilliland
Junior Member
Joined: May 06, 2006
Posts: 66
Location: Johnston, SC
Birthday: Jun 04
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 Posted:
Mon Jan 01, 2007 3:18 pm |
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I am trying to make a wedding cake. The bottom layer is 16". She wants 3 layers. How do you stack the layers after you let them cool? We tried taking the plate and sliding the cake of but we were an inch off and the cake broke off on that end. Thanks in advance. |
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indydebi
Forum SuperStar!
Joined: Jul 07, 2006
Posts: 14997
Location: Indianapolis IN
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Mon Jan 01, 2007 3:24 pm |
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You wouldn't think the difference between a plate and a 16" cardboard would be that great, but it does. I tried doing the plate transfer and the cooling rack transfer for years with lots of anguish. But the cardboard round slides out really easy. I'm able to lay the edge of the top layer on the edge of the bottom layer and gently slide the cardboard out and it works great. No idea why ..... it's the only way I can do it now. |
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bakers2
Junior Member
Joined: Oct 29, 2005
Posts: 74
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Mon Jan 01, 2007 3:27 pm |
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if you have a helper it makes it easier - I put the round on a cookie sheet - or cardboard round the same size - then I line it up so that when the cake slides off it is going directly on top of the layer beneath...my helper slowly slides the pan out and I make sure it stays lined up - it sounds like that's what you were trying already so I don't know if this will be any help - good luck |
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knoxcop1
Not Registered
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Joined: May 13, 2006
Posts: 1304
Location: Knoxville, TN
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Mon Jan 01, 2007 3:40 pm |
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One thing you could do if the cake is already pretty well broken is: place press n seal under the cake layer. Slide it onto a board/cardboard. Freeze it until firm. Remove from freezer, spackle pieces together with buttercream while frozen. Slide it (still frozen) onto the next thawed layer (or where ever it needs to be once it's thawed). Then---once it's thawed out, frost and decorate as needed.
If you try to frost it frozen, it'll work--but it takes MUCH MUCH longer to crust up that way.
HTH,
--Knox-- |
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cupcake
Forum Fanatic
Joined: Sep 20, 2004
Posts: 1075
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Tue Jan 02, 2007 12:25 am |
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I always wrap and slightly freeze my layers, especially the large ones, they are much easier to handle when trying to get them on a board, or putting the second one on top to make the layer. I always put a glaze on the cakes when they are still slightly warm, let them dry, and then wrap. |
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jenifergilliland
Junior Member
Joined: May 06, 2006
Posts: 66
Location: Johnston, SC
Birthday: Jun 04
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Tue Jan 02, 2007 4:32 am |
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Thank you for the suggestions. |
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