Have you ever made 4 8" square cakes and put them together to make a 16" square, instead of doing a whole 16" square intact? Once it's iced, can you even tell the difference? And when it's cut, the seams would be on the cutting lines anyway, right? I made a 14" square cake for the first time a couple months ago and had a heck of a time with the torted layers breaking when I moved it. (I tried sliding it onto and off of a cardboard square, but it was too moist and stuck to the board.) So for an upcoming 16" one, I was thinking of doing 4 8" squares. Any thoughts? Thanks!
I don't see why it wouldn't work. With the proper support system you should be fine. Freezing your cakes (if you have a big enough freezer) even for a few minutes helps with transporting the layers.
pastrylady Regular Member
Joined: Nov 14, 2007
Posts: 183
Location: Philly suburbs
Birthday: Jan 31
Posted:
Thu Jul 24, 2008 11:14 am
I haven't done a square this way, but I have put together two 1/4 sheet cakes and iced them as one 1/2 sheet cake with no problem. Just make sure you have a strong board that doesn't bend when you lift it. If the board bends those seems could open up.
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum You can attach files in this forum You can download files in this forum
