Below are some suggestions to consider when making and transporting a tiered cake:

• Place each individual tier of your cake on a cake board or cake circle. Cut the board or circle to fit the cake which is going to be setting on it, put a few strips of icing on the board and set the cake on the board. The icing will keep it from sliding.
• To keep the separator plate from sticking to the cake which it is setting on, you can sprinkle a bit of powdered (confectioner’s) sugar or coconut flakes on the cake beneath the plate before placing the plate on the cake. Sometimes just letting the icing crust a bit before placing the separator plate on it will also keep it from sticking.
• If you can, bake cakes ahead of time and freeze. Put a thin layer of crumb-coat icing on cakes while frozen to make it easier to put icing on your cakes.
• Be sure when torting or filling a cake (especially large layers), that you don’t add too much filling. You should use less than you normally would, and make your dam of icing far enough from the edge so that the filling doesn’t form a bubble.
• If using pound cake, be sure to add extra dowel rods in the lower tiers to support the extra weight.
• Wilton decorating tip No. 789 makes it so much easier to icing wedding tiers.
• During transport, you can put the cakes on a damp towel or a carpet foam to steady them… and be sure to drive carefully! There are also signs you can get to insert in your window while transporting a cake so that other drivers know you are driving slow for that reason.
• If you are making a large amount of flowers for your cake, you can mark the cake board(s) into 25 or 26 squares and mark off each square as you make a flower, and you will know when you have enough flowers to complete the cake.
• You can attach trimmings on pillars by using royal icing.
• If you are using the spiked pillars when putting your tiered cake together, you may want to use double cake boards under the cakes which they will go into so that they don’t pierce through the board.

This entry was posted on Monday, January 19th, 2009 at 10:10 pm and is filed under Cake Decorating. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.