Omg yes! That’s what I really dislike about pastry school- they teach us that things should only be done a certain way, no exceptions! But like, who cares how you do it?? Hahaha. If there’s an easier way that gives you the same result, why not do that instead?
I never did a 3 tier stacked cake in all the years I did wedding cakes. Having one topple over in the car was my biggest fear. I stacked a 12” on an 18” and it was ok for me and then I used pillars so the top cake was transported separately. I used regular straws and never had a problem as the cake weight was equalized on all straws. My husband learned to approach stop signs and lights slowly and make turns very carefully. Never had a disaster.
Thanks for sharing this! Question- for the second method, do you just stick the dowel through the top of the iced cakes and then patch the top tier? Do you give cutting instructions to the client - I always wonder what they think when they cut into the cake and find plastic straws in it!
Can you have blow outs when frosting a cake frozen? I thought you were only suppose to ice thawed or room temp cakes. Please advise. I will be making a cake soon and am concerned about this. Thank you
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Y’all break just about every cake “rule” I’ve learned and I appreciate it so much because it shows that not everything has to be done “this” way.
Omg yes! That’s what I really dislike about pastry school- they teach us that things should only be done a certain way, no exceptions! But like, who cares how you do it?? Hahaha. If there’s an easier way that gives you the same result, why not do that instead?
I think I liked the first method better, but I really love that you showed two techniques with smashing results!👍
Gorgeous Cake as always, thank you very much for sharing your Cake Creation with me Alia. 😃
Very informative tutorial ma'am thank you so much
I never did a 3 tier stacked cake in all the years I did wedding cakes. Having one topple over in the car was my biggest fear. I stacked a 12” on an 18” and it was ok for me and then I used pillars so the top cake was transported separately. I used regular straws and never had a problem as the cake weight was equalized on all straws. My husband learned to approach stop signs and lights slowly and make turns very carefully. Never had a disaster.
nice!
Thanks for sharing this! Question- for the second method, do you just stick the dowel through the top of the iced cakes and then patch the top tier? Do you give cutting instructions to the client - I always wonder what they think when they cut into the cake and find plastic straws in it!
So, just curious. When you're ready to serve.. how do you slice with all the support in place??
Throughly enjoyed tutorial...how thick are your layers &about how much icing per layer
I would love to do the first method, but I don't have a freezer big enough to fit the entire cake already stacked.
How do you cut to serve around all the support boards & straws?
for the second method, do I put a cake board under the icing before I put the next tier on top?
Heyy!! Fellow baker here. How do u serve after?
What do you do about cake sweat?
Can you have blow outs when frosting a cake frozen? I thought you were only suppose to ice thawed or room temp cakes. Please advise. I will be making a cake soon and am concerned about this. Thank you
I’ve decorated cakes frozen and never really had an issue with it!
Thank You for your quick reply.@@cakelegend
What icing
Para que tantos tubos de plástico?? No hay necesidad
They hold up the cake on top so that it doesn’t collapse!