Thanks for your help in advance... I'm a first time user in this forum, but it looks awesome from what I have seen so far!
Take all the tiers separately to the venue. Don't pre-stack them at home. That's a huge liability in my opinion. You can take frosting with to pipe on borders after they're stacked together. Having that extra cardboard between tiers helps to keep your fingers out of the frosting. I use a sturdy pancake turner under one side and my hand under the other side and slide the upper tier onto the cardboard. It's very simple doing it that way. The greaseproof cardboards would be the best.
Hope this helps. More questions, please feel free to email me. Dana
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I'm having trouble with a gap and i only use one piece of cardboard. it seems 2 would make it worse. The other problem i have is getting my fingers in the icing and messing up the bottom of the tiers. with this problem on the cakes with no borders its especially noticeable.
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