How To Lift & Stack Cakes Without Damage
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- Опубликовано: 25 авг 2024
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purchased the lifter after watching your other video, and I must say, don't know how I managed without it before. We also use the same straws. We've learned much from watching your videos. Thank you :) Blessings.
Hope you get a lot of use out of it Wanda! I don't know how I ever did without it either. I think I used to use a spatula. LOL. Glad you enjoy the videos. Thank you! :)
SO HELPFUL!! THANK YOU!
You're very welcome! Thank you for watching. :)
Could you show how you covered the cake with two toned fondant?
I want to know how to transport cakes once you have them made. And how do you cover them and keep them fresh when they're big?
ruclips.net/video/VWuDqT_2_PQ/видео.html
Brilliant... you are both so so helpful, love watching you both....and you have taught me so much, I am so very grateful to you both 😊
Thank you so much Ellen! I'm so glad you enjoy our tutorials. That means a lot to us! :)
Wow! Beautiful work! Awesome teaching!
Thank you so much Deborah! I appreciate that! :)
Hello Laura! great video thank you! can you guys do a tutorial on how you did the two tones on the cake please!!!
How do you stack a buttercream cake? Won't touching it damage the buttercream?
Hi! You would stack it the exact same way. Make sure that your cakes are cold and straight out of the fridge when you stack to avoid your hands damaging the icing. Thanks for watching! :)
Another excellent tutorial. Thanks Laura and Arnie x
You're very kind! Thank you Michelle!
I was wondering if you have any tips for a first timer at making a two-toned tiered cake? I have watched several of your videos and am feeling fairly confident I can accomplish this type of cake. But, still would love any tips on how to make a gorgeous cake.
Hi Becky! I apologize for JUST seeing this now. Please check out my tutorial on how to make a two toned cake using two colored fondant. It will help. :)
Beautiful
Thank you so much! :)
Hi just wondered if you took both bits of cardboard off to stack them or just the bigger board and left the same size as the cake board on there. thanks love your videos I have learned a lot from them .
Love your videos!! Thank you for being so thorough and informative!! I would love to see how you transport your cakes. I don't do this professionally but I do bake and decorate cakes for my children and family members and transporting is not fun. I always end up with some form of damage and so I always come prepared with my tools so that I can fix it.
Thank you very much Minelva! Glad you enjoy them. :) We don't do anything special for transporting our cakes. No box or anything, just as is. Make sure that wherever you place your cake in the vehicle that it is completely level. :)
laurapoopie ok. Thank you!!
Thanks, could you also show h ow you covered the cake with two toned fondant?
Do you out a long dowel through all the tiers. And how will it go through cardboard. Do you deliver the cakes stacked. A video on preparing for delivery would be great. Love all your work
She does have a video on how she stacks the cakes and she does use a dowel through all the tiers. I would also like to see a prepping for delivery tutorial.
HI Diane, As Tenesha mentioned, yes we do. We delver everything stacked and decorated. We do absolutely nothing at the venue. We don't do anything to prepare for delivery. We just take the cake as is. No box, no nothing. :)
do you still deliver this way? if not, why? do you transport in a car or a van?
Hi ,can I leave a decorated fondant cake in the fridge overnight without ruining it?
Yes of course. We do all the time. :)
Thanks for the video, but how would you move it if you were using buttercream instead of fondant?
Hi T.S.! You're very welcome. You would move it the same. My buttercream cakes when taken out of the fridge are completely hardened because they're very cold. They're super easy to handle and don't dent. My buttercream doesn't get ruined at all. Hope that helps! :)
Thank U for Sharing ur tools of the trade Laura n Arnie U guyz r Great at what U do! I totally need that tier lifter, thanks again N God Bless. ;)
You are VERY welcome Adriana! Thank you and God bless you too! :)
Question: so HOW are the dowels removed? Would it be possible to make a video of when the cake is being served? This would demonstrate the dowel removing technique plus tips for nicely serving a 3-tier cake. 😇👍🏻😉👍🏻. Thank you!
HI Griselda! Removing the boba straws is so easy, there is no tutorial needed. You just simply pull them out with your fingers. LOL. The wooden dowel in the center however shouldn't be removed until after you've removed the top tier. It's really not necessary to remove it at all, but if clients don't like people seeing a large wooden stick popping out of the cake after they've sliced and served the entire top tier, then can easily twist and pull it out. You're very welcome! :)
Krazy Kool Cakes & Designs how do you add the long dowel? Do you Pre make holes in the cardboards?
Love your video's! But if its buttercream. How do get the buttercream from not sticking to the cakeboard underneath each tiers? Please help..thank you so much..
Thank you so much Stephanie! Glad you enjoy them! :) As you can see in the video, I slide the lifter between the cake and the bottom cake board. So IF a tiny bit of icing is sticking, I unstick it by sliding the lifter between the board and the icing. It think the type of icing we use also makes a difference. If you'd like to learn about the icing we use, please check out our "Perfect Icing Consistencies" tutorial. Thanks for watching! :)
can you show how to do this with buttercream?
It would be done the exact same way. I stack when the cakes are straight out of the fridge hard and cold so you don't damage it. There is no difference in how I do it between fondant cakes and only buttercream cakes. :)
Can you show us please??? There are certain challenges w/ bc.
I also would love to see how you protect the tiered cakes when transporting them. I am a novice cake baker and I don’t a commercial van or anything but just and SUV and I would like to put it in a box or something just to make sure it’s protected but they don’t sell anything such as that that I aware of so I’ve been using cardboard.
We don't really do much to them. Since we are 100% certain that our cakes have great support on the inside, we don't worry about anything going wrong. Of course we drive as if we have an unbuckled baby in the back seat. Always have to be super careful. We don't cover them with anything or put them in a box. Just pop them right into our transport vehicle which is perfectly clean of course. Not much to it. :)
Krazy Kool Cakes & Designs thanks!! God bless.
Thank you for the video! Do you ice and stack your cakes while they are still frozen?
You're very welcome Chaslyn! We never freeze our cakes but we do stack them while they are rock hard cold out of the fridge. :)
I would love to see you stack a tiered buttercream cake.
Gloria Blanco Hi Gloria! I do it the exact same way. My cakes are very cold when I stack so there is no damage to them whatsoever. :)
do You freeze you cake and then when still cool frost them?
How long do you wait before stacking them... I would think you would mess up the frosting cause you can't hold them like the fondant ones?
hello i enjoy your tutorial so much just wondering if you have recipes for homemade fondant thank you
Thank you so much! We don't but you may want to check out my friend Mayen's RUclips channel. She has one. Her channel name is Way Beyond Cakes. :)
I’d like to see how you do that with buttercream cakes cause mine always mess up. Fondant is easy to do but I struggle with buttercream. I use your buttercream and it never hardens enough. And if it does as soon as it’s outside or humid it’s gets soooooo soft. Help!!!!!!
Love 💜
Hello I have a question for you when you finish decorated a cake with fondant who long can you keep it out said
Hi Yolanda! We never keep our cakes outside. We always keep our cakes indoors in a cool and dry environment. Hope that helps! :)
How did you cover your cakes with two different fondant colors?
Can you spray the cake lifter with Pam to make sliding it off easier? Just wondering...….Great video and thank you!
I suppose you could but that would just leave a greasy mess underneath the cake tier. You would have to set it down in the absolute perfect place the first time on top of the tier underneath it to make sure you don't dirty the bottom tier with grease.
Hi! thanks for sharing your videos!! Is there a tutorial on how to cover the cakes with two tones of fondant? Thank you!
Rocio Diaz-Benjumea You're very welcome! At the moment, I do not have a tutorial on that topic. :)
great
Thank you so much! :)
Thank you so much for all the great tutorials. I have been making cakes for over a year. Would u mind sharing some business aspects? Is this a side business or can u make a living running a cake decorating business from home? I have a disabled child and working outside the is getting very difficult. Any input would be greatly appreciated. Thank you, Sandra
You're very welcome Sandra! Thank you so much for your question. It's an excellent one. I'd like to let you know that I offer FaceTime consultations to fellow cake artists to assist them with learning how to price their cakes properly as well as anything and everything having to do with the business of cakes. If you'd like to set up your own cake artist consultation, please email me to krazykoolcakes@gmail.com Thanks! :)
When I make a two or three tier cake with buttercream icing when I remove a top tier the icing on the underneath tier stick to the bottom round of the above tier and leaves the underneath tier without icing. How do I remedy this?
Hi Sally! Depending on what type of icing you're using, you may want to switch (if you're not already using) to a stiffer consistency icing like the one we use. When I stack my cakes I make sure that the boba straws in the bottom tier are perfectly level with the top of the cake (icing or fondant level), then what I do (you can see all of this in our stacking tutorial) is I pipe on a blob of our stiff consistency icing onto the top of each straw. When I place the top tier on top of the bottom tier there is about 1/8" space between the top of the bottom tier and the bottom of the top tier so they're really not completely touching. Our two tiered cakes always have some sort of border so you can see this tiny space at all. You "could" fill it with royal icing or buttercream to hide it if you're not using a border. This way the cardboard cake board that is underneath the top tier doesn't rip off icing off of the top of the bottom tier. I hope that helps. Thanks for watching our videos. :)
Krazy Kool Cakes & Designs Thank you.
How do you store your fondant cakes before delivery?
We always keep our cakes refrigerated. We only take them out about 1 hr. prior to delivery to allow them to assume room temp.
could you show how you make your fondant and the butter cream mixture.
Hi Lyn, We buy all of our fondant and if you look under the "show more" button you can find the link to the recipe. Thanks! :)
Hi. Thanks for the video. For the top tier, if it's rock hard cold and it becomes room temp doesn't the cake get soft and lose shape?
nashiv1 You're welcome! Not at all. Not if you have an awesome cake recipe and use high icing quality buttercream like the one we use. You can find the link to the buttercream we use by finding the link under any of my icing videos. :)
Laura saludos desde Tijuana, México. Miro todos tus videos y me encanta como explicas, muchas gracias por compartirnos tus tips y técnicas. Estaba viendo éste video y dice mi mamá ¿Es de pasteles? Y le digo: Si, y me contesta ahhh es que ya le reconozco la voz haha. Tenía solo una duda de tu icing, vi la receta de Edna de la Cruz y lo hice y como hacia mucho calor se hizo muy aguadito. ¿Qué precauciones tomas cuando hace calor o que prefieres usar? Yo solía hacer el buttercream con queso philadelphia y no les pongo una capa tan gruesa y me gusta el fondant delgado pero no se en que dependa... se que son muchas dudas pero ojalá y si tienes tiempo me puedas ayudar! También a saber una receta del pan para que sea mas firme. Un abrazo!
Hola Efrain! De nada! Haha! Que linda tu Mamá! :) Recomiendo que en los días muy calorosos que no le pongas mucha leche o agua mientras lo haces. Debe de estar un poquito tieso el icing. Asegura usar leche y no agua. Te recomiendo MUCHO que compres el libro de Warren Brown que se llama CakeLove. Usamos muchas de sus recetas y quedan perfectos los pasteles. Dios te bendiga! :)
De nuevo muchas gracias Laura! Igualmente para ti... Dios te bendiga!
Would those straws be good support for a 3 tier cake? Sized 12, 10 & 8 inches. At bout 5 inches high each? I'm doing my 1st tiered cake & have no Idea what's best to support it! ! Thanks so much! !
We've stacked up to 5 tiers with these straws. :) Check out my stacking video for links to the boba straws. :)
Here is the link to the boba straws for you. :) www.amazon.com/Acc-Rate-172pcs-Bubble-Straws/dp/B004050ED4/ref=as_sl_pc_ss_til?tag=krkocade-20&linkCode=w01&linkId=APJBB7NFR5QY3XTT&creativeASIN=B004050ED4
laurapoopie thanks so much for the super fast response! !! ♡
are these straws regular plastic straws or stronger?
When you said that your cake was as hard as rock, when you deliver the cake, how do you deal with condensation?!
We allow our cakes to come to room temp. before we deliver them. Any small amount of condensation has completely dried by the time we deliver. :)
These are fondant thick layer cakes but what about cakes without such layers,so how to protect it from damaging bcz one's hands will touch it for sure for support
Thank you for watching and for your question. These are actually not thick layers of fondant. They are very thin. Only 1/8" in thickness. You really don't want thick fondant on your cakes or people will have to be chewing through fondant just to get to the cake. LOL. But, having said that, the majority of the cakes customers request don't have any fondant at all and there is no difference in the way I handle the cake. When I stack a buttercream only cake it is just as cold and hard as what you saw in this video and there is zero damage to the buttercream. If your cake is not cold and having been refrigerated for a considerable amount of time when you're stacking, even if it's covered in fondant you'll still damage it. I hope that makes sense and hope it helps. :)
This is a great video, but how do you do this with a buttercream cake? You can't handle a buttercream cake the way you can handle fondant...
Thank you for your question. Sure you can! I handle our buttercream cakes the exact same way with zero damage. So you see, you can handle a buttercream cake the same. It's all dependent on the type of buttercream you use and making sure it's cold straight out of the fridge the way we do. :) Thanks for watching!
Thanks for this! Another question I have is where do you get your cakeboards? I started putting the same size cakeboards to match my cakes but I still have over hang. Do you need to trim the boards for them to fit perfectly?
You're very welcome Tenesha! We buy our cake boards locally here in El Paso. Our cakes always come out a tiny bit smaller than the diameter of the cardboard cake board. We never trim them. When we're done icing them, our icing always sticks out over the edge of the cardboard. :)
is there any dowel used or way to affix all three layers together for travel or do the dots of icing between layers hold it enough?
Hi Elle! That's an excellent question. If you'll be transporting the cake then you definitely want to have inner support within the tiers themselves as well as a dowel that goes completely through the entire cake and into the board that the cake is on. Please be sure to check out our tutorial on how to stack cakes. It will help. Thanks for watching! :)
Did you leave the 6"board on or did you leave that on the other cake board as well? If you had to travel about a hour away would the buttercream still be hard enough that you dont mess it up? Also I was wondering if you would put a dowel down the center of a cake that is 2-8' on the bottom with a double 6" layer on top? How would you get the top layer off to slice the cake? Thank you for all your videos and help.
Hi! The boards always must remain underneath the cake. We have delivered cakes up to 9 hours away and they arrived in perfect condition. As long as it is in a cool and dry environment free from direct sunlight it's fine. That is of course using the type of icing technique we use and buttercream as well. Any tiered cake should have a dowel down the center, especially if you are moving/transporting the cake from its original location. You would slice the top tier while it's on the tier underneath. No need to remove it in order to slice. You're very welcome. I hope all that info helps. :)
hi, thanks for the video, what happens to the tape you used to stick the 6" board to the 8" board?
Hi Myrna, The tape is removed during stacking. :)
I am making a 2 tier tres Leches cake (4" over a 6"). Is it still necessary to put the top tier on a cardboard or can I just put it directly on to the bottom tier without cardboard and without the straw supports? Thank you for your help
Hi Gricelda! Sorry I'm just NOW seeing this! LOL. How did this tres leches tiered cake turn out? As soon as I read tres leches my heart skipped. I was just imagining all that liquid dripping all the way down. How did it work out? Happy New Year! :)
Do you have a tutorial on how to stack a buttercream cake?
HI Maida, This tutorial is exactly how we also stack a buttercream cake. These cakes were buttercream cakes covered in fondant. There is no difference between how we stack buttercream or fondant. I hope that helps. :)
@@krazykoolcakes I have a follow up. Every time I stack frosted cakes, no fondant, I ruin my frosting a bit. And I keep them cold cold. I usually run a hot spatula to fix them, but what about the times where you need to deliever, and there's no kitchen? Or to stack onto the cake stand? I bring tools to fix it but I hate ruining my designs, and some are just not fixable on site
Hi did you put it in the refrigerator or frezzer to pick it up
HI Helen! No, we never freeze. Just refrigerate. :)
do you need a cake board? or can u just use the cake lifter and take it from the turn table onto whatever u want to place it on?
You definitely always want a cake board under each cake tier.
I'm looking for really good quality pans 4in, 6in, 8in, 10in I bought the "W" brand from Michaels but would really like to get better quality? Could you tell me better brands , thanks
I highly recommend Fat Daddio's.
Is there a way to stack the cake with out the dowels? what kind of cake would you use
The purpose of the dowels is to hold up the cake on top. Your bottom tier will get squashed. The only way to not need dowels is if the bottom tier is a fake styrofoam cake.
Can we keep the fondant in the fridge before applying on the cake??? Please kindly reply to my question because this is the 1st time I am doing 2 tier cake with fondant.
Can you please explain what happens if we keep the fondant in fridge before applying on my cake??? I want to try spiderman cake on my son's birthday
Hi Janu! I would say you definitely don' t want to keep fondant refrigerated before you actually put it on the cake. Fondant when purchased (we purchase ours) is already somewhat stiff and takes a good amount of kneading to warm it up and get it pliable. You want it to be very pliable and warmed up (by the kneading of your hands) before you roll it out and add it to your cake. If you refrigerate it then it's going to be even harder/stiffer and you'll have a more difficult time kneading it. I would recommend that if you're making your own fondant, you use it the next day or 2 after you make it. The only time I would recommend refrigerating/freezing fondant is if you know you're not going to use it for a really long time. I hope that helps and thanks for watching. :)
@@krazykoolcakes thank you
please Could you show how you covered the cake with two toned fondant?
Hi! We have a tutorial on that in our RUclips channel. Here you go. Enjoy! ruclips.net/video/4bkei0RAIoA/видео.html
thank you Krazy Kool & Deseigns
When you're preparing to ice the tiers that will be stacked, do you have paper towel between your two cake boards? My boss makes me do that and I can't see a purpose, other than messing up my icing when the towel gets caught in my scraper. Thanks!
The only thing we use between the two cake boards is tape. This is just to keep the board directly under the cake from sliding around on top of the larger board. We use tape because it's extremely thin. A paper towel or anything thicker than that when icing will not allow the smaller board to be flush up against the larger board. And it needs to be because your icing needs to be literally touching the larger board. Try the tape. If your boss insists on you using a paper towel, tell them to ice with a paper towel and once they see how difficult it is, they'll never ask you to do that again. LOL. Hope that helps! :)
HI! I have a question regarding a comment you made at the end when you stacked the 4 inch cake. When you mentioned: "If your cake is rock hard cold you can just very carefully lift it with your hand" I really want to know what you mean by rock hard cold. I've always wanted to try to do this in the past but I'm always afraid of denting or damaging the fondant. Do you freeze the cake after applying the buttercream or do you put it in the cold for a little bit? Also, I was told if you cover a frozen/cold iced cake with fondant it will cause the fondant to sweat.
Hi Krystle! We allow our cakes to be in there fridge for several hours before we cover in fondant. They are "rock hard" when we cover them. There is always a little bit of condensation but this usually starts after it's covered in fondant. It's important to cover your cakes in fondant quickly so that you don't start experiencing condensation while covering. We stick them right back in the fridge again after they're covered in fondant. We never freeze our cakes. Not necessary. :)
laurapoopie Hello. tHank you for shaaaaaring all your videos they are soooo helpful. once you take the cake out of the fridge, cover it w fondant right away then you put it back in the fridge.... for how long? mine end up having condensation on them. i always tell my clients to NOT put the cake in the fridhe cuz im scared it will happen..... please advie. thank you
Eileen Rojas You're welcome Eileen! Thank you! :) I usually keep my cakes in the fridge covered in fondant overnight. Only because I don't stack and decorate until the next morning. If you suffer from a lot of condensation, you may have the room you are working in too warm. Try and keep your work area at least 68 degrees. If you have high humidity where you will, you might consider installing a refrigerated air unit to keep the room dry and cool. When you're going to deliver, take the cake out the fridge at least an hour before to allow it to come to room temp, that way by the time your client receives it, all the condensation has evaporated. If you deliver right before the event starts, there's no reason for your client to ever have to stick it in their fridge. :)
do you put a dowel through the middle of your cakes for transport or do you leave them as is in the video?
I always put a dowel through the entire cake and into my board. :)
Is it necessary to put a dowel down the center if you're putting it together at the house or place where it's staying?
Hi Cindy! No, not at all. Only if you will be moving the cake from one location to another. :)
Do you do the same with all Buttercream cake
Yes we do. :)
Can this be done without the smaller cardboard underneath? I want to transfer my son's smash cake (6 inches, 1 layer, butter cream icing) from the cake board to the plate. I don't think there's a smaller board underneath.
The best thing in this case would be just to ice your sons cake on the plate he's going to eat it off of. It would be unnecessary to even put it on a cardboard cake board if you're just going to put it on a plate. Hope that helps.
I didn't make the cake. I purchased it and it came to me on a cake board. I froze the cake and was able to successfully lift/transfer the cake without damaging it at all. Idk about larger cakes but the steps from your video work perfectly for smaller cakes that are firm.
I watched another one of your videos and you used tape to attach the smaller cake board to the larger cake board, however, I didn't see the tape when you lifted them up to stack. What did I miss? Lol!
Right when I'm about to stack I place my cake lifter between the two boards and hold down the larger board and remove the tape underneath. Then place it back down for when I'm ready to stack. Sometimes hubby needs to help as I'm usually wearing gloves and the tape tends to stick. :)
What if you are moving one with buttercream instead of fondant?
What do you mean by "moving"?
Krazy Kool Cakes & Designs trying to stack cakes made of buttercream. Just having them really cold would work?
How do you get your icing rock hard cold with the fondant becoming sticky and shiny?
We get our cakes rock hard cold by putting them in the fridge. :) Our fondant does not get sticky or shiny. Any condensation dries right away but this does not happen in the fridge, only after we take it out.
Thank you. That's what I have been doing, and letting any condensation dry on its own
Hi! Where do you get your foam core boards? do you cut them yourself?
+Dawn2Dusk23 Hi! We purchase them at craft stores and cut them ourselves. :)
Hi,
I'm a new subscriber and would like to know how to get the butter cream rock hard before fondant icing my cakes.
Do you place the cake in the freezer compartment between butter creaming and then fondant ice while the cake is still semi frozen?....this sounds a good idea but have not tried it in case the cake sweats moisture underneath the fondant layer......help!
Hi Susan! Thank you for subscribing! We simply allow our cakes to remain in the refrigerator for several hours before covering in fondant. There is no need to stick them in the freezer. :)
Thank you for your reply.
My cakes would sweat coming to room temperature. I live in California. How do you prevent the condensation after you've done the stacking?
You can easily avoid condensation if you make sure you work in a controlled environment free of humidity and heat. Having a refrigerated air unit in the room you work in (we always have it set to 68 in our studio) works perfectly. Thank you for watching! :)
Krazy Kool Cakes & Designs Oh, I see. Thanks for responding. Definitely not an option for me. I prep in my kitchen and dining room area.
Nature's Addiction i
Will this work on cheesecakes as well?
Thank you for your question. I'm pretty sure it won't work with cheesecake. :)
laura I know you freeze the top tiers, but what happens when they unfreeze do they sweat?
Hi Kristie! We never freeze our top tiers, but, I'm sure some of our clients have frozen the very top tier of their wedding cakes. I've never taken a frozen cake out of a fridge after a year so really unsure of exactly what happens. BUT, I imagine if sometimes just taking out a cake out of the fridge, it sweats, then probably definitely a cake that's been frozen after a year. :)
What's the workaround if I don't have a lifter?
I've seen a lot of people pick up the cake tier with a regular spatula that you ice a cake with. It's seems very difficult to do because it's so so thin compared to the diameter of the cake. You just have to be super careful that you don't damage the icing at the bottom and that you keep it 100% level as you're carrying it with the spatula because it could tilt and fall off your spatula. If you do damage the icing then you just have to make repairs after you stack. The simplest thing really would be just for you to buy a cake lifter. You can get one at Walmart for like $8 or just order online. Thanks for your question.
Hi do you stack the cakes with the smaller board??
HI Therese! All the cakes have a cardboard cake board underneath them. :)
I found that the cake boards are often larger than the cake. I did a 6 in cake and put a 6 in. cake board under it and ended up having to cut it down... thoughts?
That's funny. The total opposite always happens to us. Our cakes are always smaller than the cake boards. :)
laurapoopie that's what I'm saying lol, my cakes are smaller than the cake board and I have to cut the cake board down, but they're hard to cut properly. I guess it's not a brand thing and I should probably practice my cutting skills 😕. Thx for the reply, always helpful
Hi! A question about the 2-toned cakes used in this video. Do you 1st put one plain layer of fondant then half white half black on top or do you just do the half and half directly on your frosting or ganache? I need to make a 4-toned cake (each quarter a different color) and am not exactly sure how to go about doing it. Thanks for your help!
Hi Valerie! I add the first color onto the buttercream and then cut it perfectly in half with a hand-held blade. Then I place the 2nd color on top of that, and you can "see" the cut line underneath and I use my blade again to cut that 2nd color perfectly in half. There should be a minimal seam and if there is, I just kind of nudge them together. It's actually pretty easy. :) I hope that helps! :)
Thanks so much! Btw, your cakes are amazing!! :)
You're very welcome Valerie! Thank you so much! :)
Hi you don't put any sticks in the cake to stack it, What Is the hole,s on top of the cake
Hi Helen! We put boba straws in the cake to stack it. Those are the holes you see on the top of the cake.
Is there a board under each tier that is going to be stacked? I've never stacked a cake before, this is my first time.
Yes there is. Otherwise we would not be able to safely lift it without damaging the cake. :)
Do you stack buttercream cakes the same way?
Gloria Blanco Yes, exactly the same way. :)
Hi, are there cake boards under these tiers you are lifting please?
Hi Irene, Yes there are cake boards under the tiers. Otherwise, I wouldn't be able to lift the cakes and they would get damaged without a cake board. :)
laurapoopie Just wondering did you use a cardboard cake board or something else. I've seen that some bakers use a thin silver tin baking dish cover that you can purchase from Gordons food service... personally I think that would be a bit flimsy but this seems to be my biggest problem is stacking buttercream covered cakes. Also, did you freeze the cakes to get the buttercream so hard or just refrigerate it? You do amazing tutorials and I'm learning soooo much. Thank you!!
Dawn Lueders Hi Dawn! Yes, they are cardboard cake boards. :) We just refrigerate our cakes for several hours to allow them to harden. Thank you so much for watching my tutorials! :)
before I covered my cake with fondant I get it in the refrigerator when I finished covering it get sweat what should I do?thanks
HI Glecie, It sounds like perhaps the work area in which you are working in may be too warm and/or humid for your cake. Is it a warm room? In order to avoid high amounts of condensation, be sure to work in a cool and dry environment.
Krazy Kool Cakes & Designs
I am a little confused on how you stack a cake with the buttercream icing in tiers. How do you do it without ruining the icing?
The key is to always stack when your cakes are very cold and card straight out of the fridge. This paired up with being careful will eliminate any damage. :)
Thank you so much for telling me! I appreciate it very much. :)
Nice video for fondant. Not that easy with buttercream. Can you do a video for stacking buttercream cakes.
Nice video for fondant AND buttercream. :) We stack our buttercream cakes the exact same way. There is no difference whatsoever. If you follow our technique, your cakes should be rock hard cold so when you stack your BC cakes, they do not get damaged.
What happened to the tape that was adhered to the bottom of the cake board?
+Urk It was removed. :)
if your cake is rock hard cold won't your fondant start to sweat once the cake becomes room temp?
+Cassie Borowicz Yes of course. But, only a little. A cake should be worked on in a cool and dry environment free of humidity. That way the condensation lasts but a few minutes and dries immediately. No harm done to the cake whatsoever.
+laurapoopie thank you so much! i love your work!
l have another question is that Fonda, are lcyin, l enjoying your video l am one of your subscribe l don't now how to ask questions unless it is comments
Thank you Helen! Glad you're enjoying this video. These are fondant covered cakes. :)
Hi. my question is how do I lift the cake to put it on a cake board for stacking? I baked and frosted the cake but the board is 2 inches bigger than I need some I'm trying to put it on a smaller cake board
+Kaiya Walker Hi Kayla! Your cake before being iced should already be on top of a cardboard cake board that is the same size as your cake. For example, an 8" cake should be iced on top of an 8" cardboard cake board. When you see me stacking in the tutorial, I am lifting each tier with a cardboard underneath each tier that it was iced on. It's very difficult to "switch out" the cardboard once the cake has been on it for a while. There's a chance your cake might break or rip off underneath when you try and detach the cake from it. I hope that helps. :)
+Kaiya Walker Yea, plsss dont do what i did and forget to have a cake board underneath. I had a 8" and a 6" and didnt put a cake board underneath the 6". I felt stupid after i realized, but it was my first attempt.
just cut the extra inches with a scissor.
Yep just like kaiya mentioned. I too had to do the same and it worked. My second attempt turned out great!
Darryl's Daughters Bake
What I the board call that the whole cake is sitting on and we're do I get it
It's called foam core and you can purchase at any craft store.
Do you still make videos?
Lately, once in a blue moon. Hoping to get back into it soon. :)
How do you stack buttercream tiers?
You answered my question 😊
Great! :)
No need cardboard on second tier?
Yes, you must have a cardboard cake board under every single cake tier. :)
👍
Ok that's great for fondant , but what about icing , you can't hold the back of the cake
Sure you can! I do it all the time. Just make sure you stack when the cake is right of the fridge, nice and hard. That way you don't ruin your buttercream. Remember the fondant is only 1/8" in thickness. Extremely thin. If the cake were room temp, not only would I ruin the icing underneath but the fondant on top as well.
You will ruin the icing. You need to show a video for that.
Bushra Muhammad as mentioned in the previous comment, if you stack your cakes while they are cold and straight out of the refrigerator, you will not ruin them. We do it all the time with no problem.
Krazy Kool Cakes & Designs please show a video for that.
Haha...do that with BUTTER CREAM...
LOL! We do that with buttercream all the time.... LOL.
a fondant cake is obviously much easier to move, but tastes horrible.
You must have tasted some horrible tasting fondant Sandra. A fondant cake and a buttercream cake are exactly the same when it comes to "moving them". We do it the same way.
No way you can do that with buttercream covered cake.
Of course you can! LOL! With zero problem. As long as your cakes are cold, you're good.
How did you cover your cakes with two different fondant colors?
Yes! I would like to know how this is done too. I was asked if i could make a batman wedding cake on one side , girly on the other side. not sure how i can do this? Thank you!
Diane Gannon you roll the fondant out cut straight line and put it on and smooth