How To Use CakeSafe's Acrylic Disks for Smooth Buttercream or Ganache
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- Опубликовано: 9 июл 2024
- The CakeSafe clear Acrylic Disks allow you to create a perfectly smooth finish on your cakes with buttercream or ganache to be decorated as-is or covered with fondant. Depending on how thick you want your coating to be, the disks are available in both 1/4" and 1/2" increments.
Each set of the Acrylic Disks includes 2 disks with the size engraved. Each disk is also etched with a center marking and line around the edge to help you center your tier.
To purchase the disks:
Purchase your disks online at:
www.cakesafe.com/welcome-cake...
For a Full Tutorial, visit: www.siftbykara.com/#!tutorials... discs 
Хобби
If you’re doubt about this product, don’t be! Very few products live up to the hype but this absolutely does. It will take your cake game to the next level.
Just a note, I see Juli removes the disks while the buttercream is room temperature but for my fidgety hands I could never without messing up my sharp edges. I definitely have to chill it until it’s rock hard before I touch the top or bottom disk. Also you really want to line up the top and bottom disk accurately or else you will have beautiful sharp edges but your cake will look slanted like this /
Lastly I like to add the top disk to the cake and secure with buttercream to the top edge of the cake, line it up with the bottom disk like Juli but I prefer to chill the cake at this point before I proceed with adding buttercream to the rest of the cake and smoothing. I find the top disk can move around when/if I press my scraper too hard around the cake. Chilling the top disk and making sure it’s secure to the cake first prevents this.
Just my thoughts as I use these disks all the time and they make the job 10x easier.
Thank you SO much for sharing your experience! We appreciate it very much. And it's wonderful to hear the different ways you customize the disk icing process. There are so many ways to tailor the process to how you like it best. Your tips are fantastic!
I still have not been able to use them properly. How do you know which size to get?????
@@kimberlyneal9790 It depends on how thick you want your buttercream layer to be. I find that 1/4" of buttercream is sufficient for my taste, so I go with the ones that add 1/4" to the sides.
Thanks so much for this! I, too, chill my cakes at the same points in the process as you. I also use gloves when I remove the disks - I find that if my warm hands DO touch the BC, then at least they're not as warm as with gloves & leave less of a mark. I also can't help myself & I do crumb coat... do you? I can't seem to break that habit, although I should probably try skipping it!
QAQQQQQQ
I’ve got this in my shopping bag and will be ordering ASAP! This is brilliant!
I love these discs! I'm awful at getting the buttercream smooth and even but these help and they're so much faster
WOW! Where have you been all my life? Acrylic Discs are a brilliant Idea and I love the acrylic scraper - time saving and the finish looks amazing! Great turtorial, very Informative, thank you for speeding up the process in the video. Can't Wait to order some for my cake tools! Great idea for Christmas gifts when the kids ask what Mom wants for her gift! Super affordable and such a cool tool - time saving for the standard cakes - not having to buy cake boards and cut them down and try to get them straight, and these are reusable! BRILLIANT PRODUCT THANKS FOR SHARING!
The best video I have ever seen on how to ice a cake.
I’d love your buttercream recipe because this is the smoothest, creamiest buttercream without air bubbles that I’ve ever seen!
Absolutely! You got it! Here is the link to the recipe. www.cakesafe.com/blog/beautifully-smooth-buttercream-guide-achieving-crisp-edges-and-flawless-sides And here is a video showing how Juli gets rid of any air bubbles and achieves the right texture. I set the video to start playing at the right moment: ruclips.net/video/fJHFaTe2e04/видео.html
WOW... I love this method with the acrylic discs. Ive made cakes all my life and this will be something I invest in soon. great vid. thanks for the demo.
Thanks for the comment! Let us know if you have any questions at all. We make the disks in our workshop in Rhode Island and ship most orders within 24 hours. :)
Love the acrylic discs! Thank you!
Thank YOU! So happy you are loving them.
Love this video! Just superb, thanks. xx
Perfection! I purchased two sets of these disks a few years ago but lacked the confidence to even try them out. After watching this video...I can do this too! Looks like I'll be baking a cake this week.🎂
YES! You CAN do this! We're here to support you too! My direct email is CakeSafeRachel@gmail.com. Feel free to email me with any questions at all. If anything goes wrong I'll have an easy tip to fix it. :)
Absolutely fantastic and perfect!!
I watched this video for the 1st time last night after I stumbled across it. I'd no sooner finished watching it and I'd order 2 sets. 1 round and 1 square set, my round set came today and needless to say I used them straight away and YES, I finally have a professionally done looking cake. Thankyou so very much for the tutorial, it's fab
That's so good to hear Sarah! I'm thrilled you're loving the disks and that this video was helpful. Sorry for the delay in response, I was actually on my honeymoon
Astonishing! I could watch this for HOURS!
Thank you! I agree. I never get sick of watching icing videos. :)
That is CRAZY! I absolutely love this, my cakes always look like a 2 year old iced them. These are going on my list.
I soo love the result! And this tutorial really helps me on how to use acrylic disk in baking. Thank you very much.
I'm so glad! Thank you for letting me know. Happy baking!
I will agree with others whom have commented, this is the best tutorial on frosting a cake. Whom ever said there is no such thing as perfect, has not watched this video!! Wow❤️😍👌🏻👏🏻 Thank You!😊
You just made our day! Thank you so much Debbie!!! :)
CakeSafe, LLC. Subscribed 😊
@@debbieduncan8861 ll
The results are beautiful. I definitely need those.
Thank you so much! We're here for you whenever you are ready to purchase. Let me know if you have any questions. My direct email is CakeSafeRachel@gmail.com
That looks like perfection! Wow I was wondering getting one but will definitely buy one now
Thank you so much! If you have any questions just let me know.
Is it necessary to have discs both bottom and top ?
Absolutely BRILLIANT Idea!
Thank you! :)
Absolutely fantastic and perfect and that look at that so smoooooth buttercream
Thank you 😋
WOOW! The best video I have seen so far!!! I’ll for sure try this.
Thank you so much! My direct email is CakeSafeRachel@gmail.com if you have any questions at all.
This video is so relaxing, great job!
Thank you! 😊
Excellent video, really helpful. Thanks for posting.
Thank you very much. I'm so happy you liked it! If you have any questions, don't hesitate to reach out to us at info@cakesafe.com.
Warmly,
Rachel
Beginner baker here. Watched and really enjoyed your tutorial last night. Shopping on temu for the first time today and recognized they’ve used screenshots of this tutorial, as an advertisement photo for acrylic cake discs. Your kitchen caught my eye, and I realized it was you.
Thank you for telling us. ❤️We’ve had so many problems with overseas sellers stealing our images and videos and passing them off as their own. We can pretty much guarantee their disks are not the same quality as ours. We haven’t met a maker (even in the USA like us) who takes the time to add all the engraved details for ease of use, and who uses the quality thick acrylic material that we do that won’t warp easily.
We’ll look into seeing if we can get Temu to stop using our videos/images, but we’ve found it’s really hard when the company is overseas. 😣
Thank you again!
There’s no doubt about the quality difference in products for sure! And you’re welcome. 😊
Wow !!!! Thanks...and that was perfectly professional 😍
Thank you so much! :)
Thank you for this video! and your products!
You're so welcome! So happy you like our products :)
Fantastic video you make it look so easy I will have to give these a try.
Thank you Marie! The website to purchase is www.CakeSafe.com. If you cover with fondant or your cakes tend to shrink go with the .25" sizing. That will give you 1/8" of icing all the way around your cakes. If you only cover with buttercream or ganache go for the .5" sizing (the sizing used above). That will give you 1/4" of icing around your cake. Let us know if you have any question!
-Rachel
Your video is so satisfying to watch!!
Thank you!! We think so too!
Thank u for this...I've never heard of this method...looks like it makes life easier
Hi there! You're so welcome. We are grateful that a baker (sift by kara) told us that we needed to make these. They really do make life so much easier. Like anything new, it takes about 4 to 5 times to be totally comfortable with them. But after that you'll be icing to perfection in minutes. You can see all the sizes and shapes of Acrylic Disks at CakeSafe.com. If you have any questions feel free to reach out to me directly at CakeSafeRachel@gmail.com.
Thanks so much!!
Rachel
love that you are left headed!!
Lefties are the besties ;)
That was so helpful!! Thank you for sharing❤❤
You are so welcome! :)
OH .... MY...... GOD. This is the best invention ever.
Thank you so much!!!
Just order this on amazon as soon as i saw this videoo!Wow!Thanks!
Thank you SO much for your support. Send us an email if you have any questions at all! info@cakesafe.com
Omg that has to be Italian meringue buttercream !!!! So crisp and beautiful 😍😍
Thank you so much! It's actually Swiss Meringue Buttercream! You can get the recipe for free here: www.cakesafe.com/store#!/Julis-Swiss-Meringue-Buttercream-Recipe/p/408707208
Thanks so showing, I was wondering how u would pick it up.
Wow!!!! I love it
Nice. Thank you . I think I will be giving these a try.
Thanks! Let us know if you have any questions at all. And we have a company policy that if you pay any more for shipping than we do we send you a refund for the difference. www.CakeSafe.com
Will do...thank you.
This is magic!
Thank you! ✨✨✨ Let me know if you have any questions!
because of this video, i ordered and received the disk today.
Thank you so much for your support. Let us know how you like them!!
I love watching your videos
Thank you so much! I'm so happy to hear that!
whoaaa that buttercream is so smooth
Thank you so much! The Acrylic Disks make it easy to get smooth icing on any cake. And we love Swiss Meringue Buttercream because it's so silky. You can see a video of Juli making the buttercream here: ruclips.net/video/YWGrPuOllSU/видео.html And there's a link in that video's description for the recipe itself. Let me know if you have any questions about it. :)
Your voice is so soothing
Amazing !!!
What a brilliant idea, I've learned something new, Thanks😃
I'm so happy you liked the video. If you have any questions about our Acrylic Disks or need tips and tricks, just let me know. You can contact me direction at CakeSafeRachel@gmail.com.
Thanks so much!
Rachel
Am definitely gonna put it to practice, and thanks for sharing your idea, it will save me time and creating those crisp clean lines on a cake will be a breeze. I was really struggling last week to make a smooth surface on a cake until I came across your amazing idea, from now onwards no more struggling for me I will be making use of your amazing idea
Thank you so much🤗
Belo trabalho. Parabéns!!! 😍
¡Muchas gracias!
Wow excelente idea !!!!
Thank you!!
I'd love to be able to do what you do. Such perfection 😍
Thank you! And you CAN do it!! That's the magic of Acrylic Disks. You don't need to have years of experience to get smooth sides. If you have our Acrylic Disks and are having trouble, email me at CakeSafeRachel@gmail.com. I have lots of tips and tricks to solve any issue you might have. Thanks so much!!
The cake looks stunning! When you have finished the cake and removed it from the bottom acrylic, how do you then attach the cake (with the cake card) on to a cake board?
Thank you! Great question! Juli simply uses some of the icing to act as glue between her cardboard beneath the tier and the cake drum.
Your butter cream looks beautiful
Thank you SO much! It's Swiss Meringue Buttercream. Here's a video of Juli making it, and the link to the recipe is in the description. ruclips.net/video/YWGrPuOllSU/видео.html
Thank you for this tutorial! I bought some discs from you, and I am struggling with the bottom disc. I know that practice makes perfect, and I am working on it! Jenny.
Hi Jenny! So sorry I didn't see this earlier! Did you get the hang of it? It took Juli about 6 times before she was icing quickly and comfortably with the disks. Email me at CakeSafeRachel@gmail.com or call/text 401-378-8766 if you still have any issues.
WOW! Awesome.
Thank you so much! :)
Beautiful!
Thank you!
Wow! That make sense 😘
Wow thank you for the tutorial i love it...
I'm so happy! If you have any questions, just let us know.
Warmly,
Rachel
😍😍 Beautiful💕
Ho wow! I'm love it
Very helpful! I love using mine! now I need to get smaller ones for my 4 inch cakes ;-) XOXOX
Thank you so much! We’re so happy you’re loving yours.
Great! Thank you.
So very delicious 😋
Thanks for sharing ❤
Excelent tutorial thanks.
Glad you liked it!
Thank you for your video I’m wanting to try this but have been nervous Do you put the cake in the cool room/fridge before you take the the disc and paper of? You icing looks totally beautiful and smooth. Thank in advance
Juli does not chill before removal, but that's just her preference. She uses Swiss Meringue Buttercream and likes removing right after icing. However other bakers do like to chill in the freezer for about 20 minutes before removal. If you run into any problems at all if you try out our acrylic disks, you can email me directly at CakeSafeRachel@gmail.com and I can give you tips to solve anything!
Thank you!!!!!!!!!👏🏿😍
that's so cool! would make icing a cake so much easier
That's amazing
Thank you so much! :)
Very useful and smart, tnx for sharing
Glad it was helpful! Thank you!!
If I was doing a 6” cake what size disk do I need and for the 8”’ and 10” you made it look so easy. Thanks
Hi! Thanks for the question! So, first you'd measure your baked cakes to make sure they definitely measure 6", 8", and 10". It's common for cakes to shrink when baked. If you're doing a fondant cake you'd add .25" to the measurement of your baked cake. So if your cakes measured 6, 8, and 10 inches, you'd buy the 6.25, 8.25, and 10.25" disk sets. Or if you're just doing buttercream you'd add .5" to the measurements of your baked cake. If you need custom sizing we can do that for you at no extra cost. Let me know if you have any other questions.
Warmly,
Rachel
I love that technick
I'm so happy you liked it! Let us know if you have any questions.
Just a quick question, love these BTW. Do you chill the cake before removing the top circle?
Great question. We do not chill before removing the disks, but that is totally personal preference. Most bakers who use American Buttercream will chill in the freezer for 20 minutes before removing the disks. We use Swiss Meringue Buttercream and do not chill. Here is a video showing how 4 different people remove their acrylic disks. Try out different ways to see what works best for you! ruclips.net/video/dHL8D230bSM/видео.html
👍great thanks for the information
Anytime 👍 Let us know if you have any questions.
Thank u so so much
Yes that looks like it cuts out a lot of extra steps. I will be ordering! Do you mind sharing your buttercream recipe it looks so light and fluffy and so spreadable. Thank you
Hi Charmaine! Thanks so much! If you order Monday - Friday before 2pm EST we'll mail your order out the same day. I'd be happy to share the buttercream recipe. Here's a link to a blog post we did with the recipe:
www.cakesafe.com/blog/beautifully-smooth-buttercream-guide-achieving-crisp-edges-and-flawless-sides
Email me at CakeSafeRachel@gmail.com if you have any questions at all. :)
Perfection
I love mine!It has cut hours of work off. Would you consider a video on the rectangle ones?
Hi Colleen,
Thank you so much! Yes, we can do a video using the rectangle/sheet cake Acrylic Disks. We'll keep that in mind for when we film videos. Thank you very much for the suggestion.
-Rachel
Thank you!!
Thank you for sharing. I have one question, what buttercream did you use for icing? It seems so soft and smooth, and so easy to use, the Swiss meringue buttercream I made was bit hard and not as smooth which I don't know why.
Hi Polly,
Sure thing! Send me an email at CakeSafeRachel@gmail.com and I'll respond with our recipe for Swiss Meringue Buttercream.
Thanks!
Rachel
Love the tutorial. What buttercream do you use? It’s so smooth and white. My cakes don’t shrink much what size should I get? Thank you
We use Swiss Meringue Buttercream. Here's our recipe:
www.cakesafe.com/blog/beautifully-smooth-buttercream-guide-achieving-crisp-edges-and-flawless-sides
Definitely measure your cake before purchasing. A lot of cake pans aren't labeled exactly, so a 6 inch cake pan might actually measure 5.75 inches. Once you measure your baked cake, add .5 inches to find your disk size if you're doing a buttercream cake. Add .25 inches to your measurement if you're doing a fondant cake, or prefer a thinner layer of icing. Reach out if you have any questions. You can email us at info@cakesafe.com.
Also, here are tips and tricks for Swiss Meringue Buttercream: www.cakesafe.com/node/733
Warmly,
Rachel
That was perfect
Thank you!!! :)
Fantastic I’m going to buy myself some if these, do I use the same size disc as my cake ? Thanks for this great tutorial I feel inspired . X
Hi Dorothy! Thank you so much. I'm thrilled you loved the tutorial. You will buy disks a little bit larger than your cake. If your cake measures 6 inches, you'll buy either 6.25 or 6.50 inch disks depending how thick you want your icing to be. Here's a handy video to help you decide. We do offer disks the same size as your cake (example: 6" cake and 6.00" disks), but that would be for a naked cake look. It's important to measure your cakes before you buy because cakes typically shrink a bit when baked. ruclips.net/video/vmBdEibOJzg/видео.html
Let us know if you have any questions. info@cakesafe.com or call/text 401-378-8766
Thank you,
Rachel
Hi there, thank you for your video. Do you find that when the cake settles underneath it moves the buttercream on the outside? Thank you in advance
Sorry for the late response! What do you mean by the cake settling? Are you using dowels to stabilize your cake? The short answer is no, the buttercream does not move. But let me know what you mean by "when the cake settles".
Thanks!!
I've ordered these and am excited about trying them. Would allowing the cake to set up and chill with the discs on it before removing them be a good or a bad thing?
Hi Janae! Thank you for your support of our family business. We're excited for you to experience the magic of Acrylic Disks! They do take some getting used to. It took our owner Juli about 5 times before she was comfortable with using them. Now she can ice an 8 inch cake in 12 minutes flat! Now to answer your question, we use Swiss Meringue Buttercream and prefer not to chill before removing the disks, but that's just us! Some people who use SMBC do chill before disk removal. Most all bakers who use American Buttercream put the cake in the freezer for 20 minutes before removing the disks. Try out both ways to see what your personal preference is. Your acrylic disks will arrive with instructions showing what we think is the best acrylic disk method for getting sharp edges, but feel free to tailor the process to how you like it best. If you run into any issues my direct email is CakeSafeRachel@gmail.com.
Have you cooled or froze the cake before removing the discs with your warm palette?
We do not chill before removing the disks, but I know many people do. We ice and remove the disks in one sitting because it's fast and efficient. Then we chill before we stack tiers. You can definitely chill the cake before removing the disks if you want to.
Love the video, quick question did you put the cake in the fridge before you took the top acrylic disk?
Thank you so much! No, Juli never refrigerates before removing the disks. This is her personal preference though. A lot of our customers choose to chill their cakes in the freezer for 20 minutes before removing the acrylic disks. It's best to experiment with which method you like best. Let me know if you have any other questions.
Thanks!
Rachel
When you slide the top disc slightly to cover the cake that is showing, did you leave the top disc in that position or move it back to be lined up with the bottom disc?
Thank you for the question. Ideally you line up the the top and bottom disks in the beginning and they will not shift as you ice. If the top and bottom were not lined up, your cake would appear to lean slightly. However, now all of our disks come with center holes, so you can insert a temporary dowel as you ice so your disks will not shift. Let me know if you have any other questions.
Warmly,
Rachel
Love
Hi there, love this video! How would you attach it to a larger cake board when you have finished icing it? Do you take off the existing cake board and place on top of the new cake board with some icing? Is it as easy as this? Thanks!
Thank you so much! Yes, it's super easy! The cardboard that the same size as the cake always stays underneath it. Throughout this video there is cardboard between the cake and the bottom disk. When removing from the disks, you slide your palette knife between the bottom cardboard and the bottom disk, so the cardboard stays with the cake. Then you simply add a dab of buttercream on a larger cake board/cake drum and place your cake on top of it. The dab of buttercream acts like glue to secure the cardboard under your cake to the larger cake board/drum.
Thanks, I plan to cover the acrylic sheet in plastic wrap so it will be easier to lift off the cake and then smooth over the top
We love that there are so many different methods to use CakeSafe Acrylic Disks. Some use parchment, and others use wax paper, plastic wrap, press 'n seal, and some don't use anything and remove the top disk with a hot knife. :)
Amei...😍😍😍
Hi Julie that was a great tutorial. Do you think this method will work well with whip cream too.
Hi Arundhuti,
Whip cream may be too light to hold up the top disk so you may have to ice without icing under the top disk first. Then ice the top after you ice the sides. We do have some customers who use whip cream icing with the disks and have great results.
Thanks 😊
This is a dream! So when I use this on my cake is a dry crumb coat not necessary and I can just get to icing? Thanks so much!
Our owner Juli never crumb coats when she uses our Acrylic Disks. Some people still prefer to, but you can experiment with how you like it best. 👍
Wow!!! I love working with buttercream but rarely does it look that smooth. Love the tools. May I ask what kind of buttercream you use?
We use Swiss Meringue Buttercream. Email me at CakeSafeRachel@gmail.com and I'd be happy to send you Juli's recipe (as seen in the video above) :)
Thank u for sharing
Hi I don't know how to make the butter cream please help Thank you
Hi Monosh. Do you have the recipe? If not email me at CakeSafeRachel@gmail.com and I'll give you our recipe. And here's a link to a video showing Juli making the Swiss Meringue Buttercream. There's also a link to the recipe in the description of that video.
ruclips.net/video/YWGrPuOllSU/видео.html
Love the disks! I do have one question on the method for the top. When I peel off the parchment circle on the top, the buttercream comes with it. Do you chill your cake prior to removing the top acrylic plate and parchment?
Hi Julie,
Your buttercream might be a bit too warm. What recipe are you using? I'd be happy to share our Swiss Meringue Buttercream with you if you don't have it. Email me at CakeSafeRachel@gmail.com. You could chill your cake for a bit before removing the parchment. We do have customers that do that. Personally we don't chill before removing the disks or parchment. It's common to have to fill in some holes in the icing on top of the cake and we think it's easier to do that when your cake's buttercream is warm. But there are a lot of different personal preferences. :)
- Rachel
@@CakeSafeLLC I had the same issue. Can I please get the SMB recipe too :)
@@CakeSafeLLC can I please have your swiss Meringue Butter cream recipie?
Hi, Great video. Was just wondering how thick the Acrylic disks are? And do you put your cakes in the fridge before removing the disks as my buttercream would stick to the disks. Thanks.
Hi Melissa! Great questions. The Acrylic Disks are made out of very high quality material. They're 1/4" thick. We've heard some people buying from companies who offer thinner material and it ends up warping, then they find us! :) We use Swiss Meringue Buttercream and don't put our cakes in the fridge before removing the disks. However, this is all personal preference. Most all of our customers who use American Buttercream do put the cake in the freezer for about 20 minutes before removing the disks. And some of our customers who use Swiss Meringue do put the cake in the fridge too, but a lot of them don't chill like us. We recommend experimenting with your preferred method. And we're always available if you have questions or run into any problems. We've talked to thousands of customers so we have lots of tips and tricks if an issue comes up. Let me know if you think of any other questions. You can also reach us at info@cakesafe.com or @cakesafe on instagram and facebook.
Warmly,
Rachel
I'm making a 10 in, 8 in, & 6 in cake. What size acrylic disks should I get? Should I get the 10, 8, & 6in sizes?
Hi there! Thanks for the question. You're correct, you'll need the 10, 8, and 6 inch disks. Then you choose what sizing of those disks you'll want depending on how thick you want your icing to be. Choose the .25" sizing for 1/8" of icing all the way around your cake, or the .5" sizing for 1/4" of icing around your cake. We also have the .00" sizing if your cakes happen to shrink a lot when baked. So if you ordered the .25" sizing the disk sets you receive will be 6.25, 8.25, and 10.25 inches. Also, those sizes are common, so we made an Essential Kit that includes those three sizes, plus an 8 inch icing scraper, all at 10% off. Here's the link to that item: www.cakesafe.com/store#!/The-Essential-Kit-Basic/p/74677111/category=21501018
Let me know if you have any other questions.
Warmly,
Rachel
Did you refrigerate your cake before removing the tip acrylic disk and parchment?
+pam beddingfield
Hi Pam,
No need to refrigerate before removing the disks. You can take the top and bottom disks off immediately after you ice your cake.
I recently purchased the disks and I do love them, but I'm confused on what size cake board to use? If I use a board that is 8 inches on an 8 inch cake and use the 8.5 inch disk how do I remove the cake without messing up the icing that is hanging over the board? I hope this makes sense. Do I need to use the same size cake board as the disk?
Hi Beth! Thanks for the question. You'll use an 8 inch cake board for an 8 inch cake. The icing will not fall off the cake or create damage. This video shows our owner, Juli's technique, she does not chill her tier before removing the disks. Depending on personal preferences and type of buttercream used, people will chill or not chill before removal to make sure there's no damage when removing the disks. I would say that most people who use American Buttercream chill for 10 to 20 minutes in the freezer, and 50% of people who use Swiss Meringue will chill and the other 50% will not. The best thing to do is experiment with techniques to find what you like best. But the size of your cardboard should be the size of your cake or else you'd see the cardboard after you were done icing. If you have any questions don't hesitate to reach out. You can call or text 401-378-8766 or email info@cakesafe.com.
I am curious as to why you wouldn't chill after you remove the top acrylic disk, then remove the bottom . I would be so afraid doing that with soft buttercream. Can you share your perspective ?
Hi Cindy! Juli baked professionally for 30 years, when you're doing countless cakes a day, you want to do it as quickly and efficiently as possible. So Juli ices and removes the disks at the same time without chilling because she's used the disks so many times and has no worries when it comes to removing the disks, and of course, that's the fastest way! :) After removing the disks she chills the tiers before stacking. You are totally welcome to chill your cake before removing the disks. A lot of our customers do! Let me know if you have any other questions. Email CakeSafeRachel@gmail.com or call/text 401-378-8766. Thanks! - Rachel
How was the bottom piece of parchment paper attached to the bottom disk? Will American buttercream produce similar results?
We actually don't put parchment on the bottom disk. It's just your cardboard cake round that your cake is sitting on that gets placed on the bottom disk. The only parchment gets adhered to the top disk with some dabs of buttercream. American buttercream is not as smooth as Swiss Meringue Buttercream. The disks will help you achieve smooth icing, but if you want exceptionally smooth icing go with Swiss Meringue Buttercream. If you email info@cakesafe.com we'll give you the recipe.
Thanks,
Rachel