Stacking a tiered cake! Assemble each cake tier on a cake board that has a hole in the very center. CHILL tiers until solid before proceeding. I used a 3/8” dowel that was attached to the base for central support. The hole in the center of the cardboard cake circles was large enough for the wooden dowel to pass through. My bottom cake tier had a 9” cake tier placed on top, so I needed 9 supports in my bottom tier. I use milkshake straws and mark where I’ll be placing the straws to start. I aim t
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Creating some edible wafer paper decorations for a cake 😁 if you are covering an entire cake with these, here are some tips:- do it a week in advance. These will take waaay longer than you think to create.- have a large cake surface to cover? Maybe make the circles at least 5cm in diameter so you need to create less to cover more. - fold a few all at once to save time and then pick them up individually and place them next to one another for sticking with water- once all glued together, pop them
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Slicing or ‘torting’ a thick cake layer into two thinner, even layers can take some practice. A simple way to guarantee even layers is to split the cake in the pan that you baked it in. For an 8” cake layer, I stack 6” cake circles until they give me enough height to raise the cake half way out of the pan. I wrap the circles in plastic to form a ‘riser,’ then place in the pan before putting my chilled cake layer on top. Now the rim of the cake pan becomes a guide for my serrated knife, which cut
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