Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Stacking B'cream Cakes w/out ruining the icing


greenbean
 Share

Recommended Posts

How do you unstack tiered buttercream cakes without ruining the frosting underneath? When I have stacked cakes in the past, when I try to unstack them, the buttercream on the lower layers sticks to the bottom of the board above, which makes for a very unattrative presentation. I use internal supports for the cakes (straws), but perhaps they need to be longer to provide some space in betweeen? Would parchment help or perhaps a second cake board with the wax side down? I'm just trying to avoid anyone having to serve ripped up cake.

Also, what are the best foam boards to use for a cake base, and where can I find them?

Link to comment
Share on other sites

Using an icing that crusts and allowing it to crust before construction will help. I should start doing that for the area under the boards. Some people sprinkle powdered sugar or coconut or using a parchment as you suggested is an idea. But truth to tell having it stick some is good so the cakes don't slide all over. But then it does make serving it messier.

Leaving a gap is an idea but then you have to work that into the design. Everybody wants stacked these days. An experienced cake person could scrape that icing off the board and re-ice the cake a bit. It's just kinda messy sometimes.

I had a relationship with this one venue where she liked for me to leave a turntable, a flat one to facilitate serving. Where the cake could be turned around and around so the servers could stay in one spot. I made sure the icing crusted very well on those cakes because that made them happy. Cake boxes under the table for leftovers made her happy too. It's the little things. :biggrin:

But somehwere where you have a relationship and a turntable they could run a spatula under the board before removing it to prevent the problem. It's always gonna be a bit messy though.

Colette Peters and lots of folks use foamcore board from the art or hobby stores. Comes in the big sheets and you just cut 'em out to fit your cakes. Those are nice and umm, I also like to use the corrugated cardboard with kabob sticks slid down the corrugations for strength.

The foam board is nicest though because it is white already, sometimes the brown edges of the cardboard peek through so since the foamcore board is all white this is a non-factor with the foamboards.

Oh oh you mean for the base??? Yes same place you can get the thicker foamboards at the hobby & art stores like Michael's, Hobby Lobby. Or y'know at cake stores you can get the masonite boards.

Link to comment
Share on other sites

I use a Swiss Buttercream on cakes, so crusting is not an option.

K8, thanks for the links, those foam boards are exactly what I was looking for. I will try the parchment and hope for the best. I will not be the one unstacking the cakes, so I don't know what will happen. Also, there will not be an opportunity to chill the cakes before unstacking.

Link to comment
Share on other sites

I use swiss buttercream too. But I wonder if a layer of crusting buttercream on top of the stacked area would help. LIke if we got our iced cakes real cold so you could just pipe a thin layer of crusting stuff there where it won't show. Sounds like a pain in the boo but it's an idea.

Link to comment
Share on other sites

Sprinkle some kind of crumbs in between the board and the cake below, to about 1" from the edge of the smaller tier. This way you'll still get a flush look, and that edge will still stick, but the center will not.

I use cake or cookie crumbs for this, some people use coconut.

Edited by reenicake (log)
Link to comment
Share on other sites

 Share

  • Similar Content

    • By cteavin
      I posted this on YouTube the other day and thought I'd post it here. Personally, when I make them for me I only use Erythritol (a sugar substitute) but depending on the friend sugar or a blend of the two. Unlike other zucchini brownies, these don't use egg white, so they're not cake-y, but dense and fudgy. 
       
      Oh, and because I use whey protein, they're higher in protein and good for post-workout bite. 
       
       
      Ingredients
      300 -400 grams zucchini 1/4 teaspoon salt 1 cup sugar or sugar substitute 1/2 cup cocoa 1-2 tablespoons flavoring (brandy, rum, vanilla, etc) 2 shots of espresso (or instant, 60ml/2oz) 2 egg yolks 1/2 cup flour 1/2 cup oatmeal 1 cup whey protein (or milk powder) 1 teaspoon cinnamon (optional, but adds nice flavor)   1. Mince the zucchini in the food processor with the salt.
      2. Add the sugar or sugar substitute and process until the sugar is dissolved.
      3. Bloom your cocoa: In a separate bowl, combine the cocoa with HOT espresso and your flavorings (including cinnamon). Stir until mostly dissolved.
      4. To the food processor add the cocoa mixture and two egg yolks and blend together.
      5. Add the whey protein or milk powder to the mixture and blend together.
      6. Add the oatmeal and blend.
      7. Add the flour and pulse to incorporate (in other words, try not to over mix).
      8. Pour into a brownie pan and bake for 20-30 minutes at 180C/350F
    • By artiesel
      Has anyone successfully made candied chestnuts (marrons glace) at home which even remotely resemble the professional ones you get from Europe?
       
      I've tried making them using RTE Chinese chestnuts from Costco with varying success:
      One batch became leathery after being simmered in (what started out as) simple syrup which had its sucrose concentration gradually increased.
       
      I have also tried soaking the chestnuts in hot water prior to beginning the candying process.  The nuts, once again, developed a tough skin after a few days.  To reverse the tough skins I added more water to the syrup, broke the nuts up into pieces and simmered them gently for a few hours.
      While some pieces have a tough skin, many of them have taken on a candied texture.
       
      Should any further attempts to candy chestnuts be attempted using the method of slowly simmering them in simple syrup?
       
      Please share any feedback ypu may have.  Thanks!
    • By ShylahSinger
      Hello! I'm fairly new to this site so I don't know if my search was weak. I'm trying to find a way to make Mandarin orange puree at home, but I couldn't find anything even similar in the forum. I am a home cook, but I have been making chocolate bonbons and other confections for over 4 years (intermitantly). It is too expensive for me to purchase this online- not because of the price of the puree, but the cost of shipping makes it prohibative. The recipes I've seen online are all differant and don't seem to be what I need. 
      I would love any help with this! I look forward to hearing and learning from those who have much, much more experience than me. Thanks!
    • By Darienne
      In hopes of sleeping better, etc, etc, I have currently given up gluten, dairy and now sugar.  The gluten and dairy pose no problems...the sugar does.  I am not happy using mannitol or erythritol or any of those artificial sweeteners...they give me severe digestive problems.   But I can tolerate stevia very nicely.  The only problem is that there doesn't seem to be much sweetened with this ingredient.
       
      I do have a carob/coconut oil/peanut butter/stevia candy of sorts.  I don't really like it all that much, but it does work.  That's about it.
       
      Has anyone any recipes for desserts using stevia?  Thanks.
    • By Janet Taylor
      Ever since Todd talked making cupcakes I have been cupcake crazy. Although, I am not a cake maker but more of a pie person.
      My first dessert that I love that I make is my Coconut Cream Pie w/heavy whipped cream. I don't use low fat anything and probably angioplasties is necessary after this baby.
      My second is Peach Cobbler w/rich vanilla ice cream. I never met a cobbler that I didn't like, but peach is my favorite.
      I don't make these often because I wouldn't be able to get through the front door if I did.
      How about yours?
      .....Janet
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...