Question About Stacked Cakes
I have a question about stacked cakes. Every time I have made one, when the people went to serve it, a lot of icing was removed between the cakes.This left some guests without any icing on their piece. What went wrong?
Hi Kristen, Your stacked cakes may have been still cool under each tier which makes the buttercream (if you use real butter) harden and crack when the cakes are cut. Also the cardboard rounds will tend to stick to the buttercream so when they remove each tier a chunk of the frosting comes off along with the cake above it.
To remedy the sticking problem, I use a sprinkling of coconut in between each cake tier under the cardboard. I have heard of some people using graham cracker crumbs instead. To remedy the cracking butter cream problem I just hope that the cakes are out long enough by the time they are cut to be at room temperature all the way through. I am not usually there during the cake cutting, but have cut enough stacked wedding cakes to know that this happens more often than not.
I hope that answers your question about stacked cakes.