Welcome to the Cake Decorators Q&A
Stacking cakes – board sizes
I want to prepare a fruit cake for stacking. I will be marzipaning and then covering in sugar paste. I have read differing reports about the size of board which should be used. Should I use a very thin board or at hick b
I
I want to prepare a cake for stacking. The middle tier is a fruit cake and I want to marzipan and then cover in sugar paste. Should I be using a very thin board or the normal thick 10″ board, I have read differing articles about this. Any suggestions?
I want to prepare a fruit cake for stacking. I will be marzipaning and then covering in sugar paste. I have read differing reports about the size of board which should be used. Should I use a very thin board or at hick b
I
I want to prepare a cake for stacking. The middle tier is a fruit cake and I want to marzipan and then cover in sugar paste. Should I be using a very thin board or the normal thick 10″ board, I have read differing articles about this. Any suggestions?
Hello hibbie
when I stack fruit cakes they go on thin cards just like sponge cakes except for the very bottom tier which goes on a cake drum. All the tiers are dowelled to spread the weight. Fruit cakes should not be stacked on top of sponge so if your bottom tier is sponge I would be very concerned stacking the fruit cake on top as the sponge will not be able to support the weight.
