Welcome to the Cake Decorators Q&A
Using parchment between tiers to allow for dismantling with minimum damage
Has anyone used this method and if so does it hold OK, I have a three tiered 50th anniversary cake to deliver which due to the style will have to be built at home and delivered complete. I have used the normal method of using icing sugar directly on the cake below but it is never easy to dismantle without damaging the tier below. As this is a different flavour for each tier I know they will want to give the guests a choice.
Hi nannalyn
This is great feedback for other members who may want to know the same. I’m going to try it too, thank you. x
Hi nannalyn
I’ve never used the method but have read on other forums that it does have some advantages. I use melted chocolate or ganache then slide a hot knife under the boards to remove each tier. There will always be a certain amount of damage as you know, however I find chocolate keeps it to a minimum. Once the cakes are sliced up the damage isn’t noticable. Other members may have tried the parchment paper method and will be able to advise better.
