Now that the cake is safe and sound on the stand, I like to slightly re-heat my spatula using the hot water method shown in step 2 and run it all around the bottom edge of the cake to press in any areas that look flared out or imperfect from the transfer. Notice that I’ve got my finger covering the area above the spatula to prevent the buttercream finish from sliding off with the spatula. Then, slide the angled spatula back underneath and gently lower the cake edge before removing the spatula. Once you’ve made it to the stand, gently lower the cake and keep one edge of it lifted to pivot the cake around where you want it. Move the cake over to the stand, going as slowly as you’d like. Remove the spatula and place your other hand beneath the cake and slowly lift it up. With your spatula lifting one side of the cake, slide one hand underneath the cake. Once you’ve gone around the entire cake, work your spatula underneath to lift up one side. You’ll want to keep the spatula as close and parallel to the turntable as possible to get a clean edge around the bottom of the cake.Īs you go around, the seal between the buttercream frosted cake and the turntable will be completely released. Now that the spatula is warm, run it all along the bottom edge of the cake to release it from the turntable. Step 3: Release the Cake From the Turntable
Heating the spatula will help create a clean edge in the next step. Once the cake is nice and chilled, heat up an angled spatula by running it under some hot water for a few seconds, then drying it thoroughly with a towel. This will get that buttercream finish nice and solid so that if you do end up touching the cake finish during the transfer, you won’t fingerprint it easily. To make sure the cake is nice and chilled before attempting to move it, place it in the refrigerator for 30 minutes or longer. Second, I always start the transfer with a chilled cake. It might work with a cake lifter, but even still, I highly recommend building your layer cakes on a cardboard cake circle for easy maneuvering, This method will not work if you don’t have a firm foundation beneath that cake, because it’s nearly impossible to lift a layer cake that’s just sponge on the bottom. First, the cake needs to have been stacked on a cardboard cake circle in the filling and stacking process to ensure it has a sturdy foundation. There are two things that are essential when it comes to a successful cake transfer: 1) a solid foundation underneath the cake and 2) a chilled cake. You’ll also find tons of cake recipes and decorating videos there to inspire you and broaden your skill set – be sure to hit the subscribe button so you never miss a new one! You Will Need Want to see more Cake Basics videos like this one? Head to my YouTube Channel to see the growing collection of recipes and cake decorating tutorials that’ll help you learn all the basics. And as for where I get my other cake stands, I’ve had great luck at thrift shops, Target, eBay, and Amazon ( here’s another one I use all the time).īefore I get to the written tutorial below, here is a quick video I whipped up of the process showing two different styles of cake: one with a buttercream finish and one with sprinkles around the bottom edge.
GET THE CAKE UP FREE
I did find this very similar one on Amazon that you can feel free to check out. After you’ve spent so much time decorating, the last thing you want to do is mess up all of your work before anyone gets the chance to see the cake in its most perfect state! In hopes of saving you extra stress, today’s Cake Basics is all about the method I use for transferring my cakes once they’re decorated.Ī note on this cake stand pictured above: I get asked about where it can be purchased all the time, and sadly I haven’t been able to find the same one online! It was a birthday gift from my sister in law many years ago, before Sugar & Sparrow was even a twinkle in my eye. One of my most frequently asked questions (aside from what my favorite buttercream recipe is and how I get my buttercream cakes smooth): “how in the world do you move a cake off the turntable and onto a cake stand without ruining the finish?” Transferring a cake, whether it’s onto a stand or into a box, can be totally nerve wracking if you’ve never done it before.
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