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Step By Step directions on constructing the Bows and Package cake using the stress free separators.  This example can be used for other cakes using different sizes and shapes.  I just wanted you to have some knowledge of how to put a stacked cake together with sturdy supports. 

First step is to decide just what size cakes you will need to construct the cake for the bride. This bride wanted a bow and package cake to feed approximately 100 servings . I used a 2 layer 11 X 15 (70 servings), a one layer 9 X 13 (25 servings), a two layer 9 X 6 (25 servings)(a 9 X 13 cut in half and stacked) which would give 120 servings without the top 6 inch square cake.

I use cardboard's covered with contact paper under all the cakes. When the tiers are separated I just cover them on one side. This protects my cake separator plates and also gives them something that will hold up if there is cake left. When they are stacked I cover them on two sides. Small tiers will require the use of only one cardboard thickness. But very large layers may require two or three cardboard's stacked, taped together and then covered to give enough support.

Next step is to cover your cardboard's to go under each of the cakes. I will show you how I cover the cardboard's with contact paper on a square 6 inch board and a round board (just for your information) First you need to cut the cardboard's down 1/2 inch if you have bought pre cut sizes. Such as an 8 inch cardboard circle to go under an 8 inch cake. Cut it down 1/4 inch all the way around. The cakes shrink in baking and you want the support board the same size as the cake.

Next cut your contact paper 4 inches larger in diameter than your board. Otherwise 2 inches all the way around. Peal that paper from the back of the contact paper leaving the sticky side exposed. Press the shaped cardboard down on the sticky side of the contact paper. Cut slits or remove corners and continue as pictures show. (If you have a support plate under this you only need to cover one side. If you are doing a stacked cake the cardboard's need to be covered on both sides.)Cut a second smaller shape and place on the back side covering remaining exposed cardboard.

Covering cardboards 1
Cut four inches larger

Covering cardboards 2
Peal away paper and stick the cardboard to the sticky side

Covering cardboards 3
Cut corners away angeling in at each corner.

Covering cardboards 4
Fold all sides in and stick down
If you are using a cake with a plastic plate under the cardboard and cake you don't need to cover the second side.

Covering cardboards 5
Cut second piece smaler than the board

Covering cardboards 6
Peal paper away and stick down
Now your cardboard is covered and ready to use in a stacked cake.

Covering cardboards 7
Round cardboard need to have approximately 3/16 of an inch cut away from the circumference

Covering cardboards 8
Cut contact paper circle approximately four inches larger
Using two pieces of cardboard stacked with corregated lines going different directions and back to back

Covering cardboards 9
Peal paper away and stick cardboard down. Clip contact paper approximately every 3/4 inch and stick tightly and as neatly as possible to the bottom side. If you use a plastic plate under the cardboard, you stop with this step.

Covering cardboards 10
Cut contact paper slightly smaller than the coardboard
Covering cardboards 11
Peal paper away. Cover remaining exposed cardboard with contact paper
1. Trim the cardboard 1/4 inch all the way around if using pre cut cardboard's
2. Cut out the Contact Paper4 inches larger diameter than the cardboard
3. Place cardboard in the center of the cut out contact paper.
4. Cut slits just short of the cardboard circle if round or cut the corners out if square. Angling the cuts away from the corner edge.
5. Pull pieces of contact paper extending out from lthe cardboard and stick down smooth and tight on the top side
6. Cut a second circle or square of Contact Paper approximately 1in. smaller than the cardboard circle
6. Apply sticky side down to cover ends from the first covering and cardboard that is exposed.

Inserting the support rings

Icing glue

Mark the top of the cake with approximately where the next tier will sit. Then center the support with the legs adjusted to hold the next cake up. The ring should be imbedded slightly in the icing.  The top of the ring and icing should be the same level. On the top of that separator ring put a little fresh buttercream icing and then place the next tier right on top of that. See the slight indention's showing where the next cake will sit. Be sure the ring sits flush with the icing below.

Two rings needed

second tier support

The bottom cake is a two layer 11 X 15 and the next cake up is a 9 X 13. Therefore I used two supports under that cake. Two six inch rings with four inch legs adjusted to the right height for the cake below. Note the marking lines for the placement of the next cake. Now the 9 X 13 is sitting on those two rings and the next tier (a 6 X 9 two layer) also needs a 6 inch ring for support. Again you can see the marked lines where the next cake will sit. This is important for the placement of the support.

3rd tier marking

Icing glue

Now you have the two layer 6 X 9 cake on top of the one layer 9 X 13 on top of the two layer 11 X 15. Again mark the area where the next cake will sit and then place the support ring with the legs adjusted to the height of the cake where it will support the weight of the top of the cake. Remember to have that ring flush with the top icing (actually imbedded slightly and fresh icing applied before the next tier is placed on top.
stacked packages finished

Here is the finished cake and you know how it was supported using the stress free rings and legs. The bottom tier had royal icing 104 tip flowers with tip 352 leaves piped to attach them. The second tier had circles piped for texture and textured fondant ribbons. The third tier used the diamond pattern and the edible pearls. The top tier has gold colored ribbons with pearl dust painted only on the outside of the loops and tails.


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