Looking at the cake when it's tilted I'm worried that the top layer would shift in relationship to the bottom layer. How do you avoid this?
744026
I find it helpful to keep the cake and icing very cold before tilting the table. If the cake is on the heavier side, I use stiffer fillings/icings between layers to help prevent shifting - along with keeping it cold.
744027
Hi Kate, I've used the Wilton tilt N Turn Ultra Cake Turntable with no problem of the cake shifting. The top is lined with non-slip material which helps this from happening. However, I've never tried using it with 2-tier cakes. Usually I will design each tier on the tilting table individually then assemble them on a flat table top.
1101284
You should always have your cake one of cardboard cake plates. It hasn't been hard to move off at all. Yesterday I decorated a 1/2 sheet cake which is 12.5" x 18", on it and it worked beautifully. I wouldn't put the cake directly on the stand because it would be harder to move. If you have 2 of the Wilton cake mover it might not be. You can also put your cake directly on you platter and decorate on the stand. Hope this helps. Happy decorating!!
1813971
Well put it on a sturdy flat surface. wobbly surfaces can cause subtle movement in the material being weighed, especially the surface plate. Once it is still it should settle to zero if it doesn't, then hit the tare action and that will re zero the scale. The directions should tell you on how to operate the tare function.
1323259
Hahaha... the base sits, but your cake might still slide off after you eat half of it. The product isn't heavy enough to support the weight of half or quarter of a cake. My stand fell over after we served up half.
1058184
I used mine with a 9x13 cake and had no problems. Handle with care, follow the directions, and you should be fine. Enjoy! :)
1644165
Perhaps it can be done if you put the biggest plates nearest the bottom for weight. And only if connected securely and only layering cupcakes which don't have a lot of weight. Can you do a test run before the event to be sure? If too weak, someone is liable to bump the table or rush past the tiers and they will not be steady. The higher you go, the weaker it becomes...
1572911
Good day friend. I'm not exactly sure but my assumption would be that the dough will continue to rise and the higher center may be there to prevent the dough from sticking together. Just a thought. I like mine and it works very well.
1907373
It is flat but I am not so sure you could stand a cake topper on it alone. Maybe if you put some fondant or some icing on the bottom to help it stick? There is a part where it screws together to the post below that makes the surface slightly unlevel. When covered with food you can not see it.
59838
No but it doesn't stick up that much; appx 1.5". You could take a small divet out of the bottom of the cake and it shouldn't make a difference. Wilton also has a square 3-tier set up which doesn't have a visible nob on top as it assembles a bit differently. I like them both. Very durable. Hope this helps.
863420
I haven't had any problems with it tilting. The base is of heavier construction than the rest of the pan. I am impressed however, with the non stick properties of the pan it is as good now as when I first bought the pan.
649442
HiAfter applying you can freeze the cake BUT if the cake flexes in any way it will crack the image. I/we never freeze the cake after applying the imageHope this helpsBobWhimsical Practicality
1709545
I have never really weight our cakes but they are made from scratch which has a tendency to be heavier than box cake mix. I have doubled the boards and have place a cake on top of our sheet cakes, just can't put the top down and the box has done fine. I don't think you need to worry the box so much as you do the boards, asking sure they are strong enough to hold the cake. You will be picking the cake up from the bottom so the box is not the issue as much. Hope this helped some.
1427467
My cakes are slipping out when I turn them upside down too. I noticed you're Chinese? Are you making a Chinese style chiffon cake? That's what I'm making. If you were able to remedy this problem please let me know what you did as I can no longer return the pan and it's going to be a waste. Thanks!
201849
Other than keeping it on a flat surface, which I do with mine, it should not warp. I have not had that problem.
1654339
I have sprayed the pan with non-stick spray before putting in the dough. If needed, after the cake has cooled, you can nudge some corners loose with the handle end of a fork or spoon until it's all loose.
245041
I found the 3" easier to get straight sides and not have big gaps in between the layers, because the cakes didn't "dome up" so high in the middle. (Does that make sense?) I guess I mean the tops were flatter. Any way I have both and the 3" seem to work better for me.
665181
Never had an overflow using any recipe. It will rise up over the top, but I have yet to have anything breach the sides. Unless you are using a recipe intended for larger than normal cakes, I dont think you will run into any issues.