That’s a great tip! Thank you for sharing!

I'm so happy you liked the video. Yes, definitely give it a go again. It took our owner Juli a good 5 times with the disks before she was fully comfortable. If you run into any issues please reach out. We can offer tips and tricks for anything that goes wrong. Email info@cakesafe.com or call/text 401-378-8766. Thanks so much, Rachel

Thank you so much! Good luck. Let us know how it went! And if you need any tips or tricks email info@cakesafe.com. :)

Glad it was helpful! Thank you for letting us know! If you think of any questions let us know. And thank you in advance for your support. We make all our disks ourselves in Rhode Island.

Thank you so much!!

How did it go Deb? It does take a few times before you're comfortable with the disks. It took our owner Juli about 6 times before she was totally comfortable and getting perfect results. If you had any trouble, email us the details. It's info@cakesafe.com. We're happy to give tips and tricks for any issues you might run across. Warmly, Rachel

The trick to getting the protective plastic off is to rub the edge with your fingernail or a butter knife. That’ll lift up a little piece that you can grab and peel off. ❤️❤️

@@CakeSafeLLC ok I’ll give that a try too, thank you…

I forgot I actually made a video showing how to do it. Here it is! kzfaq.info/get/bejne/hNiSmKaUvsiVfo0.htmlsi=fjhec-w86gD3Omyr If you still have trouble email me CakeSafeRachel@gmail.com

@@CakeSafeLLC oh thank you so much!! I’ll check it out…

I'm so happy you enjoyed the video! Thanks so much for the comment :)

@@CakeSafeLLC ❤❤

Thank you!! Actual time to ice the tier was 16 minutes. That gets much shorter with some practice. This is Rachel - I'm the one who filmed Lily in this video. Juli (Lily's mom) ices tiers between 9 and 12 minutes start to finish. It took her about 5 times using the disks before she got totally comfortable and fast with them. Let me know if you have any other questions. :)

I'm so happy you like it! We have a new video you might like too! We filmed it vertically so it's a better experience watching on your cell phone. But you can click the "full screen" button on your computer to make it large too. Here's a link: kzfaq.info/get/bejne/nLB4ecSFypjJYGg.html

It IS funfetti. If you send me an email at CakeSafeRachel@gmail.com I'll track down Lily's Funfetti Recipe for you.

CakeSafe, LLC. Aww, thank you for replying back to me. ❤️ I will email :)

Hi Genisien! It's actually our Xtend-A-Turntable. It fits over your 12 inch turntable to creat 18 inches of working surface. We partnered with Rachael Teufel from Intricate Icings to design and create it. It's a total lifesaver. I'll link it below. Let me know if you have any questions. Warmly, Rachel www.cakesafe.com/store#!/Turntable-Extender/p/76479704/category=21775092

Yes, you can use whatever tools you're comfortable with. Sometimes our owner Juli starts with a palette knife to get in between the cardboard and bottom disk, then switches to an offset spatula. Here's a video showing how Juli does it. We encourage you to use the tools you're comfortable with. kzfaq.info/get/bejne/e7WPaLun1dbIioU.html

The white turntable you see is our Xtend-A-Turntable. It will fit over most 12" turntables to make it 18" instead. We have 1 turntable left in stock on CakeSafe.com, and we have unlimited Xtend-A-Turntables :)

I believe it was the Wilton 1A. Let me know if you have any other questions.

Hi Sally! Does the bulging happen after removing the disks? If so, try chilling your cake before removing the disks. You could experiment with putting in the freezer for anywhere from 10 minutes to 30 minutes. Let me know if that helps. Or if you want to talk in more detail, email us at info@cakesafe.com. I can connect you with our owner who will troubleshoot anything that might be going wrong. Warmly, Rachel

@@CakeSafeLLC it happens with the acrylic cake discs still on after i scrape it.

Do you chill your assembled tier for a few hours after stacking and before icing the outside? I'm thinking your filling between tiers may be settling and pushing out? But still email info@cakesafe.com if you want to talk it through in more detail. Thanks! Rachel

@@CakeSafeLLC Yes thank you, I believe its because my cake wasn't chill enough so it was slipping and sliding. I did it again using upside down method and chilling cake between each scrape and it came out perfect thank you!

Thanks for the question! Personally, we only chill before and after we ice. So we chill our assembled tier overnight to set it so it won't shift while we ice. Then the whole acrylic disk process is done without chilling in between steps. We remove the disks immediately after icing. However, a lot of our customers do choose to chill before removing disks. They find it works better for them. Some put in the freezer for 10 minutes, others do it for 60 minutes. It's all about your preferences and the way your buttercream recipe reacts to chilling. If you have any questions or want our SMBC recipe, send an email to me at CakeSafeRachel@gmail.com. Thanks!

@@CakeSafeLLC yeah I just placed an order for some. I think chilling before you remove the top will help me. Thanks

Yes, we do have a couple of customers who use whipped cream icing. Depending on the consistency, it might not hold up the top disk, so you may have to ice the top last, without the disk.

Good question! That's the beauty of the acrylic disks, you don't need to crumb coat. Some of our customers still do, out of habit, but you don't need to.

Lily used the 6.5 inch disk size.

@@CakeSafeLLC Which measure is more advisable to work, cakes decorated with butter cream, ganaches or fondant? I'm going to place an order but I'm still not sure of the measure

If your cakes shrink when baked get the .25 inch sizing. You would see the cake pulling away from the edge of the pan when removed from the oven. The thickness of your icing is personal preference. If your cake does not shrink, the .5 inch sizing will give 1/4 inch of icing all the way around your cake, and the .25 inch sizing will give you 1/8 inch of icing around your cake. If you like thicker icing go with the .5 inch sizing. Or if you like a thinner amount go with the .25 inch sizing. Most people go with .5 inch sizing for buttercream and ganache and .25 inch sizing for fondant. If you only want one sizing, buy the .25 inch and if you want a thicker layer of icing, trim your cakes a bit. Let me know if you have any other questions. I'll translate this below using Google Translate. I hope it makes sense. Thanks so much!! Si tus pasteles se encogen al hornear, obtén el tamaño de .25 pulgadas. Verías que la torta se aleja del borde de la bandeja cuando la retiras del horno. El grosor de su formación de hielo es la preferencia personal. Si su pastel no se encoge, el tamaño de .5 pulgadas le dará 1/4 de pulgada de hielo alrededor de su pastel, y el tamaño de .25 pulgadas le dará 1/8 de pulgada de hielo alrededor de su pastel. Si te gusta la formación de hielo más gruesa ir con el tamaño de .5 pulgadas. O si quieres una cantidad más delgada, ve con el tamaño de .25 pulgadas. La mayoría de las personas optan por el calibre de 5 pulgadas para la crema de mantequilla y el ganache y el calibre de 25 pulgadas para el fondant Si solo desea un tamaño, compre .25 pulgadas y si desea una capa más gruesa de glaseado, recorte un poco los pasteles. Déjame saber si tienes alguna otra pregunta.

Hi Melissa! Lily is using 6.5 inch acrylic disks. She baked her cake in 6 inch cake pans and they did shrink a bit. To find the best acrylic disk sizing for you follow this simple guide: www.cakesafe.com/store#!/What-Size-Acrylic-DIsks-Do-I-Need/c/28263229/offset=0&sort=normal Send us an email to info@cakesafe.com if you have any questions. Warmly, Rachel

Hi Melissa! Lily is using 6.5 inch acrylic disks. She baked her cake in 6 inch cake pans and they did shrink a bit. To find the best acrylic disk sizing for you follow this simple guide: www.cakesafe.com/store#!/What-Size-Acrylic-DIsks-Do-I-Need/c/28263229/offset=0&sort=normal Send us an email to info@cakesafe.com if you have any questions. Warmly, Rachel

Oh no! This has happened to so many people on their first time. But the good news is, you're pretty likely to never forget again! I'm here if you ever have questions in the future. My direct email is CakeSafeRachel@gmail.com. :)

Hi Henry, Thanks for your concern. To put your mind at ease, as it says in the video's description, this video is purely for demonstration. Lily was our social media intern and is not a professional baker. This cake was eaten by our office staff. This cake was not sold to the general public. Thanks! - Rachel

Same here. At least ppl who teach or share something should adhere to a proper dress code.

I'm so sorry you feel that way. As it says in the description: "Our intern Lily is icing with Acrylic Disks for the first time. She shows the mistakes beginners might make and how to correct them. Lily is not a professional baker. This cake was eaten by our office staff and not sold to the public. " If you would like to see a professional baker giving a tutorial on how to use our Acrylic Disks, here are a couple of videos for you: kzfaq.info/get/bejne/mdWXlLiIl7qtknk.html and kzfaq.info/get/bejne/e7WPaLun1dbIioU.html . Or if you would like to see someone else's first time using Acrylic Disks, this video is a good one: kzfaq.info/get/bejne/fMeIert9l9vbnGg.html . If you have any questions, just let me know. Warmly, Rachel