So happy you're loving them!

Yes you can! We have customers use wax paper, saran wrap, or even Glad press n seal to wrap around the disk.

Hi Taylor! Dani uses Italian Meringue Buttercream in this video. Juli uses Swiss Meringue Buttercream (you'll see that in most of our other videos). And about 50% of our customers use American Buttercream. You may want to experiment with chilling versus not chilling your tier before removing the disks. A lot of our American Buttercream bakers chill for 10 to 15 minutes in the freezer before removing. You could also try forgoing the parchment paper and using a hot knife to remove the top disk. Feel free to make the process your own and tweak our instructions however works for you best. After a couple more times you'll become much more comfortable in the process. It took our owner Juli about 5 times to get fully comfortable and start saving lots of time. Let me know if you have any other questions. Warmly, Rachel

Great question! You can tailor the process to how you like it best. At CakeSafe we don’t chill before removing the disks. But a lot of bakers find chilling in the freezer for 20 minutes before removing the disks helpful! Let me know if you have any other questions.

мы используем swiss meringue buttercream. kzfaq.info/get/bejne/j713pbOmtNLQg4k.html

We do not refrigerate before removing the disks. But plenty of our customers do. It's all about your personal preference and what works best for your buttercream. I'd say the majority of American Buttercream users place their cakes in the freezer for 20 minutes before disk removal. We use Swiss Meringue or Italian Meringue Buttercream.

Hi there! Not to worry, we'll get you icing to perfection in no time! No, you don't have to tape your cardboard to the bottom disk. It sounds like your icing is most likely too stiff. You shouldn't have to push hard enough to shift the cake tier at all. What type of icing are you using? A tip for most buttercreams is to heat it slightly over a double boiler. This will get the bubbles out and make it not so stiff. Just about 30 seconds, while stirring constantly. Let me know if that helps! Feel free to email me direction at CakeSafeRachel@gmail.com. I'm also happy to provide you with our owner Juli's personal icing recipes. They're so yummy, and super smooth.

CakeSafe, LLC. If you don’t mind, I’d love to see your buttercream recipe. Would you please share, or direct me to how I can find it? Thanks so much!

The first way is correct! A cake sitting on a 6 inch cake board will be iced with 6.5 inch acrylic disks (or 6.25 inch if you want a thinner layer of icing). If you're worried about the icing overhanging the cake board, don't fret! The icing sticks to the cake and will not slide off. As soon as you're done icing you pop the cake in the fridge.

You do have to refrigerate your assembled tier overnight (or for many hours) before starting to ice. If you do not have time to chill in the fridge for many hours before icing, all of our Acrylic Disks come with a 3/8 inch center hole. The hole is the perfect size to insert a temporary dowel to stabilize your cake as you ice. After icing the sides of your cake with the Acrylic Disks, some people choose to put their cake in the freezer for 20 minutes before removing the Acrylic Disks from their cake. This is personal preference, and all up to what works best with your icing recipe. Most people who work with American Buttercream do choose to put the cake in the freezer for 20 minutes before removing the disks. We use Swiss or Italian Meringue Buttercream and personally like to remove the disks immediately after icing, with no chilling involved. But please experiment with what you like best!

Hi Elizabeth! Dani is using Italian Meringue Buttercream in this video. As you can see, the disks work wonderfully with that type of buttercream. Let us know if you have any other questions. Thanks! - Rachel

It sounds like it might not have been your recipe that was causing the issue. It sounds like perhaps your buttercream was not the right temperature. If you have air bubbles, you'll most likely need to warm the buttercream. Watch this video to see Juli heating up her Swiss Meringue Buttercream to remove bubbles and make it silkier: kzfaq.info/get/bejne/nLB4ecSFypjJYGg.html Also, here are our recipes: Swiss Meringue Buttercream: www.cakesafe.com/blog/beautifully-smooth-buttercream-guide-achieving-crisp-edges-and-flawless-sides Italian Merinuge Buttercream: www.bostongirlbakes.com/buttercream-basics-make-italian-buttercream/

Dani is using the 6.25 inch disks. Let us know if you have any other questions!

We'd recommend a stabilized whipped cream recipe. The disks should work well. If the whipped cream isn't dense enough to hold up the top disk, you may have to ice the top after you ice the sides and remove the disks. If you're on instagram, find @alittlesliceofheavenbakery. They use our Acrylic Disks on every cake and use whipped cream among other recipes. Let me know if you have any other questions. Warmly, Rachel

Yes, this method will work with cream cheese frosting. If you are on instagram give @alittlesliceofheavenbakery a follow. She uses all types of icing recipes with her Acrylic Disks, and I know she uses cream cheese frosting too. She's also always willing to give tips!

@@CakeSafeLLC thank you for your reply!!! Also I wasn’t sure which disk to get, what would be the recommended size? Not diameter size but the size on which how thick you’d want the frosting

Ashley, I'm so sorry for the delay! Apparently KZfaq doesn't give us notifications for replies to comments. Eeek! To answer your question, it's best to measure a baked and cooled cake to figure out the size. Cakes tend to shrink when baked. Take your measurement and add .5 if you're doing buttercream cakes or .25 if you're doing fondant cakes or prefer a thinner amount of icing. So for example, if your cake baked in an 8 inch pan measures 7.75 inches after it's baked and cooled, add .5 if you're doing a buttercream cake. 7.75 + .5 = 8.25, so you'd buy 8.25 inch acrylic disks. Let me know if that makes sense. You can also email me directly at CakeSafeRachel@gmail.com. Thanks so much! Rachel

This one is Italian Meringue Buttercream. Similar to Swiss Meringue, but with an additional step. Some say it's a bit more stable than Swiss.

Hi Sandra, I'm happy to share our recipes. Can you email me at CakeSafeRachel@gmail.com and ask me for Dani's Italian Meringue Buttercream Recipe? I'll respond and attach a PDF of the recipe. Thanks! Rachel

Grazie per le gentili parole. Sto usando Google Translate, quindi mi scuso se è difficile da leggere. Il materiale dei dischi acrilici ha uno spessore di 1/4 di pollice. Offriamo anche 3 dimensioni di spessore della glassa sul nostro sito Web in modo da poter personalizzare lo spessore della glassa aggiunta attorno alla torta. Fatemi sapere se avete domande. Buon Natale, Rachel

@@CakeSafeLLC grazie molto gentile 😊 andrebbe bene un disco di 3 mm? 🌺🌹

3 mm è molto sottile per il materiale di un disco acrilico. Molto probabilmente si romperanno rapidamente. Consiglierei l'acquisto dei nostri dischi acrilici spessi 1/4 di pollice. 1/4 di pollice equivale a 6,35 mm. Li vendiamo nel Regno Unito su www.chrissiecakesandsupplies.co.uk Fammi sapere se hai altre domande. Felice di aiutare!

@@CakeSafeLLC ok grazie mille🌺