Thanks so much! We ship worldwide from CakeSafe.com, but shipping will be expensive. Chrissie Cakes and Supplies is a shop in the UK that sells our combs. If she doesn't stock them yet, she is very good about bringing in new products if customers are interested. Let me know if you have any questions. Warmly, Rachel

Hi Kenzlee! Yes, the 7 inch would help you not take off too much. But if you did not have the 7 you could simply ice your cake with the 6 inch disks, and then add more frosting after you remove the 6 inch disks.

Good question. We only use Swiss Meringue Buttercream. The reason you see it coming off stiffer is because we find we get the best results with Cake Combs when we comb a cold cake. Refrigerate your cake for at least an hour, then let it sit out for 10 minutes before you start combing. Here is another video with some tips: kzfaq.info/get/bejne/Y86JaMiX3dLSink.html Let me know if you have any other questions.

Yes, we found it imperative to start with cold icing! Happy you liked the video!

Loved it x

I would suggest chilling it. But you can experiment and see how it goes without chilling. No matter what, I'd recommend using light pressure until the desired pattern depth is reached. Let us know how it goes when you try it.

Hi Kenzlee! Thanks for the comment and for your support as a customer. Yes, this same technique will work for American Buttercream. Juli usually chills her cakes in the refrigerator for about 1 hour, and then lets it warm up for 10 to 15 minutes before using a comb. But it's all dependent on how cold your fridge is and how warm your kitchen is. Baking With Blondie uses our Cake Combs and she always uses American Buttercream. She has a lot of videos on her instagram @bakingwithblondie.

Pls is it the crumb coating she chills in the refrigerator for an hour or the main coating before making use of the comb scraper?

We haven't used it on whipped cream personally, but I think it would work on a stabilized whipped cream recipe. You may not be able to obtain the crisp lines though. If you decide to try it, let us know!

Hi Dana, Depending on the Cake Comb pattern you're using, it may be easier to remove both the top and bottom acrylic disks before using the Cake Comb. Since filming this video, we've found the best thing to do is to ice your cake with the acrylic disks, remove them, chill the cake for at least 1 hour, let it sit out for about 10 minutes, and then slowly start scraping with the comb. Use very light pressure and go around the cake many times until the desired pattern depth is reached. Let me know if you have any questions. Warmly, Rachel

@@CakeSafeLLC Thanks so much.

Let us know how it goes with a chilled cake! We're happy to answer any questions too! Also, here's a video with additional tips and tricks. kzfaq.info/get/bejne/Y86JaMiX3dLSink.html

You can get the Cake Combs on www.CakeSafe.com. Let me know if you have any questions. Thanks! Rachel

Thank you for the question! You always keep a cardboard round under your cake, so you slide an offset spatula or Wilton cake mover under the cake and cardboard. Then put it on a larger piece of cardboard or cake drum and put in the fridge. Here's a video showing how to remove the cake from an Acrylic Disk. It's the same concept. There is still a cardboard round under the cake. kzfaq.info/get/bejne/e7WPaLun1dbIioU.html

Hi Kenzee, It's definitely not necessary to ice with a 7 inch disk after icing with the 6. Juli just wanted to try it out that way. You can ice with the 6, then add more icing before chilling. If you want a guide on the bottom, you could always use a 7 inch cardboard round on the bottom of your cake.

Oh no! Yes, chilling is definitely necessary. But now you know for next time!