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Ok so I am making a tiered cake and for the top 6” tier I frosted it on a 8” cake board for ease and because in my practice round I couldn’t get enough frosting on the sides when it was just in a 6”. What is the best way for me to make the cake board underneath it the same size of the cake now? Can I cut the cake board while the cake is on it? Or would it be better to transfer it to another smaller cake board?
It needs to be the same size as the cake because it is the top tier of a two tier cake so it can’t show at all.
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- 5 months ago
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