Can I get some advice on layer cakes?

AggieCouple

I've shaped a cake and have layered cakes but have never shaped a layer cake, and would love some advice from you expert Martha's.  

My cakes seem a bit floppy to move around a lot.  I'm thinking the best method would be to stack them, then shape them to get them the same, then unstack and put the icing in between, but moving all that floppiness worries me. I'm using a whipped cream frosting, so I don't know how well it would hold up if I iced in between first, then shaped.  Any advice?

 

TIA. 

mlm1128

If you don't ice between first, they may be off in size just enough to throw off the design.  I would use a more substantial icing on a a shaped cake as well. I don't think the whipped cream will hold up that well to begin with.  Can you at least add gelatin to the cream and make it a decorators whipped cream?  That makes it a lot stiffer.

KrisBriMcBunny

before you shape your cake put it in the fridge.   It makes it firmer & less floppy.

AggieCouple

It has cream cheese so it's pretty sturdy, but definitely does not provide the glueyness of buttercream.  Will try refrigerating layers first.  Thanks!

joseysbride

The two tips I have that have made things easier for me are:

1.  After you stack two layers with the icing between, gently push down on the top of each one so that the excess icing between layers squeezes out the sides.  It gets rid of all the extra icing that is going to push out and makes things start to slide around once you continue to stack.  Also, if you are adding fondant, that weight will make the icing between layers push out, so you will avoid that by doing this.

2.  Once you get everything stacked, apply the crumb coat, and put it in the fridge for a few hours (I usually do it overnight) to get it nice and cold.  It is so much easier to work with it when it is all cold.

lollitots

No advice on the cake, I just want to say that is a seriously cute baby pic! What a little sweetie pie!