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Old 10-23-2014, 02:07 AM   #11
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Originally Posted by Andy M. View Post
Put one on the bottom, cut side up.Use the two trimmed tops for the middle two layers. It doesn't matter which side is up.

Use the second bottom for the top, cut side down.
Andy I would put the two cut sides facing down. It makes placing the frosting on that layer a lot easier. No crumbs from cut side making a mess of the frosting.

She should try to place all the cut sides down if possible. And each exposed cut side will need a crumb layer of frosting letting them partially air dry before placing the next layer on.
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Old 10-23-2014, 03:25 AM   #12
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Addie, don't confuse mumu. Andy's suggestion will work. You don't need to worry about crumbs/no crumbs until the top layer. That is the one you want as crumb-free as possible so that you avoid mixing those crumbs into the icing that you see. And don't forget that two of those four layers will have both sides cut. The upper half the each layer is having it's top cut off to level it, plus there is the middle cut to divide that layer into two.
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Old 10-23-2014, 03:43 AM   #13
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Addie, don't confuse mumu. Andy's suggestion will work. You don't need to worry about crumbs/no crumbs until the top layer. That is the one you want as crumb-free as possible so that you avoid mixing those crumbs into the icing that you see. And don't forget that two of those four layers will have both sides cut. The upper half the each layer is having it's top cut off to level it, plus there is the middle cut to divide that layer into two.
I see what you mean. I am no good with math. I took four pieces of paper and marked each on whether it was a cut side of bottom. Got myself totally confused. I am no good when it comes to anything mathematical. I am a visual person. I would have to have the four layers in front of me with the tops cut off to grasp the whole idea.

Last week I was given a test with numbers. The person gave me four numbers and asked me to repeat them backwards. The numbers left my mind the second she said them. I flunked that test.
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Old 10-23-2014, 12:56 PM   #14
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Back in the day when I used to make tortes, I went out and bought additional pans so I didn't have to cut them...that way, I had the number of layers I wanted and could just cut off the bump on the top. I like to use a cake lifter to move the layers.
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Old 10-23-2014, 02:36 PM   #15
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Back in the day when I used to make tortes, I went out and bought additional pans so I didn't have to cut them...that way, I had the number of layers I wanted and could just cut off the bump on the top. I like to use a cake lifter to move the layers.
Either that if you only have two pans, then fill the pans only 1/4 and make two at a time. I have four pans also in two different sizes and shapes. 9" and 8" square.
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Old 10-23-2014, 03:00 PM   #16
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Question

What about utilizing the crumb coat technique?
(that's what I do )
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Old 10-23-2014, 03:44 PM   #17
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Either that if you only have two pans, then fill the pans only 1/4 and make two at a time. I have four pans also in two different sizes and shapes. 9" and 8" square.
Using four pans or half filling two larger pans to eliminate cutting the cakes in half results in more waste as you now have four mounded tops to trim off instead of just two. Granted, you get to eat the trimmings but the finished cake won't be as tall.
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Old 10-24-2014, 01:04 PM   #18
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who's on first?
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Old 10-24-2014, 01:20 PM   #19
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who's on first?
I don't know. Isn't he on second?
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