Has anyone ever used an icing cake topper? Advice needed.

[Gauchita]

Hi,

I bought a Winnie pooh icing cake topper for DD's birthday cake (she turned 1 yesterday but the party is next Saturday)

It comes with very specific instructions of how to peel the paper that comes on the back, etc, but it also comes with lots of warnings!! So I'm just wondering if anyone has ever used one of these and might have some tips?

I'm terrified of ruining it! I almost bought two, just in case, but then didn't get round to doing it.

Any advice or tips will be greatly appreciated

Bumping

I've used them twice and have found that if they have been in feezer for a few mins then they easily peel off. I did it straight onto the top of the cake.

Happy Birthday to your Dd

I've used them twice too!
Def go with the freezing method. And dampen the top of the cake first. In my most recent attempt the top of the cake was quite domed and the topper split a little (although you wouldn't have been able to tell from looking at it - but I knew!) so the flatter the top of the cake the better.

Are you using round or square? I used round both times and I'd say they definately need something around the outside of the topper to disguise the edge - I just piped some decorative icing. The topper sits a little proud of the cake in places (althoigh again that might just be because of the dome of my cake. I'd imagine square wouldn't have this problem so much?

Alibobins, thanks for your reply

I'm glad to hear it was easy to peel it off, phew!

Sorry if it sounds thick, but after the time in the freezer, did you put one end on top of the cake and then peeled it off carefully towards the other end? (I'm imagining like when you have to put a laminate protector on something?)

Blow, xpost!

I baked a trial cake yesterday to see how flat it looked as I was afraid of cracking the topper as well. I was OKish, how do you get them to end up flat?

I'm using an A4 topper, but I realised today the baking tin I have is 1cm smaller than the topper! DH is buying another one tonight after work, bless him.

Once its been in the freezer, it goes very hard and the backing peels off easily whilst the topper stays rigid on your hand, it fairly quickly softens down again so get in onto the cake whilst its solid and allow it to soften over the top of the cake.

If your cake was very domed, I'd be tempted to cut the top off it with a bread knife before icing to make a flat surface. A gentle dome will be fine though and I'd imagine a sqaure one will be easier in that respect

PS make sure it lies flat in the freezer!

Blowninonabreeze (sorry I got your name wrong before!), thank you for the info. I get it now! Thanks also for the tips re. domes

I've used one once, it was great.
Once it's been in the freezer, it's not anywhere near as fragile as you might expect so don't worry

marriednotdead, thank you for replying. It's good to know they're sturdier than they look now. I guess they have to warn you of all the things that might go wrong, but after reading the list I couldn't help but go

if your cake domes, then turn it upside down, so you use the bottom of the cake, which has a totally flat surface, as the top of the cake.

Outout, thanks for that tip

Hi ladies, I just wanted to come back and report that the cake turned out great. No problems with the topper, fortunately, DD loved her cake and had a great time

Thank you again for your tips and advice, I felt much more confident thanks to them!!