I have just made the Golden Grand Marnier cake - it’s one of my favourites.  My problem is that I find that it sticks to the cake card as there is so much syrup on the top - which becomes the bottom.  Any tips on getting clean, complete slices would be appreciated.

Annie

Hmmm… the thing that comes to mind for me would be to line your cake board with one of those “cut-to-fit”, non-stick baking mats that are sold here in the US.  I don’t know if they are available where you are (assuming you’re outside of the US from the spelling of the word favourites).

Well spotted, Patrincia - I’m in Scotland.  Do you mean the silicone liners?  The cake is now cold so I’ve just turned it upside down and used a spatula to get the bottom card off and replaced it with a fresh one.  I sell at the local Farmer’s Market so it’s quite important to me have nice clean slices. 

Thanks,
Annie

My father was born and raised in Glasgow .

Yes, I was referring to those silicon mats, but I suppose that wouldn’t be very practical for you if you are selling the cakes.  Here in the states you can purchase “grease proof” cake boards that would hold up better.  There are also disposable plastic boards called “tuff boards”.  They are pretty cheap and wold hold up well in your situation.  I can find them in restaurant supply stores, but not in standard baking/craft stores.

Thanks, Patrincia.  I have heard of the plastic boards and believe they would work - I’ll have to search on the Web for them.  I’m way north of Glasgow but let me know when you come over to visit - we could make some cakes!  See how far Rose’s influence spreads!

Excellent - Cheerio!