PLEASE REMOVE PROTECTIVE LAYER, THEN WASH IN WARM SOAPY WATER PRIOR TO USING. MAKE EXTRA BUTTERCREAM. HAVE BOTH DISC UPRIGHT AND LINE UP THE WRITING (I USE A STICKY NOTE ON MY TURN TABLE TO REMEMBER WHERE THE FRONT IS.

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Ten tips on using my disc 
1.) Use a small square of non-slip mat (to stop disc from slipping) under the bottom disc and 2 pieces under the bottom silver cake board  
2.) Round baking paper circle underneath on top board  
3.) Stack your cake, apply buttercream to top of cake, apply top disc 
4.) Line up both disc patterns including my logo/same side up as that’s the way they were cut (square angle and scraper work well to line up the pattern) then cover and scrape  
5.) Once finished refrigeration is a must, I usually do it overnight  
6.) Once your cake is really cold you can remove the disc 
7.) Place non slip small square mat on top disc then a board, use the flip technique and flip it upside down 
8.) Flick off bottom disc and remove non slip mat, scrape board to remove any high buttercream edges (this gets your bottom nice and flat) apply buttercream/ganache or thin double sided tape to board then stick your display board (central) to it and flip upright, pre-mark your display board to get your cake in the right position
9.) Remove top disc and baking paper, scrape the top flat. 
10.) Dowel if needed for a tiered cake

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Six tips on using my Corrugated Arch Disc 

1.) Bake one square cake (3 layers) either 6,7 or 8 inch to suit the size disc you've purchased (I've allowed extra room for your icing/ganache). Please note you may need more or less layers depending on your own layer/filling thickness

2.) Cut them half so you end up with 6 rectangular layers 

3.) Stack, fill, carve your arch on top (central dowel, middle board) and cover just the front and back of your cake. Get your front and back nice and flat/straight (I don't apply buttercream/ganache on the edges until you have the disc on and lined up evenly) 

4.) Apply your disc to each side (you can measure distance between your disc all the way around to make sure they are straight. Fill the corrugated section and scrape 

5.) I use a baking paper arch on the inside of my disc. Remove disc once your cake has been refrigerated overnight or is very cold. I use a knife just to flick each side off 

6.) Scrape in upwards motion to finish off your front and back (fill in any area's that need filling) 

These are all a double barrel height but get wider as you go up in size. You don't have to cut your square cakes in half either if you want a wider looking cake instead of a rectangular cake

 

Tiered Cakes 

Keep in mind the disc adds more icing, so for example if you're doing a 6,8,10 inch and you use a flower disc for the middle tier I would use a 7 inch instead 

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