Two tier cakes are easy once you've done one. You need to have at least 2 inches difference in the size of the 2 cakes but I like 3 inches. Fix your bottom tier just like you normally would - this tier needs to be as level as you can get it. For your top tier cut a cake board the same size as the cake and prepare your top tier just like your bottom except obviously no bottom border yet. Cut a piece of parchment or wax paper the same size as the top tier. Place it on the bottom tier to figure out your placement of the top tier. Once you have the paper where you want the tier you will need to mark the dowel spots. I use bubble straws as dowels. Big straws from McD's or Hardee's work also. For the dowels, you will need no less than 3 but probably 5 dowels placed evenly under the second tier. Be sure to place one in the center of where the top tier will sit. Measure the highest part of the cake under the 2nd tier - I do this by sticking the straw in the cake and marking the top of the cake icing. Pull it out and trim all of your straws or dowels the same length. Insert your dowels into the bottom tier where you have marked it and then place your wax paper back in position over the straws. Use your offset spatula to lift one side of the top tier and your fingers under the other. Place the top tier on the bottom tier (remove your fingers first and then the spatula). Fill in the gap with a border.
I'm assuming you are not traveling with the cake but if you are you can run a long dowel through the center of both tiers. This will have to be a sharpened wooden dowel because you have to poke through the top tier's cake board.
See, nothing to it!
Deah said: ....Be sure to place one in the center of where the top tier will sit....place your wax paper back in position over the straws...
I *strongly* disagree with this ^^ adivse.
Most of what she said is right on but not the use of wax paper. Also do NOT put any support in the center. It has to do with dispersing weight....info from an engineer :)
Instead wrap the cardboard that is used under the top cake with foil . wrap completely covering the circle top and bottom The foil tends to 'sink/bite into' the straw and helps hold the plate/cardboard in place.
I prefer at least 3 or 4": between tiers ie: 6 & 10; 8 & 12 OR 6 & 9 etc. It also makes for a more stable finished cake especially if the cake is being transported.
I also like a small round on a med sq ie: 6 round on 9" or 10" sq.
It mostly depends on how many you want to serve and the design you need to complete :)
I have always placed a straw in the center of my cakes and NEVER had a problem with it.....like Deah said find something that workd and stick with it....besides engineers dont make cakes :P
............besides engineers dont make cakes ..........
Granted! But.....they know structer building and that's what dowels are about.