Tiered Cake question.
Hello- I have made quite a few cakes but never a tiered one. My daughter wants a 2 tiered cake for her b-day and I have no idea where to begin! I don't know what pan size to buy and if I should dowel it. I want it to look very sleek and clean-I will be using buttercream. Are there any techniques out there that will make a great 2-tiered cake? I would love all the input I can get! Thanks so much!
Replies to This Discussion
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Permalink Reply by ♥Cat♥ on
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If you use a bubble straw in the center, how would you use a wooden dowel in the center too?
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Permalink Reply by Deah on
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One would need to be a little off center. It doesn't have to be precisely in the center, just the general area.
♥Cat ♥ said:If you use a bubble straw in the center, how would you use a wooden dowel in the center too?
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ohh, hee hee silly me. Ok, I see now. Thank you.
With the use of the wax paper or was it parchment that divides the two tiers, you are saying that it is wise to cut the tiers after they are disassembled....correct? Is it not a wise thing to do to cut a tiered cake as is? Will cutting it stacked make it unstable?
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Cat, I didn't mean to imply anything about cutting the cake. In my experience, when cakes are stacked without the wax paper, the BC on the top of the bottom tier sticks to the cake board. Having the wax paper there allows you to lift off the cake board and then peel back the wax paper so you can control the BC transfer on the paper.
I've cut stacked cakes and disassembled cakes. It all depends on what your comfort level. I don't think there is a right or wrong way.
♥Cat ♥ said:ohh, hee hee silly me. Ok, I see now. Thank you.
With the use of the wax paper or was it parchment that divides the two tiers, you are saying that it is wise to cut the tiers after they are disassembled....correct? Is it not a wise thing to do to cut a tiered cake as is? Will cutting it stacked make it unstable?
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