Stacked Cake Discussion Again
I keep reading that you should put a dowel through the middle of a three tiered cake to keep it stable. I'm on board with that. My only issue is that the top tier is covered in fondant and I don't want a big hole in the top where the dowel went in. Has anyone tried making holes in the cardboard cake boards before placing the cakes on them, and then putting a long dowel in the bottom tier, and then placing the second and third tiers OVER the dowel so you are sure it's in the middle and it doesn't show on the top tier? My other concern is that if I'm going down through the top, it may not be straight? And how do I make sure I'm going to hit the hole I've put in the bottom of the cake board if I'm not placing the cake over the dowel?
And if ya'll say "It takes practice, and you'll get the hang of it" - I gotcha, but I don't have time to practice stacking tiers before my first wedding cake is due next weekend!! And I'd like for it to be perfect. (or as close as a rank amateur can get). I've already had nightmares where the whole thing is all catty-wompus and falling apart.
I'm so paranoid I've already made guides out of cakeboards so the support dowels are perfectly spaced (thank you, 4th grade geometry class and "how to use a compass"), and I can mark where the center of each tier will be that I can just place on top of the cake and push a toothpick through guide holes. (does that make sense?)
Looking forward to your answers!
Replies to This Discussion
-
Permalink Reply by Milinda Shay on
-
Will you be putting a topper or flowers or any kind of designs on the top of the cake? If so, then you can cover the hole easily. I usually use the plastic seperator boards with the little "feet/spikey things on them and put the dowel rods underneath each seperator board, so that hasnever been an issue for me. I've never done a cake bigger than three tiers, but this has always worked, and since I did not have any dowel rods in the top tier it was not an issue for me. But I've only sold cakes to friends so I always got the seperator plates back. I must admit that I have not read the other replies so I hope I have not repeated a lot of info you already got. this might help some too.
http://www.wilton.com/cakes/tiered-cakes/stacked-tiered-cake-constr...
missy
-
Permalink Reply by jeri c on
-
This might not help you for next week but I just ordered this system and it will be here this week.
http://www.wedding-cake-stands.com/
It looks very sturdy.
when I am doing a wedding cake I generally do not assemble it until I get to the venue. A lot of my deliveries are an hour to an hour and a half drive or more and I just feel safer.
If I am transporting a tiered cake I do use a sharpened dowel and tap it through the tiers then use another piece of dowel the same size and tap it so it sets the sharp dowel in the cake board. As for the hole in the top... I do not use this method if there is not a topper... I just assemble the cake when I arrive or stack the bottom tiers, put the dowel through them and make sure it is below the level of cake... then just put the top layer on when you arrive at the venue. I am excited about this new system... watch the videos. It is pretty darn cool.
-
Permalink Reply by Eileen S on
-
Holy cats, Jeri - that's very possibly the coolest thing I've ever seen when it comes to cake decorating!! Wow! I can't really afford one now, but I am seriously going to look into it if I ever get an order for more than 3 tiers!
I thought about assembling at the venue - but the border on the cakes is small fondant pearls and it would take me FOREVER to place them there after stacking. But I am considering just putting the dowel through the bottom two tiers, then placing the top tier when I get there as putting the beads around the 6" cake shouldn't take too long.
Looking at that stacking system makes me think it wouldn't be too hard to put the dowel up through the cake bottoms since that is basically what she's doing in the video. Ah, who knows! LOL. My bride understands this is my first wedding cake, so she's not expecting complete perfection (and she's getting it on the cheap). I'm also only transporting it about a mile and a half, so I don't think there's TOO much risk of it falling or shifting. I'm calling this "total immersion cake decorating" - kind of like "total immersion French" to learn a language. ;)
You guys are the best! Thanks for the tips!
-
Permalink Reply by Deah on
-
Since you aren't traveling too far I would think you could stack the bottom two layers at home and travel with them safely. I would not stack the third layer to travel - just asking for trouble in my opinion.
One more tip - I use this shelf liner (picture attached) as a non-skid pad in my car. Nothing moves on it. You can normally get it at the dollar store or target, wal-mart etc. I have one large piece for my car and then I'm always cutting small pieces to put under my cakeboard in a box to keep the cake from slipping in the box. Also great as a jar opener. You wouldn't believe the things it gets used for in my house. - Attachments:
-
Permalink Reply by JR on
-
You could use sps...it's very easy to use and it's inexpensive. I get mine from oasissuply.com
-
-
Deah - that's so funny! I use that stuff ALL THE TIME too! I hadn't thought about putting it in my car - probably because I haven't done any large deliveries yet - so thanks for the tip!!
THanks for the link, JR!
-
-
I buy shelf liner at Costco in the big rolls... love it. If you are only going a mile and a half you could probably get away with stacking the entire cake. I have taken cakes up to 15 miles that are stacked. If I have the time at the venue... I prefer to stack and assemble on site... it does take some time but just gives me peace of mind.
I am excited about the stacking system... I have 4 big cakes coming up in the next 3 weeks and going to give it a whirl. I don't think it will work on the wonky cakes but I have a 5 tier that I actually have to take 150 miles.... needless to say it will be baked here and the rest done when I arrive at my daughter's the next day. It is all buttercream... I am so nervous... I have been using fondant so long that my buttercream skills are to be desired! They want the rough buttercream look so it should not be too bad...
-
-
Thanks Deah! I really need to quit taking orders during the school year. It just wears me out!
-
-
Just put the dowel in the tiers under the very top tier and assemble the top when you get to the location.
-
Permalink Reply by Scott S. Smith on
-
Wow! Slow down and breathe. We make our own cake bases, which for a tiered cake would be either a circle or square piece of fiberboard. We then find the center of the board and screw the dowel directly to it. Of course now you have to find the center of each of the cardboard layers before decorating. hope this helps
scott
-
-
Thanks for all your help and suggestions! The cake came out well for a first attempt. I've posted pictures. I'm happy with it, the bride was thrilled, but I think it may be a while before I attempt another one. Wow, that's a huge time commitment! I'm now beginning to understand why people charge so much. I'm thinking I should have charged more, but I was not confident in my skills. Especially since I make all my own buttercream, all my own fillings, homemade fondant and the flowers were all hand-crafted. The only shortcut I take is that the cakes start with a box mix, but then I "doctor" them to make them better. (With the exception of my carrot cake, my scratch cakes always seem to come out too dry, not sure why that is.)
Popular Cake Searches
© 2024 Created by Theresa Happe.
Powered by
