Everytime I stack a 3-5 tiered cake I feel like it does not sit "perfectly" straight and even on top of each other. I use plastic dowels and alot of them. Does anyone know why the tiers sit uneven, even when I use a good support system?
Maybe the dowels are not the exact size? Or the cakes are a little uneven?
Do you have a picture of a cake that did this? That will help us get a good idea of how severe the problem is.
Hmmm.. my first thought is the same as hippiemama.. maybe your dowels aren't 100% even or your cakes themselves aren't level?
How do you cut your dowels?
I would guess the dowels aren't even, perfectly even.
You can all ways make a side-ways cake.
Sounds like the dowels aren't even, even a slight angle when cut can throw the cake off.
Sometimes the dowels are cut perfectly even but are not exactly straight in the cake.
Bakery Craft SPS system is awesome, no dowels to cut and your cake is perfectly straight and very sturdy, just do a search on SPS and you will find alot of threads
Where do you buy the SPS system? When I have asked a few suppliers about them they either don't know or show me the "lock & load" system- is that the same thing?
Please help as I have a large stacked cake in the next few weeks and really want the best support
are you using the plate with it? I know mine warped in the dishwasher. could that be making it crooked?
You can buy SPS from Global Sugar Arts and Oasis. If you can buy wholesale then you can order directly from BakeryCrafts. If you want directions with pictures, I'd be happy to send them to you. PM me with your email addy and be warned that the file is too big for a free email service to receive. You'll need a paid email account or a friend's corporate account.
Also...you need to make sure your cake layers are perfectly level. If your cake itself is not level (and the icing you put on the top), it can throw the look of the cake off.
I use an Agbay cake leveler to get my layers perfectly level (and so does leahs). Wilton levelers are JUNK.
I also use a sewing gauge all around my cake to make sure the icing is perfectly level as well.
Just like everyone else said.
1. Use a level to make sure your cakes are perfectly level (before and after icing).
2. Make sure you cut your dowels not to the cake they will be inserted into but to the other dowels. If your cake isn't level and you cut each dowel to the height of the cake, then your dowels are not level.
just received my order of the sps stacking system and the 1 question I have is center dowling
Because you can't do 1 dowel through the center of the whole cake-Do you transport the cake already stacked using this system or stack on site?
I transport up to 3 tiers stacked. There's a peg in the middle of the SPS plate, make sure you punch a hole in your cardboard before you even put your cake on the cardboard. I put icing on the plate so the cardboard has something to stick to as well.
You can travel with it totally stacked - as much as you can lift. You absolutely, positively in no way need a center dowel. I do always put the top tier on onsite, just so I can check the cake with my level and make any needed adjustments.