I was wondering if anyone had any suggestions about keeping a large Italian Rum cake for 70 people together. I am making it from 3 18x12x2 sheet cakes stacked with custard between and my concern is transport. I don't want the layers to shift and move, but obviously I can't dowel this kind of cake....It's being picked up on Friday..HELP!
Why can't you dowel it?
I don't know if the dowels will stay...also, keep in mind that the actual cake is rum soaked...I have visions of the dowels breaking the cake apart
I have doweled a single tier cake. I use English style cake drums and a well sharpened dowel that I drive into the board.
Well let me ask you this...the cake has 3 rum soaked tiers. between them will be a custard filling...I'm just thinking that the substance that I'm dowling will not be sturdy enough to support the dowels. Do you think that if I make my layers EXTRA thin I can avoid the dowling?
I'm actually wondering if the cake will be stable enough for any kind of travel. I don't make this style of cake, so someone else needs to jump in this thread.
Do you know of anything that I would be able to put into the outside edges or even outside of the cake that would support it from the sides???
Well, you can always use an acetate wrap on the outside.
That sounds PERFECT! where do I find such a thing?