Italian Rum Cake For 70

Decorating By Cyndi-d Updated 30 Apr 2008 , 3:36pm by Cyndi-d

Cyndi-d Posted 30 Apr 2008 , 2:21pm
post #1 of 9

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!

8 replies
leah_s Posted 30 Apr 2008 , 2:25pm
post #2 of 9

Why can't you dowel it?

Cyndi-d Posted 30 Apr 2008 , 2:29pm
post #3 of 9

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

leah_s Posted 30 Apr 2008 , 2:34pm
post #4 of 9

I have doweled a single tier cake. I use English style cake drums and a well sharpened dowel that I drive into the board.

Cyndi-d Posted 30 Apr 2008 , 2:38pm
post #5 of 9

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?

leah_s Posted 30 Apr 2008 , 2:53pm
post #6 of 9

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.

Cyndi-d Posted 30 Apr 2008 , 3:11pm
post #7 of 9

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???

leah_s Posted 30 Apr 2008 , 3:15pm
post #8 of 9

Well, you can always use an acetate wrap on the outside.

Cyndi-d Posted 30 Apr 2008 , 3:36pm
post #9 of 9

That sounds PERFECT! where do I find such a thing?

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