That is my question. Okay, so I have done this before, but I just want to find out what others think about stacking fondant cakes.

Do you cover your cakes in fondant and then stack them while the fondant is still pliable, or do you cover your cakes, let the fondant set up, and then stack your cakes?

In the past, I let my cakes set for a while. However, every so often when I try to stack a cake that has set up, the fondant will start to crack and I have repairs to make and sometimes it just gets messy.

So, today, I wonder, to wait or not to wait? What is your advice?

Stack immediately. For just the reason you stated.

Thank-you! Sometimes one just needs confirmation to do something another way.

I stack right away too.

Since this is a stacking question. If you are going to dowel all the way through, and not put a topper on the cake? How do you hide the hole in the fondant left by the dowel?

So if you are delivering a stacked cake do you stack them right away and deliver them stacked?? I have my very 1st stacked cake order (its only 2 tiers) in Dec and I am a little nervous about it. Being we are on the "stacked" subject as well...TIA

Most times I don't stack until the next day... or sometimes a few hours at least... I rarely cover and then stack right away. I do deliver all of my cakes already stacked (only a few very rare exceptions).

As far as not having a hole in the top, there are a few ways around that: SPS is one. Another is instead of driving a dowel down through the stacked cake, rather, lower each tier of the cake down over the dowel (obviously having pre-measured your dowel to ensure the height is not so long that it will come through the top cake). This is the method I use.

I was wondering if anyone ever stacked cakes on top of the dowel, can you share a few details? How do you stabilize the center dowel?
Do you pre-poke the holes in the cake boards for the upper levels?

I'm just curious about all of the different options.

Thanks