MacsMom-
that cake is gorgeous!!

This will be my first whimsy cake. I had planned to do it in fondant until I read it would be ok to do in buttercream. After reading that, I had hoped to do it in buttercream without covering it in fondant. I have only done one fondant covered cake before. Plus, up to this point, I have used plastic separator plates, so the idea of a wooden dowel through all three tiers is both daunting and impossible unless I switch to cardboard boards.

Although I had done lts of homework researching these cakes up to this point, now I am concerned how to get this wedding cake done without the sides cracking open.

Hmm...that foam core board is a really good idea!!! I will have to try that soon!! AFTER we get settled after our move!!!

MacsMom, that is a GORGEOUS cake!!! LOOOOOVE IT!!

So, if I am understanding correctly, MacsMom, (and please correct me if I have misunderstood)
You are suggesting placing each tier on foam core so that the sharpened dowel can go through each tier and into the bottom base plate. Do you cover the foam core with FDA approved foil or paper or not?
Also, you are suggesting NOT to use the cut-hole method, but place each tier on top of the other tier, doweled, of course, using the crooked method posted in the "sticky note" I understood that one dowel is positioned down the center to keep cake from sliding, but how do you set the lengths for the dowels under the cake?
Now, if all of this is correct, I think I read somewhere that the tiers should also be covered in fondant. That this would not work well with buttercream. Is that true? My preference is to use buttercream and not fondant.
Thanks again for your input!

Hmmm... How can I answer that....

I use foam core board as cake circles. No, I don't cover them and neither does Colette (she only covers her base board). If she mentions that in her books and FDA has never bothered her, why would I worry?

I use bubble tea straws instead of dowels because you can just cut them off at the top of the cake. They support well as long as you use enough of them (not a good idea to put just 3 of them under a 12" cake, in other words). So, carve cake, crumbcoat, cover in fondant IF using, insert straws, cut them level to top of cake - at the same angle as the cake.

Stack the next prepared tier on top, turning it to the position you like best (high sides of each tier opposite each other or slightly askew look best). Do the straw thing again if there will be a third tier, and so forth.

Your basically stacking the cake exactly like you would any other tiered cake.

Now, I use 3 or 4 foam core boards glued together as my base board so I can hammer the center dowel (or two) all the way INTO the foam core base. It holds them steady so the the weight of the cake isn't likely to force the center dowel(s) to one side if someone slams on the brakes during delivery--or whatever . So the center dowel(s) will go through each tier's foam cake circle and the base board.

Buttercream doesn't damage the foam core board. The only reason I can fathom not to use buttercream for topsy's would be if you are worried about bits of foam core sticking to the buttercream from the area where the dowels will penetrate.

Otherwise, there is no reason you wouldn't be able to use buttercream as long as your filling is thick so the torted layers don't slip.

Here's another trick I do: Cut a wedge from the underside of each upper tier (not the bottom tier). That way, when it is placed on top of the tier beneath, not only does it keep it from jutting out to the side, but it creates a flat surface for the fillings. It's hard to describe.

This all sounds good. I did read elsewhere that melted white chocolate over the bubble straw area before placing the above tier on will help keep it in place. Together with the dowels connecting cakes, that should keep the cake together even if it is iced in buttercream, right? My fear is that a tier would slip and pull the chocolate with it off of the buttercream. But with dowels connecting the tiers that shouldn't happen.

So, if bubble straws are inside the cake, How do you make sure the dowel rods hammered in don't hit the bubble straws?

what are bubble straws???

One more question (ok , two)

How on earth does someone take a cake like this apart when it has been set up with the bubble tea straws and cakes on a tilt? I am seriously buying into this now, but need to know how to direct for serving.

Also, what diameter dowel rods are you sending through the cakes to keep them from slipping side to side?

Also, Google bubble tea straws and you will see what they are referring to.

thanks again
you guys are the best!

What ARE bubble straws??? Those little coffee stirer straws or what???

Bubble tea straws are thick in diameter (maybe a little less than 1/2 inch- I dont have one here to measure), but easily cut with scissors. I googled them and noticed that they are what they serve at the coffee house when I order a fru-fru frozen drink.

oh...strange...I'll have to look them up. I've never heard of anything like that before!

So, how does someone at the reception take a cake apart that has wooden dowels hammered through the cakes?

Macsmom,
If we aren;t using the "hole" method, then aren't the tiers stacked kind of crooked? Unless you do it differently than Sarsi.....
Do explain

Not when you take them off. If you are removing them to slice them, there is just the slant on top. The cake is tapered evenly all around, not sideways.

If you aren't removing the tiers to slice, they aren't going to fall as you slice. Cut, place on plate, etc.

macsmom-
ohhhhhh I get ya!

Ok, I have a plan (Finally!) if you ladies could help me perfect it.

I will either go with a 6-9-12 or 6-10-14 depending on what you ladies think, Sarsi and Macsmom

Macsmom- I LOVE the way you carve your tiers, but since I will not be covering in fondant, only icing in buttercream, the carving inward adds to the instability of the sides and possible cracking

So, I think I will keep the sides straight and unsloped (like on Sarsi's) and rely on the "No Hole" stacking method to give the illusion of the sloped sides.

Maybe, just maybe, I will slope the bottom tier in just a bit.

I will cut foam core to fit the bottom of each layer, and use bubble straws for support. I can use piping gel, royal icing, or melted chocolate to attach each tier to the next. I will use 2? 3? 1/4 inch dowel rods down the center to keep from sliding. For support, I will use the bubble straws that are cut on angles to match the sloping of each cake top.

I will call ahead to the reception hall to make arrangements to assemble at the hall. It is 45 minutes away!

Which size do you think I am better off with? 6-9-12 or 6-10-14?

If there will be a fairly big border or flowers(whatever) around the tiers, I'd go with the 6,10,14.

I have a dumb question. If you're making the bottom layer (for example) 6,7,8, do you bake a 6 inch cake, a 7 inch cake, and an 8 inch cake, or just bake 3 8-inch cakes and carve into smaller circular cakes? THANK YOU

Bake a 6,7,8" It's easier to guide the size and less cake waste.

Sarsi,
I was wondering, on your chocolate topsy turvy cake, how you got your bottom layer to look like the sides were angled since you don;t usually angle in your sides?

I was also wondering if on that bottom tier(when you split the layer diagonally), to make the sides look angled, to put one wedge under the bottom of the cake and the other wedge on the top? That would make the whole cake look tilted to one side...have you ever done anything like that?

Thank you very much!

Ok..i just did this one yesterday. Is the third time I done this cake. One in fondant, 2 times in buttercream. This one is buttercream. I use the hole method. But if you carve the cake to big at the bottom when you do the hole on the next one, if you are way on the edge it will break your cake.

Even with the fondant swags( wich are heavy) the sides hold. And the cake travels like this.
The tiers are 12, 10, 8 and 6. But this can change depending on the decor of the cake and on expertise.
Hope this helps

Edna

Oh Edna, that is just beautiful! Now we need a tutorial of this one

Thanks Tiggy!... I design that cake and sometime I regret it. It takes me 6 hours to do it and after the third time you do it, it gets old!.. ..Although I think is just gorgeous!..
Edna