OK...so I have my first paid cake coming up in just under a month.

This friend of my sis' started off asking for a cake the same size as I made for my sis' 40th B-Day (see here: http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1323390) which is 7" & 9" two layers each with blueberry filling & 4.5" tall to feed 40. So great, I've done several two-tiered cakes and am confident in my support (using regular dowels & cardboard cakeboards in between, no center dowel).

Now, she's told me she needs enough cake to feed up to 60! I tell her I'll need to make it 3 tiers rather than increasing the size of each tier or else it may look bulky (it's for a 1st b-day and needs to be super cute!) and I tell her I can make it 7", 8.5" & 10".

I was planning to use a center dowel with just regular cardboard in between tiers and bubble tea straws instead of wooden dowels (I cannot afford to invest in an SPS at the moment since I'm just doing cakes for friends and most won't need that big a cake). So I start to do some research just to make sure I've got all i's dotted and t's crossed and...

I start to search through the forums for proper support systems to use and come across many, many, MANY cake disasters...and...now...I...am...starting...to...freak...out LOL - ughhh.

This will be my first 3 tiered cake and my first paid customer - I need it to be perfect so hope to get some specific answers pls (with sugar on top)

1a ~ how thick should the cardboard rounds be between layers in order to support the weight of the tiers above - 1/16 inch? 1/8 inch? or more? or does it not matter? - I originally bought a simple scalloped board that's 1/16th of an inch with a foil top and now I think it'll be too thin!

1b ~ or should I just use foamcore? - but from what I've read they don't come in circles and I have no way to cut a perfect circle right now

2 ~ how thick should the base cakeboard be in order to hold the weight of a 3 tiered cake to feed 60? Is a standard 1/8 inch cardboard round strong enough? If not, will foamcore be strong enough - if so what width? Or do I need to get a wooden board - if so where is the most economical place? I'm giving her a huge discount while I'm building my portfolio so really can't afford to spend more than $10 Canadian.

Sorry for the long post and specific questions - I just really would like NOT to have a disaster!

Thanks!

Breathe. Use foamcore. Trace circles with the appropriate pan size, wither the top lip or the bottom of pan, whichever you want depending on how thick you want your icing on the sides.

Foamcore.....medium thickness for tiers or the smallest. For board, thickest. Use an exacto knife to cut, go slow, stick to your tracing, you will be fine.

You'll do great! If you are assembling on site, don't need center dowel. Your straws will be just fine. If you are transporting all stacked, I would do your center dowel.

vlin28,

First, don't panic!! The construction for a 3 tier is basically the same as a 2. I use foam core (covered) between layers - to get a circle, trace around a cake pan then cut with a utility knife, but I've also used cardboard circles - the wilton ones. Either type is sturdy enough for the cake.

Your dowels are actually the main type support for the layers above, so its important to have enough for each layer.

As for the base, I would take a couple of circles in the size you will use and glue/tape them together to get a strong enough base. You could also use double foam core or even buy the larger 1/2" foam core for the base.

HTH Good Luck!

Hi vlin28,
I don't blame you for freakin out. I had stress diarrhea for 5 days before my first paid cake but it will be totally fine. There was no reason to freak!

I use just one piece of 1/8"cardboard between each layer and have never had a prob. I also cant cut a perfect circle, but if it isn't showing, noone knows!

For the base, you could go to Home Depot or Lowes and get 1/2" or 3/4" plywood and cover that or you can just stack three pieces of carboard together and cover them. Thats what I do for most of my tiered cakes. I agree with Jamie about if traveling use the center dowel, but if not, don't bother.

Good luck and don't worry-you'll be fine!! Obviously they liked what they saw the first time you did the cake so they'll love it this time!! Make sure you post pics!

Ooooooh, Eme...I love that treasure chest in your avatar! Really cool!

Eme,

Where can you purchase English Boards?

Thank you!

ok...breathing, breathing lol

Thanks so much __Jamie__ and Eme!!

Taping together multiple boards for the base and using an exacto/utility knife to cut foamcore are great ideas! In my "starting to freak out state", this neither of these would have occurred to me lol.

PHEW! - I knew my fellow CC'ers could calm me down LOL!

I'm gonna go check out the price of foamcore and see which is most economical!

Thanks again...problem solved...thanks for the reassurance!

Thanks SweetMelissa2007!! I must have been typing when you responded.

OK...feel SOOO much better now and a teensy bit silly - but better safe than sorry

My first fondant cake was 4 tiers. 12, 10,9 and 6. I used the regular cake circles that I got off from globalsugarart in between layers. It was a pound cake so it was really heavy, but I never had a problem with it. For the base, I used wood covered with plastic wrap, then foil and I did cover it with fondant also. I used wooden dowels and straws, it didn't fail.

Just make sure you use enough dowels on each tier. Make sure it is balanced and that you take your time to see if it is level (I sure didn't so mines was crooked). I did use a long pointed dowel and pushed it from the top tier to the bottom.

Check Edna's video on youtube. It is very clear.

One key is the transportation. Because no matter which support system you use, if someone drives really sloppy, then there won't be any cakes on the table.

Cutest cake!!

I have an observation for you. You cake will look towery. You have a 1.5 inch graduation between tiers so it will look more straight up and down and have a 3/4 inch ledge. Which may be the look you are going after--but my taste prefers a 3 inch difference in tiers which gives a 1.5" top edge.

A 10 x 8 will give you 64 servings.

Just some thoughts for you.

I suggested the multiple boards taped together just for economical reasons. I agree with _Jamie_ that a solid base is really best, but we creative people sometimes have to be quite inventive. I had another idea but I didn't think 'duct tape and baling wire' would work for caking!!

Thanks for posting the pic stephaniescakenj! It does help to have a visual. And yeah, I got my set of 8.5" a long time ago and I think it was labeled 9" when I bought it but after measuring, realized it was actually only 8.5".

Your cake was beautiful. I too am Canadian and starting out in the cake decorating business as a sideline. I was wondering if I might ask what you were going to charge for the completed cake? It seems to be such a difficult thing to judge as a newbie.

Awww...I just checked and I can't do an 8" and 10"! I'm charging according to party size servings - which from what I read is 1.5x2x4 (or 2x2x4) instead of 1x2x4 for wedding size - so I can only get 43 servings from an 8" & 10".

Hmmm...now I'm thinking I've undercharged? Oh well...back to the forums search to double check pricing methods again

Double post...now how'd that happen?

I like to use masonite boards for the base.

I also use wooden dowels and cardboard circles between tiers.

Thanks jammjenks ...I'll have to keep masonite boards in mind for when I do more cakes

I used to use masonite boards because I like how thin and sturdy they are. I now frequently use just 3 reg boards glued together. I am liking it a little more because I can spike my center dowel all the way through the boards.