I'm making my first wedding cake and it's going to be a square 3 tier and I've got questions....
1-is there a trick or tip to getting the corners smooth and square..I've made square cakes before but the corners always turn out like crap and when I get one side to look good the frosting comes off the other side
2-is it better to put in dowels or should I use cake boards underneath or both
3-lastly how do you transport something like this...???
1. Here is a tutorial on frosting square cakes http://www.cakecentral.com/article51-How-To-Frost-a-Square-Cake.html
2. Yes, use both.
3. Very carefully, or you can stack on sight. If the structure is solid it should transport fine. How far do you have to take it?
Good luck, I'm sure you will do great!
I'm also tackling the same kind of cake in the summer which will also be my first wedding cake. This is what I've done to prepare so far:
1. Bought Sugarshack's Perfecting Buttercream DVD - it'll show you how to get the crisp edges on square cakes.
2. Get an SPS support system. You'll still have to put your cakes on boards but the system sounds like it's the only way to go to avoid a disaster! Apparently you can travel with it completely assembled. Check out the SPS thread by LeahS in the how - to forum.
Hi and Welcome to CC, jkrahn01.
Decoding CC acronyms:
Everything you need to know to make, decorate and assemble tiered/stacked/layer cakes:
Jan your like the cake doctor, maybe we should rename you the cake goddess. lol Too cool!