Okay, so I've watched all the videos, read all the articles, perused the galleries, but I really want to make sure I've got this down before Friday-the day I stack my first topsy-turvy.I plan on using dowels in each tier (like I do when I stack regular tiered cakes) with one central dowel through the whole thing to ensure it's safe arrival 1 1/2 hours from here (1 hour of which the client is driving-not me).
I know some of you will say, "USE SPS", but that's not an option for me right now.
I also plan on doing the "shelf" technique, where you cut into the bottom tiers to allow the tier above it to sit level. It's going to be a 3 tier cake.
-Is 4 dowels in each tier enough to support everything? (then of course the 1 main dowel through the whole thing) Is there a specific size for these dowels?
-is there a certain size dowel i should use for the central dowel? I bought 5/8" today and 3/16", but the 3/16" looks too big.
-is a cardboard cake board sufficient for the middle and top tiers?
-any other pointers?
I did one EXACTLY how you are planning yours.
I had 3 tiers, 8-9-10, 6-7-8, 4-5-6. The smaller tiers were the bottom of each cake. I used bubble tea straws in mine and a center wooden dowel.
I also put 5 straws (instead of 4) in the 2 bottom tiers of cake - the 5th one was off center so I could still drive the center dowel down through without worrying about hitting one of the other ones.
for the boards, I used 1/2" foamcore for the base cake, and 1/4" foamcore for the other 2 tiers.
Make sure you carve the hole out big enough - I had to redo one of mine - which was very stressful at the time. It turned out fine though.
I followed BKeith's method on here, but I used all buttercream instead of fondant.
Here are a few forums I've been watching..... I made one topsy, with minor mishap.... but you learn for the next one!! Hope you find some of this information helpful!!
The second one is full of helpful info!!
those are all very helpful links and tips. Thanks, Ladies!