I'm working on some practice wedding cakes this month & I really love the look of glass separators & vases. While looking at some pics for inspiration, I noticed that a lot of people just use flower vases. I was wondering how the best way to do this is, because it looks like they just set the vase right on top of the cake, but wouldn't this put too much pressure on it??? I'm confused.
My understanding is that a cake board is cut to the same size as the vase and then the cake is doweled just as though you were stacking a cake. so cut the cake board, dowl under the board, set the vase on, secure with buttercream or royal icing if necessary, then balance the next cake on top of the vase.
Best of luck.
Here's a cake I did with a similar set-up: http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1386274
I crumb-coated the bottom tier. PUt a thicker layer on top. Laid a cardboard on top of the bottom tier. Iced the whole thing in chocolate icing. The silver stand sat nice and level on the cardboard (which was being supported by dowels.)
Here's a cake I did with a similar set-up: http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1386274
I crumb-coated the bottom tier. PUt a thicker layer on top. Laid a cardboard on top of the bottom tier. Iced the whole thing in chocolate icing. The silver stand sat nice and level on the cardboard (which was being supported by dowels.)
The silver thing, believe it or not, is a fruit stand that I just turned upside down. Found it at Old Time Pottery, or someplace like that, on a clearance table. It's great for holding a bowl of ranch dip for veggies, too ... in this pic: http://www.flickr.com/photos/55969028@N00/2662812858/
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