I have a silly question that I just can't seem to figure out. When stacking say a 3 tier cake what goes under each tier, a cardboard round? Wouldn't that get all soggy? If that is what you use then how would a center dowel go through all those rounds. I have seen plastic cake plates, are they for the same purpose?
I am trying so hard to figure this out, I have even watched videos but sometimes they don't even mention what is under each tier of cake
Can someone explain this to me? Thanks so much I am embarassed I don't know this yet
Ah, the mysteries of a decorated cake! We all started out as "muggles"!
Each tier should be on a cardboard circle. Some people do just stack with that. I prefer to put a plastic plate under for more stability. I just got and used the SPS system that is explained on this site. I did like how it held. Before that, I used the Wilton plates. I do prefer the hollow columns rather than dowels as I feel they are more stable. You may need to adjust your servings amount down one or two for each tier.
I slap some icing on the plastic plate, the put the cake tier on. The icing helps to "glue" it onto the plate.
If you use the plastic plates, you cannot use the center dowel. The SPS system has little pegs on each plate that serve the same purpose- keeping the tiers from slipping.
Yup, I use just a cardboard circles (not that I've done that many!), but then I cover it with foil to prevent the potential soggies. Then I can still use the centre dowel...sharpen it well, and then hammer it throught the tiers and it goes through the cardboard nicely. I took me a while to figure it out too!
I use cardboard cake circles, they do not get soggy. I use a center dowel hammered thru all the tiers (just sharpen first with a pencil sharpner used only for cakes)
Yes to the cardboard circles. No need to cover them - they will NOT get soggy. And of course, YES to SPS!!
Thanks you guys! Your the best! It always amazes me how fast people are to jump in and help me with such beginner questions
For those who do use a center dowel do you use it for 2 tier cakes as well.
Yes, use a center dowel on all stacked cakes; unless you're using SPS (plastic plates).
I suggest buying Sharon Zambito's (aka Sugarshack) DVD's. She explains the basics of stacking and her buttercream dvd is a must have!
I use regular cardboard cake rounds, I do not cover them and they are fine. I use bubble tea straws instead of wooden dowels or the hollow plastic dowels and they are sturdy. I've only done up to a 3 tier cake, but it was secure since I used a long sharpened dowel hammered down the center to support it, and I traveled over an hour with it.
I've used the SPS system twice now, and I thought it was pretty stable. I think I need to use it more to get comfortable with it, though.
The cardboard rounds do not get soggy if they are waxed or coated. Otherwise, in my experience, they will. So I cover mine with plastic wrap.
I worry about the cardboard getting soggy since I too, am somewhat a cake muggle. Because of my worry, I use disposable styrofoam plates and cut them to size. They are readily available, easy to cut and there is no concern over soggy cardboard.
I was actually wondering the exact same question posed by Sue, so THANK YOU to all the responses. You helped me figure out my situation and I didn't even need to ask!! It's nice to see someone else is wondering what I am. You all are great.