I have my first wedding cake to do in July and want some tips. I went to a wedding this weekend and the cake was leaning, when I cut it...I was the cake cutter....it had several supports. What would make a cake do that? I don't want that to happen to mine.
Also, do you find it better to put the cake together and travel, or put it together on site...it would be three tier, and I haven't decided on bc or MMF. What is you best advice for these things?
To prevent leaning stack it like this...
Chances are the dowels weren't even.
Fondant or BC is a personal decision, ie: Which are you comfortable with, which does the bride want, etc.
Yeah, usually if a cake is leaning (don't ask me how I know) it is because of the dowels - like 7yyrt said. Basically the cake on top of the dowels needs a level surface to sit on - if your dowels aren't exactly the same height then you have a "crooked" surface.
Most likely it was the dowels, to avoid cutting downs and trying to get them even I like to use what are called cake jacks you can find them on Global Sugar Art web site. They are a dowel with a screw top you can adjust as you need, for me they really work wonderfully. I always ask for them back wash and reuse. I would perfur to assemble cake at site, I very much dislike the stress of transporting and assembled cake but that is me I know some use the SPS sytem ( I think that is what it is called) Best of luck
I prefer to have a cake stacked and finished before transport. I really don't want to have to add more details and finish decorating when I get there - maybe just fix a little boo boo or something . If you have your cake properly doweled and have a center dowel, your cake shouldn't move.
i did my first wedding cake back in october and SPS is hands-down the best way to go... in my humble opinion, that is! it's basically fool-proof and helps you to not only get a level stack, but also a centered stack as well. also super easy to travel with. i believe i read on here that it was actually developed for customers who were going to pick up and travel with the cakes themselves, instead of having a pro deliver it.
here's a link to the instructions: http://www.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=603925&postdays=0&postorder=asc&&start=0
Could you explain to me how the system works, and is it a one time use system? How do you aline the system with your bottom cake, I assume this is to be used with a cake you stack and not a pillar cake. I would like to hear any insight you can give me. Many Thanks
I prefer to transport the finished cake. I put lollipop sticks for my supports and then run a dowel from the top to bottom in the center. I always say you could hang it upside down and it won't come apart. Once you deliver the cake everyone that is there is always all around and it makes me nervous to have to assemble it completely with everyone watching.
if you read through the questions on that thread, you'll find a LOT of good answers.
it can be a one-time system since it's not that expense. i basically build the price of the pieces into the price of any tiered cake since it's part of the cost to make it. it is possible to get it back though since it's just plates and the supports that push in. you just start with your bottom cake by marking the top with the plate that will sit on top of it. the directions that leah_s provides on that thread are fantastic!
you can use SPS to do separations too.. you would just buy the 7'' or 9'' legs to go with the plates, as opposed to the 4'' ones that stay hidden inside the cake.
Where do you buy the SPS?
i've found that the best prices are online at Oasis Supply. the 4'' grecian columns (that specifically say SPS) are the ones you use for no separations.