For some reason every time i have a tiered cake i get nervous. I have never had a problem but i am scared to death to do them. Any one else have this problem? or have a way to help my phobia go away? I feel like i am crazy!!!

I haven't done many...I'm not too scared with fondant covered but BC covered makes me nervous! I shake like crazy making myself more nervous! It's just silly!

I haven't done many either, but after reading and reading threads about how to stack cakes here on CC and feel more confortable now, try it you will get a lot of advice!

Yes, i used to feel the same way, until all of a sudden i did one for my cousin's babyshower (ladybug cake in my photos), then the orders started pouring in. I had at least 4 in 2 months. I still don't really like cutting dowel rods, but i haven't tried the bubble tea straws yet (as in Sugarshack's buttercream video). Those would be so much easier to snip with scissors. The more you do them, you will get over the anxiety. I think the biggest part is figuring out a recipe that produces the most cake batter for the least amount of work (I used WASC variations and realized a small two tier is no more cake batter than a large sheetcake), baking ahead in plenty of time, and making enough icing. Cutting the dowels is the worst part. I also started leveling the top of the layers and trimming any awkward edges off the sides, just to save myself any trouble later. No one will ever miss the cake that you cut away.

You are not alone! I can do a 2-tier cake no problem, but add another tier and I get nervous! I have only done one 3-tier and it was for my sons b'day, but I was still nervous!!

My problem is actually stacking them...laying the layer on the top - I'm so worried it's not going to be centre and ruining the butter cream. We're our own worst critics!

My problem is actually stacking them...laying the layer on the top - I'm so worried it's not going to be centre and ruining the butter cream. We're our own worst critics!

Sugarshack has an excellent DVD out on Successful Stacking. It's an excellent investment.

I've got 3 of Sharon's DVD's but not the stacking one.

I highly recommend SPS. It has given me a lot of stacking confidence. Sharons techniques for stacking buttercream are really great to make sure you don't mess up the buttercream while stacking. The other benefit of SPS is you can see if you're centered before you push it all the way into the bottom cake. Mine are never perfectly centered but I feel I get close.

I'm still stack partially on site because I can not carry a super heavy cake. The 4 tier in my pics is my largest cake to date. Fed 150 people, I used SPS and it was super stable. I couldn't have asked for a better setup.

Thanks for all the ideas and support now i know im not alone!!! Thanks ladies

I'm in the same boat I get nervous when doing stacked cakes. Actually I have someone requesting a three tier for her son's first birthday. Do I deliver the cake so that the top layer can be put on at delivery or does she just pick it up totally assembled and hope that it makes it to the party?