Dowel Rods For A 12" Round Layer Cake

Decorating By sec10 Updated 20 Jun 2014 , 12:16am by -K8memphis

sec10 Posted 1 Jun 2010 , 2:08am
post #1 of 16

Hello All,

I am wondering if I need to dowel a double layer 12" round cake?
thanks for your help!

15 replies
mlocklear Posted 1 Jun 2010 , 2:28am
post #2 of 16

What are you putting on top of it?

carmijok Posted 1 Jun 2010 , 2:48am
post #3 of 16

I think a cake's fillings and structure dictate how many dowel rods to use. For a two layer (not tiered cake) I personally would put at least one dowel in the center...I just do it on all my cakes...I feel more comfortable knowing that nothing will slip or slide. The size of the dowel depends on the size of the cake. For smaller cakes I use a large straw. Better safe than sorry. thumbs_up.gif

BlakesCakes Posted 1 Jun 2010 , 4:21am
post #4 of 16
Quote:
Originally Posted by sec10

Hello All,

I am wondering if I need to dowel a double layer 12" round cake?
thanks for your help!




If you're talking about 2, 12" round layers that are each 2" high--for a total of a12"x 4" high cake, then no, you don't use dowels for that.

If you're talking about making a single cake that is 12" x 8" high, then you definitely need to put dowels in the bottom 4" tier before putting on the second 4" tall tier. The top 4" tier would need to be on it's own board, just like the bottom tier.

HTH
Rae

sec10 Posted 3 Jun 2010 , 4:02am
post #5 of 16

I have made 3 layers, aprox 12" by 2 inch and am putting icing in between. I guess I need to put dowels.

Kristin 15 Posted 7 Jun 2013 , 7:10pm
post #6 of 16

I have a 12' 2 " deep round cake that I'm making and would it be to tall if I have three 12" layers on top of each other I'm Making stratwberrie frosting that is going in between each laywer will I need to put dowel rods in and how many will i need. Do you frost the cake before you add dowel rods  Its for tomorrow and I just don't want it to move or would two layer high be enough Its for 40 people. What is the best baking temp. I have a Gas stove Thank you Kristin

auntginn Posted 7 Jun 2013 , 7:14pm
post #7 of 16

Is there going to be something on the heavy side sitting on top of it, such as another cake tier?  Because then I would suggest you dowel it.  If not then I don't see the need for dowels.

Kristin 15 Posted 7 Jun 2013 , 7:21pm
post #8 of 16

 I'm just baking the cakes today. I'm not frsting or putting it together till tomorrow could I freeze my cakes over night or will rt dry out I can put Glad cling wrap over them would it be esaer to frost if frozen

 Thank you Kristin

Kristin 15 Posted 7 Jun 2013 , 7:24pm
post #9 of 16

Know just the 12" 2" deep cake's nothing on top

Kristin

Kristin 15 Posted 7 Jun 2013 , 7:32pm
post #10 of 16

All I was going to do  is make 3 12" cakes and layer those with my Strawberrie filling frosting that I was going to put in each layer and make my home made  frosting to frost the rest of the cake and side's.

Thank you Kristin

Kristin 15 Posted 7 Jun 2013 , 7:49pm
post #11 of 16

I'm thing I might just make the two cakes and cut them in half and put them in the freezer. Then put it to together tomorrow  afternoon. would that be better

Kristin

Kristin 15 Posted 19 Jun 2014 , 12:32pm
post #12 of 16

AI have a 10 inch 3 inch deep round cake pan the brand is the Wilton pan I have been having a problem with baking it it keeps sinking in the middle I'm make a bridal shower cake for this Sunday I need to use the pan what is the best way to bake this cake I looked up the baking time and batter amount ti was 8 cups temp of the oven was 325 banking time was 60 to 70 minutes it still sunk in the middle what do I do now Thank you Kristin

Kristin 15 Posted 19 Jun 2014 , 3:45pm
post #13 of 16

A

Original message sent by Kristin 15

I have a 10 inch 3 inch deep round cake pan the brand is the Wilton pan I have been having a problem with baking it it keeps sinking in the middle I'm make a bridal shower cake for this Sunday I need to use the pan what is the best way to bake this cake I looked up the baking time and batter amount it was 8 cups temp of the oven was 325 banking time was for baking 60 to 70 minutes it still sunk in the middle what do I do now Thank you Kristin

ellavanilla Posted 20 Jun 2014 , 12:07am
post #14 of 16

Quote:

Originally Posted by Kristin 15 

 

 

FYI, if you're starting a new topic, you should start a new thread, 

 

however, if your cake is sinking in the middle and you are baking from scratch, then it could be that you have too much leavening. have you doubled the recipe?

 

if the recipe doesn't give you trouble on smaller cakes, then try reducing your oven temp by 25 degrees and wrapping your cake pan in bake even strips to slow down the outside cooking before the inside. you could also put an upside down flower nail in the center of the batter before baking in order to conduct more heat through the center. 

 

jen

-K8memphis Posted 20 Jun 2014 , 12:14am
post #15 of 16

you should use 5-6 cups of batter for that pan

-K8memphis Posted 20 Jun 2014 , 12:16am
post #16 of 16

it's hard to get 8 cups of batter to bake properly in that pan-- i use the 3" pans but use the 2" tall pan chart amounts which is 6 cups--that might help you

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