Does everyone use the center dowel rod through every tiered cake they make or does anyone know of a method to keep the second tier in place without one? I have a small cake coming up 10" and 8" and it'll be delivered quite a distance away - plus the heat and humidity will be a factor. Any ideas?
The SPS system is meant for traveling with cakes. It has a little peg on the plate that the cake board goes on and keeps it form moving anywhere.
I can't say enough good things about the SPS!! I have a 1/4 mile - up hill - gravel with pot holes - driveway and the SPS makes it stable and secure!! I highly recommend this method!!
Does everyone use the center dowel rod through every tiered cake they make or does anyone know of a method to keep the second tier in place without one?
There are other methods, but they don't necessarily keep the entire second tier in place--just the plate or board that it's on and possibly the bottom layer of the tier, so it leaves the top layer vulnerable to sliding off. At least with the center dowel skewered through all (or both), it helps to prevent possible sliding or separation of the layers under normal circumstances. Is there a reason you don't want to use a center dowel? (You could transport the tiers separated, if you aren't considering using one. If transporting stacked, you might consider inserting a few skewers into the top tier if there's a concern with slippage between layers.)