I'm making a 3 tier wedding cake. It will be covered in fondant. I'm worried that the tiers will slide around. When I cut the dowels should I cut a longer one in the middle and a hole in the bottom of the board that the next cake is on and put the dowel through the hole? Is there a better way? I've done small 2 tier cakes at home, I've never really had to move them too far. I'm terrified that the tiers will slide off during transport to the wedding.....
I always assemble at the venue. It's saves me a lot of grief and stress.
I usually shave a dowel down until it's a spike at the one end and drive it through all the layers (making sure it goes through all the cardboard cake circles all the way down to touch the cake board). There will be a hole on your top layer, but I just use decorations or a topper to cover it.
The following link is from Wilton it shows what I mean:
There are also lots of tutorials on youtube you could watch.
Similar to sparkle, I also use a center dowel. I have found that bamboo skewers work great! They already have a sharp point, and they are cheap and you can find them everywhere!
Some people also put a little buttercream in between the layers to help everything "stick."
I cannot tell you how much I appreciate your help! I love this site! Everyone is so helpful! Thank you a million times!!!!!!
I also use a center dowel. I've never had problems transporting a 3 tiered cake that way. As long as you have supports in between each layer and a center dowel, you should be fine!
Thanks ladies, I was pondering a similar question.
I have a Toy Story cake order for early July, and the customer wants a fairly common design (3-tier with the top a cratered moon or planet). The planet/moon on top would be RKT, and the other 2 tiers cake. Should I run a dowel through the RKT top as well, or just the two cake layers?
Also--I have a Honda Civic coupe (I'm new to cake transporting...haha)...I guess I just have to put it on the passenger's side floor and cross my fingers? Or should I save my anxious little heart and just assemble it at the customer's house?
The more I think about it, I'm liking the assembly-at-site idea. But either way, it'll be helpful for future cakes to know what other people are doing.