I have an order for a 3 tier cake....my first one! It will be a 1 layer 10" round, 2 layer 8" round and 6" square. I have always used wooden dowel rods between tiers then anchored the whole cake in the middle and into the cake board with a dowel, and never have a problem. However, I a little scared to do that with a 3 tier. So.....Cake is due 30th....my only local supplier is Hobby Lobby which sells Wilton seperator sets, so I guess I will try that, the question is, how to anchor to board?? Or is using Royal Icing between bottom tier and board enough? Thanks for help!
you can use dowels and the central dowel, or you can use the wilton seperator plates. i use glucose (or you can use corn syrup). if you're cake is staying really cold you can use buttercream as well. i've found with royal icing that when it's squeeshed between boards, it doesn't dry as well because it doesn't get any air to dry it out. you can also use melted chocolate, then when you chill it, it sets up and acts like the cement you need to hold ur cake steady
The edges of the square are going to hang over the 8" round slightly, be prepared for that look, might not like it.
Another is t. A good, close estimate for the length of a diagonal is the side times 1.3.
You've got time to order SPS.
It will right? I'm not near my pans, but I do have my size charts with me, and I know there's a reason I don't have the OP's configuration as an option on my list. I have a 6" square starting out on a 10" round only.
I may get online and try to order the SPS.....I was mistaken...the top is 6" round....Thanks for all the help!