Stacking Cake Dummies

Decorating By mmsantos Updated 24 Sep 2011 , 2:25am by jules5000

mmsantos Posted 22 Sep 2011 , 11:50pm
post #1 of 9

I'm making a 5 tier cake, 14", 12", 10", 8" and 6" where all but the top tier is a cake dummy. What would be the best way to stack them? I was just going to hot glue them together. Is that completely wrong? Also, do I need to support the top tier in anyway since it's actual cake? Any suggestions are helpful.

8 replies
kaat Posted 23 Sep 2011 , 12:06am
post #2 of 9

It is easiest to cover the cakes before stacking, so I'm not sure hot glue would help. I use buttercream or royal between my tiers or even chocolate. No need to dowel the dummies, or the top tier. The dowels support the cake above, so as long the real cake is not supporting another tier or heavy topper you don't need it.
HTH!

CarolinaGirlAsh Posted 23 Sep 2011 , 12:28am
post #3 of 9

I don't usually dowel my individual tiers, but I do usually run one long dowel through the middle of the tiers to secure them together. I also cover the tiers before stacking, but I don't see why hot glue wouldn't work if you wanted to use that (assuming you are using fondant to cover).

Occther Posted 23 Sep 2011 , 1:21am
post #4 of 9

Use buttercream, royal icing or melted chocolate to hold the tiers together. I don't think hot glue will work.

mmsantos Posted 23 Sep 2011 , 3:28am
post #5 of 9

Thanks everyone. To clarify, the tiers have already been covered with fondant. I wanted to travel with them stacked, but I was worried that due to the light weight, it might topple over in the car. I'll definitely try some buttercream since I already have that made for the top tier.

icer101 Posted 23 Sep 2011 , 3:38am
post #6 of 9

I would definetly use melted chocolate or r/i instead of b/c.hth

ajwonka Posted 24 Sep 2011 , 2:11am
post #7 of 9

Definitely melted chocolate!

thumbs Posted 24 Sep 2011 , 2:25am
post #8 of 9

I use piping gel between my tiers and it has always worked great.

jules5000 Posted 24 Sep 2011 , 2:25am
post #9 of 9

I would think that because your base is big enough-14" and the only cake is the 6" tier that balance is not going to be an issue and the 6" cake is not going to be that heavy. I would use RI instead of melted cho, myself. I guess that we are getting into the cooler time of the year, but I also would not want to take any chances of the chocolate getting warm enough to melt and the tiers sliding around. Of course I guess if you are using the middle dowel to go through all layers you won't have that problem anyway. So use whatever you wish. I Would also think that RI would be cheaper to use then cho. i know that you are not going to be using that much, but if noone is going to be eating it why waste the cho.?

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