pursuing_perfection Posted 10 Apr 2012 , 10:56pm
post #1 of

I have been asked to make 6" and 8" cakes that are at least as tall as they are wide...up to 10" tall! I am a little concerned about stability. Has anyone done this? What tips can you give for avoiding disaster? (Normally my cakes are about 4" tall).

5 replies
CWR41 Posted 10 Apr 2012 , 10:59pm
post #2 of

You'll be fine as long as you use supports every 4" or so, and use a center dowel if transporting.

quietude Posted 10 Apr 2012 , 11:09pm
post #3 of
Quote:
Originally Posted by CWR41

You'll be fine as long as you use supports every 4" or so, and use a center dowel if transporting.




thumbs_up.gifthumbs_up.gifthumbs_up.gif

KoryAK Posted 10 Apr 2012 , 11:40pm
post #4 of

yep!

pursuing_perfection Posted 23 Apr 2012 , 3:43am
post #5 of

Thanks for your replies. I had thought of a center dowel...but wasn't sure if that would be enough.

ufo9978 Posted 23 Apr 2012 , 4:08am
post #6 of

I believe those are called double barrel cakes and yes keep your layers supported. treat them as two separate cakes with cake board and dowels in between each 4 inch and then cover it all with buttercream or fondant. HTH

Quote by @%username% on %date%

%body%