Has anyone made a cake like this?
From the picture below- I'm thinking the " topsy turvy"styrofoam cake dummies were used to separate the cakes? But what was used to make sure the cakes don't slide over or around? Dowel through the center of all cakes? Royal Icing? A combo of both?
I'm worried about transporting a cake like this- HELP!
like a ron ben israel
# 3, 4, 5, 7
and others in this collection?
Here is a link to the cake that I am talking about from the Pink Cake Box:
my curiosity is killing me
how about a link and a description or something maybe???
or maybe it's just a picture you have kept w/o a link to it
i don't know anything about any of the internal picture posting issues
I'm not sure why it won't let me post a pic- it won't let me post a link either
Here's how to get to the cake pic:
pinkcakebox (dot) com
click on gallery
click on wedding cakes
click on spring wedding cakes
its the third cake in the first row
here goes a description:
The cake itself is not topsy turvy (tops cuts at an angle)
The cakes are separated by what appears to be styrofoam topsy turvy dummies.
The cakes are then placed on the topsy turvy dummies
I've done a similarly constructed cake, although only the bottom was real cake. The separators were cake dummies cut at angles, and they were just skewered in and glued with RI. I delivered it fully assembled, but again, most of it was styrofoam. So for real cake, same basic construction, but definitely more care would be needed during transport, and I'd be stacking on site, for sure.
oh y'know what???
i never saw your post with the link upthread--we posted at the same time
when i wrote 'i don't see it'--i really missed it all!!!! missed two of your posts
and i was just waiting...
anyhow
yes it's a foam separation between those tiers
just decorated to match
yes i thread my tiers down onto to a middle dowel
that I already have planted in the cake base
everything gets a hole in it
you really gotta plan it out because different tiers get different angles of holes
then when you assemble you want to use the same pathway you already established
i just cut the foam myself
this is a cake that i would def assemble onsite
and the cake holds itself together fine
if you notice the second tier from the top is almost level with the table top
the other two are just slightly angled
it's just a great optical illusion
the cake won't budge
It seems like the link got approved to be posted while we were all busy posting ourselves! I guess they have to make sure its not spam since I'm new
I agree with both of you- I think the dowel through the middle of all the tiers would help stacking on site would be better- PHEW still makes me nervous! Never made anything like this but I am up for the challenge- thanks for the advice!
here's mine
miserable picture --the flash whited it out 
but i really loved this one
it's all colorful designs with lace allll over
someone photoshopped it for me and
it's on my business cards
yes and like sharon says, it works better to have four tiers because about every other one will actually be level
i found myself working and re-working it and over again
it's quite a challenge to get all the details worked out
i recommed you do it all in dummies
then sub in your cakes
it's a sweet mental challenge
thank you!!
oh yeah the dowel rods are a hoot too
they of course need to be perpendicular with the table top
they are not placed straight up & down as in a normal tier
tons of fun these are
How did you get on with your stack Melime, I am making one of these for the first time soon, and that is exactly what I was planning to do. love to
see a photo
No worries at all Melime!!
Have mine to do next weekend, thinking I will stack on site, all the tips have been awesome! very helpful! will post a photo when it's done!
Fabulous cake K8 memphis!!
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