Tiering Dilemma! Help!

Decorating By BCBakey Updated 25 Jan 2013 , 4:01pm by -K8memphis

BCBakey Posted 25 Jan 2013 , 2:13pm
post #1 of 7

Okay so I'm still a newbie and I'm making a 2-tier BC cake for my sisters baby shower tomorrow. So I made 4 chocolate cakes (9" rounds) for the bottom tier with BC in between the layers. This sucker is way taller than I thought it would be, about 8 or 9 inches. I have them stacked without any supporting boards (yeah, I'm kicking myself, I was sleep-deprived ). Question #1, should I take a cake layer off and just use 3 cakes? The top tier is 6" round. I have to transport this cake and don't want any mishaps. Is it even possible at this point to take a layer off the top? I do have a Wilton cake lifter...would that work? What would you all do? How would I even cut and serve such a tall cake...cut a wedge out and cut that in half? Thanks in advance!

6 replies
-K8memphis Posted 25 Jan 2013 , 2:23pm
post #2 of 7

yes i would dissassemble it


i would get it nice & cold and take that 9" momma down to no more than six inches tall


so on the 9" tier--you need to insert dowel and


the 9" needs to be somehere between four and six inches in height


and place the 6" cake a cake board


then you can stack it all back up


yeah you gotta cut it somewhere

-K8memphis Posted 25 Jan 2013 , 2:28pm
post #3 of 7

wow--yeah that cake lifter is nice!-- i just looked it up -- never seen it before -- behind the times a bit huh icon_biggrin.gif


it's under nice bucks at walmart


i usually use a cardboard circle


or my cookie sheets--they are shaped like the wcl


good call on the lifter!!!


this is exactly why you bought it!!!


go team go

BCBakey Posted 25 Jan 2013 , 2:37pm
post #4 of 7

Thanks! Ok I think what I'll do is somehow, by the grace of God, separate this monster in half, place a few dowels in the bottom half, then place the top half with a cake circle underneath...dowel again, then place my top 6" tier, then a center dowel going all the way through the cake. Sure hope I can pull this off! If it seems to difficult to separate in half I will just take the top cake layer off (there will still be PLENTY of cake to feed everyone). I welcome any other input, though, as I won't be attacking this til tonight.

-K8memphis Posted 25 Jan 2013 , 3:20pm
post #5 of 7

the 6" is on a board and will be set on top of doweling yes?


whether you keep the 9" as one shorter tier (shorter than it is now)




use it as the big tall two tiers (that you're gonna re-assemble tonight)


each 9" tier/s will have dowel


and there will be dowel to support the 6" yes?


and boards on top of dowels of course


especially because of the reconstruction--you wanna make sure your structure is very sound


you're gonna be very surprised at how easy it is to do this


just cut it and scoop it off--be confident rather than hesitant


some people have used dental floss to cut torte/cut the cakes


if the cake is nice & moist the knife will fill with crumbs early so watch out for that--


be prepared to keep the knife cleaned off so it doesn't tear things up


the icing will get a little messy but no biggie


no worries! good call -- you got this

BCBakey Posted 25 Jan 2013 , 3:36pm
post #6 of 7

Thank you! The very center of the cake is a layer of buttercream, so I'm hoping I can separate it pretty easily using a serrated knife and then I'll use my cake lifter to disassemble. Wish me luck! And thanks for the tips. icon_biggrin.gif

-K8memphis Posted 25 Jan 2013 , 4:01pm
post #7 of 7

you're welcome--you got this!!!

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