Stacking fruit cake support. How do I do this pillow design?

Decorating By rosech Updated 14 Jan 2015 , 7:46pm by Oatm3al Kooki3

15 replies
Theboutiquebake Posted 21 Feb 2013 , 7:38pm
post #2 of 16

Wow that's an amazing cake....I would always use dowels in all my cakes no matter whether they are fruit or sponge, it just gives that extra support.  I really like Poly-Dowels' as they give a rally strong support.

rosech Posted 22 Feb 2013 , 8:06am
post #3 of 16

Thank you. Am thinking of how to insert the dowels neatly especially on those tilted pillows?

auzzi Posted 22 Feb 2013 , 11:52pm
post #4 of 16

Expensive cake ... Fruitcake plus intricate piping plus 378 servings  [1"x1" fingers]

 

Considering the individual weight of fruitcake, it is near impossible to balance fruitcake at any angle without breaking it. Due to the structure of fruitcake [mostly fruit, held together with a small amount of cake batter], dowelling at an angle will weaken the fruitcake rather than support it. Dowels support the layer above, not the cake that it is passing through.

 

Is the original cake made of fruitcake?

rosech Posted 23 Feb 2013 , 1:43pm
post #5 of 16

AAm not sure what the original cake is.

rosech Posted 23 Feb 2013 , 1:43pm
post #6 of 16

AAm not sure what the original cake is.

rosech Posted 10 Apr 2013 , 7:41am
post #7 of 16

bump

suzannem5 Posted 10 Apr 2013 , 9:19am
post #8 of 16

I always dowel fruit cake even though, as you say the cake is strong enough to support the weight, the marzipan and icing may be prone to cracking with the weight on top.

 

If it was me, the two tilted cakes would be dummies or rice krispie cake - something lightweight that will stand there.  I wouldn't dowel these - rather have some sort of central support (separator perhaps) between the horizontal cakes, that the tilted ones could rest against, if that makes sense?
 

Cakechick123 Posted 10 Apr 2013 , 9:49am
post #9 of 16

I agree with the pp, I always dowel, even fruit cakes!

also agree with pp it will be much studier if you can do the two tilted cakes in Styrofoam, and do two separate cakes to make up for the servings.

rosech Posted 12 Apr 2013 , 12:06pm
post #10 of 16

Thanx yáll. Hope I will be able to convince the couple to allow me to use RKTs.

BakingIrene Posted 13 Apr 2013 , 8:49pm
post #11 of 16

May I suggest that you use fake cakes carved from styrofoam for the sideways-tilted pillows?  Because they will want to slip off their plates otherwise.

 

And if you look very closely, there seems to be a small "cake" between those angled cakes to camouflage the supporting pillars. 

 

There can always be extra cake in the kitchen to make up the servings. I would even consider making all tiers above the angle to be dummies.

 

And I would use plastic rods as dowels in the real cakes.  Plus thin plastic cake plates between (not cardboard). There is no real way that marzipan can support this much weight.

rosech Posted 14 Apr 2013 , 3:57am
post #12 of 16

AThank u so much.

hbquikcomjamesl Posted 15 Apr 2013 , 3:23pm
post #13 of 16

With fruitcake, I'd suggest that supports should probably be made out of either prestressed concrete, welded steel, or both.icon_razz.gif

Ana111 Posted 2 May 2013 , 4:31pm
post #14 of 16

I would say, someone who wants a cake like that is very concerned about the looks of it.

 

You are the expert, let them know how it's done. Bottom layers, real cake, and the rest dummies, in the kitchen they will have the rest of the real cakes.

 

It will look great for the picture and you will not have so many worries about potential accidents.

Find what works for you, it will surely work for them too.

 

Hope you post a picture of the final cake ;)

 

Good luck!!

Oatm3al Kooki3 Posted 14 Jan 2015 , 7:46pm
post #16 of 16

AYour cake turned out very well!

I'm working on a cake design that has a similar support dilemma as your slanted cakes. Did you have any portion of a cake board under the slanted cakes to keep them from sliding? Were any of your dowels slanted?

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