Stacking Cakes

Decorating By chrishfriends Updated 14 Aug 2013 , 11:10am by chrishfriends

chrishfriends Posted 14 Aug 2013 , 9:14am
post #1 of 7

Hi,

I just need a bit of advice.  I am making a 4 tier wedding cake for a very good friend and it's my first and I don't want to stuff it up.

I normally use cake mixes as the cakes are very soft, moist and last longer but I am concerned that this may be a mistake.  I intend to use plenty of dowels and boards in between and I wondered if a soft cake mix will be able to take the weight.  Do I refridgerate each section to make it more sturdy?

Any ideas or suggestions would be greatly received.

Thanks

6 replies
just4fun26 Posted 14 Aug 2013 , 9:30am
post #2 of 7

AAs long as you have enough support and boards between each layer, the cake should be fine. Whatever you are using for supports be it dowels, straws, etc. Just make sure they are level so the tiers sit even on each other and you don't risk anything sliding off.

darkchocolate Posted 14 Aug 2013 , 10:05am
post #3 of 7

Do yourself a big favor and buy the SPS system. It will make your job a lot easier. I just recently bought it and I love it!!!! 

 

 

Your cake will have more structural support when traveling with it.

chrishfriends Posted 14 Aug 2013 , 10:53am
post #4 of 7

Sorry what is the SPS system?

darkchocolate Posted 14 Aug 2013 , 11:03am
post #5 of 7

http://media.cakecentral.com/files/sps_104.pdf

http://cakecentral.com/t/603925/sps-instructions

Here are two links that can explain it better than I can.

 

 

 

 

 

 

 

Quote:
Originally Posted by chrishfriends 

Sorry what is the SPS system?

darkchocolate Posted 14 Aug 2013 , 11:04am
post #6 of 7

chrishfriends Posted 14 Aug 2013 , 11:10am
post #7 of 7

Thanks for this and it looks great but I am in the UK and from what I have seen on the web it is not available over here.  I'd be interested if anyone knows any different.

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