I am stacking a 2 tier cake: 6" and 9" square. Â They are heavy and tall with 4 layers of cake and 3 layers of filling, to be frosted in buttercream.
Do I need to put a dowel down the center of the 6"? Â
Should I be ok, stacking it and delivering it, 20 min away or is that risky?
Haven't done this on a buttercream cake, or one this tall.
i would not use a center dowel for that and that's aÂ Â typical set up for me, 3 layers of filling etc. --
but someÂ peeps would--
so it's an individual decision--
I always use a center dowel...that goes all the way into the drum.Â Â But that's just how I've always stacked tiered cakes.
AI only dowel for three tiers or more.
Do all of you deliver them? Â I have them on their cake boards. Â The bottom tier is going on a 1/2" MDF board, covered and then covered in fondant. I d on't plan to cut out the fondant under the cake, but to keep the whole board covered.Â
So individual decision, what do I do?
Doesn't matter..I always center dowel.Â Â But if the dowel can't go into the bottom board thenÂ using a center dowel is useless.
Thanks. Â Well I realize I cannot now that I am using a hard board. Â Do you prefer to use the bubble straws or the wooden dowels? Some say the dowels displace cake and affect the stability. Â However, they have been used for years. I have only used wooden dowels but have both.
I'd use straws--stronger & more stable than skinny wooden sticks.
Until I switched over to SPS I used bubble straws and no center dowel - but I delivered all cakes unstacked....which I hated - which is why I now use SPS. ;)
AStraws, no dowel here.
see everyone does it different--and you could put some cardboard circles or a foam core board under the bottom cake so the center dowel can grab into that or whatever makes you feel the most comfortable and secure--tons of variables--so many choices (too many sometimes ;)
I did an extended tier (double barrel? double tier?)Â last night, when I put the bubble tea straws in the bottom tier my layers cracked and the filling oozed out of the sides and I could see that if it had been a bigger cake it would have not be structurally sound at all. It caught me off guard but it was an experiment/trial and a cake for a friend so I didn't stress too much. Oh and I have been using the bubble tea straws to stack all my cakes for well over a year now (I've stacked up to 4 tiers with bubble tea straws in the tiers, no dowel down the middle because I set up my cakes upon arrival.)Â I am now looking into "fat" straws that are a bit thinner, like the wooden dowels.Â
So MY cake was a bit displaced but again, it's all circumstantial.Â
AAh, that sucks. I use straws for db's and it.works fine. Hey, a miscalculation in length, who knows. Crap happens.
you could slide woodÂ dowel or skewers into the straws whenÂ extra support is required--or for sure tryÂ the 3/4" plastic dowelÂ --
placement is important too--the straws have to hold the weight of the cake above obviously--not knowing the size tiers but generally i'dÂ placeÂ five in a circle then one in the middle--and not right on the outer perimeter of the cake--placedÂ in from the edges so it can bear the weight--
and of course dowel have to be equal in lengthÂ to each otherÂ not to the top surface of the cake which is a temptation with straws--stick them in and clip them off flush--nuh ugh
dowelingÂ thoughts for you ;)
ADone! Delivered intact, used 5 - 3/8" wooden dowels, didn't drive a center one down from the top, due to my board on bottom. Added decorations on site but no problem - oh except for a blip of fondant covered board, which I thought might happen . Stacked cake on fondant board night before and had to refrigerate due to lumpen curd filling . It was sweaty and gooey in am when I took it out to stencil . Wasn't as tacky by the time I delivered . Thank you everyone for your help. Here's my cake- my 1 st buttecream tiered cake - and it was 2 squares!![ATTACHMENT=1346]image.jpg (654k. jpg file)[/ATTACHMENT]
wow so pretty--you did a great job
and for a first cake--wonderful work!