Three Tier Cake

Decorating By Sweetsntreats24 Updated 26 Mar 2014 , 5:09am by Sweetsntreats24

Sweetsntreats24 Posted 20 Mar 2014 , 5:30pm
post #1 of 16

AHI! I am pretty new to the cake world and had a question abou dowels. I am making a three tier cake. I am stacking a 6, 8, and 12. I bought wooden dowels and plan to put 5 in the 12 inch. Will this be enough? I noticed thick round plastic dowels at the store...are those better? The ones I bought are thin wood ones.

15 replies
CWR41 Posted 20 Mar 2014 , 5:53pm
post #2 of 16

Quote:

Originally Posted by Sweetsntreats24 

Will this be enough?


It's enough, yet perhaps one more would be better.

http://www.wilton.com/cakes/tiered-cakes/stacked-tiered-cake-construction.cfm

Mattie2013 Posted 20 Mar 2014 , 5:56pm
post #3 of 16

You should look into the SPS cake system, the pieces aren't expensive and it will save you a lot of headaches when it comes to stacking and moving your cake. 

Sweetsntreats24 Posted 20 Mar 2014 , 11:46pm
post #4 of 16

AThank you so much for the help!!

cakehappymommy Posted 21 Mar 2014 , 1:05am
post #5 of 16

A[IMG]http://cakecentral.com/content/type/61/id/3207681/width/200/height/400[/IMG]

I made this for my daughter last week...it's a 12,9,3 tier...I used 4 of the plastic dowels for the bottom and 3 for the middle tier....the plastic ones are easier for me bc I can cut them with a steak knife...the sodden ones were a bit too much for me...my opinion though :-) but I don't think I'll ever use the wooden ones again

Sweetsntreats24 Posted 21 Mar 2014 , 7:38pm
post #6 of 16

AThank you! I have three other cakes to make so I decided to test out both the plastic and wooden dowels. Thanks again everyone!

kellyk1234 Posted 21 Mar 2014 , 9:25pm
post #7 of 16

You really should look into getting the SPS system. It will save you A LOT of stress of worrying whether or not the cake will tip over, collapse, or slide.

 

Instructions for it here: http://media.cakecentral.com/files/sps_104.pdf

 

and you can buy it here: http://www.globalsugarart.com/bakery-crafts-pillars-plates-sps-system-c-886_887.html

denetteb Posted 21 Mar 2014 , 9:34pm
post #8 of 16

The cakes must each be on their own cardboard as part of the support system as well.

Sweetsntreats24 Posted 25 Mar 2014 , 10:39pm
post #9 of 16

A

Original message sent by kellyk1234

You really should look into getting the SPS system. It will save you A LOT of stress of worrying whether or not the cake will tip over, collapse, or slide.

Definitely looks like a great idea! Thank you for the links

Instructions for it here: [COLOR=4D5E8D][URL=http://media.cakecentral.com/files/sps_104.pdf]http://media.cakecentral.com/files/sps_104.pdf[/URL][/COLOR]

and you can buy it here: [URL=http://www.globalsugarart.com/bakery-crafts-pillars-plates-sps-system-c-886_887.html]http://www.globalsugarart.com/bakery-crafts-pillars-plates-sps-system-c-886_887.html[/URL]

Sweetsntreats24 Posted 25 Mar 2014 , 10:41pm
post #10 of 16

A

Original message sent by denetteb

The cakes must each be on their own cardboard as part of the support system as well.

Yes of course. I had some people tell me that card board would not be needed as long as i had dowels but I feel a lot more comfortable with the card boards.

leah_s Posted 25 Mar 2014 , 11:02pm
post #11 of 16

No, you have to have the cardboards under each tier.  Of course, i also highly recommend SPS!  See my signature line for ordering info.

denetteb Posted 26 Mar 2014 , 12:00am
post #12 of 16

There are a lot of things in caking that are up for differing opinions...scratch vs mix, freeze or not to freeze, how to  price, etc.  Having each tier on a board is not.  Each tier of 3-5 inches high or so must be on it's own cardboard or foamcore or something like that.  In addition the dowels, either wooden or plastic, or straws are used.  The whole purpose of the dowel system is to keep the weight of your 8 inch cake from squishing your 12 inch cake, and to keep the 6 inch cake from squishing the 8 and 12 inch cakes.  Picture a table, the legs of the table are like the dowels/straws.  The cardboard is like the horizontal table top.  Now using just the legs of the table, set something on it...doesn't work, it falls through.  Same thing with cake.  If you set your 8 inch cake onto the 12 cake with only dowels, the dowels will just poke up into the 8 inch as the weight of the 8 inch  pushes down on the 12 in.  Now instead put the 8 inch on a cardboard.  Set that cake with cardboard onto the doweled 12 inch cake.  The weight of the 8 inch is held up by the dowels/cardboard (like a table) so the weight of it doesn't squish the 12 inch.  I hope I explained that ok.

denetteb Posted 26 Mar 2014 , 12:01am
post #13 of 16

SPS does the whole table top thing to avoid squishing of the lower tiers and also prevents lateral shifting.

Sweetsntreats24 Posted 26 Mar 2014 , 4:17am
post #14 of 16

A

Original message sent by denetteb

There are a lot of things in caking that are up for differing opinions...scratch vs mix, freeze or not to freeze, how to  price, etc.  Having each tier on a board is not.  Each tier of 3-5 inches high or so must be on it's own cardboard or foamcore or something like that.  In addition the dowels, either wooden or plastic, or straws are used.  The whole purpose of the dowel system is to keep the weight of your 8 inch cake from squishing your 12 inch cake, and to keep the 6 inch cake from squishing the 8 and 12 inch cakes.  Picture a table, the legs of the table are like the dowels/straws.  The cardboard is like the horizontal table top.  Now using just the legs of the table, set something on it...doesn't work, it falls through.  Same thing with cake.  If you set your 8 inch cake onto the 12 cake with only dowels, the dowels will just poke up into the 8 inch as the weight of the 8 inch  pushes down on the 12 in.  Now instead put the 8 inch on a cardboard.  Set that cake with cardboard onto the doweled 12 inch cake.  The weight of the 8 inch is held up by the dowels/cardboard (like a table) so the weight of it doesn't squish the 12 inch.  I hope I explained that ok.

You explained that very well. Thank you! Something about not using cardboard made nervous in the first place and now I know exactly why! Thank you for your help!

Sweetsntreats24 Posted 26 Mar 2014 , 4:28am
post #15 of 16

ATh

Original message sent by leah_s

No, you have to have the cardboards under each tier.  Of course, i also highly recommend SPS!  See my signature line for ordering info.

Thank you Leah!

Sweetsntreats24 Posted 26 Mar 2014 , 5:09am
post #16 of 16

A[quote name="denetteb" url="/t/769246/three-tier-cake#post_7495205"]There are a lot of things in caking that are up for differing opinions...scratch vs mix, freeze or not to freeze, how to  price, etc.  Having each tier on a board is not.  Each tier of 3-5 inches high or so must be on it's own cardboard or foamcore or something like that.  In addition the dowels, either wooden or plastic, or straws are used.  The whole purpose of the dowel system is to keep the weight of your 8 inch cake from squishing your 12 inch cake, and to keep the 6 inch cake from squishing the 8 and 12 inch cakes.  Picture a table, the legs of the table are like the dowels/straws.  The cardboard is like the horizontal table top.  Now using just the legs of the table, set something on it...doesn't work, it falls through.  Same thing with cake.  If you set your 8 inch cake onto the 12 cake with only dowels, the dowels will just poke up into the 8 inch as the weight of the 8 inch  pushes down on the 12 in.  Now instead put the 8 inch on a cardboard.  Set that cake with cardboard onto the doweled 12 inch cake.  The weight of the 8 inch is held up by the dowels/cardboard (like a table) so the weight of it doesn't squish the 12 inch.  I hope I explained that ok. [/quote

Quick question for you. Forgot to add this in my other reply to you. The dowels i bought are 1/4 inch...are these thick enough for an 8 inch to sit on a 12 inch?

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