6 Tier Cake Stacking With Dummy As Bottom And Third Tier

Decorating By Rosie93095 Updated 29 Jul 2014 , 10:23pm by Rosie93095

Rosie93095 Posted 28 Jul 2014 , 8:07pm
post #1 of 14

I am making a wedding cake in November that will involve the following stacking sequence :

 

Bottom tier: 12"dummy- sides  covered in gum paste roses

2nd tier: 12" cake

3rd tier: 10" cake

4th tier: 8" dummy- sides covered in gum paste ruffles

5th tier: 8" cake

56th tier: 6" cake

 

I have stacked tall cakes using both sps and dowels before, but my concern is how to secure the dummies. I am not so concerned about the bottom one because I will dowel the 12" cake to it, but I am not sure of the best way to secure the 4th tier so it doesn't all slide once assembled. Do I dowel all the way through from the 4th down to the 1st ?

I hope this makes sense, any advice is appreciated.

Thanks

13 replies
-K8memphis Posted 28 Jul 2014 , 8:21pm
post #2 of 14
Quote:
Originally Posted by Rosie93095 
 

I am making a wedding cake in November that will involve the following stacking sequence :

 

Bottom tier: 12"dummy- sides  covered in gum paste roses

2nd tier: 12" cake

3rd tier: 10" cake

4th tier: 8" dummy- sides covered in gum paste ruffles

5th tier: 8" cake

56th tier: 6" cake

 

 

 

 

thud... i fainted --- hahahahaha -- that's one big cake ;) 

 

love me a good typo -- i make plenty of them -- i mean no harm just kidding you --

-K8memphis Posted 28 Jul 2014 , 11:19pm
post #3 of 14

i think i would deliver that in four pieces because of the dbl barrellness and because of the weight so i'd take the two 12s, the 10, the 8s and then the 6 -- and just stack on site  -- will be super heavy otherwise --

 

but to answer your specific question if it was all stacked for delivery, i would probably do a couple skewers through from dummy to dummy -- oh my aching back though -- that's really gonna need some muscle

-K8memphis Posted 28 Jul 2014 , 11:31pm
post #4 of 14

idk-- i'd be tempted to place the 10 onto the 12s and the 6 onto the 8s -- just depends on the icing & decor -- so i might do a skewer or two though to the dummy tiers from the 10 and the 8 down -- for delivery purposes though

Rosie93095 Posted 29 Jul 2014 , 1:12pm
post #5 of 14

Oops ,sorry about the 56th tier:shock:

Thanks K8. I will definitely be stacking it mostly on site, I am planning on being at the venue 2 hours early. I am thinking about making a support structure out of pvc secured to the cake board for the center support. Do you think that would work? or am I better to use something like SPS?

-K8memphis Posted 29 Jul 2014 , 1:17pm
post #6 of 14

i think sps would be great--and come to think of it -- duh on me -- dummies are nearly weightless compared to cake so you're gonna do fine-- if you are stacking on site there's no worries about center dowelling and if you use sps it's not possible unless you drill a hole and that is not necessary -- not in any of the 56 tiers :-D

Rosie93095 Posted 29 Jul 2014 , 1:18pm
post #7 of 14

Thanks K8- I thought that would work but even though I have been doing this for quite awhile, sometimes you just need someone else's insight:)

-K8memphis Posted 29 Jul 2014 , 2:03pm
post #8 of 14

Abest to you

Rosie93095 Posted 29 Jul 2014 , 6:44pm
post #9 of 14
images?q=tbn:ANd9GcS7wy55pNvzWUrevP1O6WpxqHsefmt_AhkSMWszWIe1hMlJ2J15This is similar to what I am doing. I just want to make sure that ruffled tier is secure:roll:and find out the best way to do it. (Inspired by Sugar Ruffles)
-K8memphis Posted 29 Jul 2014 , 8:19pm
post #10 of 14

ruffles? i can't get the picture any bigger i don't see any ruffles

Rosie93095 Posted 29 Jul 2014 , 8:39pm
post #11 of 14

Wedding+Cake.jpgmiddle tier

-K8memphis Posted 29 Jul 2014 , 9:00pm
post #12 of 14

the cake you are proposing in post 1 will be a completely different silhouette than this picture yes?

-K8memphis Posted 29 Jul 2014 , 9:35pm
post #13 of 14

Quote:

Originally Posted by -K8memphis 
 

the cake you are proposing in post 1 will be a completely different silhouette than this picture yes?

 

 

i ask because the ruffles and roses in the picture are placed on cakes that are not double barrel --

if they were dbl brl the ruffles and roses would not be flush with the tier above --

 

so they probably are dummies but smaller (not the same size as the tier above it) so the ruffles and roses can be recessed within the footprint of the tier above it --

 

i'd just call those r&r tier separations 

Rosie93095 Posted 29 Jul 2014 , 10:23pm
post #14 of 14

Actually the #2 picture is the one the bride sent me today. I see what you mean about the dummies being smaller. I think I will be fine. Thank you so much for your help, you always seem to know the answers.

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