Hello lovely bakers!
So I'm having a little trouble with my 6 inch buttercream covered cakes.
I like my cakes to be tall (8 inches or higher). The height has never been a problem with cakes that are wider than 6 inches but its proving to be very hit-or-miss when it comes to cakes that are 6 inches wide.
I've seen some really beautiful tall buttercream cakes which have a width of 6 inches...how are they doing it?!
Should I be dowelling these cakes so they don't collapse on transport? Any tips would be seriously appreciated.. I'm pulling my hair out trying to figure how to transport these cakes without it falling!
Help needed from a baffled baker!
Do you make them 8" tall without a board in the middle? Or two normal tiers, both 6" and about 4/5" tall, stacked and iced together? I do the latter, with a central dowel and straws to support for the top tier, without problems.
I don't put a board in the middle.. it never occurred to me to do that! Doh! Now that I'm envisaging it, that does make sense.. :D
But wouldn't it be a little awkward to cut through particularly as its only a buttercream cake (not ganached/covered in fondant)
A board in the center would actually make it easier for slicing. Otherwise, you have 8" of cake falling onto a plate, which would be too small (if using dessert (small) plates). Placing a board in the middle allows you to slice a typical 4" slice, which is easier to place onto a plate. Pretty slices as opposed to heaps of cake (8" slice piled up to fit onto a plate).
I can't believe it didn't even enter my mind to place a board in the middle! It makes so much sense looking at the cake below.. that has to be a dowelled cake with at least 3 tiers!
I do have one concern, so when I dowel a ganached/fondant covered cake, I'll spread a little royal icing to make sure the the cakes don't move. Obviously doing that for this kind of thing wouldn't work. How do I ensure the separate cake tiers don't move in the tall cake?
You should dowel about every 4" supporting the cake above it.
AS mentioned, you want to make each 4" or so of cake a separate tier, structurally speaking (though you can ice them together after stacking to give the appearance of one tall tier). I've occasionally stretched that to 6", but never any further than that.
Do some googling on double barrel cakes for some pointers on construction.
I did a bit of YouTubing on tall cakes last night and found a few videos in which instead of placing a card every 4 inches, they simply dowelled the cake the whole way through. I think I'm going to tray both methods and see which works best for me.
My anxiety level when it comes to 6 inch cakes has definitely gone down since reading all these comments.. :D