Hi,

I've read the posts on how to construct a tiered cake, but I still have a few questions. I've made two tiered cakes so far, but I found it hard to assemble the cakes.

1. What is the best wat to lift the cakes and center them without ruining the icing job.

2. Would you cover them with fondant prior to stacking?

3. I am terrified of droping one of the tiers, any tips?

Thanks!

I'm not an expert but I'll give it a shot....

1. Are you talking tiered or stacked? Tiered you place the cake on a cake board and onto the cake plate which sits on the pillars - Right? Stacked is a cake layer sitting directly on top of the first which has dowels inside to support it. ( I used to get these confused so I could be wrong) For stacked, I was taught to set an empty plate ontop of the bottom layer exactly where you want it leaving a slight imprint then you have a guideline for the actual cake. If you goof up a couple of long spatulas with a trusty friend and you lift and shift together.
Tiered cakes I've only used the push in pillars. You press the top plate's "feet" into the bottom layer where you want it then insert the pillars into the indentions.

2. Yes cover each seperately before you assemble. This one I know for sure

3. Hmmm... got nothing more than be really really careful.