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Dowel cutting - a photo example - Page 2

post #16 of 30
Thanks for posting. This is so helpful especially with the pictures.

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post #17 of 30
thanks for posting this!! This is how my wilton teacher thought us to do it too. Measuring by the highest point.
post #18 of 30
I did this once when my cake was not level and the top of the 2 tier cake slid off on transport. I think it was because the cake was only resting on the top of the dowel that was sticking up instead of sitting on the cake.

Now I cut them all to the LOWEST height and let the top cake push down into the bottom cake a little bit. It has never made the bottom cake look smooshed and I feel much more secure knowing the cake is sitting on top of another cake and not suspended mid-air. (Of course, my cake probably had a far greater height discrepancy than the one in your photo icon_redface.gif) I guess it would also depend on whether you were transporting or assembling on site.

Just my 2 cents.

Anyway, it's a beautiful cake! thumbs_up.gif
post #19 of 30
Thread Starter 
I never transport assembled.

projectqueen, others will want to know if you do anything special to prevent your icing from sticking to the top tier when it is removed. My plates come in contact with the icing, but it's a crusting bc so it doens't stick to the plate.
post #20 of 30
thanks for the advice!
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post #21 of 30
This post clears up sooo much confusion about tiers for me! Thanks! thumbs_up.gif
post #22 of 30
Quote:
Originally Posted by indydebi

I never transport assembled.

projectqueen, others will want to know if you do anything special to prevent your icing from sticking to the top tier when it is removed. My plates come in contact with the icing, but it's a crusting bc so it doens't stick to the plate.



That's what I was thinking, too, indydebi. If you assemble on site your advice would work out perfectly. But if anyone transports assembled (I do for 2-tiers), then it could be a bit risky, or at least it was in my case. I supposed a well placed center dowel or two would also solve the problem.

As far as putting tiers on top of each other, I have only used a crusting buttercream and done stacked cakes, never anything with pillars or separator plates so I really couldn't say about those. When I stack I just use a cardboard cake round the size of the cake above and cover with the Saran press n seal and place on top of my crusted bc and never have any sticking problem.

In any case, making all dowels the same height as you suggested (whether high, low or in between) is a great way to avoid a leaning cake.
post #23 of 30
Indydebi, the cake is gorgeous!
alanahodgson, you made a great point about the width of the saw blade making a difference

Do you think that straws are easier to work with than dowel rods to get everything even?
LINDA
Groveland, MA
Little? Ya, I'm only 4'9.25".
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LINDA
Groveland, MA
Little? Ya, I'm only 4'9.25".
http://www.winkflash.com/photo/public.aspx?u=TheVienneaus
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post #24 of 30
Sometimes when that hapens to me is a matter of fixing the icing so is all level....Good thread Indydeby icon_biggrin.gif

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Visit my website.. www.designmeacake.com
Blog: http://designmeacake.wordpress.com/
Check my Gumpaste  and recipe Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my store with DVD's and materials that I love
http://designmeacake.biz/DVD...


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post #25 of 30
indydeb your cake is awesome i have a question about what its sitting on is that foamcore?? and if so did you cover it or leave it like it was, im making a square cake for May 3 and want to sit it on something about that size , i know this is not a question about the dowel rods, but i thought i might jump in and ask you this . Thanks
post #26 of 30
I am just beginning to make wedding cakes and wondered as you are talking about dowels if you'd go the next step. How do you carefully put the tiers on a stacking cake so as to not mess up the recieving cake's icing. I tryed to put them together by holding it in my hands placing the 2nd layer on the recieving cake and pull my hands out, only along with my hands comes icing from the first layer. Any ideas?
post #27 of 30
Thanks indydeb for this post!! It really helped me out with my first tiered cake and i did exactly how you said to do it. worked wonderfully!!! icon_smile.gif
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Dental Assistant by day, Baker by night...... it's called Job Security!!!
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***FLOSS OR DIE***
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post #28 of 30
what a great thread this is.... thank you for all the great info!!
make life what you want it to be
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make life what you want it to be
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post #29 of 30
oh, this just opens another ton of doweling questions....when do u use a center dowel? only if 3 tiers or higher? is it only necessary if transporting already stacked? if u add a center dowel on a nice fondant, what do u do to hide it on the top tier. if u have several tiers, how do u secure the center dowel to the base. I never can see that on the cake shows. its usually a hollow pvc, so how do they screw it down?
post #30 of 30
Quote:
Originally Posted by Mencked

I've learned to keep a seam gauge (sewing tool) in my cake stuff drawer to use when I will be inserting dowels into a stacked cake. I insert the gauge in all four corners of the cake, or in 4 seperate places on a round cake and then cut my dowels to the height of the lowest measurement. I also use pruning shears to cut my dowel rods--works great and easier to get uniform cuts on the dowels!




I never ever do any stacking without first using my trusty sewing ruler. Such a handy inexpensive tool!
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