I made my first tiered cake two weeks ago. It all went fairy well until I started to dowel and stack it. When I placed a cardboard round on the cake (to get a feel of where the dowels and cakes would be sitting) and then to lift if off, with it came the chocolate glaze and ganache with it. Ouch!!!... Anyhow we scraped it off and spread it back on the cake. Then attempted to make the dowels slightly higher than the cake so the cake would sit slightly above the cake not on it. I didn't want the caterers to lift off cakes and half the icing with it!!!! Well wasn't that a debarkle....Lets just say My my mum (my saving grace) and I were up until 3 am on that Friday night (I had to be up at 6 am next morn. to deliver the cake)...fixing this!!!....The layers were slightly domed on the sides an in the middle so it meant in some areas the dowels sunk into the cakes and other areas they set well above the cake.... Looking at the cakes they looked pretty even...but obviously they weren't.....It took us a lot of tries (pulling out dowels and starting again) to get it right!!!....The cakes sat above the dowels and the gaps were hidden by ribbon...(I've posted the photo of the cake) it has butterflies on it!!!.....What should I do next time??? I've heard of ppl using icing sugar inbetween the layers...Is that okay for fondant??? What about with cakes covered in chocolate glaze???? Please help?
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10/11/12 at 8:03pm