I need urgent suggestions on how to prevent my tiered wedding cakes from sinking during the Summer (it always happens when I try to deliver them already stacked and assembled). I usually use the strong plastic dowels under the cake boards method.
I have read wonderful things about the pipe/flange cake stacking method and I think I understand how it works after having seen all the pics posted by several people. I understand that this method holds all the tiers together, but how do we prevent the top tiers from sinking into the bottom tiers, using dowels as usual ?
Why is this method safer than the usual wooden dowel crossing all the tiers?
What is the best way to prevent cake sinking when transporting tiered cakes (buttercreamed covered in fondant) in the Summer heat ?
Is the SPS system the same as using the Wilton plate and pillar method ?