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Tiering Dilemma! HELP!

post #1 of 7
Thread Starter 

Okay so I'm still a newbie and I'm making a 2-tier BC cake for my sisters baby shower tomorrow. So I made 4 chocolate cakes (9" rounds) for the bottom tier with BC in between the layers. This sucker is way taller than I thought it would be, about 8 or 9 inches. I have them stacked without any supporting boards (yeah, I'm kicking myself, I was sleep-deprived ). Question #1, should I take a cake layer off and just use 3 cakes? The top tier is 6" round. I have to transport this cake and don't want any mishaps. Is it even possible at this point to take a layer off the top? I do have a Wilton cake lifter...would that work? What would you all do? How would I even cut and serve such a tall cake...cut a wedge out and cut that in half? Thanks in advance!

post #2 of 7

yes i would dissassemble it

 

i would get it nice & cold and take that 9" momma down to no more than six inches tall

 

so on the 9" tier--you need to insert dowel and

 

the 9" needs to be somehere between four and six inches in height

 

and place the 6" cake a cake board

 

then you can stack it all back up

 

yeah you gotta cut it somewhere

if an inmate is walking down the stairs is that condescending
 
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if an inmate is walking down the stairs is that condescending
 
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post #3 of 7

wow--yeah that cake lifter is nice!-- i just looked it up -- never seen it before -- behind the times a bit huh icon_biggrin.gif

 

it's under nice bucks at walmart

 

i usually use a cardboard circle

 

or my cookie sheets--they are shaped like the wcl

 

good call on the lifter!!!

 

this is exactly why you bought it!!!

 

go team go

if an inmate is walking down the stairs is that condescending
 
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if an inmate is walking down the stairs is that condescending
 
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post #4 of 7
Thread Starter 

Thanks! Ok I think what I'll do is somehow, by the grace of God, separate this monster in half, place a few dowels in the bottom half, then place the top half with a cake circle underneath...dowel again, then place my top 6" tier, then a center dowel going all the way through the cake. Sure hope I can pull this off! If it seems to difficult to separate in half I will just take the top cake layer off (there will still be PLENTY of cake to feed everyone). I welcome any other input, though, as I won't be attacking this til tonight.

post #5 of 7

the 6" is on a board and will be set on top of doweling yes?

 

whether you keep the 9" as one shorter tier (shorter than it is now)

 

or

 

use it as the big tall two tiers (that you're gonna re-assemble tonight)

 

each 9" tier/s will have dowel

 

and there will be dowel to support the 6" yes?

 

and boards on top of dowels of course

 

especially because of the reconstruction--you wanna make sure your structure is very sound

 

you're gonna be very surprised at how easy it is to do this

 

just cut it and scoop it off--be confident rather than hesitant

 

some people have used dental floss to cut torte/cut the cakes

 

if the cake is nice & moist the knife will fill with crumbs early so watch out for that--

 

be prepared to keep the knife cleaned off so it doesn't tear things up

 

the icing will get a little messy but no biggie

 

no worries! good call -- you got this

if an inmate is walking down the stairs is that condescending
 
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if an inmate is walking down the stairs is that condescending
 
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post #6 of 7
Thread Starter 

Thank you! The very center of the cake is a layer of buttercream, so I'm hoping I can separate it pretty easily using a serrated knife and then I'll use my cake lifter to disassemble. Wish me luck! And thanks for the tips. icon_biggrin.gif

post #7 of 7

you're welcome--you got this!!!

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