I searched for an answer to this question and didn't see one - hoping someone with experience can help!
I bought some large straws (1/4" dia) and one end is straight, the other end is angled. I can see where the angled cut would make it easier to push through the cake, but would the straw be sturdier if it was cut straight and the entire straw (not just a point) rested on the cake board?
Both ends must be cut straight. Take one straw and insert it your cake...make a mark or if you have nails ( i don't) use them as your cut line. Cut right where the straw is level with the cake...take that straw and cut the rest of your straws to match it. Do not have any ends cut at an angle. Happy caking!
AI understand what your saying about using the sharp end to go through the cake, but I wouldn't recommend sticking it in one way then flipping it over (I apologize if this isn't what you meant). I use bubble tea straws a lot or polydowels, depending on the size of my cake I will also drive a 'pencil like' sharpened dowell straight down the middle and into my base board, that's when you need a small hammer or even a block of wood (if your going through the boards/separators beneath each tier). However, the bubble straws go in quite easily, and they all need to be the same size, otherwise whatever is on top won't be level and you risk damage or even having it fall off! That's true with any internal supports you chose: dowels, polydowels, tea straws, etc. they all need to be the same size and flat on both sides! I hope this makes sense, good luck!
Both ends must be cut straight. Take one straw and insert it your cake...make a mark or if you have nails ( i don't) use them as your cut line. Cut right where the straw is level with the cake...take that straw and cut the rest of your straws to match it. Do not have any ends cut at an angle. Happy caking!
I thought being straight cut made more sense, but since they were angle cut, thought I'd double-check. Thanks.
I understand what your saying about using the sharp end to go through the cake, but I wouldn't recommend sticking it in one way then flipping it over (I apologize if this isn't what you meant). I use bubble tea straws a lot or polydowels, depending on the size of my cake I will also drive a 'pencil like' sharpened dowell straight down the middle and into my base board, that's when you need a small hammer or even a block of wood (if your going through the boards/separators beneath each tier). However, the bubble straws go in quite easily, and they all need to be the same size, otherwise whatever is on top won't be level and you risk damage or even having it fall off! That's true with any internal supports you chose: dowels, polydowels, tea straws, etc. they all need to be the same size and flat on both sides! I hope this makes sense, good luck!
Agreed - no flipping! :) And flat on both ends does make more sense. I'm very 'green' when it comes to making fancy cakes and really appreciate all the help I've been getting - thanks!
AYes, I meant boba not bubble lol. But they are just very thick straws, like you get with slushies at the gas station-maybe 3x bigger.
Deb: Don't worry about it, we are all still learning (at least I am). There are so many different techniques wether its stacking, styling, isomalt, Gumpaste, Fondant, Modeling Chocolate...it can be overwhelming! There is a video on here (home page I think) on stacking cakes also many different tutorials on youTube sometimes it's easier for me to watch someone do it :)
Yes, I meant boba not bubble lol. But they are just very thick straws, like you get with slushies at the gas station-maybe 3x bigger.
Deb: Don't worry about it, we are all still learning (at least I am). There are so many different techniques wether its stacking, styling, isomalt, Gumpaste, Fondant, Modeling Chocolate...it can be overwhelming! There is a video on here (home page I think) on stacking cakes also many different tutorials on youTube sometimes it's easier for me to watch someone do it
I've been watching videos, reading tutorials and so many fantastic posts here - I don't know where I'd be if it weren't for all the wonderful info and sharing that happens here. I didn't realize what I was getting myself into when I took on this cake project! :) It's trial by fire - learning everything all at once and I haven't put the cakes in the oven yet (I'd hoped to have them done this afternoon). I've been procrastinating because I'm afraid of it being a disaster! After my try with the Gum Paste yesterday which was terribly disappointing and frustrating, I got very discouraged. But never fear - I'm about to drag myself back into the kitchen so I can get the cakes in the fridge overnight and ice tomorrow. I don't know if the straws I got are Boba straws, but they're very large - larger dia. than Dunkin Donuts large straw, for comparisons sake. I found them at Jo-Ann Fabrics and they only say "Foodcrafting Inspirations" on the package of 12 - nothing else. I have dowels also and they would fit inside the straws - should I use both?
AYou really just need one or the other and your straws sound fine. Say I am making a three tiered round cake, I have my first tier down (the larger the tier the more straws you'll need) I would place my straws in with space in between each one-since your straws are slanted stick the flat side down into the cake and cut from there, you can mark or pinch them then pull up slightly and cut with scissors (or since this is pretty new to you, you can use a dowel-stick it in your cake and mark it, gently pull it out and use this as a guide to cut your straws) I've seen it done both ways, just don't stick any I the middle, next I add my next tier and repeat, then add my top tier. Now I like to add a wooden dowel in the center for extra support with larger cakes, take a pencil sharpener to one end forming a sharp point, clean off the debris, and stick it straight down the center. I use a hammer and gently tap it down into my base board. Something to think about is how your transporting your cake, you can add your straws to each tier, place them in individual boxes. I use non skid shelf liner in the trunk of my suv so my boxes won't slide and assemble on site-it depends on what your comfortable with and your design. Also, I always take an 'emergency kit' with buttercream, spatula, my hammer, something to cut my dowel rod with, extra decorations if something breaks, etc. Most importantly each cake should be on its own board:cardboard circle, foam core, etc. and before you put the cake on them they need to be covered in some food safe paper, otherwise they could buckle if they absorb too much moisture from your cakes. If you have any more questions feel free to email me. I hope all goes well! [email protected]
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