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Best way to support a 2 tier cake?

post #1 of 11
Thread Starter 
I'm going to be making a 2 tier cake with the bottom being 9 in and the top 6 in. I will probably put 3 layers of cake for each tier and cover them with fondant. What is the best base to put this cake on? I bought the Wilton cake platter that is shiny but I don't know if it will be able to support the weight of the cake. Any ideas of what else to use?
post #2 of 11

Best way is to put 4 dowels through each layer. I use bubble tea straws.  Then cover with fondant.  Something called an SPS works really well also.

post #3 of 11

Will this cake being staying at home or "traveling"?  If this cake for home, straws below the top tier will be fine.  If you will be taking this cake somewhere, SPS is the best way to go.  Although I have taken a 2 tier cake supported with dowels or straws with me.  I now feel much more confident in the SPS system since I have learned about it and use it.

 

http://media.cakecentral.com/files/sps_104.pdf

post #4 of 11
Thread Starter 
I have wooden dowels to support the top tier and a cake board for the top. I meant for the overall bottom base for the entire cake. Do I need to put the cake on plywood? I'm scared that the Wilton cake platter will bend and break when picking up the cake
post #5 of 11
Quote:
Originally Posted by cakeMeesa View Post

I have wooden dowels to support the top tier and a cake board for the top. I meant for the overall bottom base for the entire cake. Do I need to put the cake on plywood? I'm scared that the Wilton cake platter will bend and break when picking up the cake

I'm not sure what the Wilton cake platter is.  I have made several 8" and 6" cakes and 9" and 6" cakes with only 2 cake boards hot glued together.  Just bake sure to give the cake support underneath when picking it up.

 

I just recently made a 10" and 6" cake and only used 1 cake board on the bottom, but put that on a 12" Wilton separator plate (I can't think of what it is called).  I did that to make the cake easier to pick up, since the plate had the little "feet" on the bottom of it.

post #6 of 11

Both of my cakes also had fondant adding to the weight of them.

post #7 of 11
Thread Starter 

Thank you for your responses. I bought a Wilton cake board that is about 1/2 inch thick and says its ideal for stacked cakes. Hope it holds it up! 

post #8 of 11

What you have will work fine!   I`ve made extremely heavy cakes with just two cardboard circles glued together for the bottom support.   I`ll probably upgrade from this idea but I`ve never had issues with bending.   Still I do try to support the bottom of the board with my hands as much as I can.   


Are you transporting the cake anywhere?    I use one central dowel through both tiers to keep my cakes from shifting.  

post #9 of 11
Thread Starter 

Yes, the cake will be driven about 30 minutes away. The client's husband will be the one picking it up.

post #10 of 11

Hi all, a bit confused as to what sps is. Im from England do we have it here? Can someone explain? Thanx.

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Wizards first rule: People are stupid, they will believe a lie because they want it to be true; or theyre afraid its true.

 

Wizards second rule: The best intentions cause the greatest harm.

Reply
post #11 of 11
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