Hello, I have just discovered cake central (can't believe it took me this long) any way i am going to make my first two tier cake that is not covered in fondant. The cakes will be covered in a thick ganache and i know i need to use dowels and cake board but how do i prevent the ganache from stick to the bottom of the cake board? can I cut the dowels a bit higher then the cake?
Thank You
Sorry if this is in the wrong section or is not supposed to be a thread.
AThe ganache hardens so it won't be super sticky. You do need boards under your cake tiers and most importantly you want all your dowels cut the same length (and your cake tiers should be level also). This is standard and important for stability.
I will use a bit of royal or melted chocolate (or even BC) after I push my dowels in so the next tier will setup and stay put. When removing the top tier use a spatula or a knife to run under the board to remove the top tier.
If you want distance between your top and bottom tier I'd recommend using seperator plates/pillars-I would be afraid the dowels wouldn't be sturdy enough. I wouldn't worry though as I said it won't be 'superglued' to the bottom cake tier.
Welcome to CC!
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