Okay - I am having an awful time with tiered cakes covered in fondant. They tend to buldge in the center. I don't usually have buldge problems (other than my own waist 
) and it must be with the boards under each cake. What do you all put between your tiered cakes to keep those heavy layers sturdy?
When I make a nontiered cake with fondant - I have no buldge. Something happens when I start to tier them. Almost like when you don't use a sturdy enough board under a buttercream cakes and the icing cracks - thats how it is with my fondant cakes. I use enough dowels to support the tiers - I can only assume I need thicker/sturdy boards. Would it be to much to use plywood/masonite boards between tiers?
Are you using a single cardboard circle between tiers or doubling them?
I am doubling them. Does anyone use masonite boards between tiered cakes? Would they be too heavy?
Quote by @%username% on %date%
%body%