I'm making a 3 tier, choc cake with buttercream filling and frosting this weekend. The past 2 3-tier cakes I've made started to lean when they got to the reception place. I stacked both of them up in the venue. I know the other cake was too 'soft'. But I wanted to get some tips to make sure this weekend's cake doesn't lean.
Please help the sister out! thanks!
Are you dowelling the cake properly? Make sure each dowel is cut to the same length. I would personally do a center dowel as well. If that isnt the case possibly you need a denser cake
Are you dowelling the cake properly? Make sure each dowel is cut to the same length. I would personally do a center dowel as well. If that isnt the case possibly you need a denser cake
Totally agree. I've read that some cut each dowel rod individually so that each dowel is even with the top of the cake. But if your cake isn't perfectly level, then you end up with dowels that aren't perfectly level and the upper tier leans.
With each dowel the exact same length, you are almost guaranteed a level cake, no matter how off the bottom tier may be. No promises! But it's a good, basic first step.
I had some similar issues until I started using the Wilton Hidden
Pillars - I love them & won't go back to wooden dowels. You still have to cut the pillars but the legs of the plate above go into them & the pillars hold all the weight.
Quote by @%username% on %date%
%body%