Ok, need some help here. I went through all 3 Wilton courses awhile back and I'm still frightened about staking cakes. I have a baby shower cake that I'm doing for this friday, and I was going to just do a tiered cake, but now looking at all the pictures in the gallery it looks like most of you stack the 2 cakes......
I want to use either a 8 and 6 inch, or 10 and 8 inch cake for this, but can someone give me a little bit of instruction and advice on how you stack your cakes? What's the best way to do it.
Thanks in advance,
Tina
If you look in the articals section of the site you'll find an artical that tells you exactly hoe to do just that. Two good pointers that the artical does not mention is to push all of the dowels all the way in to make sure thaty are level or you'll end up with the leaning tower of cake. The second is to put a nice fairly thick layer of powdered sugar under each tier so that the frosting does not stick to the bottom of the cake above it. Oh, one last one, if you are covering your tiers in fondant, you'll need to make a hole in the bottom of the top tier (the board) so the center dowel can go through the cake and you won't end up a giant hole in the top of your cake. Good luck, it's easier than it seems.
Your cakes will be as strong and as straight as your pillars or supports! If you have a good system, your cakes should be fool-proof! If your just doing one on top another, wood dowels should be fine. I've never heard of using powder sugar between the top board and the bottom cake... I use a good glob of buttercream, so that it will stick to the cake and not slide.... Good luck!
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