HI everyone,
I made my first stacked cake this weekend. I had a heck of time and I'm wondering if I did something wrong. I thought maybe if I could outline what I did, you guys could tell me if part of it was wrong (or what would make it easier).
1. I frosted the bottom cake, inserted dowels.
2. I frosted the top cake on a round the same size as the cake (e.g. 6")
3. When I went to place the top round onto the bottom round, I couldn't figure out how to do it without putting my fingers into the cake as I was putting it on. I finally used a spatula and sort of slid/dropped it onto the cake, in the process messing up the frosting for the bottom layer all along the back side.
4. I was sort of able to patch the frosting where it had messed up but when we took off the top layer to serve the cakes, all of the frosting from the bottom layer that had been underneath came off with the board so the bottom cake was frosting-less in the center.
Please tell me there's an easier way to do this! Should I have put two boards - one on top of the bottom layer and then the top layer on top of that? Also, I had frosted the cakes a day before, could that have been the problem?
Any thoughts are greatly appreciated! Thanks!
I am sure you will get alot of different advice on this subject. It is really a matter of what you get used to and feel comfortable with. This is how I do it...
Ice the bottom cake. Measure one dowel and cut remaining needed dowels the same length. Insert into cake with 1 inch sticking up out of the cake. Generously sprinkle powdered sugar or coconut on the top of the cakein the circle made by the dowels. Cut a circle of parchment to fit in the circle of dowels ontop of the powdered sugar.
Ice the top cake on a board the same size. Place on top of the dowels and quickly remove your hands. The weight of the cake will force the dowels the rest of the way into the cake and give you time to get out of the way.
The powdered sugar and parchment will keep the bottom layer of icing from sticking to the board of the top cake.
Just my way of doing it. Hope it is clear. You will find a way that works for you.
Kimberly
Thank you so much Kimberly! This is very helpful. Just wanted to clarify, when you leave the dowels 1 inch out of the frosting, you mean you still cut them level with the frosting, but you don't push them all the way down to the board, right? I think that's what you mean but just wanted to double-check. What a great idea. This sounds like it would give me some time to get my fingers out of the way which would definitely help.
Thanks!
You got it! one of the MANY tricks of the trade I have learned here at CC!!
Okay I am new to this and have a question. If you put a piece of cardboard at the bottom of the second tier, do you cut holes in it for the dowels to go through? Stupid question I know but I have NO idea how to do this and thought I would try it for Mothers day.
If you put a piece of cardboard at the bottom of the second tier, do you cut holes in it for the dowels to go through?
The way I was taught to do it, you don't cut holes in the cardboard beforehand; you sharpen your dowels with a pencil sharpener, then after the cakes are stacked, you gently pound the dowel through the cake and cardboard with a hammer. Hope this helps!
That is correct for the long center dowel if you need one.
NewToDecorating did a wonderful job explaining how to dowel. I do almost the same thing she does with the exception of leaving the dowels out of the cake 1 inch. I had a problem one time with one of the dowels going sideways when I let the cake down after leaving the dowels sticking out 1 inch. From then on, I always push all the dowels all the way down into the cake, then take tweezers and pull them up till they stick out 2 inches. That way, when you set your cake on the dowels, they have a "guide hole" to go all the way straight down into, leaving you time to pull your fingers out from beneath the board. I usually just use powered sugar sprinkled around the dowels to keep the icing from sticking to the boards. Good Luck with whatever method you use!
I'm confused though. She said to put the top tier on a board an put the dowels in bottom tier. So what I am missing is how the dowels in the bottom tier go through the cardboard under the top tier. Are there holes in the board? Or is it very thin so that sharpened dowels go right through it? Sorry for the confusion. I haven't been able to find detailed instructions on the web.
Thank you so much for the advice! This helps a lot. After this weekend I wasn't sure I ever wanted to do another stacked cake but after this advice, now I'm excited to try it again!
Sarah, I know the Wilton Course 3 book has detailed instructions on doing the stacked cake (although they didn't mention the leaving the dowels sticking out trick!) Basically the bottom layer has dowels in it and the top layer just "sits" on top of those dowels. Then at the end, you take one big long dowel and drive it thru top and bottom layers to hold in place. So only one dowel goes thru the whole cake, the other dowels in the bottom layer just act as crutches so the top layer doesn't sink into the bottom.
Hope this helps - I know this thread has helped me!
sarah-sorry I feel like I kindof left ya hanging! The weekend got alittle crazy around here. Glad you got it figured out. There is also a tutorial on this site that will help, but I think you have it!
Kimberly
I fear I have caused confusion in my instructions. I am not always good at explaining what is in my head. Never feel silly asking a question.
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