4-Square Construction Help Please
Decorating By DelightsByE Updated 5 Jun 2006 , 1:28am by Helendelk
Hi!
Any of you reading some of my posts from earlier today already know that my oven for some reason does not properly fit a 16" square pan. The resulting cake was unsuitable for delivery, and since the cake is due to be delivered in 14 hours from now (YIPE), I had to reconfigure my plan to accommodate the bride's order.
I am constructing the base 16" square tier out of 4 8" square cakes. These will be placed on a 16" board, and then on a 20" masonite platform. A 12" square layer will be stacked on top, and a 6" round will be up on pillars above that.
I need to know if there are any special instructions or suggestions anyone can give me to ensure success with this. I already plan to use extra dowels, but is there some way to guarantee the 4 cakes won't migrate away from one another?
I will be up all night now doing the rest of the baking (8 cakes baked instead of just 2 
) So I'm counting on you nite owls on this -
Thanks!!!
Just one or two words for ya:
"GLUE," and "EVERYWHERE!"
I'd just be really sure that I used plenty of buttercream UNDER the base cakes, to hold them onto the board, MORE to hold the boards together, and of course, the dowels to support each cake individually as well as together.
Keep the cake well chilled, if possible, after assembly---that always helps to insure a great delivery.
GOOD LUCK! You are evidently holding up well--and it will be worth it!
Hope this helps,
--Knox--
Yeah - where is that Doug??? 
He must be out somewhere doing something non-cake-related 
This would be a great opportunity for me to mention an idea I've been thinking about. How hard would it be to set up some kind of forum where we can lend each other cake pans? It would have to be someone that lives in your area - I know there are several cake decorators right in my town of Magnolia. I have numerous cake pans and wouldn't mind lending them to someone that needs to borrow them occasionally. The only issue I can think of is if there is some damage done to the pans. Maybe I need to think on this some more. I just thought it would have been really neat if someone in your area could lend you some extra 8" square pans. I know I have 2 of them myself. I know Heath mentioned a liability issue with having a forum for selling items. I wouldn't want any kind of liability to Cake Central and/or Lisa and Heath. Just a thought.
Thank you Doug for your kind reply!
I have already assembled the 16 inch layer. It is crumbcoated and resting comfortably in my fridge. It is filled with raspberry tube filling mixed with BC (ratio 1 part to 5) so hopefully a 2 hour park will be sufficient to firm it up before final icing coat.
It will be going on a plywood board, not masonite, I was mistaken in my post. I don't have - nor can I get at this point - a masonite for the 12-inch layer, so I am hoping that layer will be OK on the cardboard it's on.
I re-read my original post and I failed to mention that these cakes have been torted - and they weigh a ton.
I do plan to deliver all separate, and assemble on site. The decorations are simple so all I will need to do is border it once it's all together.
I am concerned though about the dowel placement....I would think that in Doug's description, some of these dowels are going to be placed in the seams of the cake, which makes me nervous. But I do plan to put 4 dowels in each 8-inch section. I guess I should also put a dowel in dead center, yes?
I have never done a cake of this magnitude, so if I can pull this off, I'm nominating myself for cake architect of the year!
photo posted in my gallery
Thanks for all your help!
Thanks Doug, that means a lot coming from you.
I absolutely hated this cake. I was so glad when it was delivered so I could turn my back on it!
At least I learned several valuable lessons as part of the project.
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