Cutting Wooden Dowels For Stacking...
Decorating By springlakecake Updated 28 Jul 2006 , 2:42pm by LeckieAnne
Okay stacking professionals: I am getting ready to do my son's 1st birthday cake where I want to stack 3 cakes. I have only done one stacked cake before so of course I am still a little nervous and I really dont want to screw up this special cake. Anyway when cutting the dowels do you measure from the lowest spot, highest spot, center? I know they should all be the same length, right? When I did it before I measured from the highest point, but then I didnt feel like the cake was settled nicely on the icing, or maybe it's not supposed to? Should they be just a tad shorter than the icing or the same height? Thanks
I always measure my first dowel by sticking it right down into the center of the bottom layer. Then I pull it out and cut it. Then I cut all my dowels to that same height. Make sure you give the cake about 2-3 hours after filling and frosting to settle. Otherwise, you dowels will end up sticking up too high. Also, don't forget your center dowel that goes though all the layers.
If you use plenty of dowels, at least 4, the upper tier(s) can be just above the icing. You can fill in the space bewteen the tiers with a border.
On the other hand, it does add some stability if the upper tier is resting on the icing, but it can also make it a bit messy to remove the upper tier.
Either way works, especially if you are not moving it, once it is stacked. Leaving a bit of space also makes it easier to insert a large spatula to help remove the upper tiers, smallest one first, of course.
I cut my dowels just below the frosting, then I don't have such a big gap between tiers. Letting the cake set for a bit also lets the icing crust - then I sprinkle with powdered sugar, I've also heard coconut - then the tiers don't pull off the icing below them.
The most awesome tip I learned here is to only put your dowels about 2/3 to 3/4 into the cake. Then, when you go to put the next tier on, you get that extra second to pull your fingers out without messing up the frosting!
I only use the center dowel if I am moving the cake.
Good Luck - you'll have no problem! 
okay here is the other question I forgot to ask-the only other time I stacked a cake it was a little hard to remove the top layer (because of the center dowel) Is this normal? I mean the dowel didnt stay stuck in the bottom layer, it came out with the tier I was removing, is that what's supposed to happen?
I've only used a center dowel twice (I've only made a handful of stacked cakes so far), and when I did, I think the dowel stayed in the bottom cake. I took a couple spatulas and slid the top cake off of the center dowel. I had to have someone else hold the other spatula and help me get the top cake onto a plate, but it worked.
I've never used the center dowel all the way through - I've always stacked the cake when I get there. How do you get the center dowel through all the layers? I'd love to know how to stack ahead so I wouldn't have to do it always on site.
Although, this makes we wonder, how do you move that heavy of a cake (already put together)? The foam board I'm reading about will hold three or four layers? (Merissa, sorry to answer your question with a question - hopeing to learn something along with you!).
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