Stack A Cake Without Squishing Cream Cheese Frosting
Decorating By morecakeplease Updated 28 Jul 2006 , 1:15pm by dodibug
My bottom tier is carrot cake with cream cheese frosting. My top tier is a white cake with buttercream frosting.
I am stacking for the first time...I have the cake board and dowels.
So..do I frost the top bottom tier, then add the cake board, then the top tier? Won't all of my frosting squish out the sides of the cake board on the bottom tier when the weight of the top tier is added?
I will be decorationg the entire cake after it is assembled...but just trying to get the process down in my mind.
Thanks!
Sherry
Hi Sherry and welcome to CC!
This will give you some info on stacked construction:
http://cakecentral.com/article49-Building-The-Cake-Combination-Pillar--Stacked-Construction.html
For both the cakes you are doing spread a bit of the icing on the cake board then set the cake on it. This will help keep the cake from sliding off the board.
You icing won't sqush because the weight of the top tier will be supported with dowels.
Also sprinkle some powdered sugar before you place the top tier on top of the bottom and this will keep the icing from sticking to the board of the top tier when the top is removed.
Make sure you cut the dowels all to the same height.
A trick to getting the top tier on without messing up the bottom is to push the dowels all the way down then use tongs to pull them back up some then set your tier down. Gravity will push the dowels back into place and you've got time to get your fingers out of the way!
Will the cake have to be moved after you assemble it-like a ride in the car? It's advisable to stack at your destination but if that's not possible place a small hole in the center of the cake board for the top tier. Place a long dowel cut to the height of both cakes in the center of the bottom tier and lower your top tier down(Squirrellycakes method). That provides more stability to the entire cake
d
You need to make your dowels even with your icing, so that your top cake is sitting on the dowels, not squishing the icing. And I don't push my dowels in and then pull them back out. I just push them in until there is about an inch or so sticking up out of the cake, and like dodibug said, the weight of the top cake will push them into place.
IMHO, I would have to caution about having the cake sitting on the dowels rather than the cake and the dowels especially if the cake has to be moved. I'm an overly cautious cake constructor so I want the stability of the cake and the dowels sharing the weight of the tiers above. I've never had any squishing but I would think if you did the border would cover it. d
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