Me again, Hi ladies I have a question, this will be my first time stacking a cake I originally wanted to copy this cake with 10" 8" and 6" pans but I am terrified I know my instructor will be there to guide me but I wanted to do three cakes instead of two because the cake I want to copy is the one with like cascading flowers more on the top cake and less gradually to the bottom one. This effect I think looks better with three than two. Do you think it's a little risky for my experience?? but 8" 6" and 4" will be a mini wedding cake!!!! What do I do?
there is not much to stacking. You shouldn't have any trouble. Put each size cake on a board the same size. you stick that to a board of a larger size for transportation. You will also need dowels or large straws to support the tiers.
You can avoid or hide the finger marks that often happen as you stack one tier onto the lower one. You can make the dowels a little higher than the top of the cake-make them absolutely level. You can hide the small space between the two layers with a nice border
I guess the thing that worries me the most si getting any cracks will double cardboard on the bottom 10" pan be ebough support or should I get a special board like plywood.
You can avoid or hide the finger marks that often happen as you stack one tier onto the lower one. You can make the dowels a little higher than the top of the cake-make them absolutely level. You can hide the small space between the two layers with a nice border
I just wanted to offer a caution about using this method for stacking. It will make for a less stable cake because the cake is sitting on dowels and not cake and you risk losing your cake if you have to move it later or if someone bumps the table. Try this-cut your dowels your dowels to the height of the cake, push them all the way down then using tongs, pull them back up a bit, sprinkle the bottom tier with some powdered sugar (prevents sticking) then place your next tier. This will give you some room to place the tier and keep your fingers out of the way. The weight of the cake will push the dowels back down into place
It looks like we have the same idea. I am making my cake for course III on Monday. I am doing just the two stacked with cascading flowers. I just posted a new topic asking about how to do the cascade. How do you plan on getting your flowers to stay in the cake?
Well the cake is not going back home my husband works 2 minutes from the Michaels and I am giving it to his coworkers!!!! My husband is dropping me off and picking me up I plan to use the nonstick pad and it is very close so I won't be in too much danger for too long
For steadiness when you are transporting you can take a long pointed dowel rod and put it down the middle of your cake. When you get to a cardboard hit it with a hammer and it will go through. When you get to your site take out the rod and cover the whole with the topper. (Instructions from my Wilton instructer.)
There will be no topper how am I am going to do this when this is the cake I want to copy??
Could you keep the tiers separate for transporting and then stack the on top of one another when you get to the site?
If not, what I would use is hidden pillars. They essentially work the same as dowels, but they lock into the Wilton cake plates, so the cake doesn't budge, barring a wreck or something.
Here's a tip I learned here (thanks Squirrelly)-Rather than driving the dowel thru the cake from the top, cut holes the size of the dowel in the center of your cake boards then cut a dowel the length of the cake then place in the bottom tier then lower your second tier down onto the dowel (you may need help keeping things steady) then repeat process for top tier. THen you can very carefully transport to dh's work. I have had cardboard rounds bend and buckle so to me it's just not worth taking a chance even with a super sharp dowel. Others swear by it but not chicken little here!
I guess the dowel rod going down the middle of all cakes can be hidden with a flower until I get to the place remove it and then put the flower back on, so when you do stack a cake like this you do remove the middle dowel but what about the ones inside the other two cakes at the bottom? What is it like 4 or 6 rods right do you leave those there and what happen when they cut the cake?
I have transported several stacked cakes (2 stacked tiers). The method I use was the one I was taught in class and so far, it hasn't failed me.
I dowel my cakes well except for the center dowel and stack them. Then I measure a long dowel the height of my stacked cake and sharpen one end with a regular school pencil sharpener. I then drive the dowel through the center of the cake with a small hammer. (I am slow and careful doing this). Then I decorate.
When I am ready to travel, I put it in my car on one of those non-skid mats and drive carefully. I don't remove the center dowel before cutting. I usually cut the cake so I just remove it as I get to it.
I also use a piece of 1/2" thick foamcore board as my base. This I get from Michael's or Hobby Lobby.
Good luck and be sure to post your cake. I am sure it will be beautiful!
That's what my instructor said to do I am so excited I just found the edible pearls I had to drive a while to this shop but found them and some luster podwer too and of course I'm gonna cheat I found a butterfly!!!!! For 1.99 that will save me time and I will use that on my cake. I can't wait til Monday!!!!!
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