i'm doing a cake that consist of two 10 inch cakes cut into two so that gives me four layers. I want to fill them with a filling that taste good but doesn't let the layers slip and slide all over the place once iced and decorated. Do I have to use dowels to keep them from slipping or is there a firm enough filling that I can use to keep the cake together. I'm afraid that once the cake arrives to it's destination.....it will begin to slip and slide and I will end up with a lop sided cake or back at square one with four seperate layers.
You should first build a wall of your filling around the edge of the cake....in the wilton books, it shows how to do this with bc icing....
I don't think dowels are really necessary, but it would hurt--how far will you be traveling with the cake?
BTW--Welcome to CC!
I have been doing cakes (including wedding cakes) for over 15 years and I have never used wooden dowels - instead I use straws! Rosy Levy Beranbaum details this idea in her book "The Cake Bible". It's all quite scientific with the way a straw is shaped, etc. The best things about using straws: 1) they are cheap, 2) they are brightly colored and easy to see when cutting a cake, 3) you can trim them easily with a pair of scissors, 4) they don't discolor the cake or change the flavor. I cut the straws so they are about 1 inch taller than my cake and insert them the day before I deliver. The next day I trim them closely to the frosting. It works every time. I do the same thing with a cake with "slippery" filling. It's just one less thing to worry about.
BTW, I love this website!
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