Need some help with a four tier cake, the biggest cake I have made was 10,8,6, but this time the theme for my cake calls for a fourth cake of a different color so all I can do is
10,8,6,4,
I really don't want to do 12,10,8,6,
how do I put a dowel through this one? is there dowels long enough to do that? so if I do a 10,8,6,4, cake will this feed about 68 sounds like a lot of cake? It is for a restaurant employee that is leaving after a few years and it is very dear to the staff anyways the whole staff will be there I guess is ok morning staff and evening staff can eat it all day,
help with the dowelling and will I be able to drive with it? also do I have to use dense cakes? any tips welcome
I usually put 4 dowels in each tier and I support each cake with a cake board that is the same size as the baked cake. This way each tier is supported by the bottom tier. Then I get the really long dowels (I get the ones from michaels but you can also order them) and I stick it right down the center for stability...hope this helps!
It will help to use a dense cake, mainly because you need a firmer cake for the weight. You can buy longer wooden dowels at Loews or Home Depot and Hobby Lobby. I measure the size I need, sharpen the end and drive the rod down the center of the cake using a hammer, tapping until the rod gets to the bottom. I normally transport cakes seperated and put them together on site, however I have transported 3 tiers, dowelled down the middle and drove very carefully. You could transport 4 tiers, just make sure you dowel on all the tiers plus the center rod.
Also to answer your question as to whether a 10, 8, 6, and 4 inch cake will feed 68 people, you should have enough with just a little bit left over (maybe 
) A 10 and 8 inch cake together feeds 50, so you should be right on for the 68 people. Good luck with the transport. 
Thanks to all of you this cake is for August 8 so I will post the picture then
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