OK, I have never made a staked cake. I'm going to give it a shot. The bottom will be a 9 inch, single layer, round and the top will be a 6 inch, single layer, round. Should I use some sort of support for a small cake like this or should it be fine without?
I always put in dowels or the very large straws in a cake that size. Also don't forget to cover both sides of the 6 inch board because both will be exposed to frosting. I put a little coconut where the top tier will sit. Not too much or it will sit too high. Even with a cake that size I also use a sharpened dowel through all if I am taking it anywhere. Better safe than very sorry. Good luck and hope this helps.
If they are just single layers each, it's not much different than a two-layer cake, right? I wouldn't dowel a two-layer cake, so I wouldn't dowel this one. When transporting any cake, I make sure it is cold. I've never had layers slide when the cake is cold.
I use the clear shelf liner. I know there have been many posts about it not being food grade but usually it only touches the cake a few hours. Also, I don't use just single layers. I always double so I do dowel.
Thanks
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