Cake Stacking Help Needed

Decorating By dndcooper Updated 1 May 2008 , 3:54pm by jammjenks

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dndcooper Posted 1 May 2008 , 1:14am
post #1 of 3

I am making a soccer ball cake that I am not sure how to securely stack. It is a 3D soccer ball (wilton pan), on top of an 8" round, on top of a 10" round. What would be the best way to secure this? The birthday party is Saturday, however I baked the cake tonight (Wed) and will decorating tomorrow for a Friday delivery. (I am going out of town).

Also, will the cake be okay boxed or should I try to find a fridge?

Any advise would be greatly appreciated!!


2 replies
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MissMoore Posted 1 May 2008 , 3:40am
post #2 of 3

I would definitely do a middle dowel through all three tiers to hold the ball cake on well.

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jammjenks Posted 1 May 2008 , 3:54pm
post #3 of 3

From the bottom, here's what I suggest:

12" or 14" cake board covered (2-3 thicknesses of cardboard)
10" cake (with dowels in)
8" cake circle
8" cake (with dowels in)
soccer ball cake on trimmed cake circle**
center dowel all the way through

**You'll probably have to cut a little off the bottom of the cake to make it sit flat.

I would definately assemble on site.

I don't think you will need to refridgerate. Just cover it loosely in plastic wrap or put it in a box and it should be just fine.

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