I am makinga Tinkerbell Tiered cake for my cousins 5th birthday. Last time I made a tiered cake it well kinda fell... it was lopsided and very bad. Plus it was burning up in the house I made it at. I didnt use anything for support and the cake was supper soft. This time I have planned on using wooden dowels as support but I dont want to use the plate to go between the tiers. Is there anything I can do to make the cake more firm? I was thinking of adding some meriange powder to the mix. I use boxed I dont work from scratch. I also planned on making the cake the day before decorating all but the base of the top tier and then freexing it. Then the day of her party putting it together and finishing the top tier, and adding the topper. Any suggestions on making sure it turns out great.
Use cakeboards instead of plates inbetween layers. This will make your cake stronger and it won't butcher your lower layer as you're cutting the upper layer. Also the plastic dowels are wider and can also be cut, this are better than wood. My first stacked cake I did not use anything in between and when it came to cutting it the lower layers were just butchered, it did not look pretty on the plate!!
Hi and Welcome to CC, ashortcutie2005.
Hi and Welcome on your 1st post, danitza.
Decoding CC acronyms:
EVERYTHING you ever wanted to know about making your 1st tiered cake:
Links to Wilton's updated cake making & decorating help:
Illustrated guide to cutting neat slices of tiered cake by indydebi:
(Much easier than the Wilton method.)