So I am attempting my first tiered cake. I just wanted to double check a couple things before I put this all together....

I am doing a 2 tier cake, bottom is (2) 8-inch cakes and the top is (2) 6-inch cakes.

These are my ?s:

-I know I will need to put dowels in the bottom layer...how many do you need for an 8-inch cake
-Is there a chart somewhere that has a suggestion of the # dowels per layer based on size?
-Do I need to put a separator in between the 2 layers, i.e. 6-in cake board, or can I just stack the cake on cake?

Thanks in advance

Yes, you need dowels. 4 should do it for that size.

Yes, you also need a cake separator. Otherwise, I think the dowels could just push into the layer above if it starts to sink.

I put at least 5-6 dowels in my 8" cakes. I haven't heard of any chart, but that would be great if someone knew of one. If your 6" cake is on a cake board, then you don't need to add another one, (you do have to have a board between the dowels and the next cake layer or you will have a disaster.)

Hope I was helpful

I remember someone on here saying that however many inches the cake that is going on top is-is the number of dowels that will go into the cake under it. So in your case you should put 6 dowels since it's a 6" cake going on top.

Is it too late to turn you on to SPS instead of dowels?

As Leah said the SPS is best but if you cant get it in time here is a chart from All in one bake shop.
http://www.allinonebakeshop.com/documents/AIOBStieredcakeconstruction.pdf

Hope this helps,
Polly

Thank you everyone for your help!!!!

I have heard of the SPS systems on here, but haven't looked into them too much. I will try to look around for them tomorrow, but don't know if I'll be able to come across by Sunday when I need the cake. But, moving forward I think it might be a good idea since so many CCers recommend them. Thanks again for everyone's help!

If it turns out alright I'll try to post a picture