Stacking A Tiered Cake

Decorating By Sixtoes Updated 9 Feb 2009 , 9:58pm by prterrell

Sixtoes Cake Central Cake Decorator Profile
Sixtoes Posted 9 Feb 2009 , 6:36am
post #1 of 3

I have seen a lot of information about using cake boards to seperate the tiered layers. I was going to make a 3 tiered cake but have decided to only have 2.

I am using the Paisley pan set top and middle tier. I am finding it difficult to cut the cake board to fit exactly under the top tier. Is it alright to stack the top directly on top of the bottom that has been dowled without the use of the cake board? I will hopefully be using fondant so any advice would be greatly appreciated!!

Thanks icon_confused.gif

2 replies
Skirt Cake Central Cake Decorator Profile
Skirt Posted 9 Feb 2009 , 7:02am
post #2 of 3

The dowels are there to support the board above; I don't think they have a sufficient surface area to support cake. I don't think the board has to be perfect, just close. If you paln to pipe a border, it could even be just a little bit bigger.
HTH icon_smile.gif

prterrell Cake Central Cake Decorator Profile
prterrell Posted 9 Feb 2009 , 9:58pm
post #3 of 3

Yup, you gotta have the board there!. General rule of thumb is to have the board be 1/4-1/2 inch around the outside of the cake. Once you pipe on the border, you won't see it.

Quote by @%username% on %date%

%body%

 

About

CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.

Privacy Policy Terms Of Use

Newsletter Subscribe

Follow Us On

Contacts

Phone: 866.878.3133
Email: [email protected]
2004 - 2026 © Cake Central Media Corp. All Rights Reserved.