Hi everybody, I'm going to do my first ever buttercream cakes and its two tiers. I'm not worry about the buttercream and getting it smooth. But I mainly worry about stacking them properly as the customer is collecting it. I am using dowels as the supporters. Any help and tips would be much appreciated.
TIA.
Make sure there are enough dowel support and maybe put one down the center thru the whole thing and into the base board. I like to make this dowel long enough that at least 1-2" sticks up to get ahold of making removal easier.
Also if possible have the cake completely finished the night before so the icing has time to harden up/settle which will help it hold together.
Tell customer when they get to venue to remove the dowel in the center by giving it a twist as they pull it straight up. Try to have something that will hide the hole........a leaf, flower or in the center of a flower arrangement.
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