SO I HAVE NOLY DONE 2 TIERED CAKES SO FAR. I HAVE A 3 TIERED 50TH ANNIVERSARY THIS WEEKEND AND ANOTHER 3 TIERED ONE FOR MY LITTLE GIRLS 1ST BDAY THE NEXT WEEKEND. BOTH ARE IN BC. I ALWAYS SEEM TO MESS UP THE BOTTOM CAKES BC WHEN I STACK ONE TOP. DOES ANYONE HAVE A SUGGESTION. I TRY TO PUT ONE END DOWN FIRST AND KIND OF "DROP" THE OTHER END, BUT IT ISN'T WORKING OUT VERY WELL FOR ME. I DO USE A LONG SPATULA UNDER THE TOP CAKE AND MY HAND. PLEASE HELP ME!!!!!!!!!!!!!!! I WANT THESE CAKES TO BE PERFECT
Oh man I wish I could help. I have only done fondant teired...here's a bump though. Good luck!
I have only done them about 4 times and everytime I run into a different problem, but what you have to make sure of is that the dowels are all cut evenly because the cakes wont be level(I have had this problem) then once they are smooth and level I leave the dowels sticking up out of the bottome layer about 1 inch. Then I stand over top of it and eyeball the cake getting it as close to the bottom cake as I can then I drop it! That is all I do, I am sure there is a better method, but it is what helps me. Then once they are in place you pipe a border and it of course covers up the mess. Hope this helps. Good Luck.
The most successful way that I have found to do tiered cakes in BC is after they are dowelled, put them in the fridge for the icing to firm up. Use a long spatula and and put it down - with the icing cold and firm, it doesn't 'mess-up' .
HTH
I actually cut my dowels to be a little shorter so that the top cake will sink a little and there won't be a gap between the two. With regard to the mess, I normally just put one side down first and lay the other side down using the spatula. Any mess is fixed by resmoothing with a small spatula and viva paper towel or I simply use my hand. Usually the only problem is that the icing is pushed up a little where the first side was put on the bottom cake.
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