I was wondering if anyone had any tips to offer on making the really tall cakes like this one by Australian designer Sweet Art. I'd like to know how to keep them stable and also how people have gone when doing multi-tiered versions. I prefer to work in fondant to cover the cake, any tips would be much appreciated! TIA

i think the individual layers of cake are dowelled on boards inside the fondant, i have seen lindy smith do this in a tall cylinder cake. i think ithats what keeps it stable. ps thanks for helping me discover Sweet Art - im spending the next few hours on the site!!

Agreeing with the pp,it looks like a 8 or 6" cakes,maybe 4 or more,use boards under each same size as cake and dowell as usual,then cover with fondant as you would a normal cake.

Thanks, I was wondering about the boards between the cakes, it makes sense, otherwise I imgine that it would get so heavy it would start to bulge at the bottom.
Yes the Sweet Art site is very beautiful!

That's a beautiful cake. Do you know who designed it.


Thanks,
Tracy

What is the URL to that site? I'd love to have some eye candy

Found these ones,don't know if it's the same

http://www.sweetart.com.au/

http://www.sweetartworld.co.uk/

Ok it's the first one

http://www.sweetart.com.au/

The beer mug cake in my pics is actually 3, 2 layer 8 inch cakes - I put a cake board between each cake with plenty of dowels and dowels from top all the way through into the cake drum.

Good luck!!! that cake is really pretty! now off to check out the other cakes from that site!!

I saw a post earier today that I believe used the term Cannonball or high sided cake? Was this agin just done with more layers? If not, how would you get a cake to bake evenly when baking something that tall?