Tiered Cakes

Decorating By PaulaVega Updated 13 May 2009 , 12:32am by JanH

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PaulaVega Posted 11 May 2009 , 1:59pm
post #1 of 2

I made a 3 tiered cake and it was beautiful when I finished. Later I heard it callapsed . I did make it early, 2 days and it was refrigerated the entire time. I make very moist cakes with a pudding base filling. It was extremely heavy. I used cake boards, wood dowel rods between each layer and then one long dowl rod going from the top cake to bottom. Do you have any idea what happened? Do you think the cake boards (although covered in fancy foil absorbed too much moisture and warping the board? I made another cake 3 tiered using plastic cake boards and plastic dowl rods. It did fine but I was so nervous and lacked the confidence I normally have with my cakes. The evening I dropped it off, I actually prayed most of that time. I knew it looked good, and would taste great, but would it collapse? Thank God it did not. It was baked the day before, decorated and constructed the next day.
So, I need help and advice. I have more teired cakes coming up very soon. I sure don/t want my first wedding cake I am making to collapse.
PAula Vega

1 reply
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JanH Posted 13 May 2009 , 12:32am
post #2 of 2

Everything you need to know to make, decorate and assemble tiered/stacked/layer cakes:


There's a section on common support systems with a link with photos and directions. Also see Leahs post on SPS.

If you want to head first to Leahs sticky on SPS:



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