Hi all...can you explain to me, or point me towards a tutorial, about tiering. I'm going to do my first tiered cake tomorrow...just a 6" atop a 9". I was planning on simply placing the 6" on top of the 9" over three dowels for support. Does this need a center dowel to prevent slipping?? I saw the tutorial about the SPS system already...not something I need or have at this point in time.

Please help this novice decorator! Thanks in advance!

I would use 4 dowels, spaced evenly, and a center dowel right on through both cakes into my foamcore base. That sucker wont move at all!

Debbie

You have this tutorial here:
http://cakecentral.com/articles/107/building-the-cake-combination-pillar-stacked-construction

Here's a great YouTube video by Edna from here on CC:

OK, I just watched Edna's tutorial and I have a probably REALLY dumb question. Since this is my first tiered cake I've never set a cake on the same size cake board---I usually cover a larger circle with aluminum foil or fancy foil and go from there. Edna said the board was covered with wax on both sizes...I just put the cake on the cardboard circle (!) What are you SUPPOSED to do on these same sized cake boards for tiering??

do you need to cover the board with wax paper or can you do this right on the cardboard? I know, dumb question!

That's not a dumb question at all! You can put the cake right on the cardboard. Are you doing buttercream or fondant? I have found that the cardboard rounds tend to not really be strong enough for buttercream cakes when you're stacking. (They flex under the cake and mess up the buttercream). Not as big of a deal with fondant. I know a lot of people like to cover their cardboard with something, but I never do. If you're going to use something 'non-food-safe', such as foamboard; than you will need to cover it with something. HTH!

Yes, THANK YOU!! this was a butercream cake...and it's "just" for my friend and her family so I'm not too nervous. She'll let me know how it all worked!