How do you achieve the offset stacked look. Where it looks as though the middle tier is set way off to the side about to fall off the bottom cake and the tier on top of that is set way off to the other side. I know there are support systems that achieve this but didnt know if there was a cheaper way.
6
replies
like this one right?
http://www.cakecentral.com/cake-photo_1199045.html
Here is what He said.... In this thread.... http://www.cakecentral.com/cake-decorating-ftopict-583854-offset.html which has illustrations....
Quote:
Originally Posted by Doug
a little engineering help.
it's the cantilever in action (go frank lloyd wright and "falling water"!)
really very simple principle
so long as over hang does not exceed more than about 1/3 the dimension (length or width) it should stay put by itself (barring earthquakes, additional loads, children in case of cakes)
now...another secret to the cantilever -- if the part sticking out has something sitting (applying force down) over the area that is over the support -- even more can stick out.
So.......
in diagram....
12" square base -- black line
10" middle cake -- blue line -- offset so about 2 inches hangs off the two edges (this is well w/in the 1/3 of width tolerance -- could go almost to 3 inches.)
then a 6" x 12" top layer -- which works two ways....
A) it exerts downward force on the middle layer helping to keep it from tipping over.
b) it over hangs by 4 inches -- 1/3 it's total width. that combined with 2 or more central dowels keeps it from going tippy.
sizes of tiers can be changed so long as stay with the no more than 1/3 overhang.
---
as for Mike McCary's method -- he uses flanges that attach to the PVC and then you can bolt a piece of wood or masonite to them.
a little engineering help.
it's the cantilever in action (go frank lloyd wright and "falling water"!)
really very simple principle
so long as over hang does not exceed more than about 1/3 the dimension (length or width) it should stay put by itself (barring earthquakes, additional loads, children in case of cakes)
now...another secret to the cantilever -- if the part sticking out has something sitting (applying force down) over the area that is over the support -- even more can stick out.
So.......
in diagram....
12" square base -- black line
10" middle cake -- blue line -- offset so about 2 inches hangs off the two edges (this is well w/in the 1/3 of width tolerance -- could go almost to 3 inches.)
then a 6" x 12" top layer -- which works two ways....
A) it exerts downward force on the middle layer helping to keep it from tipping over.
b) it over hangs by 4 inches -- 1/3 it's total width. that combined with 2 or more central dowels keeps it from going tippy.
sizes of tiers can be changed so long as stay with the no more than 1/3 overhang.
---
as for Mike McCary's method -- he uses flanges that attach to the PVC and then you can bolt a piece of wood or masonite to them.
oh wow....here's another one! YIKES!! http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1259648
Quote:
Originally Posted by marthajo1
oh wow....here's another one! YIKES!! http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1259648
oh wow....here's another one! YIKES!! http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1259648
still that ol' cantilever in action.
go gravity!
Quote by @%username% on %date%
%body%