Hi, One of the first things I do when I am going to stack cakes is to make sure there is enough of a difference in the sizes to make it look nice. Say a 6'' on a 10'' or a 7'' on a 10''. I like to have at least 3 inches difference between the tier sizes. This is how I stack them.
1. ice bottm tier and let air dry for 5 minutes or so( to make a light crust)
2. take the pan that is the size of the second tier,center it on the iced cake
make an impression in the iced cake. Put in your dowels evenly.(I then
take a little cornstarch and sprinkle it within the impression and then
cover this with a doily or a piece of parchment.
3. Place the next tier on a cardboard and then ice the top tier and then
line it up with the impression and drop into place. 4. If I am going to trannsport it I will sharpen a 12'' dowel and, using a
small hammer, hammer it down through the two cakes to below the top
layer. Then I decorate the tiers.
Stacked Tiered Cake Construction:
http://www.wilton.com/cakes/ti.....uction.cfm
My favorite instruction on stacking. I've used wooden dowels and they ruined my cake. I now use bubble tea straws or the Wilton plastic tube ones.
http://www.youtube.com/watch?v=NvaCSW78ybc&feature=player_embedded
Wooden dowels are evil...I can't believe how many hours I've spent cutting them and sanding them and crying over them just trying to get them all the same height. I use cake jacks now. A coulpe minutes, and voila, all cakes are doweled. People seem to like the straws too, that's a much cheaper alternatice.
I,ve been decorating 16 yrs. I have never had a disaster with wooden dowels. I still use them , sometimes the bubble tea straws, sometimes the sps. Two tiers is nothing to stack. I have never been scared of stacking and/ or transporting a 2 tier cake. Hope yours works out great for you. I was really scared one time with a 3 tier square cake with the bubble tea straws. thought i was gonna loose it. But i didn,t.
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