Making My First Tiered Cake. 12X18 And A 9X13 In The Middle.

Decorating By tory24 Updated 20 Jan 2011 , 7:48pm by CWR41

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tory24 Posted 20 Jan 2011 , 5:23pm
post #1 of 4

This is the first time we've made a cake like this. How would we go about stacking this? Does it need supports? What kind? Its a first cake that is for a company and needs to be perfect!
Any tips would help. Thanks so much!

3 replies
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pattycakesnj Posted 20 Jan 2011 , 5:26pm
post #2 of 4

Any cake with more than 1 tier needs to be supported with some type of support system or the upper tier could crush the lower tier. The type of system is up to you.

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ddaigle Posted 20 Jan 2011 , 5:46pm
post #3 of 4

I've done this combo many times. I keep a template of the size of a trimmed 1/4 sheet board. After you ice your 1/2 sheet, putit in the frig for icing to get cold/hard. Take that template and lay it on top of the half. Make sure it is centered. Use a ruler to make sure. I then take a pin and trace it out. Then I add my dowel rods. 3 on the sides and one each end (total of eight). After you ice your 1/4 sheet and have it trimmed put it in the frig. Stacking cold cakes is much easier than room temperature, soft icing. I use an offset spatula and put my 1/4 on half. Then I run a dowel down the center through both into the bottom cake board. I use the thick boards for stacked cakes. Tada! Easy peasy. Border it out and decorate both. HTH.

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CWR41 Posted 20 Jan 2011 , 7:48pm
post #4 of 4

If it's a one-layer 12x18 and a one-layer 9x13 you don't need any supports... it's just like any other 4" tall layer cake. If it isn't going to be cut like a layer cake (through both layers), you might consider using a cardboard under the 9x13 so that each sheet cake can be cut separately into 2" x 2" x 2" servings.

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