Stacking Cakes And Support Systems

Decorating By kristiemarie Updated 8 Apr 2011 , 12:05am by labmom

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kristiemarie Posted 7 Apr 2011 , 12:53pm
post #1 of 3

I know that you need to support anything 4" or higher. Couple questions:

1- the cake board; should be it a 6" board for a 6" cake or do you use a smaller board, like a 4" so that you can't see the board?

2- how many dowels per tier? One every 2 inches?

Any suggestions you have for making stacking easier?


2 replies
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Dayti Posted 7 Apr 2011 , 1:07pm
post #2 of 3

Use a 6" board for a 6" cake. Cake usually shrinks a little during and after baking, so you can crumbcoat/ganache to the edge of the board, making the cake 6" again. Once you buttercream/fondant the cake, the board will not be seen.

I only use SPS, not dowels, so can't help there, sorry.

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labmom Posted 8 Apr 2011 , 12:05am
post #3 of 3

what is the sps system? i have seen some systems out there that are very expensive.. i don't think that I have seen this one. Please explain the sps and where do you get it? I might do a regular post to find out.. not sure if this is the correct one

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