Leaning Tiered Cakes

Decorating By loghousemom Updated 10 May 2012 , 11:58am by leah_s

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loghousemom Posted 9 May 2012 , 10:05pm
post #1 of 3

Help! Suddenly I am having problems with the tiers shifting when I am delivering cakes?!?!?
I use DH mixes - no chage there -- Use divider plates between layers and five dowels in each layer.
Been donig this for a long time - never had this problem! [Of course everyone used to want pillars between layers, too... now I am doing more direct stacking]
Any suggestions?


2 replies
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cakemad51 Posted 10 May 2012 , 10:53am
post #2 of 3

Hi, I make all my cakes from scratch, I place 4 small blobs of fondant which I flatten with a dampened paintbrush dipped in water and excess removed on my cardboard boards, then I place my cake on top and press it down, then I cover with buttercream or ganache or whatever you choose, and cover each with fondant. Then insert my dowls into the bottom tier usually 4 unless the cake is very small the 3 and place a small circle of royal icing in the centre and place the next tier on top and press gently. If there are any gaps, you can either use a ribbon or pipe with royal or buttercream depending on your requirements to hide the gap. Hope this helps

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leah_s Posted 10 May 2012 , 11:58am
post #3 of 3

The supports need to be physically tied to the plate holding the cake. If you're using dowels, all it takes is one dowel shifting ever so slightly off perfect vertical to result in a leaning cake.

Obviously I recommend SPS. The support legs are securely attached to the plates so that no shifting of the support is even possible. If you cake starts out level it will stay that way.

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