HI LADIES ,,, SO IM A BAKER AS WELL BUT I NEED HELP WITH THE STRUCTURING OF MY CAKES WHEN IT COMES TO 4 TIERS,,,, I MADE A CAKE THIS PAST WEEKEND THET LOOKED STRAIGHT FROM ONE ANGLE AND THE CROOKED FROM ANOTHER POINT OF VIEW,,,,, ON TOP OF ALL THIS I DONT USE BUTTERCREAM TO FROST MY CAKES I USE MERENGUE FOR IM A DOMINICAN BAKER SO TRADITIONALY WE DONT USE BUTTERCREAM PERIOD AND I DONT HAVE THE FLEXIBILITY OF BEING ABLE TO TAKE THE CAKE APPART AFTERWARDS OR TOUCH D CAKE AS IS DONE WITH BUTTERCREAM , ALSO I USE PLASTIC SEPARATOR PLATES INSTEAD OF BOARS CAUSE MY FROSTING IS MOIST AND D CARDBOARDS ABSORB D MOISTURE IT WOULD RUIN D DESIGN,,, I TELL U ALL THIS SO U CAN GET AN IDEA OF MY PROBLEM,,, I DONT EXPECT MANY ANSWERS BUT IS WOTH TO TRY,,, I THANK U IN ADVANCE FOR ALL OF UR HELP
That's not unusual that a cake might look straight from one side but crooked from another. Make sure that you level your cakes before icing them, and that the supports you're using are completely level and equal height.
AThank u for ur response...I use an electrical tabke to cut my hidden pilars and i use d plastic cake dividers... but I dobt use d big rod in d middle.. I'm thinking about buying d bagday cake leveler but idk if I shoukd try something else befire making that investment
If you're using hidden pillars and they're all the same length, the cake should look level even if it's slightly off. If it's really off and one side is a lot higher then it will look crooked, but the hidden pillars cut level and used with plastic plates should level the tiers out once it's all stacked.