Advice On Stacking And Transporting 3 Tier Buttercream Wedding Cake

Decorating By nocturne86 Updated 21 Jan 2014 , 1:33pm by jenmat

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nocturne86 Posted 20 Jan 2014 , 9:03pm
post #1 of 7

AHi everyone ,

I'm new to this forum and was just looking for some advice. My friend has asked me to make her a 3 tiered wedding cake covered in buttercream .

The venue is 2 hours away and I was wondering if anyone had tips on transportation?

I am also unsure how to stack the cake correctly as all the wedding cakes I have made ( all 3 of them ) have not been stacked . Would you use a cake board under each layer as well as dowels?

I am worried about my fingers making a mess of the buttercream whilst stacking .

If anyone has any advice it would be greatly appreciated!

Thanks in advance :)

6 replies
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AZCouture Posted 20 Jan 2014 , 9:21pm
post #2 of 7

ASPS is probably your best bet. Just look for Leahs, she's got stickies about it and it's in her tagline.

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AZCouture Posted 20 Jan 2014 , 9:22pm
post #3 of 7

AAnd yes, every tier needs it's own board...you can't just pile up two tier of cake on top of a third and not have a crushed, pile of mess on your hands.

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nocturne86 Posted 20 Jan 2014 , 9:23pm
post #4 of 7

AThank you !

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CWR41 Posted 21 Jan 2014 , 6:45am
post #5 of 7

Stack like this:

http://www.wilton.com/cakes/tiered-cakes/stacked-tiered-cake-construction.cfm

 

Quote:

Originally Posted by nocturne86 
I am worried about my fingers making a mess of the buttercream whilst stacking .

Avoid messing up BC by doing this (read post #6):

http://cakecentral.com/t/710889/any-tips-for-stacking-fingers-spatula-in-the-way

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nocturne86 Posted 21 Jan 2014 , 11:30am
post #6 of 7

AGreat thanks so much !

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jenmat Posted 21 Jan 2014 , 1:33pm
post #7 of 7

the chances of getting the icing all mucked up when stacking are greatly reduced when each tier is VERY well chilled. 

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