I seem to have a semi consistent problem with stacking white cake.
I freeze the cakes. I put in dowel rods and separator plates. I level evenly.
And yet, sometimes, it still starts to lean. Is it the white cake? Is the white
cake to soft to stack and stay? I always worry it's going to lean too much
and fall. Any suggestions to keep it from starting to lean after stacking?
you cut the dowel to be same length to each other -- you don't place them -- then clip them to the top of the tier -- you put one in -- mark it -- pull it out -- cut it -- and cut all the dowel the same as that one -- then put them in --
also make sure your cake tier is balanced on the dowel -- put them well within the perimeter of the cake that will sis atop them -- so it can bear the weight efficiently --
it's not the white cake
........k8 said: ......... put them well within the perimeter of the cake that will sis atop them .......
Let's say you are placing an 8" on top of a 10" cake then you makr the top of the 10" with an 8 or even 7" cakecircle and place the dowels inside that circle. Basically the same would happen with any sizes you are stacking.
Make sure each layer of c ake is level before filliing or any further work is done on it. I'm very sure it has nothing to do with what cake flavor you are putting together :)
It just seems like it leans more and more over time. I think they were even/level. I have not tried putting the dowels in the cake circle. Sometimes I use big (shake) straws as the "dowels". Just weird that once they look like they are leaning just a little, it just continues to lean more until it looks like it will fall. Thanks for your advise!!!!
I sometimes put lots and lots and still it seems to lean. UGH. Thanks for your advise and help!!!!
For cake 8 inches or smaller, i usually place 4 to 6 dowels about 1 to 1 1/2 inches inward from where the outer edge of the tier will set.
For larger tiers I usually use up to 8 dowels about 2 inches in from the edge where the tier will sit, then add 4 more dowels about 2 inches from the center of the cake so that there are basically two circles of dowels...well an outer circle and and inner square set.
I always cut my dowels to the same height! But I have watched a couple of recognized named decorator push those bubble straws into a cake, then just mark the cake top with their finger, lift the straw a bit, then clip with scissors and push back in....they must have amazing skills in leveling and filling cakes.....
The support system supports the cake. The flavor/texture/denseness/lightness/etc of cake has nothing to do with it.
No problem using straws. As leah says it is the support system that holds the cake up. One could tier whipped cream with the right supports. Jeff is right on:) Maybe I am misunderstanding your reply but don't put the dowels 'in the cake circle' just use it to mark the cake/icing to know where to put the doweling.
Thanks everyone. Not sure what I am not doing right, but I will try harder to make sure it's all level and such. Thought I did, but thats what I get for thinking. Try try again.