Hi all,
So I have a bride that wants 3, 6 inch round double barrel cakes with semi naked buttercream. I have already done 2 practice runs and the first fell over on the way to my destination and the second did not fall over but seemed wayyyy too wobbly.
For tranport I attatched a central dowel into the cake board and placed 3 layers down, then I doweled the cake and frosted. For the other 3 layers I did the same thing minus the central dowel. When I arrived at my destination I put the cake together with a cake bored in between the 3 separate layered sections and iced it. The problem I had was that the cake didnt seem too stable.
My question is what is the best way to construct/tranport this cake?
Any feedback would be great!!
"3, 6 inch round double barrel cakes" to me this means -- cakes that are six inches in diameter -- three of those that are each eight inches tall -- but later you say " and placed 3 layers down.... For the other 3 layers I did the same thing " so that sounds like six layers of cake total which is -- i don't know -- too confusing -- tell me the dimensions again, please?
so layers are individual layers of cake within a tier -- tiers are typically four inches tall -- double barrel usually means an eight inch tall tier that looks as one but is actually two tiers the same diameter -- in this case six inches in diameter --
sorry i can't figure this out --
The Eagle Scout cake I delivered weekend before last has a 6" double barrel tier on top. I transported it separate from the other two tiers, in it's own box, but it was as stable as could be. I had straws in the bottom half to support the top half, but no central dowel. It was very straight and level, however, and I did transport it in a homemade cooler box. I used kakeladi's Original WASC recipe and it is quite sturdy.
https://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe
i wrote a whole reply -- where did it go? i will answer again tomorrow --
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