When stalking cakes, I've seen some bakers cut their dowels right at the hight of the fondant, some a little over the fondant but others cut their dowels a little lower than the fondant. Wouldn't that create bulges on the side of the cakes.
Would you be so kind and share how high or low you cut your dowels when stalking your cakes please? Thank you in advance. Rossana
I always cut mine just barely above the surface of the cake below. I mark my straws with a food marker and then cut at the top of the line--maybe about a 1/32nd of an inch above the surface of the cake below. It's imperceptible, but it means that at no time does the weight of the cake above press on the cake below.
I try to cut mine as nearly level with the surface of the cake as I can. I do also measure the depth with one straw and cut it the right length, then use it as a guide for all the others so all straws are the same height.
Thank you for responding. Do you insert the dowels right after you apply the fondant or do you let it sit and settle for few hours?
Personally, I like to let the cake settle overnight before adding the dowels.
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