Jeff_Arnett
Posted 9 Mar 2019 , 2:13am
post #1 of 3
Let's get some good topic discussion going. Wedding season is up on...I've booked three weddings in March already!
Tonight I am working on a two tier birthday cake and took a second to take a pix of my support system.
I used either a drum base (small cakes) or a 1 inch thick foam core cake base (larger cakes). I cut a 1/2 inch hole in the the drum...or order a 1/2 inch hole already drilled in th foamcore bases...and measure a 1/2 inch wooden dowel one inch smaller that the final height of the completed cake...with the depth of the base's hole the dowels is 1 3/4 to 2 inches shorter than the complete cake.
I ice all cakes one same sized 3/8 inch foam core boards with a 1/2 inch hole in the center. I dowel my tiers with straws or wooden dowels as usual. When ready to stack I simply slide the cakes down over the center dowel....the cakes are automatically centered. Since i work pretty much exclusively in buttercream, this makes it much easier to get the cakes in place without damaging the icing.
How do the rest of you stack your cakes?
2
replies
Quote by @%username% on %date%
%body%