candoo, when you said you didn't put dowels in the bottom tier, do you mean you just set, for example, the 6" on top of the 8" and the 8" had no dowels?

THe dowel size I use is about as big around as a pencil.

The 2 cakes were 10/8/6. I put 4-5 wooden dowels/skewers in the 10". They are large shrimp skewers- not quite as large as a pencil. I then stack the 8 and put 4 in it. Then I stack the 6 and put 3 going down through it all. I think maybe they are too small? Idk! And advice is appreciated, b/c I know I should be able to travel 30-60 miles with a 3 tiered cake!

and yes, ma'am, the 1st ones I did had no dowels!! Other than the ones going all the way through all 3 tiers. But none of those ever fell!!! And some had slight bulges, but none were bad (and I'm very much a perfectionist!) Is there any hope for me, indy?

This post is so helpful - I'm relatively new at wedding cakes - and have my largest this weekend. 4 tier stacked 6/8/12/14. Was wanting some opinions on how many dowels and which kind to use for each tier. Right now I'm planning to use the white plastic wilton straws in the larger tiers and smaller straws in the smaller tiers, and then one wooden dowel down the middle of the whole thing.

Will have to transport about 30 minutes - during a HOT summer day - if that makes a difference in the advice! Thanks!!

Well it went much better this time. Thanks indy for all your help. Your way of stacking seems so simple and intuitive and yet I just wasn't doing it quite right. I defintely stacked them better this time and could get away with a small pearl border without showing any damage. And I didn't even refrigerate the cakes before I stacked them. My only concern this time was that the cake was top heavy because they bottom half of the bottom tier was a dummy but it made it to its destination in one piece. Here it is:
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1715166

Thanks again indy, and everyone else. I really appreciate your input.

I am glad to see this. The last couple of weddings I have done have been cupcakes-so I am out of practice with stacking!

Thanks for the helpful hints in stacking the pics were great...now one more question re: the dowels, I've used wood and the plastic hollow ones...my problem is I can't get them all cut exactly the same lenght, I usually use a serrated knife. What the magic tool???

All these tips are great! Just asked this question recently and someone linked to this. Great info. I'm on the hunt for a large spatula!!

Thanks for the advice on my way to the Pet Emporium

THANKS FOR ALL THE GREAT INFO!

Great tips everyone! Thank you all. I also need to do a tiered cake today and if anyone can help me that would be most appreciated.... question is: Will this work with Swiss Meringue buttercream? Putting it in the freezer for 10 mins and out again etc?
I heard that the condensation can affect the swiss meringue?

TIA!

It is so awesome being a member of Cake Central. There is so much helpful information. And Indydebi you are so awesome. Your advice has helped me soooooo many times. Thanks to everyone here on Cake Central that give your help and advice. We newbies appreciate you.

A

I had this problem for a wedding tho' I couldn't get the top tier on the dowel as tho the precut hole I'd made in the cake board was too small. Not sure what happened as I made the holes fairly larger than the dowel for this reason. A member from the wait staff came to help me and at this point my hands were shaking and I was nervous I would drop the cake. I ended up getting it on but have vowed since I wouldn't do that again! Now I stack my cakes using the spatula and parchment paper in between, if I don't use parchment I grab a cake board as a guide and mark where I want to place the cake. After I stack the tiers I then use the longer dowel and hammer it through the center for support then cover the hole with buttercream on the top tier.

On the same subject, I have trouble when I put may tiers in the 'fridge.  As they start to warm up, the BC sweats.  How does everyone handle this?

I've thought about wrapping each tier with a loose layer of cling wrap but I'm afraid it will mess up the design when I take it off.  Also thought of boxing the tiers before putting in the 'fridge.

Any thoughts are greatly appreciated!

Jan