Hi all!
I am doing a princess castle cake tonight and I have been pondering over how I am going to stack it. I have done stacked cakes before but was wondering this of you all...

Do you completely frost each cake seperately then build it up or do you stack it before you even frost it then frost the 2 together?

I am thinking of doing the later... but when you take the top tier off to slice the bottom tier is going to have a ring of cake with no frosting on it... won't that be tacky?

I always decorate each cake separately then assemble the cake. Make sure you put a light coat of powdered sugar between the layers, then the cakes icing wont peel off when you separte the layers to cut.

So basically it should be from bottom to top:
cake
powdered sugar
cake board
smaller cake on top?

I think that sounds right. just a light dusting of powdered sugar though. It should be just enough that when the two stacked cakes are separated that the icing on the bottom one remains and that the powdered sugar gets absorbed into the bottom cakes icing. And dont forget to wrap the cake boards in Fanci-Foil Wrap so that the buttercream doesnt absorb into the cardboard and weaken the tiers structure.

Here's a how-to article:

http://www.cakecentral.com/article23-Teired-Stacked-Cake-Construction.html

This is how I do mine.

PS- I really like your waterfall cake too, Very unique. Nice job on all your cakes.

I agree with lotsoftots . Dowels are a must. That is a really good article if this is your first stacked cake.

I hope no one minds if I jump in here with a question. OK I understand dowels-where to use them and how to place them- my question is the diameter of them. Do you use a larger diameter in a larger cake? Or just more of the smaller ones?

More smaller ones.

They are all the same diameter ( I think) I have never seen any difference, but you would use more based on the tier(s) that they are supporting.

I think the standard size dowel is the 1/4". I usually use 6 dowels per tier to support 8" cakes and under, and at least 1 more dowel per inch in size for tiers over 8" in diameter. Also, if the cake requiring doweling is over 8", I use the 1/2" dowels after a VERY wobbly cake one time--scared the crap out of me.

thanx for the compliment peachstate and i never knew about the whole wrapping the top cake board too... i have always left it alone, luckily nothing's happened... but where i have to deliver this cake is on a bumpy dirt road so I don't want to chance it. do you think it's ok to use regular foil?

I havent used regular foil before when decorating. Someone else on CC might be able to offer up more info. on that. Good luck and I cant wait to see your cake.

I use regular foil sometimes and also have taken to cutting a parchment circle which I place on top of the dowelled are where you put the powdered sugar, it is just an extra aid in keeping the board from sticking to the icing.
hugs Squirrelly

well i got one of the plastic type cake boards to use instead of the cardboard and i will use the powdered sugar trick! thanx everyone for your help... pics will be added on later on sunday and i will post them and the other spongebob cake if it turns out good.

I just looked at the tutorial & I realized that after all these years, that I don't do it that way! I base coat the bottom layer, then complete the last coat. Then I dowel it & prepare it for the next layer. I put this on top of the base layer & it is unfrosted. I then base coat, top coat & dowel this one. And so on. I have read on other message boards of people having problems with cakes slipping off & falling. I have never had this happen. I was thinking maybe because the tiers are frosted together, not just with borders. Anyway, it's hard to teach an old dog new tricks!!!

ok well I did the powdered sugar trick but it didn't work...still came off... but i think it did it cuz i used those plastic type boards and not a cardboard one in foil... next time i will try that and see how it turns out. never the less though everyone loved the cake... even the little princess herself. i am including the pic... im actually proud of it even though it was tilting a little but oh well, only i would notice,... you are always you own worst critic!

chiefdot- You did a great job! It turned out really cute!

thanx, i didn't think i was gonna like it but it really was my favorite one so far i've done... i was able to be more creative with it.

You did a lovely job, it is really pretty, wonderful!
You used straws or dowels to support it right? Really, if you try putting a circle or square of parchment paper, after your icing is set, after you put some powdered sugar in the area and then board you cake, as long as you are using a crusting buttercream, it won't stick. The parchment paper is silicone coated which means it doesn't stick to anything. It makes a big difference.
Hugs Squirrelly

Wow, it turned out great!

thanx guys...
i am gonna try that next time... in a way its good it did stick cuz it gave it more tight fit so it didn't slide off going over bumpy dirt roads to get to the party. i was gonna put a dowel thru the whole thing but didn't think i could get it thru the plastic cake board, so needless to say i am never using a plastic one again if i need to do one big dowel down the middle. and yes i did use straws... we went to jack in the box for dinner friday night just so i could swipe extra straws cuz i love theirs. the are wider and stronger.

That is so funny!!!! We do the same thing. my DH loves their straws and we grab a few extra everytime we go. He loves how think and round they are. Never thought about using them for cake support. What a great idea! I'll have to remember thi sone!