I just wanted to know how are stacked cake cut? For example, lets say three cakes are stacked, an 8", 10" and 12" using only dowel rods and no separator plate or board to separate them. When it is time to cut the cake is the top cake cut right on top or is it removed, placed on a platter and then cut. I was just thinking that if you cut the cake when it is staked, the dowel rods might not be enough to support the force the cutter is putting and it may collapse? Does this make sense?

I have never seen a stacked cake in real life and just wanted to know. I think I want to try making bigger cakes.

hiya acquarius,
most if all stacked cakes do have boards (or are sposed to) between each layer. I don't know how else the dowels are holding up the cake.
They have to be on something stiff.
As for serving, most of the time I take the cakes off one another and serve them that way.
I don't know if this helps or not, but I try.

Thanks chaptlps. I will go back and find that article I just read here on cc. I think I might have missed that part then.

Don't know what happened, but I saw my post posted twice.

Yes, you should always use boards or separator plates when you stack any cake, even just a small two tiered one although you could get away with a small one not being boarded. Where you would have issues is when you go to serve it, that is another reason why each tier is boarded. the icing isn't messed up.
Some people do leave a cake stacked to serve it, I wouldn't though. I take it apart, remove the dowels and cut each cake separately. Most hotels and venues also cut a cake that way because the cake is cut in the kitchen. I just cannot see putting the pressure on the cakes as you slice it stacked and cannot see the point. However I know some people do it this way.
Hugs Squirrelly

Thanks SquirrellyCakes. I guess what fooled me was the third picture from the top going down in the article "Building the cake - Combination Pillar and Stacked construction". It appears that no board was used - Hehe - the cost of not paying attention to detail !!!

Well kiddo you know a lot of people don't think you need to board cakes or don't know that you should. I have often seen posts advocating stacking cakes with no boards between tiers. Not a good idea in most cases. Sometimes in pictures, the board is cut to fit the cake or a bit smaller so it is hard to tell.
Hugs Squirrelly

I always use boards between layers. I either use wooden dowel rods or plastic ones. I add an extra long wooden dowel down the center of the cake for extra supoort. When it's time to cut the cake, I take the top layer off of the cake & set aside. I always cut the cakes when they are stacked because there is usually limited space at the receptions. I take out all of the dowels then cut. I have the plates sitting close by so I can put the cake on them. I arrange the plates around the cake table for guests to come back & pick a piece out. Sometimes I hand plates to the guests, like in a buffet line. To me there is really no right or wrong way to cut a cake. Just try to keep the mess down! It doesn't take long to have icing all over the place Oh, if your cake is baked right you shouldn't have to use force to cut the cake. Don't worry about the cake collapsing, that is very unlikely~

Ok!. Thanks ladies. I feel my shoulder lighter. One question down, millions to go ..

tcturtleshell, I must admit, I had this question after I saw your Petunia wedding cake. I liked it so much and thought I would try one, stacked and all.

Acquarius, You should do one! You can do it!! IF I can anyone can! The hardest part for me is when I place the cakes on top of each other. The middle cake being the hardest because it's so heavy. So far all of the wedding cakes I've done have been 8", 12", 16". I'm a short stuff so my arms aren't long enough to reach over the cakes so easy to stack them. The hard part is getting that 12" cake centered on top of the 16". After doing it a few times it gets easier. I don't breathe until I get that 12" on!

I sure wish you much luck! Practice with smaller size cakes. It's the same way as larger ones. You just won't have the weight. Thanks for the compliment on my cake! That was sweet of you~ If I can help you let me know ok~

I forgot to mention... The reason you use seperator plates or cake boards (that's what I use) also has a lot to do with stacking the cakes. If you don't have a board under your cake you risk it falling apart. Plus if it's on a board you can slid it over if it isn't centered on the bottom cake. Does that makes sense? I'm not good at explaining things. I'm better at showing.

Sorry, I forget that many people are serving the cakes themselves out in front of the guests. I am thinking of serving at halls where there is a separate kitchen and how the catering staff does it.
But I have to say I still prefer taking apart the cake to cut and serve if there is room to do so. The main reason has nothing to do with whether or not the cake is cooked properly. It has to do with what kind of cake, the filling in the cake and the icing.
The density of some types of cakes makes them a bit more difficult to cut nicely. So that is a factor.
Sometimes you are cutting through a hard chocolate type of decoration over the top of the cake, a spongey type of cake and a thick filling. So it is best to have a sharp knife as opposed to a serrated knife and you may need to apply pressure.
When you cut a cake, regardless there is some pressure and often even without any pressure the top of the icing your boarded cake sits on means you have to do a bit of smoothing. I prefer to minimalize this and I also prefer to smooth any little flaws caused where the border met the next boarded tier out of view of guest.
Each cake is different as is each situation. I rarely have to cut a cake in public in front of the guests unless the wedding or party is informal.
My reference was to how the pros do it in the kitchen.
Hugs Squirrelly
Edited to add this:
Just in case anyone thinks I meant to come across as some sort of snob here and I get jumped on, here where I live, most places except church halls, will not allow you to bring in a cake unless they charge you a fee or make you pay for an additional dessert. If they allow you to bring in an outside cake, they charge the bride and groom a plating fee, which usually is darn close to the price of an actual cake. SO that is what I meant about the cake being cut by the pros in the kitchen, they cut it and plate it because you pay this fee.
Whew, hope I don't get jumped on now! I am getting a bit fragile these days folks.

well i have a couple of questions also. first when you insert the dowels do you need to cut them a little taller then the cake , so you will have a very slight gap to get your fingers under?second, what size cake board should you use under say an 8" cake tier for example? 8' board or one a little bigger to leave room for a border? sorry so long, but i'm thinking of making a small (2 tier) wedding cake soon for ...get this..my exhusband and his soon to be bride!!!

partsgirl25, too funny about your xDH!
I cut my cake boards down an inch. If it's an 8" cake then the board will be 7". You never want cake boards to show. Also while I'm talking about cake boards. Cover them with tinfoil or contact paper. That way the oil from the cake doesn't soak into the boards making them unlevel. When placing the dowels in the cake, you place the dowel in the cake to measure it, then take the dowel out to cut the dowel. I will push the dowels back down into the cake leaving a little of them sticking out so I do have room to lay the cake going on top of it down on them. That way you have time to move your fingers.

i hate to sound dense but if the cake board is smaller, where do you put the border? on the other cake after assembled? thanks so much for help.

I had to re-read your post. Sorry I misunderstood your question~ When you use a cake plate or board the norm is 2" to 4" larger then the cake. That way you have plenty of room for borders. I think we were all talking about 2 different things