Can someone tell me what is the right way to stack cakes. In the wilton books it shows putting boards under each layer. On CC I have read that some leave dowel rods 1 inch long and then stack. Do you still use boards that way. What is the best way to stack cakes. Newbie

You will need cake boards under each tier, no matter how you stack it. This is what the dowels hold up to hold the cakes up. Those that do them a little bit taller than then tier is so that when they stack the cakes they can do it a little more easily with out getting their fingers in the icing. And also so they don't have to worry about the icing sticking to the bottom of the board.

Poppie, it is up to the decorator if they want to leave the dowels longer. I am always afraid I will have to use a big border to hide the elevation!?!?
I usually have mine level with the top of the tier. Be sure you cut them all the same size so your cake will be level. My husband even gave me a small level for Xmas to use on my cakes and it helps!I sprinkle dry fondant between each tier to help keep the board from sticking to the icing.

You will need boards or plates to support each tier om the dowel supports.

Hope this helps

i agree. i did a small wedding cake last week and even though they were an 8 and 10 in. i still used a cake board and dowels, but instead of the normals dowels i went with lollipop sticks(the ones from wilton). they were perfect for the smaller cakes.

I had an instructor that used straws as support. You know the big ones like you get from McDonald's. They are so much easier to cut. I've used it on a cake with 3 tiers but nothing higher. So far they have worked.

Like every one else said, you do need the cake board between tiers, otherwise the supports have nothing sturdy to, well, to support.

hey, now that's a good idea!! i don't like cutting the lollipop sticks.