OK...So I am doing my first "paid" cake for next weekend and it is a huge job. It will be 3 tiers (8", 10" 12" rounds) with two small cakes in the shape of the number 50 on top of that. They will be fondant covered and there will be a waterfall which will end at the bottom into a beach scene. I will aslo be incorporating a bunch of fondant figures in the themes of hunting, fishing, golf and the beach will have the husband and wife sunbathing and their two boys making a sand castle.

I don't know where to start. And the most nerve wrecking part is having to transport the cake (its only 10 minutes) but how can I do everything to ensure it is steady and protected from damage? And what support system would work best?

I am fairly new at this and this job is a big deal for me!! If I do well I have the hopes of being successful and I may just be able to get a place of my own for my daughter and I!! Any suggestions would be more than appreciated!!

Thanks so much in advance and sorry soooo long!!

I would start with figures they are going to be one of your most time consuming factors. Besides that they may inspire you for ideas on the cake itself. I always use a wooden dowel for my tiered cakes. Its a little more difficuilt to cut & serve looks a little odd but makes for a very secure stable cake which I will take any day.

Thanks...yes I am going to start with the figures (also nerve racking), but should I use cake boards with the dowels or is there something that works better?

anyone? please?

You can use cake boards but do dowel it!!!! For good measure I like to put a long dowel down the canter(if using a cardboard round). I also like using the hidden pillars that push in. I cut them to the exact height as cake and attach to the cake plate. Either way is sturdy.

Definitly start with the figures! After that cover your cakes in fondant and go from there!

Foam core board. Cover with fondant, sharpen dowel and hammer into foam core. Will not shift of move while transporting. At least mine didn't. I also used straws for support. Good luck, you will do great!

Do you plan on stacking at home, or transporting and then stacking on site?

I personally use the hidden pillars and plates, feels more secure to me. good luck I am sure you will do great

Man! You must be a rock! You first cake sounds amazing. If it were me I would put either hidden pillars or the wood dowels using cake circles under the top layers. I would use a foamcore base with a piece of masonite under it. If you use the cake circles you can sharpen a wooden dowel and hammer it thru both cake circles then into the foamboard. If you feel comfortable about assembling on site that would be the safest and by all means put your figures in a box with bubble wrap and place them on the cake on site. HTH
Melissa

i cannot assemble on site because of the waterfall.

about the foam core...do you mean to stack the cakes and then hammer it through all of them (I am still so new at this.) Then would I not use cake boards? Can you just stack cakes directly on top of eachother without something between each of them? (Sorry...probably stupid questions).

If I were to put a dowel through all of them how do I do that? Is there any tutorials with pictures anywhere? (I am a very visual learner)

I think the support system is my major concern. Thanks so much for all your suggestions so far...I guess this newbie needs a little more clarification to understand

Thanks!!

I would put a cardboard round under each layer, with straws cut to the exact height in the layers below. For instance:
2 cardboards or drum board for base; then cake, frosting, cake; smaller cardboard round; cake, frosting, cake; then smallest cardboard round; cake, frosting, cake. Once its all stacked up, sharpen a dowel the approximate height of the total cake structure, and spear it right thru the very top of the center of the cake tower. When it gets close to being all the way in, you should use a hammer or mallet to spear the point into the thicker cardboard/drum board base. This will give you a very sturdy and stable cake. Use an electric pencil sharpener (only for cake dowels!) to get a good point on the dowel, and it will go right thru those rounds.

Good luck!

thank you lambshack...I think I am understanding this better. I was having a hard time trying to figure out how the dowel rod was going to go through the cake boards without making the cakes cave or break in any way.

one more question...should the cake boards be covered in fancifoil or is it ok to leave them the way they are?...I was told to always cover them to keep them food safe.

thanks!!

I'm sure the foam core is lighter and easier to hammer through you will need to sharpen your long wodden dowel. I've seen Martha Stewart up on a table hammering through a wedding cake at a wedding reception. It will keep everything from separating while you transport it will probably be heavy you may need help.

oh I will definitely need help...I am only 5 feet tall...lol

where can I find foam core? and does it need to be covered with anything?

First, there is a tutorial on CC, with pictures also. Heres the link:

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

Okay, each cake gets its own board, and yes, use foam core (you can purchase at Michaels or Hobby Lobby)that you cut to size.....much sturdier and easier to use. Never stack cakes on top of each other without putting a board between as that is part of the support system. Each tier of cake should also have dowels in them to act as a support for the next layer. Some people use heavy straws but that is a personal choice. Between you and me, murphy's law is always in my corner! You will need to put one dowel in the cake all the way (in one tier I mean) mark it then take it out to cut. Cut the rest of the dowels for that tier the same length. I have a cake-dedicated pair of pruners that I use now...WOW, really makes it easy! As for the number of dowels, I probably go over board but I use the same number as the size of the tier they will be supporting..for ex. if the bottom tier is a 14", and the next is a 10", then I will put 10 cut dowels in the 14" tier. Do this for all tiers except the top. If the top will have a topper, then you may want to put dowels in that one also (usually 4 is enough)..

Now, for the center dowel. After all the tiers are in place (cut dowels and all) then sharpen the end of a long 1/4" dowel and mark it just shy of the top of the cake. Push that dowel down thru all the tiers. You will need to hammer it thru the foam core, but it goes thru really easy, just a little resistance. Be sure to hammer it into the base as well.

Another tip would be to have your cake as cold as possible to help with its stability. Hopefully you are not using the new 0 trans fat crisco in frosting as there have been some issues with this holding up.

Best of luck, hope this helps!! Post pics when you are done!

Eme...thanks so much...I could really visualize it when I read it and the link is also sooo helpful!!

But I am still confused about whether or not I have to cover the foam core with something (since I don't really know what it is)

Sorry and thanks again so much!! You are all so talented and brilliant!!

There are differing opinions on whether or not to cover the board. I think most people do (I do, with press and seal). I've even read where someone simply cut some parchment paper to size and attached it to the board. Foamboard is used in crafts, comes in a 20" x 30" board and is found at craft storesl It comes in various colors but white is the cheapest and the one that goes on sale. It is a foam core (kinda like styrofoam) with heavy paper or poster board on the outside, both sides. It cuts really easily with a craft knife and does not flex like cardboard. If you go to your local craft store or (I think) picture frame shop, or artist supply store and ask them for foamboard they will know instantly what you're looking for. To see a picture google foamboard ...as an image. HTH

**I meant to say foamboard in the earlier post...that is what it is called and labeled as.