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Making tiered cake and transporting it

post #1 of 2
Thread Starter 
Have some questions on making a 3 tier cake and then transporting it. Just want to make sure I understand how to do it. I place 10" layer on bottom, place dowels in it for support, then place a seperator board on that then place 8" layer, then do same for 6" layer. Is this correct?

Now next question. We are not having my daughters b-day at home now, so I am going to have to transport the cake. I have decided to do the cake in MMF, but where tiers meet, I wanted to use butter cream. How do I do this? I don't want to have to decorate at Chuck E. Cheese's in front of everyone. Help......
post #2 of 2
Well you could travel with it stacked/fully decorated which is always risky and you'd need to add the center dowel for support. Or you could assemble on site and use ribbon or some other kind of quick trim around the bases instead of BC. I don't know the style of the cake but you can use ribbon, fruit-by-the-foot, strings of beads, candy necklaces...anything that would go around a cake quick.
Birthdays are just nature's way of telling us to eat more cake.
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Birthdays are just nature's way of telling us to eat more cake.
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