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Do I need to use dowels

post #1 of 19
Thread Starter 
I'm doing a 3 layer cake using 9 in pans that are 1 1/2 in deep. It's going to be a red velvet cake (WASC) with Cream Cheese frosting.
Will I need to use dowels for support or will be fine on it's own?
If I did a 4th layer would I then need the dowels for support? I might add a 4th layer, not sure yet.
TIA
post #2 of 19
Yes you definitely need dowels, that is what supports the cakes.
Even is it was only 2 layers you would still need them. thumbs_up.gif
I have this theory that chocolate slows down the aging process. It may not be true, but do I dare take the chance?
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I have this theory that chocolate slows down the aging process. It may not be true, but do I dare take the chance?
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post #3 of 19
Better to be safe than sorry. I learned that the hard way.
post #4 of 19
Did I miss something here?
You are doing a 3 LAYER cake NOT a 3 TIER cake?????
Why would you use dowels for a 3 or even 4 LAYER cake???? Or even 5???

Tiers are a different story - anything over 1 tier needs dowels and supports -
BUT NOT layers!

Hmmmmmm Maybe I missed something icon_sad.gif
I'm NOT 40 something ... I'm $39.99 plus shipping and handling!!

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Words from the lovely caterer Goldy: "When in doubt; Bundt"
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I'm NOT 40 something ... I'm $39.99 plus shipping and handling!!

~*~*~*~*~*~*~*~*~*~*~*~*~*

Words from the lovely caterer Goldy: "When in doubt; Bundt"
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post #5 of 19
layers or tiers? I make a cake in the 9 inch pan, torte all three layers for a total of 6 layers and make one (1) tall cake and no dowels. Never had a problem with it.
yesterday is history, tomorrow is a mystery, and today is a gift, that is why it is called the present. from the movie Kung Fu Panda
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yesterday is history, tomorrow is a mystery, and today is a gift, that is why it is called the present. from the movie Kung Fu Panda
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post #6 of 19
Well whew jlynnw! I was starting to think I was the ONLY one a little kooky! When the others were saying "yeah-yeah" - I was thinking I was really off my game tonight!! icon_wink.gif
I could not figure out for the life of me WHY they were saying yeah!!!

Im glad Im not crazy(er) than I thought I was! icon_smile.gif
I'm NOT 40 something ... I'm $39.99 plus shipping and handling!!

~*~*~*~*~*~*~*~*~*~*~*~*~*

Words from the lovely caterer Goldy: "When in doubt; Bundt"
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I'm NOT 40 something ... I'm $39.99 plus shipping and handling!!

~*~*~*~*~*~*~*~*~*~*~*~*~*

Words from the lovely caterer Goldy: "When in doubt; Bundt"
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post #7 of 19
no, it says she is using 9 inch pans, 1 1/2 inch deep. I don't know why you would use dowels. I just made a cake today that is nearly 8 inches tall, lemon cake, lemon curd cream filling, and white chocolate buttercream and it is doing fine. IDK, I must be missing something too!
yesterday is history, tomorrow is a mystery, and today is a gift, that is why it is called the present. from the movie Kung Fu Panda
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yesterday is history, tomorrow is a mystery, and today is a gift, that is why it is called the present. from the movie Kung Fu Panda
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post #8 of 19
The general rule is that every 4 inches of cake you require a separate board and dowels for cakes above it.

You have 4 1/2 inches of cake.

I'd say that if your filling isn't too much or too heavy, you should be fine.

BUT, if you go with another layer, then yes, I'd say that boarding & dowling the upper two layers is a very good idea--especially with a soft icing like cream cheese and a finicky cake like red velvet.

HTH
Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #9 of 19
OMG! That cakes sounds just like what "I" would order from someone!! I love the whole lemony thingy! I am soooo drooling!! haha

Some of my cakes are pretty tall too - and I almost always torte to 6 layers when I want tall - I love the way it looks when cut plus I like the cake/filling ratio you get with torting that many layers - and I have NEVER used any dowels ... I mean, what good does wooden dowels do for a layer cake? The whole purpose of a dowel is to support the tier above it .. not the tier itself ..
Anyways - glad to know it wasnt just moi!
I'm NOT 40 something ... I'm $39.99 plus shipping and handling!!

~*~*~*~*~*~*~*~*~*~*~*~*~*

Words from the lovely caterer Goldy: "When in doubt; Bundt"
Reply
I'm NOT 40 something ... I'm $39.99 plus shipping and handling!!

~*~*~*~*~*~*~*~*~*~*~*~*~*

Words from the lovely caterer Goldy: "When in doubt; Bundt"
Reply
post #10 of 19
Well, I guess I can say I learned something today BlakesCakes ~ Because as long as Ive been baking, Ive never heard that general rule - so have never applied it - and can say honestly - Im glad Ive never had a problem with that! And have done many RV with cream cheese - guess I just got lucky because I have NEVER not once had a problem - other than forgetting to dam - and thats a different story! icon_wink.gif
So thanks for enlightening me - if I ever have a prob with that many tiers - I will surely say - Well, BlakesCakes told me so icon_smile.gif
I'm NOT 40 something ... I'm $39.99 plus shipping and handling!!

~*~*~*~*~*~*~*~*~*~*~*~*~*

Words from the lovely caterer Goldy: "When in doubt; Bundt"
Reply
I'm NOT 40 something ... I'm $39.99 plus shipping and handling!!

~*~*~*~*~*~*~*~*~*~*~*~*~*

Words from the lovely caterer Goldy: "When in doubt; Bundt"
Reply
post #11 of 19
thanks blakescakes! I did not know that rule either. I have not had a problem with mine but I guess it is only the one cake and never tiered. Learn something new everyday on CC
yesterday is history, tomorrow is a mystery, and today is a gift, that is why it is called the present. from the movie Kung Fu Panda
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yesterday is history, tomorrow is a mystery, and today is a gift, that is why it is called the present. from the movie Kung Fu Panda
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post #12 of 19
Thread Starter 
Just to make sure I understand, I do not need to use dowels unless I'm doing tiers?
This is just a 3, maybe 4 layer cake.
Should I torte each layer? I was just going to frost in between each layer, but do you think it would look better if each one was torted?

This is the cake I'm trying to replicate. I'm not sure what size pans she used, but the only size I have is 9 in.

http://www.cakecentral.com/cake-photo_760213.html

After looking at the cake do you think I should do 3 or 4 layers?
post #13 of 19
I would say 3 layers but then I usually work w/two 2" layers so for you to use 3 layers is about the same as if I used 2 icon_smile.gif
post #14 of 19
layers = no need for support, as you're not supporting anything.

tiers = need dowels (better yet SPS) for support, because you ARE supporting cake.

Layers are not the same as tiers. Layers build up to make a tier.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #15 of 19
i make carrot cake all the time, using 3 2"layers.. i put cream cheese icing inbetween each layer.. then refrigerate. then i ice the cake all over.. put back in frig. to set up.. then stick in freezer to little bit. right before they pick it up.. i box it up.. never have used dowels. i just dowel tiered cakes.. i make red velvet cakes the same way... coconot cakes the same way.. if i make 2 2" layers , then i torte them.. and put the frosting inbetween.. and do as i do the other cakes i mentioned..hth
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