YOU GOT IT!! The smaller board underneath is JUST to have it set on while you are icing the one on the cake board itself. You DO NOT put that smaller board on the tiered cake, it is just for elevation purposes only.
NO, you do not get pieces of the board in your cake, if your dowel is sharp, it cuts right through the board like a knife.
THANKS ddaigle for the u-tube - watch that - Edna SHOWS how it is done!! 
Last question for all.
when you cut the foamcores or cardboards,
do you cut 1/4' bigger than actual cake size? so I can frost the cake?
exp:8" square cake- 8 1/4" square cardboard.
THANKS.
I leave at least 2" for my edges, unless it's a tiered cake. I don't want my board to show then, so I make it the same size of the cake. Before I stack it, I have it sitting on an extra board just so I can handle it better.
I never hammer the dowel through the boards. When it's sharpened you can kinda twist or screw it through the boards. When I get to the bottom, I do lightly tap it with whatever I can find handy. (lol)
BTW, I went to Hobby Lobby today and their 1/4 foam core board is on sale 50% off through Saturday! Which makes it only $1. ( I like HL's foam core better than Wal-mart's....I have no idea what the difference is, but it's more sturdy to me)
HTH!!!
Hi messybaker,( I am too)
so if you cut the board same size as a cake, when you frost the cake
buttercream doesn't sit on the cardboards.
It is off the cardboard. that means buttercream is hunging and dropping.
do you know what I mean?
thanks.
I am MESSYBAKER...buttercream is on EVERYTHING! lol Yeah, some will get on the bottom board, but you can clean it off. I use a bench scraper to smooth my icing so it's pretty clean when I'm finished smoothing. I don't know about others, but I have NEVER stacked tiers when I didn't have to "fix" the icing where I mess it up.
I am sorry but I don't get it.
If you cut the cardboard same size as baked cake, where the frosting sit on?
THANKS.
LOL!!! Ok, the buttercream doesn't sit on anything...it sticks to the side of the cake
Somebody help me out and explain in a better way. I'm not good at it!
Good morning messy baker,
I understand it now.
I don't know if I should do another new topic or not but
This is the way most cake decorators do??
So when you put the one cake on the top another cake,
if buttercream is not sit on the board, it is going to smash on the top of another cake at the moment when you just assemble, except using loucinda method.
Do you know what I mean?
YOU GOT IT!! The smaller board underneath is JUST to have it set on while you are icing the one on the cake board itself. You DO NOT put that smaller board on the tiered cake, it is just for elevation purposes only.
NO, you do not get pieces of the board in your cake, if your dowel is sharp, it cuts right through the board like a knife.
THANKS ddaigle for the u-tube - watch that - Edna SHOWS how it is done!!
I really got it now! 
THANK YOU SO MUCH!
Instead of the dowels through all layers, and by the way, I've done it that way many times, I really, strongly suggest that you use the SPS system. Your cake will not a budge even a teeny, tiny bit with SPS and it's really relatively inexpensive. The peace of mind you get is immeasurable and you then need only one cardboard round under each cake tier because the plastic plates of the SPS system, which each cake tier sits on, is super strong and sturdy.
I am interested in using SPS but I have read that those plastic dowels sit inside the cake are supposed to be same size as cake high.( off course)
exp: plastic dowels 4" tall, cake should be 4".
otherwise, those dowels are showing on the top of the cake.
My concern is what if my cake would be a just tiny bit taller or shorter?
Hope you understand it.
THANKS.
I get the whole dowel thing but I have never done it--only single tier cakes. But all I can think of when everyone talks about pushing the dowel through cardboard/foamboard boards is all the little pieces of cardboard or foamboard going into the cake. Does this happen??
I have never tried foam board, but nothing happens to the cardboard. It just makes a hole and goes on.
I always just bake my cakes to the 4" height . I put just under 1" of batter in my pans, do 2 layers of cake, 1 layer of filling and with frosting they are just a little over 4". I then hollow out a little of the frosting which I learned about on the YouTube video that Edna has up about stacking cakes and it always works out great! I know the SPS pillars do come in different lengths if you make taller layers. And yes, I would imagine that cutting those hollow tubes would be a pain because they are so strong!
Last question for all.
when you cut the foamcores or cardboards,
do you cut 1/4' bigger than actual cake size? so I can frost the cake?
exp:8" square cake- 8 1/4" square cardboard.
THANKS.
I leave at least 2" for my edges, unless it's a tiered cake. I don't want my board to show then, so I make it the same size of the cake. Before I stack it, I have it sitting on an extra board just so I can handle it better.
I never hammer the dowel through the boards. When it's sharpened you can kinda twist or screw it through the boards. When I get to the bottom, I do lightly tap it with whatever I can find handy. (lol)
BTW, I went to Hobby Lobby today and their 1/4 foam core board is on sale 50% off through Saturday! Which makes it only $1. ( I like HL's foam core better than Wal-mart's....I have no idea what the difference is, but it's more sturdy to me)
HTH!!!
Hi messybaker,( I am too)
so if you cut the board same size as a cake, when you frost the cake
buttercream doesn't sit on the cardboards.
It is off the cardboard. that means buttercream is hunging and dropping.
do you know what I mean?
thanks.
I am MESSYBAKER...buttercream is on EVERYTHING! lol Yeah, some will get on the bottom board, but you can clean it off. I use a bench scraper to smooth my icing so it's pretty clean when I'm finished smoothing. I don't know about others, but I have NEVER stacked tiers when I didn't have to "fix" the icing where I mess it up.
I am sorry but I don't get it.
If you cut the cardboard same size as baked cake, where the frosting sit on?
THANKS.
LOL!!! Ok, the buttercream doesn't sit on anything...it sticks to the side of the cake
Somebody help me out and explain in a better way. I'm not good at it!
Good morning messy baker,
I understand it now.
I don't know if I should do another new topic or not but
This is the way most cake decorators do??
So when you put the one cake on the top another cake,
if buttercream is not sit on the board, it is going to smash on the top of another cake at the moment when you just assemble, except using loucinda method.
Do you know what I mean?
I just don't elevate my tier with the smaller board, like Loucinda (may try that though). I just have my board the same size as my cake and have it on a bigger board just so I can pick it up and move it around.
Last question for all.
when you cut the foamcores or cardboards,
do you cut 1/4' bigger than actual cake size? so I can frost the cake?
exp:8" square cake- 8 1/4" square cardboard.
THANKS.
I leave at least 2" for my edges, unless it's a tiered cake. I don't want my board to show then, so I make it the same size of the cake. Before I stack it, I have it sitting on an extra board just so I can handle it better.
I never hammer the dowel through the boards. When it's sharpened you can kinda twist or screw it through the boards. When I get to the bottom, I do lightly tap it with whatever I can find handy. (lol)
BTW, I went to Hobby Lobby today and their 1/4 foam core board is on sale 50% off through Saturday! Which makes it only $1. ( I like HL's foam core better than Wal-mart's....I have no idea what the difference is, but it's more sturdy to me)
HTH!!!
Hi messybaker,( I am too)
so if you cut the board same size as a cake, when you frost the cake
buttercream doesn't sit on the cardboards.
It is off the cardboard. that means buttercream is hunging and dropping.
do you know what I mean?
thanks.
I am MESSYBAKER...buttercream is on EVERYTHING! lol Yeah, some will get on the bottom board, but you can clean it off. I use a bench scraper to smooth my icing so it's pretty clean when I'm finished smoothing. I don't know about others, but I have NEVER stacked tiers when I didn't have to "fix" the icing where I mess it up.
I am sorry but I don't get it.
If you cut the cardboard same size as baked cake, where the frosting sit on?
THANKS.
LOL!!! Ok, the buttercream doesn't sit on anything...it sticks to the side of the cake
Somebody help me out and explain in a better way. I'm not good at it!
Good morning messy baker,
I understand it now.
I don't know if I should do another new topic or not but
This is the way most cake decorators do??
So when you put the one cake on the top another cake,
if buttercream is not sit on the board, it is going to smash on the top of another cake at the moment when you just assemble, except using loucinda method.
Do you know what I mean?
I just don't elevate my tier with the smaller board, like Loucinda (may try that though). I just have my board the same size as my cake and have it on a bigger board just so I can pick it up and move it around.
GOT IT!
THANK you messybeker and all to help me!
You guys are rock!!
I want to know about the foam bit from going through foamcore too. I used it as a base for a car cake I made. Trimming it was a mess. Small bits of styrofoam went everywhere. I can only imagine pushing a dowel through it.
YOU GOT IT!! The smaller board underneath is JUST to have it set on while you are icing the one on the cake board itself. You DO NOT put that smaller board on the tiered cake, it is just for elevation purposes only.
NO, you do not get pieces of the board in your cake, if your dowel is sharp, it cuts right through the board like a knife.
THANKS ddaigle for the u-tube - watch that - Edna SHOWS how it is done!!
How do you move the cake around - to fridge in and out, when the smaller board is under.. it seams hard for me to move cakes. I only worked with one cake so far, and always put it in the fridge with turning table. I cannot imagine work with 3 tiers, and move them around like that. Any tips??
I want to know about the foam bit from going through foamcore too. I used it as a base for a car cake I made. Trimming it was a mess. Small bits of styrofoam went everywhere. I can only imagine pushing a dowel through it.
To me it's easier to push a dowel through foam board than just a cardboard...I've never had any falling off and getting on the cake.
As far as cutting it....YOU NEED TO BUY A HOT KNIFE!!! I am serious, it's a life saver! I used a coupon and got mine from Michael's (it's not in the cake section), I think it's about $15. It cuts through like butter and leaves a very smooth edge.
I want to know about the foam bit from going through foamcore too. I used it as a base for a car cake I made. Trimming it was a mess. Small bits of styrofoam went everywhere. I can only imagine pushing a dowel through it.
To me it's easier to push a dowel through foam board than just a cardboard...I've never had any falling off and getting on the cake.
As far as cutting it....YOU NEED TO BUY A HOT KNIFE!!! I am serious, it's a life saver! I used a coupon and got mine from Michael's (it's not in the cake section), I think it's about $15. It cuts through like butter and leaves a very smooth edge.
Can I ask what the name of the knife is?
Thanks.
I don't remember the brand name, but it is called a hot knife. It favors an exacto (sp?) knife, but with a cord.
Hello messybaker,
I went to hobby lobby but didn't find a hot knife.
When I go Michaels, I will try to find it.
THANKS.
Kookie
I always have problems stacking my cakes! I've been putting my cakes on a cardboard circle (same size of the cake), then icing the cake on a bigger circle. It's so hard to find where to put the spatula in order to pick up the cake!
So, you guys are saying to put the cake (with a same size cardboard underneath) on top of a SMALLER cardboard?
How do you move the cake around, like to chill it or get it out of the way before stacking?
Sorry, I know I'm slow
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