I'm making a 5 tier cake, 14", 12", 10", 8" and 6" where all but the top tier is a cake dummy. What would be the best way to stack them? I was just going to hot glue them together. Is that completely wrong? Also, do I need to support the top tier in anyway since it's actual cake? Any suggestions are helpful.
It is easiest to cover the cakes before stacking, so I'm not sure hot glue would help. I use buttercream or royal between my tiers or even chocolate. No need to dowel the dummies, or the top tier. The dowels support the cake above, so as long the real cake is not supporting another tier or heavy topper you don't need it.
HTH!
I don't usually dowel my individual tiers, but I do usually run one long dowel through the middle of the tiers to secure them together. I also cover the tiers before stacking, but I don't see why hot glue wouldn't work if you wanted to use that (assuming you are using fondant to cover).
Thanks everyone. To clarify, the tiers have already been covered with fondant. I wanted to travel with them stacked, but I was worried that due to the light weight, it might topple over in the car. I'll definitely try some buttercream since I already have that made for the top tier.
I would think that because your base is big enough-14" and the only cake is the 6" tier that balance is not going to be an issue and the 6" cake is not going to be that heavy. I would use RI instead of melted cho, myself. I guess that we are getting into the cooler time of the year, but I also would not want to take any chances of the chocolate getting warm enough to melt and the tiers sliding around. Of course I guess if you are using the middle dowel to go through all layers you won't have that problem anyway. So use whatever you wish. I Would also think that RI would be cheaper to use then cho. i know that you are not going to be using that much, but if noone is going to be eating it why waste the cho.?
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