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leaning tiered cakes

post #1 of 3
Thread Starter 
Help! Suddenly I am having problems with the tiers shifting when I am delivering cakes?!?!?
I use DH mixes - no chage there -- Use divider plates between layers and five dowels in each layer.
Been donig this for a long time - never had this problem! [Of course everyone used to want pillars between layers, too... now I am doing more direct stacking]
Any suggestions?


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post #2 of 3
Hi, I make all my cakes from scratch, I place 4 small blobs of fondant which I flatten with a dampened paintbrush dipped in water and excess removed on my cardboard boards, then I place my cake on top and press it down, then I cover with buttercream or ganache or whatever you choose, and cover each with fondant. Then insert my dowls into the bottom tier usually 4 unless the cake is very small the 3 and place a small circle of royal icing in the centre and place the next tier on top and press gently. If there are any gaps, you can either use a ribbon or pipe with royal or buttercream depending on your requirements to hide the gap. Hope this helps
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post #3 of 3
The supports need to be physically tied to the plate holding the cake. If you're using dowels, all it takes is one dowel shifting ever so slightly off perfect vertical to result in a leaning cake.

Obviously I recommend SPS. The support legs are securely attached to the plates so that no shifting of the support is even possible. If you cake starts out level it will stay that way.
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.
Reply
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.
Reply
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