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Doweling VERY TALL (5 tiers or taller) Wedding Cakes? - Page 2

post #16 of 25
7/10/12 at 9:27am
OP
Here is the sticky for the SPS system. It answers all questions about the system.

http://cakecentral.com/cake-decorating-ftopict-603925.html

IMO it is worth the small increase in cost to have the piece of mind that your cake won't fall and it won't be crooked. I took my tiers in cake boxes and assembled on-site. It was so easy that I feel badly thinking about the stress my past self went thru delivering cakes.
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post #17 of 25
7/10/12 at 2:49pm
I recently had a 6 tier cake (14", double barrel 12, 10, 8, 6) which was stacked and decorated prior to delivery (picture is in my gallery). I use wood base with metal flange which sits down inside the foam core which is cut to allow for the flange, a screw in female piece of pvc and a pvc pipe that ran up through the cake. I used dowels in each layer and it traveled beautifully; however, it was very heavy and took two men to move it. I do it on every tiered cake and it has never failed. I have looked at SPS system and keep thinking im missing something...but if it ain't broke... lol
Tammy,
SIFTED
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Tammy,
SIFTED
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post #18 of 25
7/10/12 at 3:14pm
.........Yuch to any musty wood in a cake, regardless of who made it or sanitized it or bathed in Unicorn tears first........
.........The bottom three tiers of a 5 tier cake REQUIRE hard dowels not straws..........

I agree with the statement of the musty wood taste!! That's why I switched to plastic drink straws for some 90% of my cakes.
As I mentioned in another thread......one can always slip a wood dowel into a drink straw for both safty and extra strength.
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post #19 of 25
9/27/12 at 6:22pm
Thread Starter 
This is such a late response, but I wanted to say THANK YOU to everyone that responded. HUGS! I never received any notifications and I forgot about my question. The bride wants a 3 tier offset square wedding cake instead of 5 tiers. Her wedding is 30 days away. I'm eager and nervous at the same time. It's going to be 14, 10, 6" squares all 4" tall. Wish me luck.
Angelfire3
A woman is like a teabag. You don't know her strength until she's in hot water." Eleanor Roosevelt

God Is Greater Than Any Problem That You Have.
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Angelfire3
A woman is like a teabag. You don't know her strength until she's in hot water." Eleanor Roosevelt

God Is Greater Than Any Problem That You Have.
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post #20 of 25
9/27/12 at 6:43pm
I have to add that venues hate center dowels. Unless they're removed after the cake is delivered it makes the cakes difficult to manage when they're being cut. I hear this from a lot of different venue managers, they hate it when people deliver a cake with a center doewl and leave it in. I just assemble on site for anything over three tiers, it makes the disassembling process a lot easier.

If I tried to add anything extra to the cost of a cake to cover the cost of a support system I'd lose business to the plethora of undercutters that live in my area, so I stick with wooden dowels and don't worry about it. If I drop them on the floor I lick them clean before inserting them into the cake icon_wink.gif
http://www.acaketorememberva.blogspot.com
http://www.facebook.com/acaketoremember
http://www.youtube.com/karabuntin
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http://www.acaketorememberva.blogspot.com
http://www.facebook.com/acaketoremember
http://www.youtube.com/karabuntin
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post #21 of 25
9/27/12 at 7:26pm
Ummm, the bottom three tiers do NOT require dowels, sorry. I haven't used a dowel in years. I can do a 7 tier cake with bubble straws. Pffffffffft on dowels. But I'm very very comfy with them and know what I'm doing.
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post #22 of 25
9/27/12 at 7:26pm
And L-O-L at "Buddy does (anything)"
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post #23 of 25
12/2/12 at 4:23pm
Quote:
Originally Posted by tokazodo View Post

I just remembered why I quit coming to this website.

I sanitize the dowels before I use them.
I wonder where Buddy Valastro gets he's wooden dowels, pvc pipes, plywood or 2 X 4's. Just sayin'

 



That's funny...I was wondering why no one was stating the obvious...just wash and sanitize the damn thing.  Just like you don't know where those have been, no one really knows how many dowels made for cakes like this were dropped on the floor in the factory also.  DUH!  Keep using your dowels and your intelligence...ignore the ignorant :)

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post #24 of 25
12/2/12 at 10:49pm
Quote:
Originally Posted by KoryAK View Post

How are you going to hammer a sharpened, saran wrapped dowel through 4 cake boards?


And the other items like pipes can be run through the dish machine and sanitized; not really applicable with exposed wood.


And tokazodo, you stopped coming to the site because people were giving helpful advice in a clear manner to people who might not realize they were doing something incorrectly? By all means, keep doing things your own way - but that doesn't make it sanitary.

When I saran wrap the dowels, I have already cut holes in the boards. I don't hammer them in. You need to make sure your measurements are correct as to where to stick the dowel in so it goes thru the holes.
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post #25 of 25
12/3/12 at 7:10am
SPS is the way to go. Its easier to use than dowels. The tutorial is at the top of this Forum. Other info in my signature line.
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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