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My first three tier cake.. whole loads of questions and advise.. please..

post #1 of 47
11/18/12 at 4:59pm
Thread Starter 

Hello my dear teachers.. I have learnt so much from reading through these forums over the months, I cant even express my gratitude enough.. THANKS!!

 

I need some advise from the pros...

 

First, the background on this cake:

 

I am making a three tiered cake (my first ever tiered cake) for a friends' daughter's birthday. I am doing a 10, 8 and 6 inch cakes with bottom tier WASC with strawberry filling, middle, Red Velvet Remix (BeanCountingBaker) with cream cheese filling and a chocolate WASC with raspberry filling for the top. Its due Thursday afternoon and I am taking it assembled to the venue which is five minutes away.

I will be doing crusting butter cream (Indydebie's) on all layers and fondant decorations on all three. I will be stabilizing the bottom two tiers with wooden dowels and each cake on its cardboard and the bottom layer on a 14 inch cake drum. Also, will be using a center sharpened dowel which will be going through the top through all the way down to the cake drum.

 

I hope I have got all of this this right so far.

 

So far, I just got done baking the bottom two cake sizes as I type (2 pans for each size and flavor). I have wrapped them in cling wrap and put them in the freezer. Will be doing the top layer tonight too.

 

My questions:

1) The bottom WASC cake, baked in Magic Line pans without flower nail/baking strips. When I inverted them on the cooling grid, both had a bit (2 inch) chunk stuck to the pan, I carefully peeled it off the pan and placed it on the cake cavity while still hot and then wrapped in cling wrap and then freezed. My question is, would that work as that is the base cake and I don't want any blunders and I have still time to bake another if need be..should I?

2) Wooden dowels should work for each tier or should I get the Bubble tea straws? Dont have the time to buy online so will have to check at an oriental store.

3) I couldn't find a cardboard cake circle for the 10inch cake. I have the 8 and 6. I do have a cake drum that is 10 inches. Would that work as a base for the 10 inch cake? Or should I look for 10 inch cake circles?

4) I am using a 14 inch silver foiled 1/2 inch cake drum as a base. Do I need to put that on something else like a masonite board or a wooden board?

 

Any help advise would be greatly appreciated. I am just so worked up!

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post #2 of 47
11/18/12 at 5:07pm
Thread Starter 

700

 

Here is the rough sketch I made to plan it out. Sorry its a little messy but wanted to share so you get a visual idea.

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post #3 of 47
11/18/12 at 6:50pm
Thread Starter 
Any thoughts, anyone?
One more question to add to my list, if I were to make an initial topper for the top tier, should I do all gumpaste, half fondant half gumpaste or fondant with tylose powder? It will be black.
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post #4 of 47
11/18/12 at 6:51pm

1-I wouldn't worry about the 2 inch chunks that you replaced.

2-The dowels will be fine.

3-the 10 inch cake is the one on the bottom, you really don't have to have a cardboard under that one.  You could use the 10 inch drum or an 8 inch cardboard circle to help with supporting the 10 inch cake when you move the cake around.  But it doesn't have to be on a board.  I would probably just use an 8 inch or the drum will raise the height of that tier.

4-I think the drum will be ok.  If you have masonite or a wood board that would be sturdier but I would think the drum would be fine. 

 

Relax, don't let yourself get worked up, it sounds like you have done your homework and are well prepared. 
 

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post #5 of 47
11/18/12 at 6:52pm

We were typing at the same time.  I can't help with the topper question, I don't work with fondant.
 

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post #6 of 47
11/18/12 at 6:56pm
Thread Starter 
Thanks so much denetteb for answering everything in detail.. It's my biggest project so gae and I can't help it. But you definitely did boost my confidence. I will keep you guys posted how things are progressing...
If I don't find a 10 inch cake circle, then I will follow your advise and use an 8 inch.
Also, don't have a wooden or masonite board. I will keep my fingers crossed and use the cake drum.

Wish me luck!!
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post #7 of 47
11/18/12 at 7:55pm
Quote:
Originally Posted by jiya11 View Post


Also, don't have a wooden or masonite board. I will keep my fingers crossed and use the cake drum.

Uhh, NO.  If you don't have a rigid cake board, then keep the base cake on a sheet pan.

 

And I would be so much happier if you could transport the cakes NOT stacked for this first effort.  A stacked cake weighs a LOT when assembled.

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post #8 of 47
11/18/12 at 7:58pm

I've used all gumpaste and half gumpaste/half fondant for toppers and they both work great. The half/half combo took a little longer to dry for me. I haven't used tylose powder, only gum trag and that worked well also.  The advantage to the gum trag was that I could use premade black fondant which gave a true black color. Adding gumpaste to black fondant can dilute the color, and it can be difficut to get a true black with just the gel colors.

 

I agree with denetteb on all the other points. The 14" cake drum should be fine. It can support the weight just fine. The only concern is if you are using a crusting buttercream and the drum flexes too much, then you can get some cracking of the icing. I just did the same size cake with the same board (non-crusting BC) and it did fine with a two hour drive. You are going to do great! Good luck!

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post #9 of 47
11/18/12 at 8:10pm

I agree with everything dinetteb said and it's wonderful how prepared you are!  You have a great plan, have covered all the bases and will make a wonderful cake I'm sure!  As far as the topper goes, I've made several and always use gumpaste.  I roll it out about 1/4" thick, cut it out with my exacto blade and dry it for several days.  I then "glue" one or two sucker sticks or bamboo skewers on the back of the dried piece with melted chocolate to poke it down into the cake. Best of luck with your cake!

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post #10 of 47
11/19/12 at 4:37am
Thread Starter 
Thanks Jaja310 and Dani1081:
Jaja310. Do u recomment I should use a non crusting bc? Only reason I use the crushing is to to get a smooth finish with the viva method. I would love to hear your thoughts.
Also, I gave black fondant. So was wondering too if adding gunpaste while ruin the black color?Rhanta why I wanted to go the tylose powder route.

Dani1081: Thanks for the encouragement. I have also done all gumpaste with other colors.. let me see if I can get a jet black easily. If not hen I will go with the fondant with tylose.powder. it doesn't hurt to make both. The skewer idea is awesome.
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post #11 of 47
11/19/12 at 4:40am
Thread Starter 
Quote:
Originally Posted by BakingIrene View Post

Uhh, NO.  If you don't have a rigid cake board, then keep the base cake on a sheet pan.

And I would be so much happier if you could transport the cakes NOT stacked for this first effort.  A stacked cake weighs a LOT when assembled.

Thanks for the advise. I will definitely see if I can put the cake drum on a sheet pan or something. Better be safe than sorry.

I just won't be able to assemble it there that was a reason I researched into taking it assembled. With all he advise, I am hoping it works. Please wish me luck.
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post #12 of 47
11/19/12 at 4:44am
Thread Starter 
Quote:
Originally Posted by jiya11 View Post

Thanks Jaja310 and Dani1081:
Jaja310. Do u recomment I should use a non crusting bc? Only reason I use the crushing is to to get a smooth finish with the viva method. I would love to hear your thoughts
Also, I have black fondant. So was wondering too if adding gunpaste will ruin the black color? Thats why I wanted to go the tylose powder route.
Dani1081: Thanks for the encouragement. I have also done all gumpaste with other colors.. let me see if I can get a jet black easily. If not then I will go with the fondant with tylose.powder. it doesn't hurt to make both. The skewer idea is awesome.

Sorry for all the typos. Using my phone and dont like the auto correct in these situations ..and my fingers seems to have swelled on me icon_wink.gif Corrected the typos on the quote above.
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post #13 of 47
11/19/12 at 4:53am

Jiya11,

 

I did a 3 tier cake for my niece and because I don't have all the equipments to bring the cake delivered stacked and didn't want to mess up my first tiered cake,

I decided I'd stack the first 2 tiers and top the last one as I got to the venue (this was a longer trip anyway). But on my second try... I was more daring and brought it stacked with the dowels in the cake (shorter trip). I agree with BakingIrene, that it would be safer to have a solid pan or wood when you carry the cake in.

 

Good luck and keep up the good work. Planning ahead helps...

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post #14 of 47
11/19/12 at 4:59am
Thread Starter 
Quote:
Originally Posted by sweetpea223 View Post

Jiya11,

I did a 3 tier cake for my niece and because I don't have all the equipments to bring the cake delivered stacked and didn't want to mess up my first tiered cake,
I decided I'd stack the first 2 tiers and top the last one as I got to the venue (this was a longer trip anyway). But on my second try... I was more daring and brought it stacked with the dowels in the cake (shorter trip). I agree with BakingIrene, that it would be safer to have a solid pan or wood when you carry the cake in.

Good luck and keep up the good work. Planning ahead helps...

Thanks so much. I will get a wooden board/ masonite now. I am not taking any risks.
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post #15 of 47
11/19/12 at 6:21am

The cake drum will be fine on the bottom.  It is plenty of support for a cake this small.  I've delivered literally hundreds of them on a cake drum.  In fact that's really all I ever use on the bottom.

 

You can put the 10" cake directly on the cake drum, fill, weight it for settling, and then ice it right on the cake drum.  You may have to do a little clean up of the board at the end.

 

Dowels will work, unless you have a local cake store that sells SPS.  In that case I highly recommend it for your support system.

 

Don't forget to allow for settling.  http://cakecentral.com/t/633571/my-newest-trick

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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