Cake Central › Cake Forums › Cake Talk › Cake Decorating › How do I make this tiered cake?
New Posts  All Forums:Forum Nav:

How do I make this tiered cake?

post #1 of 22
Thread Starter 

I've only made 2 tier in the past and it seems like it wants to tip over. If I add a 3rd tier I don't want it to topple over. How do you get tiered cakes to stand up so sturdy? Is there something you buy to put thru the middle? this is the cake I am trying to do.700

post #2 of 22

http://www.wilton.com/cakes/tiered-cakes/stacked-tiered-cake-construction.cfm
 

post #3 of 22
Thread Starter 

Wow thank you that is really helpful!

post #4 of 22

Also, you need to make sure cakes are all leveled and even.  A lot of people also use SPS system which seems to be popular with using for tiered cakes. I feel sure you will do just fine. The more you do the easier it will get for you!!! Hang in there and keep the faith!!!
 

post #5 of 22

Make sure you cut your dowels or other internal supports so that they  are all the same length for each tier.

 

Make sure that dowels are cut square and straight across both ends by using a mitre box (miter box) so that your cakes are sitting on solid ends instead of little hanging chads.

 

Make sure that the dowels/supports are within the edge of the cake that will sit on top--follow the Wilton instructions for marking the placement of supports.

 

It is safest to transport stacked cakes before they are stacked, because they get VERY heavy.

post #6 of 22
Thread Starter 

The only thing about transporting it before you stack it is having to decorate it at the venue right? Most of the time my cakes are a blank canvas and I just design it as I go. I feel like I couldn't wait til the cake got there to do that.

post #7 of 22

Stacking after delivery is determined by the design.  With the picture shown, there are clearly three separate tiers that can be trasnported as such.

post #8 of 22
A simple cake like that with three tiers and a four inche difference in tier sizes I would deliver it already stacked.
post #9 of 22

I have delivered a lots of 3 tiered cakes already stacked.  Use SPS and you'll be fine.  Please read 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.
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
post #10 of 22

I deliver all of my three tiered cakes stacked. They stay in the fridge until delivery, and as long as they're cold you don't need to do anything special. I don't use a center dowel, and I only use regular wooden dowels, nothing tricky.

post #11 of 22

I haven't done this personally but I feel I'd want the security of a center dowel.  Videos are always much more helpful for me than written directions or even photos, so here's a good one: http://www.youtube.com/watch?v=bawdeAmPbr4  She has a lot of other helpful video tutorials as well.  Hope that helps!

post #12 of 22
I always deliver 3 tiers stacked too, and 4 and 5 tier, too! I use bubble tea straws, and leave the very center open, and put a long, thick sharpened dowel in the center, hammered into the cake drum. The only cakes I transport in pieces are the one too heavy for me and my husband to put on a cart, and into the van.
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
post #13 of 22
Oh, that cake, with 4" separations, 3tier, I wouldn't bother with the dowel, but drive carefully.
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
post #14 of 22

The center dowel is false security, because if it starts to tilt and one of the tiers pulls the center dowel out of whack it can still shift. The only way a center dowel is going to keep anything from sliding is if it's securely anchored through, or attached to the base board. Just watch out. Stacking, chilling, then transporting the cakes cold is better insurance.

post #15 of 22
I think if the cake shifts enough to dislodge my dowel that is hammered through the drum, there is no saving it anyway. I leave about 8" sticking up out of the cake, and pull it out at the venue, then patch the hole, or put a topper on it. The one time I didn't do that recently, the top 3 tiers went flying off! It was horrible...I saved it though, sorta.... let me switch to my other phone and post the pictures.
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › How do I make this tiered cake?