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help with making a three tiered cake

post #1 of 12
Thread Starter 

Hi

 

I was wondering if you could share your knowledge and wisdom. I need to make a three tiered cake for a confirmation soon. I've never made a three tiered one, only two, and just wondering how many dowels I should use and how exactly you do it. Each tier is going to be covered with fondant and the whole cake should serve 75 people, what cake size would you use for each tier (round cake). This is french chocolate cake, so it is not as "springy" as ordinary chocolate cake :) This is what I am aiming at but instead of the bow on top it is going to be a high heeled shoe.  Any help or advice would be greatle  appreciated. :)

 

post #2 of 12

A 6/8/10 serves 74.  That is also what was used in the picture you attached.    I have as many dowels in the cake as the size of the cake that it will be sitting on...for example...I would put dowels in the 8" cake that the 6 will be sitting on.   8 dowels in the 10" that the 8" cake will be sitting on.   That is just the way I do it.   I'm sure you will get other opinions on this.  It is a very pretty cake.  

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #3 of 12
Thread Starter 

O.k. great, thanks. May I ask, I need to transport the cake after it has been put together, that shouldn't be a problem would it? This is somewhat sturdy cake I would think. Also, I have seen that sometime people but a long dowel through the hole cake after it has been put together, that is through all three cakes, is that necessary for not a higher cake then this?

post #4 of 12

I only travel fully assembled.   I also only travel with a 100% chilled (overnight) cake.   Room temperature (soft) cake is a dangerous cake to travel with.  I do insert a dowel through all tiers into the base board.   This is a false security, I know, as if I hit my breaks...nothing is stopping that cake from flying.   It is just how I was taught and what I am comfortable with.  There is a system called "SPS" you may want to read up on.   Many here use it and love it.  

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #5 of 12
Quote:
Originally Posted by HilmirFreyr View Post
just wondering how many dowels I should use and how exactly you do it.

 

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

Quote:
what cake size would you use for each tier

http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm

post #6 of 12
Thread Starter 
Quote:
Originally Posted by ddaigle View Post

I only travel fully assembled.   I also only travel with a 100% chilled (overnight) cake.   Room temperature (soft) cake is a dangerous cake to travel with.  I do insert a dowel through all tiers into the base board.   This is a false security, I know, as if I hit my breaks...nothing is stopping that cake from flying.   It is just how I was taught and what I am comfortable with.  There is a system called "SPS" you may want to read up on.   Many here use it and love it.  

Great, would'nt have thought about the fully chilled part, that's great idea :) Many many thanks

post #7 of 12

I also want to add that when I place a cake in a box to transport I place a piece of rubber liner (people use it to line their cabinets they sell a roll in the dollar store) under the cakeboard and I also place a piece under the box when I put it in the car so that minimizes the shifting around in the car.  Has always worked for me.

post #8 of 12

Good pointer Rose...I also have that stuff cut into squares that I keep in my truck to place in the person's car.   I do not box my tiered cakes but I use that "skid" all the time.  

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #9 of 12

I ordered some non skid sheets this week, after delivering my first tiered cake, which promptly skidded around in their cake boxes(2 hour car journey)  AFTER I had secured the boxes themselves!!!  Oh well; all part of the learning curve for me :)

post #10 of 12
Thread Starter 

Hi, I've found the cake pans for the 6,8 and 10 inches, it looks so small, does it feed 75 people, how high should each cake then be, I plan to make

each cake by baking two cakes and combining them with buttercream :)

post #11 of 12

You will get 75 "wedding" slices...these are 1x2x4 pieces.  I always tell people they are getting "wedding slices" and if they cut big wedges they will not get that many servings.   After I split & fill my 2 layers...I end up with at least a 4" cake.   

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #12 of 12
Thread Starter 

Ok. many thanks for your help

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