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Advice on stacking and transporting 3 tier buttercream wedding cake

post #1 of 7
Thread Starter 
Hi everyone ,

I'm new to this forum and was just looking for some advice. My friend has asked me to make her a 3 tiered wedding cake covered in buttercream .

The venue is 2 hours away and I was wondering if anyone had tips on transportation?

I am also unsure how to stack the cake correctly as all the wedding cakes I have made ( all 3 of them ) have not been stacked . Would you use a cake board under each layer as well as dowels?

I am worried about my fingers making a mess of the buttercream whilst stacking .

If anyone has any advice it would be greatly appreciated!

Thanks in advance icon_smile.gif
post #2 of 7
SPS is probably your best bet. Just look for Leahs, she's got stickies about it and it's in her tagline.
post #3 of 7
And yes, every tier needs it's own board...you can't just pile up two tier of cake on top of a third and not have a crushed, pile of mess on your hands.
post #4 of 7
Thread Starter 
Thank you !
post #5 of 7

Stack like this:

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

 

Quote:

Originally Posted by nocturne86 View Post
I am worried about my fingers making a mess of the buttercream whilst stacking .

Avoid messing up BC by doing this (read post #6):

http://cakecentral.com/t/710889/any-tips-for-stacking-fingers-spatula-in-the-way

post #6 of 7
Thread Starter 
Great thanks so much !
post #7 of 7

the chances of getting the icing all mucked up when stacking are greatly reduced when each tier is VERY well chilled. 

life is short, get a cakesafe.
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life is short, get a cakesafe.
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