
Greetings all! I'm venturing further into the realm of tall cakes. I'm baking a six inch cake that will have four layers (a little over 1.5 inches each). It's a white cake that has about a medium density.
Are there any good sites or page that have good guides about when to support and how to support tall cakes?
Thanks in advance!



Being that it's just a 6" round there is little weight so it is not necessary to dowel but it won't hurt if you decide to :) If this cake need to be transported very far I suggest using a center dowel just to help hold the layers together. When you deliver it pull that center dowel out (I always made those center dowels a cuple inches longer than the cake is tall so I can grip it) and hide the hole w/a flower, leaf or more icing. Being just 6" wide, and 6" tall it is going to be a bit of a problem to deliver. Put it on a 10" board and sink that center dowel all the way through that board to help stableize it. The 10" board doesn't have to be part of the display - just used for transporting.
Quote by @%username% on %date%
%body%