​Have you ever noticed that some cakes seem to bulge when there are multiple tiers stacked on top of each other?  This may be due to the use of a loose filling like custard or whipped cream, or not allowing the cakes to cool sufficiently before stacking, however, the most likely reason is the lack of any structural support. 

Here is a perfect example of poor structural stability. Please don't let this happen to you!
(Source: CakeWrecks.com)

Each cake will have its own board beneath the cake (I prefer the corrugated board or foam core; pressed particle board cake bases are near impossible to make a hole through!).   1) Cut the bubble tea straws to the height of your cake.  (*hint…cutting them all exactly the same height will help to ensure that your subsequent tiers will be level and stable).  2) Place a small amount of royal icing in the center of your base tier.  Equally distribute the 4 (or more) dowels or straws around the middle of the cake.  ​
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At this stage I like to leave half of the straws outside of the cake.  This allows you to place the next tier on top while using the sinking of the straws to slow the cakes descent.
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After placing the cake on top of the straws, the weight of the cake will push the dowels in and allow you enough time to ensure that the cake is centered. 

Once you have the layers stacked, it is recommended that you insert a central support dowel through both tiers of the cake.   You will need a wooden dowel, a sharpener and a hammer.  Measure the height of your cake with the dowel and cut the dowel to size. 
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Place the dowel in the center of the cake and hammer through both tiers of the cake until you feel that the wood has reached the cake drum.

​Take the extra piece of wood dowel to finish hammering in the center.

I repeated the addition of bubble tea straws and royal icing before placing on the top tier.

Having the proper support and doweling will improve the overall look of the cake (no buckling or bulging) and also ease in the delivery of the cake so that the tiers do not slide during transport.

…one last tip…your cakes should be refrigerated prior to stacking and transport, this will provide additional security and forgiveness when handling the cake.

-Val Krampac
The Cake Collective

QUESTION
What tips and tricks do you use to prevent bulging cakes? Please write your comments below. 

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A traditional Italian Pan di Spagna layer cake is not typically suitable for supporting multiple tiers, but I made an exception and added some buttercream (instead of chantilly cream) before covering the cake in fondant.  I would also like to note that making the sponge cakes used up A LOT of eggs!

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​I’m Val Krampac, one of the co-founders (along with my sister Maria and our Business Director, Csaba) of The Cake Collective and this is our new TCC Incu"Baker" blog where we hope to share some of the trials, tribulations and successes of small baking business entrepreneurs.

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The Cake Collective is a one-stop shop for the budding Bake Artist.  Most members that have made the transition from “hobby-baker” to full-fledged baking businesses, started from home and thought that there would be no way that they would be able to acquire the capital involved to set up their own bake shop.  Upon finding The Cake Collective, either through on-line advertising, searches or simply word-of-mouth, our members have come to realize that TCC comes equipped with all the basics …and MORE!