Tip: How to Provide Structure for Tiered Cakes

3/5/2015

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)

FACT: Cakes of more than one tier need dowelling for each supporting tier.

For smaller cakes (less than 12 inches in diameter), I use bubble tea straws instead of wood or plastic dowels. This is mainly a preference since it is MUCH easier to cut the straws to size.

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.

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.

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.

Sharpen the cut end of the dowel.

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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11/28/2018 08:11:35 am

Building a towered cake is one of the the biggest challenges of cake designers. I know the struggle they are dealing with since I have been on the same situation as them. But based on that thing you posted above, you have your own style when it comes to cake designing. Yours is less complicated and more structured. It all depends on the fondant you will be using and how tall your cake will be. Whatever it could be, what's important is put your heart and your mind in making it.

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