Stacking/Tiering cakes... I had a request for a video of how I dowel cakes. As mentioned before, I’ve been working with cake for over 10 years and every bakery I worked at stacked the cakes the same way. Over time, this became my method.
1. 2 and small 3 tier cakes, I use thinner wooden dowels. General rule of thumb, the number of thin dowels used equals the size of the cake/cakes being stacked plus 1. The first cake is a 10x7, I’m using 8 dowels. I do not put another board between the tiers and I rarely ever stake them. I use corn syrup as ‘glue’. (Fondant only cakes)
2. Bigger 3+ tier cakes, I use thicker dowels. The second video has a double barrel carrot cake as the middle tier so I did put extra support. Again, corn syrup as ‘glue’ and only one tuff board between the bottom 2 tiers.
3. For buttercream cakes, as shown in the last video, I used bc as the ‘glue’. You need a buffer when you first stack a cake onto another bc cake or it won’t move easily and you may end up messing with the structure of the layers. The added buttercream allows you to move and center the cake before it sets.
I’ve stacked many, many cakes (in the 1000s). The only time I put a dowel through the entire cake is if it’s fresh and literally going out the door as I finish it. Please understand that you need to do what makes you comfortable, there is no harm in putting a dowel through the entire cake. To save time and headaches, do it at the end, when all the cakes are stacked. Take a hammer and hammer that $# !+, rather than trying to center and place each tier down a dowel protruding from the bottom tier. And for the love of Cake (and the World 🌎 💚), don’t use plastic dowels! Any questions? Requests? 👇