Welcome to the Cake Decorators Q&A

Hi I’m used to stacking fondant cakes with royal icing under each separate cake board but how do I stack buttercream cakes? Do I use royal icing over the dowels in the same way? Or is buttercream secure enough? Or chocolate as it’s a drip cake. My customer needs to transport the cake so it needs to be very secure. Many thanks

Hi gucci906

Royal icing or dark ganache will be much better than using buttercream to secure the stacked cakes. You could also use an inexpensive stacking system from sturdy cake stackers which would ensure safe transportation. They have an instruction youtube video or take a peek here: http://www.sturdycakestackers.com/

Hope this helps.

I’ve just been looking up lots of online tutorials. Even the one on here and they gave all just used buttercream. One online says that royal icing breaks down the fat in buttercream causing sliding?

Yes, royal icing can breakdown with prolonged contact with the fat in buttream. Personally I haven’t had any problems on short transportation time.. This is just from my own experience, other people will have experienced differently. If you are at all worried, you have more options such as the ganache or melted chocolate. Useing something like sturdy cake stackers or a central dowel through both the tiers would give additional peace of mind particularly if the customer is taking it away themself. Best to advise the customer to transport the cake in the boot or the front well of the vehicle placed on a non slip mat. Hope all goes well.