Welcome to the Cake Decorators Q&A

Hi

I am making a 3 tier wedding cake and I am worried about the fondant cracking from the weight of the other tiers. I need the tiers to be off centre (towards the back of the cake) as I have fondant figures sitting on each level. My worry is that last time I made a 4 tier cake overnight the fondant cracked in places but I was able to cover it up with detail. This cake however has no detail and I am concerned the same may happen again. I dowelled the cakes as instructed by Paul so I don’t know where I went wrong. Should I let the fondant dry overnight and then stack or stack straight after covering.

Any tips greatly appreciated

Elizabeth

Hi Elizabeth

I would be inclined to stack off set tiers before the icing dries so all the weight settles at the same time. Hairline cracks can be filled in with thinned royal icing which can be wiped away with a fine damp paint brush. I hope this makes sense. Which sugarpaste do you use?

Thanks for answering so quickly. I use Couture Fondant which is usually pretty good. I wasn’t sure whether to stack at the venue or transport the 3 tiers already stacked and decorate once I’m there. Wedding cakes are truly terrifying lol!
Elizabeth

I’ve never transported a fully stacked cake. My preference is always to stack at the venue but I always dowel as soon as the cakes are iced. Dowelling after the icing has dried can cause some horrible problems with cracking. If you feel more comfy stacking at the venue that’s the way to go. Take an emergency repair kit with you, a piping bag, some royal icing in an airtight tub and anything else which will be of use for doing touch ups. I don’t think the fearful feeling ever goes away no matter how many cakes we have under our belts!

Don’t know whether you have made your wedding cake already but I was very impressed with the Sturdy Stackng System which goes through all the tiers as I didn’t want to stack at the venue.
It was very securemand arrived st the venue in one piece.