Welcome to the Cake Decorators Q&A
Stacking a 6 tier wedding cake
I never worry usually when stacking and transporting a cake, but this one does have me a little stressed to say the least 🙁
The bottom tier is a 12inch round 6inch depth maderia cake so quite firm, it will be covered with ruffles, the second tier is 10 inch round 3 inch depth, the 3rd tier is 8 inch round 3inch depth and the top is a 6inch round 6inch depth.
I am stacking and dowelling each tier as I always do using cake card and dowels and royal icing and possibly using a centre dowel, I have not tried this yet, however it does seem popular.
If anyone out there has any advice it will be so gratefully received.
Thank you all in advance xxx
I never worry usually when stacking and transporting a cake, but this one does have me a little stressed to say the least 🙁
The bottom tier is a 12inch round 6inch depth maderia cake so quite firm, it will be covered with ruffles, the second tier is 10 inch round 3 inch depth, the 3rd tier is 8 inch round 3inch depth and the top is a 6inch round 6inch depth.
I am stacking and dowelling each tier as I always do using cake card and dowels and royal icing and possibly using a centre dowel, I have not tried this yet, however it does seem popular.
If anyone out there has any advice it will be so gratefully received.
Thank you all in advance xxx
Take someone with you to help with the lifting and make sure you know exactly where you’ll be setting up. It’s possible the venue has a trolley on which you can transport the cakes more easily to the room. I’m sure you know all of this already and don’t need me to tell you. Don’t forget your grab and go emergency repair kit. xx
Hi welshcake
Have a peek here for stacking systems: http://www.sturdycakestackers.com/
They are happy to give advice on their products, call them if you’d like more information.
For discussion on transporting cake. see the following link and click on the topics most relevant to you:
http://www.cakeflix.com/questions?s=transporting+cake
Anything above three tiers I usually stack at the venue because of the weight. Would you have that option?
I absolutely always use Paul’s dowelling and stacking method, it hasn’t let me down yet. x
ps. There are new ganache and sugarpaste quantities charts in the blog section which you might find useful. x
Thank you madeitwithlove. Always good advice. I may think about taking as 2 separate sections and stacking at the venue it will need a border piped around but thats no problem. lifting it ontop will be scary though….I have transported 5 tier cakes but often the bottom tier has been a dummy, and never had a problem. I dont know why this is on my mind this time… Thank you once again
