Dowel Mastery: The Art Of Wedding Cake Construction

Dowelling a wedding cake is a crucial step in the cake-making process to ensure the cake's stability and structural integrity. The process involves inserting dowels, typically made of wooden or plastic dowels, into the cake tiers to provide support and prevent collapsing, shifting, or caving in. Here's a step-by-step guide to help you successfully dowel a wedding cake:

First, it is important to have the necessary supplies, including baked and prepared cake layers, a sturdy cake base, cake boards for each tier, dowels (wooden, plastic, or bubble tea straws), a cake leveler or knife, icing spatulas and smoothers, and tools for cutting the dowels.

Before stacking the tiers, each cake layer should be levelled and filled with a thin crumb coat of frosting. The cakes are then chilled to allow the frosting to firm up.

Next, place the bottom tier onto the cake drum or base. Use a central dowel that runs through all the tiers to provide stability, especially for tall or heavy cakes. Mark and cut the dowels to the appropriate height, ensuring they do not extend above the top of the tier.

For each tier, insert the central dowel and additional dowels in a circular pattern to distribute the weight evenly. Mark and cut the dowels to size, then re-insert them. Pipe buttercream or frosting on the bottom tier before carefully placing the next tier on top.

Repeat this process for each subsequent tier. Finally, add any desired decorations to the stacked cake.

It is important to note that the number of dowels required per tier depends on the size and weight of the tier. Typically, between 3-9 dowels are used per tier. Additionally, it is recommended to create a diagram of the internal structure, showing the number and position of the dowels, to facilitate easy removal during cake cutting.

Choosing the right dowels

Type of Dowels

The most commonly used types of dowels for wedding cakes are wooden and plastic. Wooden dowels provide strong support but can be challenging to cut to the desired size. Plastic dowels, such as poly dowels, are heavy-duty and hollow inside, making them easier to cut and ensuring they do not displace any cake. They also come in different sizes, allowing for flexibility in supporting heavier tiers.

Number of Dowels

The number of dowels required depends on the size and weight of each tier. As a standard, use between 3 to 9 dowels per tier. For smaller and lighter tiers, you can use fewer dowels, while heavier tiers may require more dowels for adequate support.

Spacing and Placement

It is important to space the dowels evenly to distribute the weight of the tiers above. Place the dowels in a circular pattern near the centre of each tier, ensuring they are not too close to the edge to prevent them from poking through the cake. The dowels should be positioned within 1-2 inches from the outer edge of the tier.

Height of Dowels

Measure the height of each tier carefully and cut the dowels accordingly. The dowels should be slightly shorter than the height of the tier to ensure they do not poke through the top. The top of the dowels should be level with the top of the cake and of equal height to each other for a secure and flat surface for the next tier.

Food Safety

Always use food-safe dowels made specifically for use with food products. This ensures that the dowels are safe to come into contact with the cake and will not cause any contamination.

Cutting Dowels

When cutting wooden or plastic dowels, use a PVC cutter, a serrated knife, or a small saw. Be cautious while cutting to avoid any accidents. For plastic straws or bubble tea straws, regular scissors can be used.

Stability and Support

If your wedding cake requires additional support, consider using a central dowel that runs through the length of all the tiers. This provides vertical support and stability, especially for taller or heavier cakes. The central dowel also helps prevent the cake from leaning or tilting to one side.

Remember to always measure twice and cut once to ensure your dowels are the correct height and provide the necessary support for your wedding cake.

Preparing the cake tiers

Baking and Cooling:

Start by baking your cakes according to your chosen recipe. Allow the cakes to cool completely before proceeding to the next steps. This is essential to ensure that your cake structure is stable.

Levelling and Torting:

Use a long serrated knife or a cake leveller to trim the domed tops of the cakes, creating a flat surface. This step ensures that your cake tiers will sit evenly on top of each other. You can also carefully cut each cake horizontally into even layers, known as torting, if you want to create multiple layers within each tier.

Cake Boards and Drums:

Place each cake tier on a correspondingly sized cake board. For example, an 8-inch cake should be placed on an 8-inch board. The bottom tier will also need a larger cake drum, usually about one inch thick, to provide extra support for the entire wedding cake.

Filling and Frosting:

Prepare your desired filling, such as buttercream, ganache, fruit preserves, or pudding. Ensure that the filling is spreadable but not too runny. Start by placing one cake layer on a cake board or plate and spread a thin layer of filling evenly over it. Repeat this process, adding more layers of cake and filling, making sure each layer is level and evenly distributed. Finally, place the last cake layer on top, creating a flat top surface.

Apply a thin layer of frosting, known as a crumb coat, to the entire cake. This helps seal in crumbs and provides a smooth base for the final coat of frosting. Chill the cake for about 30 minutes to set the crumb coat.

After the crumb coat has set, apply a thicker layer of frosting to the entire cake, starting with the top and then moving to the sides. Use a spatula to spread the frosting evenly, working quickly to prevent crumbs from mixing into the frosting. Smooth the frosting using a bench scraper or offset spatula, holding it at a slight angle and rotating the turntable for a smooth finish.

Chilling:

Chill the cake again for at least an hour or overnight to allow the frosting to set before proceeding to stack and dowel the tiers. Chilling the cake will make it easier to handle and reduce the risk of shifting during the stacking process.

Dowelling:

Select food-safe dowels, such as wooden or plastic dowels, that are sturdy enough to support the weight of your cake tiers. It is recommended to use a combination of a central dowel and additional supporting dowels for each tier. The central dowel will run through all the tiers to provide stability and support, while the additional dowels will distribute the weight evenly.

Before inserting the dowels, measure the height of each cake tier accurately. The dowels should be cut slightly shorter than the height of the tier to ensure they don't poke through the top. Mark the height on the dowels and cut them accordingly. You will need four to six dowels for each tier, spaced evenly in a circle near the centre, following the guide created by the toothpick.

Now, you are ready to insert the dowels into the cake tiers. Start with the bottom tier and place one dowel in the centre, pushing it through until it stops just above the top surface. Add the shorter supporting dowels in a circular pattern around the central dowel. Repeat this process for each subsequent tier, marking and cutting the dowels to the appropriate height for each tier.

Final Assembly:

Once all the dowels are in place, carefully place each tier on top of the central dowel, working your way up. Pipe some buttercream onto the bottom tier before adding the next tier, ensuring a secure connection. Repeat this process until all tiers are stacked.

Decoration:

With the cake tiers stacked and dowelled, you can now add the final decorations. You can pipe buttercream, add fondant, sprinkles, or any other decorations of your choice to create your desired design.

Remember to handle the cake with care during the entire process, especially when stacking the tiers. It is crucial to ensure that each tier is level and securely connected to prevent any shifting or instability.

Marking and cutting the dowels

Firstly, it is important to use the right tools for the job. You will need a combination of cake boards, a cake-decorating pen, a serrated knife or saw, and a ruler or measuring tape. For the dowels themselves, it is recommended to use food-grade wooden or plastic dowels, or even bubble tea straws, which are thicker and stronger than regular straws.

To begin, place the bottom tier of your cake on a cake board or drum. This will provide extra support for your cake. The drum should be about one inch thick. Then, take your chosen type of dowel and push it into the centre of the cake, all the way through to the cake board. Using a cake-decorating pen, mark the dowel at the point where it meets the top of the cake.

Now, carefully remove the dowel. You can use a serrated knife to score it so that it snaps cleanly, or you can cut it with a PVC cutter or small saw. Be very precise when measuring the height of the dowel—it should be level with the top of your cake. This will ensure that the next cake tier sits securely and flat on top. Repeat this process, marking and cutting each dowel, until you have four to six dowels of equal length.

Next, push the dowels back into the cake, making sure they are evenly distributed in a circular pattern around the central dowel. They should be within one to two inches from the outer edge of the tier. The dowels should not sit above the top of the tier, as this will prevent the upper tiers from sitting evenly.

Now your bottom tier is ready to support the weight of the next tier! Simply add some buttercream or frosting to the top of the tier, and carefully place the next cake layer on top.

Repeat this process for each tier of your wedding cake, and you will have a stable and secure stacked cake!

Inserting the dowels

Before inserting the dowels, it is important to have your cake tiers ready. Each tier should be placed on a cake board corresponding to its size, such as an 8" cake on an 8" board. The cakes should be chilled before stacking to ensure the frosting is firm, making it easier to manoeuvre.

To begin, take the bottom tier of your wedding cake and insert a wooden cake dowel into its centre. Mark the height of the dowel with a cake decorating pen where it reaches the top of the cake. Remove the dowel and use a serrated knife to cut it, ensuring that it is slightly shorter than the height of the cake. This will prevent the dowel from poking through the top. Re-insert the dowel into the centre of the bottom tier.

Repeat this process by distributing more dowels in a circular pattern around the central dowel. The number of dowels will depend on the size of the tier, typically ranging from 3 to 9 per tier. Ensure that the dowels are placed within 1-2 inches from the outer edge of the tier.

Once all the dowels are inserted into the bottom tier, place the next tier on top. The dowels in the lower tier should provide support for the upper tier. Pipe some buttercream onto the bottom tier before placing the next tier on top.

Now, repeat the process of inserting dowels for the second tier. Start by inserting a central dowel into the tier and pressing down until it touches the cake board. Then, add more dowels in a circle around the central dowel. Mark the height of each dowel with the cake decorating pen and cut them accordingly, ensuring they don't sit above the top of the tier. Re-insert the dowels, and you're done!

If you are creating a taller wedding cake with more tiers, simply repeat the process for each additional tier. Always ensure that the cakes are level before inserting the dowels and that the dowels are cut to the appropriate height.

Stacking the tiers

Prepare the Tiers:

Before stacking, ensure your cakes are thoroughly chilled. Chilling the cakes helps to firm up the frosting, making the tiers easier to handle and manoeuvre. Place each tier on a cake board corresponding to its size; for example, an 8-inch cake should be placed on an 8-inch board.

Mark the Dowel Placement:

Using a toothpick, lightly trace a circle on the top of the bottom tier, outlining the size of the next tier that will be placed on top. This will guide you in placing the dowels. The dowels will always be within 1-2 inches from the outer edge of the tier.

Insert the Dowels:

Insert one wooden dowel into the centre of the bottom tier, pushing it all the way down. Then, distribute more dowels evenly in a circular pattern around the central dowel. Ensure that the number of dowels used per tier is appropriate for the size of the tier—generally, between 3-9 dowels are used.

Cut the Dowels:

Use a serrated knife to mark where each dowel reaches the top of the cake. Remove the dowels and cut them accordingly, ensuring that they are slightly shorter than the height of the tier. This is crucial so that the dowels do not poke through the top of the cake.

Reinsert the Dowels:

Place the cut dowels back into the bottom tier. The dowels should not sit above the top of the tier, as this will prevent the upper tiers from sitting evenly.

Repeat for Each Tier:

Repeat the above steps for each tier. As you add each upper tier, you will use fewer dowels. For example, if your second tier is an 8-inch cake, insert the central dowel and distribute around 4-6 dowels in a circle. Mark, cut, and reinsert the dowels accordingly.

Stack the Tiers:

Once all the dowels are in place, you are ready to stack the tiers. Pipe some buttercream on the bottom tier and carefully place the next tier on top, using a spatula for support if needed. Repeat this process for each tier, adding buttercream and stacking the tiers until you reach the top.

Final Touches:

After stacking all the tiers, pipe buttercream along the base of each tier and use a scraper to even out any visible gaps. If desired, add a central dowel for extra support, especially if your cake is heavy. This can be done by drilling a hole through all the cake boards, except for the bottom tier, and inserting the dowel through the length of the cake.

Frequently asked questions