Securing Wedding Cakes: Using Dowels For Stability

A wedding cake is a special occasion cake and you want to make sure it is stable and secure. One of the most important steps in assembling a wedding cake is inserting dowels into the tiers to provide stability and prevent the cake from collapsing. Dowelling a cake involves inserting wooden or plastic rods into the cake layers to distribute the weight of the tiers above and prevent them from sinking into the lower tiers. The number of dowels required depends on the size and weight of the cake, but it is generally recommended to use 4-6 dowels for each tier, spaced evenly in a circle near the centre. It is also important to use a cake board between each tier to provide additional support and stability.

Choosing the right dowels

• Type of Dowels: Dowels typically come in two varieties: rods and tubes. Rod-type dowels are ideal for small cakes, decorations, and fruit cakes. Tube dowels, on the other hand, are designed to support sponge cakes that need to bear a significant weight, and they are also excellent for adding stability to very tall cakes.
• Number of Dowels: The number of dowels required depends on the weight they need to support. For smaller cakes, 3-4 dowels are usually sufficient, while medium-sized cakes may need 4-6. Large or heavy cakes typically require 6-8 dowels for adequate support. Additionally, a single central dowel is often used for added stability in tall cakes.
• Spacing of Dowels: It is important to space the dowels equidistantly under the tier they are supporting. Arrange them in a shape with the dowels at the corners—for example, a triangle for three dowels, a square for four, and so on. For very large or heavy cakes, you may need to use multiple layers of dowels to distribute the weight evenly.
• Food Safety: Ensure that the dowels you choose are food-safe. Wooden and plastic dowels are commonly used, but they must be specifically designed for use with food products.
• Cutting the Dowels: Measure the height of each dowel carefully. They should be level with the top of your cake and of equal height to ensure the next cake sits securely and level on top. Mark the dowel at the correct height, then remove it and use it as a guide to cut the other dowels to the correct size.
• Stability: Dowels play a vital role in stabilising your cake. They help distribute the weight of heavy decorations or other tiers, preventing the cake from collapsing, tipping over, or sliding.
• Transportation: If you need to transport your wedding cake, dowelling becomes even more critical. The dowels will help keep the tiers stable and intact during the journey, especially if you encounter bumpy roads.

Preparing the cakes

Baking and Cooling:

Start by baking your cakes according to your chosen recipe. For a wedding cake, you will likely be making multiple tiers, so ensure you have the correct number of cake layers for each tier. Allow the cakes to cool completely before proceeding to the next step.

Levelling the Cakes:

Use a long serrated knife or a cake leveller to trim the domed tops of the cakes, creating a flat surface. This step is crucial to ensure that your tiers stack evenly.

Torting, Filling, and Frosting:

Carefully cut each cake horizontally into even layers. You can use a cake leveller or a serrated knife for this step. Prepare your desired filling, such as buttercream, ganache, fruit preserves, or pudding. Ensure the filling is spreadable but not too runny.

Place one cake layer on a cake board or plate and spread a thin layer of filling evenly over it. Repeat this process, continuing to layer cake and filling, making sure each layer is level and evenly distributed. Finally, place the last cake layer on top, with the cut side down, to create 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.

Smoothing and Decorating:

Use a bench scraper or offset spatula to smooth the frosting, starting with the top and then the sides. Hold the scraper or spatula at a slight angle and rotate the turntable to create a smooth finish. Once the cake is frosted, you can decorate it as desired with piping, fondant, sprinkles, or other decorations.

Chilling the Cake:

Refrigerate the cakes for at least an hour or overnight to allow the frosting to set before stacking them. Ensure your cake layers are completely cooled before filling and frosting to prevent the frosting from melting or becoming too soft.

Levelling the Cake:

Use a serrated knife or cake leveller to trim the tops of the cake layers again, creating an even surface for stacking and frosting.

Using a Turntable:

Place the cake on a turntable to make frosting the cake easier. Rotate the turntable as you frost to ensure smooth and even coverage.

Applying a Final Layer of Frosting:

Once the crumb coat is set, apply the final layer of frosting using smooth, even strokes. Start with the top of the cake and work your way down the sides.

Final Decorations:

Once the cake is frosted and stacked, you can add any final decorations or frosting to the stacked tiers.

Marking and cutting the dowels

Firstly, for each tier of your wedding cake, you will need to measure the height of the cake and cut the dowels accordingly. The dowels should be slightly shorter than the height of the cake to ensure they do not poke through the top. As a general rule, use four to six dowels for each tier, spaced evenly in a circle near the centre. You can arrange them in a shape, for instance, a triangle for three dowels or a square for four.

Now, push one dowel into the cake, all the way down to the board. Using a pencil or an edible marker, mark the dowel at the level of the top of the cake. If you are using pillars, place these over the dowel and mark at the top of the pillar.

Remove the dowel and use it as a guide to cut all the other dowels to the correct size. Once you have cut all the dowels, push each one into the cake. If you are stacking multiple tiers, you can use a small amount of royal icing or buttercream between the tiers for added stability.

Remember to always use food-safe dowels and to give a diagram of the internal structure of the cake to the person in charge, so they know how to remove the dowels when cutting the cake.

Stacking the tiers

Step 1: Prepare the Cakes

Firstly, bake and cool your cakes. Level them if necessary to create a flat surface.

Step 2: Choose the Dowels

Select food-safe dowels such as wooden or plastic dowels that are sturdy enough to support the weight of the tiers. You’ll need a central dowel that runs through all tiers to provide stability and support. This dowel should be long enough to go through the entire cake and into the baseboard or cake drum. You’ll also need additional support dowels for each tier.

Step 3: Mark and Cut the Dowels

For each tier, measure the height of the cake and cut the dowels slightly shorter to ensure they don’t poke through the top. You can use a pencil to mark the dowel level with the top of the cake. Remove the dowel and use this as a guide to cut all the required dowels to the correct size. You’ll need four to six dowels for each tier, spaced evenly in a circle near the centre.

Step 4: Stack the Bottom Tiers

Place the largest tier on your serving plate or board. Push the central dowel through the centre of the cake, stopping just above the top surface. Insert the shorter support dowels in a circle within the area where the next tier will sit.

Step 5: Add the Next Tier

Carefully place the next tier on top, ensuring it’s centred. The dowels in the lower tier should support the weight of the upper tier. Repeat this process for any additional tiers.

Step 6: Finish the Cake

Add any final decorations or frosting to the stacked tiers. If you need to move the cake, use a cake box for support and handle it gently.

Troubleshooting

Always keep the size and weight of your cakes in mind when stacking tiers, and adjust the number and placement of dowels as needed. If your cake is leaning or unstable, check that your dowels are evenly spaced and that your base is sturdy and level. If dowels are visible or poking through the cake, cut them shorter, ensuring they are slightly lower than the tier they are supporting. You can also cover exposed dowels with frosting or decorations.

Finishing the cake

Now that you have inserted the dowels, it's time to finish your wedding cake. Here are some detailed instructions to achieve a beautiful and stable cake:

Stacking the Tiers

Place the largest tier of your wedding cake on a serving plate or board. This will be the base of your cake. Push the central dowel through the centre of this tier, ensuring it stops just above the surface. The central dowel will provide support and stability to the entire cake structure.

Next, insert the shorter dowels in a circle within the area where the next tier will sit. These shorter dowels will support the weight of the upper tier. Carefully place the next tier on top, ensuring it is centred and level. Repeat this process for any additional tiers you may have.

Final Decorations and Frosting

Once you have stacked all the tiers, it's time to add the final decorations and frosting. You can use royal icing between the tiers for added stability and to hide any gaps. Apply a crumb coat, a thin layer of frosting, to seal in crumbs and create a smooth base for the final coat. 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. Smooth the frosting using a bench scraper or offset spatula, holding it at a slight angle and rotating the turntable for a flawless finish.

Transporting and Storing

If you need to transport your wedding cake, use a sturdy cake box and handle it with care. Place a non-slip mat or a damp towel at the bottom of the box to prevent the cake from sliding. Store the cake in a cool, dry place until it is ready to be served.

Cutting the Cake

Before cutting the cake, refer to the diagram you created that shows the internal structure of the cake, including the number and positioning of the dowels. This will guide the person in charge of cutting the cake to remove the dowels safely.

Troubleshooting

If you encounter any issues while finishing your wedding cake, here are some tips to consider:

• If your cake layers are uneven, use a serrated knife or cake leveler to carefully trim them and create a flat surface.
• To prevent filling from leaking out between the layers, use a thin layer of filling and avoid applying too much pressure when stacking.
• To avoid cracks in the cake, ensure it is baked just until done and handle it gently during levelling and stacking.
• Bulging layers can be due to too much filling or uneven stacking. Use a thinner layer of filling and ensure the layers are stacked evenly.
• If your frosting is difficult to spread, try warming it slightly or adding a small amount of liquid to loosen it.
• If your frosting is too crumbly, add a small amount of liquid and mix until smooth.
• For air bubbles in the frosting, gently tap the cake stand on a flat surface or use a toothpick to pop large bubbles.
• If your cake tiers are uneven, ensure each layer is level before stacking and adjust the height of the dowels as needed.
• If your cake is leaning or unstable, check that your dowels are evenly spaced and that your base is sturdy and level.
• To hide dowels that are visible or poking through the cake, cover them with frosting or decorations.
• To prevent cake layers from sliding, use a thin layer of frosting or ganache between each layer to act as glue.
• If your cake is cracking or breaking, use a simple syrup or moistening agent to keep it moist, and handle it with care during stacking.
• If your stacked cake is leaning to one side, double-check that your base is level and your dowels are evenly spaced and cut to the correct height.
• To fill gaps between cake layers, add more filling and gently press the layers together.
• If your cake tiers are slipping, use frosting or ganache between each tier and consider adding a central dowel for added stability.

Frequently asked questions