Stacking A Dummy Wedding Cake: Easy Steps For Beginners

Dummy cakes are fake cakes made from styrofoam discs, decorated with materials like fondant, spackling, and joint compound to look like real cakes. They are used as display cakes for photos or as part of the decor. In this article, we will discuss the process of stacking a dummy wedding cake, which is similar to stacking a real cake. The process involves using cake boards, dowels, and frosting to create a stable and visually appealing cake structure.

Choosing a sturdy base

Size of the Cake Board

It is recommended to use a cake board that is at least two inches larger in diameter than the base cake layer. For a bottom border or a cake with more than two tiers, an even larger diameter cake base is preferable, as it makes moving the finished cake easier.

Type of Cake Board

Foam core cake boards are a popular choice for the base due to their sturdiness. They typically come in different thicknesses, and a thickness of 1/2 inch is often sufficient for supporting heavy multi-tiered fondant cakes. If you're working with an extremely heavy cake, consider using an MDF board, which is like a wood composite board.

Securing the Cake Board

To enhance the stability of your dummy wedding cake, consider taping two or three cake boards together for the base. Cover the taped cake boards with Fanci-Foil wrap or similar wrapping. This will ensure that your cake has a sturdy foundation to rest on.

Dowelling the Dummy Tier

Even if your dummy tier seems sturdy, it is advisable to dowel it to provide additional support, especially if you're transporting the cake over long distances. Use an appropriate number of dowels, typically between four and six, to ensure the dummy tier can bear the weight of the cake tiers above it.

Gluing the Dummy Tier to the Board

Double-sided tape may not be strong enough to secure the dummy tier to the board, so consider using a combination of strong royal icing and nails. Nails inserted from the bottom of the board can provide extra reinforcement. Additionally, consider using a stacking system designed specifically for stacked cakes to enhance stability during transport.

By following these guidelines, you can choose a sturdy base for your dummy wedding cake, ensuring stability and peace of mind.

Preparing the tiers

Step 1: Gather the Necessary Materials

Before you begin, make sure you have all the required materials for stacking your dummy wedding cake tiers. This includes items such as cake boards for each tier, a sturdy cake base (foam core board or MDF board), dowel rods (plastic, wooden, or bubble tea straws), a cake leveler or knife, icing spatulas and smoothers, scissors or wire cutters, and any other tools you prefer for cake decorating.

Step 2: Prepare the Cake Tiers

Each tier of your dummy wedding cake should be carefully prepared. Start by levelling your cakes to ensure they are flat and even. You can use a cake leveler or a large knife for this step. Once levelled, fill and stack your cake layers for each tier. It is recommended to use three layers of cake and two layers of filling for each tier to provide stability. After filling, apply a thin crumb coat to each tier and set them aside, loosely wrapped, to allow the layers to settle. This step helps prevent issues like sagging fondant or buttercream blowouts.

Step 3: Cover and Chill the Tiers

After the cake tiers have settled, you can cover them with your desired coating. You can use buttercream, fondant, ganache, or a combination of these. Once covered, place the tiers in the refrigerator to chill. Chilling the tiers will help firm up the coating and make them easier to handle during stacking. Aim for a chilling time of around 20 minutes to ensure the coating is firm but not too hard.

Step 4: Dowelling the Tiers

Dowelling is essential for supporting and stabilising your dummy wedding cake. Start by placing the bottom tier on a sturdy cake base. Then, using a toothpick, lightly trace a circle on the cake to guide the placement of the dowel rods. Insert one dowel rod into the centre of the cake and push it all the way down. Mark the dowel where it meets the top of the cake with an edible marker, then remove it and cut it straight across at the marked line. Repeat this process to cut the remaining dowels to the same height. Reinsert the dowels into the bottom tier, ensuring they are evenly distributed and do not sit above the top of the tier.

Step 5: Stacking the Tiers

Now, you are ready to stack your tiers! Pipe some buttercream or use melted candy melts on the top of the bottom tier to help the next tier adhere. Carefully lift the next tier and place it on top of the bottom tier, using a spatula for support if needed. Repeat the dowelling process for this tier, inserting dowels into the centre and around the circle you traced earlier. Mark, cut, and reinsert the dowels as before, ensuring they do not extend above the top of the tier. Continue this process for each additional tier, always checking that the cake remains level and stable.

Remember, preparing the tiers of your dummy wedding cake is a crucial step to ensure stability and a beautiful final product. Take your time, follow the steps carefully, and soon you'll have a stunning stacked dummy wedding cake ready for decoration!

Stacking the tiers

Now that you have your dummy cake tiers ready, it's time to stack them and turn them into a beautiful wedding cake! Here's a step-by-step guide to help you through the process:

Step 1: Prepare your work area by gathering all the necessary supplies, including your cake tiers, cake boards, dowel rods, cake level, spatula, serrated knife, and any other tools you plan to use.

Step 2: Place the bottom tier of your dummy cake onto a sturdy cake drum or board. The cake drum should be about one inch thick to provide extra support for your wedding cake.

Step 3: Put the remaining dummy cake tiers on cake boards of corresponding sizes. For example, an 8-inch dummy cake should go on an 8-inch cake board.

Step 4: If your dummy cakes require frosting, use a spatula to apply it smoothly. You can use materials like fondant, spackling, or joint compound to create the desired finish.

Step 5: Chill your frosted dummy tiers in the refrigerator for about 30 minutes to allow the frosting to firm up. This step is crucial, as it will make the tiers easier to handle and stack.

Step 6: Take the bottom tier out of the refrigerator and insert one wooden cake dowel into its centre. Then, distribute more dowels evenly in a circular pattern around the central dowel. Make sure the dowels are always within 1-2 inches from the outer edge of the tier.

Step 7: Use a cake decorating pen to mark where each dowel reaches the top of the cake. This will ensure that your dowels are cut to the correct length.

Step 8: Remove the dowels from the cake and use a serrated knife to score them for a clean snap. Cutting the dowels to the correct length is essential for the stability of your cake.

Step 9: Re-insert the dowels back into the bottom tier, making sure they do not sit above the top of the tier. If the dowels are too long, your upper tiers will not sit evenly.

Step 10: Apply a layer of buttercream or frosting to the bottom tier. This will act as a glue to hold the tiers together.

Step 11: Carefully lift the next tier and place it on top of the bottom tier, using a spatula for support if needed. Be gentle to avoid damaging the frosting or the structure of the dummy cakes.

Step 12: Repeat the process of inserting dowels into the second tier, starting with the centre and working your way out in a circular pattern. Remember to mark and cut the dowels to the correct length before re-inserting them.

Step 13: Continue stacking your dummy tiers by repeating steps 10 to 12 until you reach the final tier. As you add each upper tier, you will use fewer dowels.

Step 14: Once all the tiers are stacked, use a spatula to adjust and centre each tier if needed. You can also pipe buttercream along the base of each tier to fill any visible gaps and create a seamless look.

Step 15: If your dummy wedding cake requires additional support, especially if it is a heavy structure, consider inserting a central dowel through the length of all the tiers. This will provide extra stability and prevent the cake from collapsing or shifting during transport.

And there you have it! Your dummy wedding cake is now stacked and ready for any final decorations or embellishments. Remember to handle the cake with care, especially when transporting it, to ensure that it remains stable and secure.

Using dowels for support

Choosing the Right Dowels:

Select food-safe wooden or plastic dowels specifically designed for use with food products. The number of dowels you need will depend on the size and weight of your cake. For smaller cakes, use 3-4 dowels, for medium cakes, use 4-6, and for large or heavy cakes, use 6-8 dowels. If you're creating a tall cake, a single central dowel can provide added stability.

Preparing the Dowels:

Before inserting the dowels, ensure that the top of each cake tier is level. Then, decide on the placement of the dowels. They should be equidistantly spaced under the tier they are supporting. For example, for a square cake, arrange them in a square shape, and for a round cake, arrange them in a circular pattern.

Cutting the Dowels to Size:

Push one dowel into the cake, down to the board, and mark the dowel at the level of the top of the cake with a pencil. Remove the dowel and use this as a template to cut all the other dowels to the correct size. You can cut the dowels using a PVC cutter, a serrated knife, a small saw, or heavy-duty scissors, depending on the type of dowel.

Inserting the Dowels:

Once all the dowels are cut to the correct size, push each one into the cake. If you are stacking multiple tiers, you can use a small amount of royal icing or melted candy melts between the tiers for added stability.

Final Checks:

After inserting the dowels, place a cake board on top and use a level to check if it is even. If it is not level, adjust the height of the dowels accordingly. Remember, if one dowel is too short, cut a new, longer dowel instead of cutting the others shorter.

By following these steps and paying attention to the specific needs of your dummy wedding cake, you can effectively use dowels to create a stable and secure structure.

Transporting the cake

Transporting a dummy wedding cake requires careful planning and preparation to ensure it arrives safely at its destination. Here are some detailed instructions for transporting your cake:

Packaging and Preparation:

Firstly, select appropriate packaging for your dummy cake. Choose sturdy cake boxes designed for travel, ensuring they match the size of each tier to prevent movement inside the box. It is recommended to pack each tier separately. Before boxing, thoroughly chill the cake to firm it and reduce the risk of damage during transport.

Vehicle Conditions:

Opt for a vehicle with a spacious and flat loading area, such as an SUV or a van. Pre-cool the vehicle using air conditioning to maintain a cool environment, especially if the weather is warm, to prevent icing from melting. Shield the cake from direct sunlight by using sun shields or positioning it in a shaded area of the vehicle.

Placing the Cake in the Vehicle:

When placing the cake in the vehicle, ensure it rests on a flat surface. If needed, create a level base using firm materials to maintain the cake's balance. Position the cake in the centre of the vehicle, where movement is minimised. If travelling alone, consider placing the cake in the trunk or on the floor in front of the passenger seat, ensuring it is secured and stable.

Driving Considerations:

During the journey, drive smoothly without sudden accelerations or brakes to minimise the risk of cake damage. If possible, have a second person to monitor and support the cake, especially through less stable road conditions or longer trips.

Long-Distance Transportation:

If your journey is long-distance, choose a cake covering that offers more stability and is less prone to melting, such as fondant or buttercream. Transport the tiers separately and assemble them at your destination if your cake has intricate decorations or delicate structures.

Temperature Control:

Maintain optimal temperature control during transit to prevent the cake from becoming unstable. Use insulated covers or portable refrigeration units, especially in warm climates or hot weather. Monitor the internal temperature of the vehicle closely and avoid opening the windows, as this can introduce dust and fluctuating temperatures that may compromise the cake's quality.

Public Transport:

If you must use public transport, opt for a sturdy, flat-base carrier that fits the cake box snugly, along with a thermal bag. Travel during less crowded times and keep the cake close to you to avoid bumps and shakes from other passengers.

Communication and Final Inspection:

Communicate with the venue regarding cake delivery details, including setup location, table stability, and setup time. Upon arrival, conduct a final inspection to ensure no elements have shifted or been damaged during transit. Have a repair kit with extra icing, decorations, and tools to fix any minor issues.

Frequently asked questions