Stacking A Wedding Cake: Dowel Techniques For Beginners

Stacking a wedding cake using dowels is a delicate process that requires careful preparation and execution. The first step is to ensure that the cakes are completely cooled and rested, allowing them to condense and retain moisture. It is also crucial to level each cake tier to create a stable base. The next step is to choose the right tools for stability, such as wooden or plastic dowel rods, a sturdy base, and cardboard cake boards. The number of dowels needed depends on the size and weight of the cake tiers. For example, an 8 cake supporting a 6 cake would require 6 dowels. When placing the dowels, it is important to keep them as level as possible to ensure stability. After doweling the bottom tier, it should be moved to the presentation board. To stack the cakes, use a cake lifter or spatula and carefully centre each tier within the traced guidelines. Finally, a long wooden dowel can be hammered through the centre of the cake to provide extra stability during transport.

Choosing the right dowels

Wooden Dowels: These are a traditional option and provide good support. However, they can be challenging to cut and may shift more easily than other types of dowels.

Plastic Dowels: Also known as poly dowels, these are a sturdy and heavy-duty option. They are hollow inside, which means they don't displace any cake when inserted. Plastic dowels come in two sizes: small and large. The larger ones will require heavier cutters for trimming.

Bubble Tea Straws: These are a good option for cakes that are not too heavy or tall. They are wider and stronger than regular bendy straws and can be easily cut with scissors. However, they may not provide enough support for larger cakes.

Milkshake Straws: Thicker than typical straws, these are perfect for pushing into chilled cakes. They are strong, easy to cut, and inexpensive. However, it is important to note that there has been some concern about the environmental impact of plastic straws.

When choosing the right dowels, it is essential to consider the size and weight of your cake. For larger and heavier cakes, stronger and more durable dowels, such as wooden or plastic dowels, are recommended. For smaller and lighter cakes, bubble tea straws or milkshake straws may be sufficient.

Additionally, it is important to use a level to ensure that your dowels are straight and level. This will help prevent your cake from becoming wobbly or unstable.

By choosing the appropriate dowels and following the proper techniques for stacking, you can create a beautiful and stable wedding cake.

Preparing the cakes for stacking

Before you start stacking your cakes, it's important to note that they are not simply placed directly on top of each other. An internal structure is needed to support the weight of the cake. Even if you've created a light and fluffy sponge cake, the weight of the ingredients, filling, fondant, and decorations can quickly add up.

To prepare your cakes for stacking, follow these steps:

• Cool the cakes: Allow your freshly baked cakes to cool completely. You can speed up this process by placing them in the freezer.
• Wrap and rest: Once cooled, wrap each layer in cling wrap and let them sit at room temperature overnight. This helps the cake condense together and traps moisture for a more delicious cake.
• Level the cakes: Use a cake leveler or a large knife to level each cake layer. This step is crucial to ensure your stacked cake is stable and doesn't collapse.
• Choose your stability tools: Decide what you'll use for stability. You can use bubble tea straws, wooden dowels, or plastic dowels. If using wooden dowels, consider that they can be challenging to cut and may shift more easily than plastic alternatives.
• Prepare your cake boards: Place each cake on a cardboard cake round that is the exact same size as the cake. This provides stability and helps to hide the board when stacking. For the bottom tier, use a sturdy base such as a foam core board or MDF board, which is thicker and stronger than regular cake drums.
• Measure your cakes: To ensure precise placement of the dowels, measure the top of the cakes. An easy way to do this is to use parchment paper and a cake pan that is the next size up. Place the pan on the paper, trace around it, and then cut out the circle. Place the circle on top of the larger cake and use a toothpick to trace around the outside into the frosting.
• Mark the dowel placement: Use the parchment circle as a guide to mark where you will place the dowels. Estimate where the cake on top will go by placing the cake pan on top and tracing around it with a toothpick or knife.
• Level the layers: Before measuring and placing the dowels, ensure that each layer of cake is level. You can use a serrated knife or a cake leveller for this step.
• Chill the cakes: Once you've marked the dowel placement and levelled the layers, cover the cakes with buttercream or fondant and place them in the fridge to chill. It is recommended to chill them overnight.

Now that your cakes are prepared, you're ready to begin the stacking process.

Placing the dowels

Marking Dowel Placement:

First, ensure your cake is on a sturdy base, preferably a cake board that is at least two inches larger than the cake itself. Then, use a toothpick to trace a circle on the cake's surface by placing the pan of the next size up on top and tracing around it. This circle will guide where you place the dowels.

Inserting and Measuring Dowels:

Insert the first dowel in the centre of the circle you traced and push it all the way down. Mark the dowel at the point where it meets the top of the cake, then pull it out. This marked dowel will be your template for cutting the other dowels to ensure they are all the same height.

Cutting the Dowels:

Use the marked dowel as a guide to cut the other dowels. Line up the marked dowel with an uncut one and make a mark on the uncut dowel at the same height as the original mark. Cut the uncut dowel at this new mark. Repeat this process for as many dowels as you need—the rule of thumb is to use as many dowels as the size of the cake they will support. For example, if you are placing an 8" cake on top of a 10" cake, use 8 dowels in the 10" cake.

Finalising Dowel Placement:

Push the first, marked dowel back into the cake in the same spot. Then, add another dowel on the opposite side, making sure it is level and within the circle you traced. If you plan to use a centre dowel that runs through the entire cake, leave the centre spot empty. Otherwise, add a dowel there now. Repeat this process for the remaining dowels, ensuring they are evenly spaced and level.

Checking for Level:

Once all the dowels are in place, check that your cake is level by placing a cake board on top and using a spirit level. If it is not level, adjust the height of the dowels accordingly. If one dowel is too short, cut a new, longer dowel rather than cutting down the others.

Now that your dowels are in place, you are ready to stack your next cake tier on top! Remember to always use a cake board between tiers for stability and ease of transport.

Stacking the cakes

Now that your cakes are ready, it's time to stack them! Here is a step-by-step guide on how to do this:

Firstly, decide what you will use to support the cake. You can use wooden dowels, plastic dowels, or even bubble tea straws. For this example, we will use wooden dowels as they are sturdy and easy to work with. It is also recommended to use a cake board between each layer for added stability.

Next, you will want to move your bottom tier, which is usually the largest cake, to the presentation board. This is the board you will use to display and transport the cake. It is almost impossible to move the bottom tier of a stacked cake to a new board, so it is best to get this in place first.

Now, take your second-largest cake and cut a cardboard round for it to sit on. This cardboard round should be the exact same size as the cake. You can cut it using a craft knife. This step will help you hide the board when you stack while providing stability. Repeat this process for each tier, ensuring that each cake is sitting on a cardboard round that is the same size.

Once your cakes are on their respective cardboard rounds, you need to measure the top of the cakes to see where they will sit. An easy way to do this is to take a piece of parchment paper and place the cake pan that is the next size up on it. Trace around the pan and then cut out the circle. This will give you a template to centre your cakes.

Position the circle on top of the largest cake and centre it. Use a toothpick to trace around the outside of the circle into the frosting. This will give you a guideline for placing the dowels and stacking the cakes.

Now, take your wooden dowels and place the first one in the centre of the largest cake. Push it all the way down and mark the dowel where it meets the top of the cake. Pull the dowel out and cut it straight across at the mark. This will ensure that all your dowels are the same height, even if the cake isn't perfectly level.

Repeat this process, adding more dowels around the cake. For larger cakes, you may want to use both small and large dowels. Place the dowels as close to the edge of the cake as possible without them showing. This will give your cake the most stability and prevent it from caving in.

If you are adding a centre dowel that will run through all the tiers, leave the middle space without a dowel. This is so that the centre dowel doesn't get stuck on another dowel when you hammer it through.

Once all your dowels are in place, check that the surface is level. Place a cake board on top and use a small level to check. If it is not level, adjust the height of the dowels. If one is too short, cut a new, longer dowel rather than cutting the others shorter.

Now it's time to stack the second tier! Carefully lift the second-largest cake and place it on top of the bottom tier. Use a large offset spatula to support the cake and set it down gently without damaging the edge.

Repeat the process of adding dowels to the second tier, then stack the third tier on top. Continue until all your tiers are stacked.

Finally, to secure all the cakes together, take a large wooden dowel and sharpen one end. Hammer the dowel carefully through all the layers until it reaches the presentation board. This will ensure that the cake doesn't move during transport. Cover the hole left in the top of the cake with buttercream or fondant.

And that's it! Your wedding cake is now stacked and ready to be decorated!

Transporting the cake

Transporting a wedding cake is a delicate task, and one that requires careful planning and execution. Here are some detailed tips to help ensure your stacked wedding cake arrives safely and securely:

Plan Ahead:

Before you begin the journey, it is crucial to plan the transportation process meticulously. Consider the distance, the route, and any potential obstacles or challenges along the way. If possible, opt for a route that avoids bumpy roads or sharp turns. Additionally, ensure that your vehicle is spacious enough to accommodate the cake comfortably, with minimal risk of it tipping over or coming into contact with other objects.

Packaging and Support:

Proper packaging and support are essential for safe transportation. Here are some key steps to follow:

• Use a sturdy cake box that is slightly larger than the cake itself. Line the box with a non-slip material, such as a rubber mat or a non-skid shelf liner. This will help prevent the cake from sliding during transport.
• Place the cake on a sturdy cake board, preferably made of foam core or MDF board. This board should be larger than the cake, providing a stable base.
• Consider using a cake box extender or a tall container if your cake is particularly tall. This will provide extra stability and prevent the cake from shifting during transport.
• Secure the cake with non-slip matting or bubble wrap. You can also use soft cloths or towels to fill any gaps and provide additional cushioning.
• For added stability, consider using a cake transporter or a cake carrier with built-in supports. These products are designed specifically for transporting tiered cakes and can provide extra peace of mind.

Safe Driving:

When transporting a wedding cake, it is crucial to drive with utmost care and caution. Here are some tips for a smooth journey:

• Drive slowly and carefully, avoiding sudden stops or sharp turns. Accelerate and brake gently to minimize the impact on the cake.
• If possible, have someone accompany you to help monitor the cake during transport. They can keep an eye on the cake and make any necessary adjustments to ensure its stability.
• Avoid placing the cake in the front seat of the car, as airbags could deploy and damage the cake in the event of an accident.
• If the venue is nearby and the cake is small and lightweight, consider transporting it on your lap, holding it with both hands to ensure stability.

On-Site Assembly:

In some cases, it may be preferable to transport the cake in separate tiers and assemble it on-site. This approach can reduce the risk of damage during transport. Here are some tips for on-site assembly:

• Pack each tier separately in its own box, ensuring they are securely wrapped and protected.
• Bring all the necessary tools and equipment for assembly, including dowels, cake boards, and icing.
• Allow yourself plenty of time for assembly and any last-minute touch-ups once you arrive at the venue.
• If you choose to assemble the cake ahead of time, consider adding extra support, such as a central dowel, to enhance stability during transport.

Remember, the key to successful transportation is careful planning, adequate support, and a gentle driving approach. By following these tips, you can help ensure that your beautiful wedding cake arrives safely and securely, ready to be admired and enjoyed by all.

Frequently asked questions