Using Dowels To Tier Your Wedding Cake

Stacking a wedding cake is an art and a science. It's important to know that the cakes are not just placed directly on top of each other. An internal structure is needed to support the weight of the cake. This structure is created using dowels and cake boards. The dowels act as table legs, providing stability and ensuring the weight of the cake is distributed evenly. Without this structure, the cake may collapse or move during transport.

There are different types of dowels available, such as wooden, plastic, and poly dowels, each with its own advantages. It's crucial to cut the dowels to the correct height and insert them straight into the cake, ensuring they touch the cake board below. The number of dowels needed depends on the size of the cake, with larger cakes requiring more dowels.

In addition to dowels, cake boards play a vital role in stacking a wedding cake. They provide a stable foundation for each tier and make it easier to place the tiers onto the cake. It's important to use sturdy boards that won't bend easily and to match the size of the cake layer to avoid the board showing.

By following these steps and techniques, you can successfully stack a wedding cake, creating a beautiful and stable confection.

How to prepare your cakes for stacking

Before you start stacking your cakes, it's important to note that they are not simply placed on top of each other. An internal structure is needed to support the weight of the cakes, fillings, fondant, and decorations. This structure is made up of dowels and cake boards.

Firstly, you'll want to level your cakes. Use a cake leveler or a large knife to slice off any domes on your cakes, ensuring that each layer is perfectly flat.

Next, you'll need to fill and stack your cake layers for each tier. Most sources recommend using three layers of cake and two layers of filling for each tier, but you can also torte the cake layers (split them) if you prefer. Remember to use a cake board between each tier, with the same diameter as the cake. For smaller layers (6 inches or less), you can stack two cakes on one board.

Once you've filled and stacked your cake layers, apply a thin crumb coat of frosting or icing around the entire cake. Then, wrap the cake loosely with plastic wrap and set it aside to settle for several hours or overnight. This will help prevent problems like sagging fondant or buttercream blowouts. If you have a perishable filling, you should chill your cakes.

After your cakes have settled, you can cover them with your desired coating. This could be buttercream, buttercream with fondant, ganache, ganache and fondant, or swiss meringue buttercream.

Now, it's time to prepare your cakes for stacking. Place the bottom tier of the cake onto a cake drum or a sturdy cake base. The cake base should be at least two inches larger than the largest cake tier and made from sturdy material such as foam core board or MDF board. You can cover the cake base with Wilton fanci foil, fondant, scrapbook paper, or wrapping paper.

To prepare your remaining tiers for stacking, place each tier on a cake board corresponding to its size (e.g., an 8" cake on an 8" board). You can use cardboard cake rounds or foam core cake boards. At this point, you can also chill your cakes, especially if they are buttercream cakes, as this will make them firmer and easier to stack.

Now, you're ready to start the stacking process by inserting the dowels.

Choosing the right dowels

Type of Dowel:

There are two main types of dowels: rods and tubes. Rod dowels are ideal for small cakes, decorations, and fruit cakes. They are typically made of plastic or wood and are designed to be inserted into the cake to distribute weight and add stability. Tube dowels, on the other hand, are better suited for sponge cakes that need to support more weight and for adding stability to very tall cakes.

Number of Dowels:

The number of dowels you need will depend on the weight of the tiers they need to support. For smaller cakes, you will typically need 3-4 dowels, while medium-sized cakes may require 4-6, and large or heavy cakes may need 6-8. If you are creating a tall cake, a single central dowel can provide added stability.

Length and Thickness of Dowels:

The length and thickness of the dowels will depend on the height and weight of your cake tiers. Dowels should be long enough to reach the cake board below and thick enough to support the weight above. For thicker or heavier tiers, consider using thicker dowels or adding a central dowel for extra support.

Material of Dowels:

Dowels can be made of different materials such as plastic or wood. Plastic dowels are often wider and may require fewer pieces in your construction. Wooden dowels, on the other hand, can be sharpened to a point, making it easier to puncture the cake and cake boards. Choose a material that is food-safe and sturdy.

Accessibility and Cost:

Consider the accessibility and cost of the dowels. Wood dowels are commonly used and can be easily found in craft or hardware stores at a lower cost compared to some plastic plate-separating systems.

When choosing the right dowels for your tiered wedding cake, it is important to consider the size, weight, and stability requirements of each tier. By selecting the appropriate type, number, length, and thickness of dowels, you can ensure a secure and beautiful final product.

Using cake boards to stabilise your cake

Using cake boards is an essential step in stabilising your cake and ensuring it doesn't collapse. Cake boards are used in conjunction with dowels to create an internal structure that supports the weight of the cake.

Firstly, you will need to purchase or cut cake boards so that they are the same size as your cake layers. For a sturdier base, you can tape two or three cake boards together and cover them with foil wrap. The bottom tier of your cake will be placed directly onto this base.

For the remaining tiers, place each cake layer on a cake board with the same diameter as the cake. It is important to ensure that the material of the cake boards is sturdy and won't bend easily. For heavier cakes, consider using foam core cake boards, which provide more stability than cardboard cake rounds.

When stacking your cake, start by placing the bottom tier onto the cake drum or base. Then, place each of the remaining tiers onto their respective cake boards. To ensure that your tiers are level, chill the cakes after frosting and before stacking.

To assemble the cake, use a small amount of icing or melted candy melts to "glue" the bottom tier onto the base. Repeat this process for each tier, stacking them directly on top of each other.

In addition to using dowels, you can further stabilise your cake by using a central dowel that runs through the length of all the tiers. This is especially useful if your cake needs extra support, such as in the case of a heavy fruit cake.

By using cake boards in combination with dowels and following the proper stacking techniques, you can create a sturdy and stable wedding cake that is sure to impress!

Assembling your cake tiers

Now that your cakes are baked, it's time to assemble your wedding cake tiers! Here's a step-by-step guide to help you through the process:

Step 1: Prepare your cake boards

Before you start stacking your tiers, you'll need to prepare your cake boards. For the bottom tier, it's recommended to use a cake drum, which is usually about one inch thick, to provide extra support for your wedding cake. For the remaining tiers, place them on cake boards of corresponding sizes, for example, an 8" cake should go on an 8" board. You can also cover your cake boards with Wilton fanci foil, fondant, scrapbook paper, or wrapping paper for a more decorative look.

Step 2: Chill your cakes

After your cakes are baked and frosted, it's a good idea to chill them before stacking. This will help the frosting firm up, making it easier to handle and manoeuvre the cakes during assembly. Aim for around 30 minutes in the fridge.

Step 3: Stack the bottom tier

Take your bottom tier and insert wooden cake dowels to support the weight of the tiers above. Start by placing one dowel in the centre of the cake, then distribute more in a circular pattern around it. Make sure the dowels are always within 1-2 inches from the outer edge of the tier.

Step 4: Mark and cut the dowels

Use a cake decorating pen to mark where each dowel reaches the top of the cake. Remove the dowels and use a serrated knife to cut them cleanly at the marked points. This ensures that the dowels are all the same height and your cake tiers remain level.

Step 5: Reinsert the dowels and add buttercream

Reinsert the cut dowels back into your bottom tier. Pipe some buttercream on top of this tier, which will act as "glue" for the next tier. Make sure the dowels do not sit above the top of the tier, as this will prevent the upper tiers from sitting evenly.

Step 6: Stack the remaining tiers

Repeat the process of inserting dowels, marking their height, and cutting them for each subsequent tier. Remember to use fewer dowels as you add each upper tier. After marking the height of the dowels for a tier, remove them, cut them accordingly, and reinsert. Pipe buttercream on top of each tier before placing the next one on top.

Step 7: Final touches

Once you've stacked all your tiers, carefully position the top tier. Pipe buttercream along the base of each tier to cover any visible gaps, and use a scraper to smooth it out. If your cake needs extra support, especially if it's a heavy fruit cake, consider inserting a central dowel through the length of all the tiers. Now your wedding cake is stacked and ready for decoration!

Transporting your finished cake

To prepare your cake for transport, start by levelling and filling each tier, ensuring they are stable and sturdy. Cover the cake boards with Fanci-Foil wrap or another suitable material. Use icing or fondant to cover the cake as desired, making sure it is evenly distributed. To prevent the tiers from sticking to each other, you can place cut parchment or sprinkle confectioners' sugar, cocoa powder, or coconut on the dowel rod area where the cake board will rest.

When transporting a stacked cake, it is essential to handle it with extreme care. Place the cake on a sturdy, level surface in your vehicle, preferably the boot, to minimise movement. Drive slowly and carefully, avoiding sharp turns or abrupt stops as much as possible. It is also a good idea to bring extra supplies, such as additional icing or decorations, in case any repairs are needed upon arrival.

If you are unable to transport the cake in separate pieces, there are a few alternative methods to consider. One option is to use a cake box that is specifically designed for transporting tiered cakes. These boxes provide more stability and protection during transport. Alternatively, you can create a custom box by cutting holes in the sides of a standard box to accommodate the dowels. This will help to secure the cake and prevent it from shifting.

Additionally, it is crucial to maintain a stable temperature during transport. Cakes are sensitive to temperature changes, so avoid placing the cake in direct sunlight or leaving it in a hot car for an extended period. If possible, transport the cake in a cool box or insulated bag to maintain a consistent temperature.

Frequently asked questions