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I am making my 1st wedding cake & not sure what to use for stacking. Its a 6,10, 14 &18" round, Should I use the seperator plates or would wooden dowels or bubble straws be as sturdy. I've only made a 2 tier cake before & used the dowels but I need to make sure it will be sturdy. Also had anyone used the rolled buttercream instead of fondant before & if so how did it turn out. Thanks

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Shawn, I saw the rolled buttercream demonstrated at a cake exhibition last year and I thought it looked amazing, but I've never used it.  As for stacking, again I'm not an expert but it seems that different pro's have their own preferred method.  Here are two links on stacking high cakes (one from Edna de la Cruz and one from Marsha Winbeckler).

http://www.youtube.com/watch?v=NvaCSW78ybc

http://www.youtube.com/watch?v=74k0ZopsCW8

I would have thought using separator plates would make it easier to dismantle the cake for cutting and serving.

Thanks Katy, I think I will go with the separator plates just to be safe. I haven't tried the rolled buttercream yet either. The bride is on a tight budget & this cake is going to take a lot of fondant so I may try it & see how it comes out on a regular cake.



Katy Nott said:

Shawn, I saw the rolled buttercream demonstrated at a cake exhibition last year and I thought it looked amazing, but I've never used it.  As for stacking, again I'm not an expert but it seems that different pro's have their own preferred method.  Here are two links on stacking high cakes (one from Edna de la Cruz and one from Marsha Winbeckler).

http://www.youtube.com/watch?v=NvaCSW78ybc

http://www.youtube.com/watch?v=74k0ZopsCW8

I would have thought using separator plates would make it easier to dismantle the cake for cutting and serving.

I think that's the safe option Shawn and it's what I would do for a first time!

Shawn Justice said:

Thanks Katy, I think I will go with the separator plates just to be safe. I haven't tried the rolled buttercream yet either. The bride is on a tight budget & this cake is going to take a lot of fondant so I may try it & see how it comes out on a regular cake.



Katy Nott said:

Shawn, I saw the rolled buttercream demonstrated at a cake exhibition last year and I thought it looked amazing, but I've never used it.  As for stacking, again I'm not an expert but it seems that different pro's have their own preferred method.  Here are two links on stacking high cakes (one from Edna de la Cruz and one from Marsha Winbeckler).

http://www.youtube.com/watch?v=NvaCSW78ybc

http://www.youtube.com/watch?v=74k0ZopsCW8

I would have thought using separator plates would make it easier to dismantle the cake for cutting and serving.

Rolled buttercream

1. is soft

2. tears easy, but repairs well

3. can be very sweet to taste

4. greasy/oily mouth-feel

5. is difficult to move around in one piece or larger pieces

General recipe:

6 oz Shortening

1 Cup Light Corn Syrup

1/2 Tsp Salt

1 Tb Clear Vanilla or Almond extract

2 Lb Powdered Sugar

 

Do you purchase your fondant or make your own? I make MMF and it's inexpensive and so easy to use! Might be easier than rolled buttercream for you....I make some big cakes and have not had any problems. Covered a full sheet cake that was 6 inches high really easily - rolled it up on a long peice of PVC and then just unrolled it. I have done a few cakes this big....used the plastic pvc tubes you can buy at Hobby Lobby in the bottom tiers and then bubble straws in the other. For me, I like the plastic pvc more than I liked dowel rods. I find them easier to cut accurately and they don't shift or tilt at all. Are you assembling on site or is it going out stacked? I have delivered three tiers already stacked but anything higher I assemble on site - makes me too nervous!!

In my experience... be sure you use a very sturdy plate for the bottom tiers.  I did an 8 tier cake last March and used the covered cardboard method between tiers.  It would have been much sturdier if I had used a chipboard covered on the bottom tiers 10" and below.  The weight of the top tiers can send the support rods right through the cardboard plates.  I usually do 3 or 4 tier cakes and do not have problems with the cardboard.   I have the cake stackers system and LOVE it but there are so doggone many pieces to it I am always afraid it will not all come back.  It is the most sturdy system out there. 

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