Each tiers will need a board underneath it. I don’t even know how you could torte, dam, fill, stack, crumb coat, and decorate a tier without having a good cake board underneath it.Hi I've never made anything extra cake wise and I'm making a two tier cake this week, I'm unsure if I need a cake board and dowels as it is only two tier.. someone help?
Thank you so muchEach tiers will need a board underneath it. I don’t even know how you could torte, dam, fill, stack, crumb coat, and decorate a tier without having a good cake board underneath it.
Each tier that has a tier stacked on top should have dowels in it to support the above tier. The very top tier does not need dowel because it does have anything stacked on top. The only time you MIGHT not dowel would be if you were putting a tiny little 4” tier on top of a large tier such as a 9“ tier.
But it’s about the weight of the tier that matters, not the diameter. The last thing you want is for the center of your lower tier to cave-in from the weight of the tier above.
If you’re new to cake baking and you plan to use fondant, keep in mind you must de-gas the cake the night before. Just go ahead and create your tier, crumb coat. Insert a straw down the center of the tier to release the gas, put it in the refrigerator overnight. Just make sure the cake is in a brand new clean heavy corrugated cardboard box. Leave it on the counter in the box to come to room temperature before covering with fondant. The box will keep the cake from drying out in the fridge and keep condensation from building up on the cake. Condensation will ruin fondant.
I posted information on doweling and stacking cakes in a thread a couple of days ago. Just scroll through for the link to a video and diagram
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