To make a tiered celebration cake, doweling is crucial for stability. This technique, common among professionals, requires basic materials like food-safe dowels, cake boards, and scissors. Begin by measuring and cutting dowels to the height of the cake layer. Insert dowels straight into the cakeâs base layer in a round pattern to support additional layers. Itâs recommended to use firmer cakes for stacking, as delicate ones may collapse. Larger cakes necessitate thicker dowels for added support, ensuring a sturdy final product.
To get started, measure and cut your dowels so they're the same height as your cake layer, wash and dry them, and press the first one straight down into the middle of your base layer.
For larger cakes, use dowels with a bigger diameter for extra support, such as these 0.47-inch plastic dowels on Amazon.
The dowels essentially act as a supporting structure to rest each layer on. Dowels are particularly essential if your layers are being placed first on cake boards before layering onto the cake below.
Firmer cakes work best for stacking using dowels. Very soft and delicate cakes like an angel or chiffon cake aren't the best choice for making tiered celebration cakes.
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