Any advice for tiered cakes that collapse? Especially in transport!?!


Question:

Any advice for tiered cakes that collapse? Especially in transport!?

Hi! For all my tiered cakes, I usually insert 5-6 lollipop sticks into each tier for support, then rest the top tier (on a cardboard round) on top. Then, I'll take a 1/2" thick wood dowel and hammer it through all the tiers. But, I still had a cake collapse on me! I don't think I make the cake sturdy enough to travel with. How do I get my tiered cake to make it through a long car ride? Thank you!


Answers:
im a pastry chef and I've had to transport cakes many times. here's some of the things that I do

First of all I dont use lollipop sticks. They're too flimsy. I use either wooden dowels OR chopsticks. Chopsticks we can get for 2 cents a pair so they're very cost effective. I put 8 chop sticks in the bottom layer. place the next layer on top WITH a cardboard circle...You have to use these cardboard circles you cant just place a cake on cake. Then I DO NOT put a large dowel through the entire cake. That's a good way to rip your cake in two if you take a turn too sharp

Secondly you need to consider what type of cakes you're using. If you have a 3 tier cake and they wanted a chiffon cake and a carrot cake for their flavors then the carrot cake HAS TO BE the bottom layer. The chiffon cannot hold that kind of weight. Also if you're using a cake like a chiffon cake as the base it might also collapse on you. Consider your frosting too. If you're using an authentic swiss buttercream put your layers in the fridge first so the buttercream hardens up for you.

Now, transport. There are a few things you can do. Personally I have no qualms about transporting a cake that's 2 tier in my car. It travels just fine. However 3 teir or higher you need to transport it in pieces and bring a pastry bag and tips with you to finish it off at the location.

Just bring each layer on its own *sides and borders decorated* then bring your flowers or gum paste or whatever you use in a separate small box and your pastry bag with extra frosting so you can fill in the borders when you place the layers on top. I've transported a 7 tier this way. It's the safest way to go.

assemble them when you get there?!?!

i just finished my third cake course, and we did tiered cakes. They make plastic/hollow columns that you can use. they work best with the plastic interlocking cake holders. The column goes down into the bottom layer, with a column bottom that slides to the top of the cake, then you set the interlocking plate into the four columns and you are done. I do advise that you put your cake on cardboard then on the plastic tier holder, then you can take it off easier if you cannot get the interlocking plate out easily(can be difficult at times) then after lifting off the cardboard you can remove the columns still attatched to the plate, and cut the bottom layer. The columns are hollow, you just blow the cake out of them, i cover it lightly with my hand and blow from the end that was at the bottom, it will come right out and you don't make a mess, or shoot someone's eye out with it. lol. You can find these at most craft stores or on the following website.




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