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I finally tried making a 3-tier cake for my niece's birthday and the whole thing collapsed into a $45 pile of frosting and crumbs.
Has anyone else had a total structural failure with a tall cake, and what's your go-to support system?
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jones.blake7mo ago
Use thick dowels in every tier and a solid cake board.
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bethj447mo ago
Saw a video where a baker used thin dowels and the whole middle tier sank right into the bottom one, it was a mess. That's why I always go with what jones.blake says, thick dowels in every single layer. I use the half inch wooden ones. Also, that solid cake board is key, the flimsy ones can bend in the middle under all that weight. It's the only way to keep a tall cake from leaning or collapsing.
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patel.logan7mo ago
Yeah, thick dowels are non-negotiable. I read a whole breakdown from a cake decorator who said the thin plastic ones can actually cut through the cake board over time, especially in a warm room. The weight shifts and then you get that slow sink. Half inch wood is the standard for a reason, it spreads the load. That plus a proper board is just basic structure, not even up for debate.
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