Welcome to the Cake Decorators Q&A

Hi
I am going to stack a 6″ round fruit cake and a 8″ round chocolate /chocolate ganache cake onto a 10″ round lemon /white chocolate ganache cake .

I will be using the stacking method as demonstrated by Paul.
Do I need to do anything else to ensure that this wedding cake does not collapse ?

Thank you .

Rachael

Hi Rachael

Paul’s dowelling method has never let me down, it’s pretty sturdy. I’ve never transported a fully stacked, decorated cake so can’t advice on how well the structure travels. I’ve normally stacked 2 x2 cakes and assembled addition tiers at the venue. The issue of a collapse has never arisen for me. Try and keep your cakes as cool as you can, a fan will help enormously. Keep away from direct sunlight or any other heat source. Take a repair kit, extra decorations, either some ganache which can be heated up or a little royal icing for repair work. Parchment paper is useful in case you quickly need to make a piping bag, a few tools which you think may come in handy, extra dowels just in case you need them ( you won’t! 🙂 ) It’s a stressful time but please relax! Good luck 🙂