CAKE QUESTION: Does ANYONE Know how to..?

Question

Make a stacked cake like these, From HOME. My daughters Birthday is coming up and I would love to make her one. Do I just bake them all, then stack them on top of each other? Thanks for info!!! :)

http://i78.photobucket.com/albums/j90/COSMOAZ19/bridalexpo.jpg

http://i78.photobucket.com/albums/j90/COSMOAZ19/bridalexpo.jpg

Answer 1

They're just different sized layer pans.  Once you get more than 3 tiers, though, you should use cardboard cake forms under each layer, and dowels or cake pillars between them - to even out the weight.   The photo shows them covered in fondant too, which could be tricky, if you've never used it before.   But, you can buy the cardboard forms, dowels & ready-made fondant at Michaels, JoAnns, or wherever you buy your cake decorating supplies

Answer 2

Yes they are stacked one by one. The icing is Fondant.

Answer 3

bake then stack and cover  

Answer 4

Everyone has a good answer. I would use a very dense cake since your layers will be large. Depending on when you need to make these cakes I could get you a strawberry yogurt recipe that is pretty delish. Each circle/square is 2-3 layers of cake and the weight of each section could collapse your cake. It is important to support all parts of the cake with dowels, which you can get at the craft score in the baking section. You want to put the dowels in each layer which will support the top layer, so maybe 4-5 for each layer. If you need help with decoration I would check out wilton.com, they have a lot of amazing tips and ideas there. Good luck:)

Answer 5

To stack cakes like this you will need a board for each layer, as well as dowel rods to support each layer. Use the same size board as the cake layers & border the edges to trim & hide boards.

You can go to these websites for more help.

Answer 6

Yeah you have to get different sized pans to do it in a pyramid like the first one but you just put frosting on the cake and then stack away ( The frosting holds the cakes together) :)

Answer 7

Yum haha.

Even a bottle which is a simple three dimensional cake requires some planning. The first step is to measure the bottle and then to make a drawing in scale to figure how many servings you will get out of the actual cake used. Then decide just how you are going to support that cake. Being tall and slim the bottle does require a simple armature with a wooden round base and one attached dowel rod through the middle of the cake. The rest of the support is done with cardboard circles covered with contact paper and sturdy strong straws cut to the lengths to keep the cake level as it is layered up.

The second place to eliminate construction problems is to make sure you have a good cake that handles easily. You need a cake that is easy to handle, firm but not dry. A cake that will not crumble into your icing as you layer or carve it to fill your cake order. My first priority in making cakes is that they must taste good, be moist and yet handle with ease. The second priority is to decorate that cake to the customers satisfaction. Nothing is worse at a wedding reception than getting sawdust disguised as cake. It is important to give your customers a good eating product.

Third - Make sure your icing is the right consistency. Icing that is to thick or firm will make it hard for you to ice your cake and smooth it easily. The solution is to add more liquid or shortening or decrease the powdered sugar in your recipe. If your icing is too thin that will create other problems such as wrinkling, sagging, being so sticky you can’t smooth the icing and etc. Icing that is sticky and does not dry to a light crust will be very difficult to smooth completely. Learning to know what consistency of icing you need for different techniques will take time. There is no shortcut to trial and error. But there are a few guidelines. Roses need heavier or thicker icing. Crumb coats need very thin icing. Icing the cake and most borders will need medium consistency icing.

Remember when your customer asks you for something a little different. Don’t panic - just get out that paper and pencil and do some heavy duty planning. How many flowers you will need, how much cake batter, eggs, oil, sugar and etc will be needed, do you have enough separators and legs, have you replaced that tip that got stepped on and that pink color you are almost out off, and on and on and on the planning goes. Planning does help keep us organized and enjoying these sugar arts.  

Answer 8

SORRY BUT I CAN ONLY STACK TWO.

Things You’ll Need:

    * two baked and frosted cakes, two to four inches different in size

    * 1/4 inch wooden dowel rods

    * pencil sharpener

    * cardboard cake circle

    * knife or small saw for cutting dowels

    * pen/marker

    * powdered sugar

Step1

Place your larger cake on the cake board or plate you will be using. Take a cardboard cake circle which is the same size as the one you will be putting under your top cake, and place it in the middle of the bottom cake, making a slight impression on the bottom cake. This helps guide you to where the top cake should be placed.

Step2

Dowels Taking one of your dowels, push it into the bottom cake, in the inner circle where the top cake will sit. Make a mark on the dowel with a pen or a knife just below where the dowel reaches the top of the cake. Pull the dowel out. The mark you made is where you will cut the dowel. The general rule is, you need four to six dowels in the bottom cake if that cake is less than ten inches. Using the first dowel as a guide, cut the others that you will place in the bottom cake.

Step3

Place the dowels in the bottom cake, keeping them evenly spaced so that they will securely support the top cake.

Step4

Measure a large dowel against the bottom cake and then the top cake, making a mark on it so that it will go through both cakes. This long dowel will be placed in the center, going through both cakes. It is fine if it is a an inch or two shorter than the stack when the top cake is put on. Make sure it is not longer than both cakes when stacked.

Step5

Cake Circle, Dowel with Center Hole Using a pencil sharpener, sharpen one end of the long dowel. Using the dowel, punch a hole through the center of your cake board.

Step6

Place the long dowel in the center of the bottom cake, with the sharp end pointing up. Sprinkle some powdered sugar on the surface of the bottom cake, where the top cake will rest. This will prevent some of the butter cream on the top of the bottom cake from sticking to the top cake's board. Lower the cake board through/onto the dowel and onto the bottom cake.

Step7

Stacked Cake Carefully lower the cake onto the dowel and then onto the board below. Your cake is now ready to decorate.

LIKE THIS:

http://cdn-write.demandstudios.com/uploa...

http://cdn-write.demandstudios.com/uploa...

HOPE THIS HELPS AND SORRY AGAIN

lIK

Answer 9

Wow.

Go to a store buy candys and different colored icing. And stack the cakes on top of eachother and put a wooden of medal pole down it to secure it.

Answer 10

buy different sized cake pans & just bake cake like normal. stack them and put some frosting in between the layers or whatever you want to keep them together.

i use pudding with a little less milk to make it thick in between the layers for some extra flavor, but you might not be into that.

Answer 11

Yes you stack them on top put icing in between the cakes and then put another on top and so on all the way up to you get enough