Best Tiered Cake Supplies

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A tiered cake is a structural problem before it is a decorating one. The tier above does not rest on the tier below; it rests on dowels driven through that tier down to its board, and that is the whole difference between a stacked cake and a collapsed one. So the order here starts with load bearing parts. Dowel rods are quoted by diameter and length, and a quarter inch rod trimmed level with the cake surface will carry a tier through a car journey where a drinking straw will not. Under each tier sits a board cut to the cake it holds, and the bottom tier wants a drum rather than a card round, meaning the half inch thick kind that does not flex when the whole assembly is lifted by its edges. Only then does the surface matter. Fondant is sold by the pound and the number to work from is coverage, roughly two pounds for an 8 inch tier with a skirt, while a 20 inch rolling pin with thickness rings keeps the sheet even so it does not tear at the corner. A smoother removes the finger marks that rolling always leaves. Lace impression mats and dried flowers are the two decorations that read as expensive without any piping skill, and both go on after the tiers are set. Transport closes the list, since a carrier is measured by internal height, not by diameter.