People ask me all the time what they need to do to ensure the integrity of their tiered cakes. I’ll show you how I do it.
First I cover my cakes with fondant. This is a bit more tricky with buttercream covered cakes… but I do most of my cakes in fondant.
The bottom cake is given a support system. Honestly, drinking straws work awesome. I find the center of my cake and come out a couple of inches in each direction and insert a straw. Be careful not to put the supports out further than the next cake with overlap.
Pull the straws up a tiny bit and cut each one so that once you push it back into the cake, it’s level with the cake and rests on the bottom of the cake board. The concept here is that the next cake’s weight will be supported completely by these straws and it won’t crush this cake.
I usually use a wooden skewer in this case. Be sure that your skewer is cut to the correct height, you don’t want it tearing through the top of your top tier. That would be bad!
This cake is going to be a three tier.
This next part is very important… you have to have a board under your other cake as well. The board distributes the weight across the supports. I usually cut a piece of foam core board into a circle slightly smaller than the cake is and cover it in foil. Also important… if you’re using a center support… POKE A HOLE INTO THE CENTER OF THIS BOARD BEFORE YOU PUT THE CAKE ON IT. (See how serious I am? I resorted to capslock…)
If not, you won’t be able to properly do this.
Yeah, that cake looks a little wonky. Don’t worry about that bottom, that’s what boarders are for ;)
I added a third tier on top of this, putting supports in this second tier the same way as on the bottom. Once you get the cake on, it might look a little rough from the handling, but you just need to wiggle things around a little and smooth things down a little and hey, decorating cakes is all about covering up imperfections with awesome little things you create.