As a general rule of thumb, I use one support dowel per inch of cake (so 12 dowels for a 12" cake, etc), and make sure that they’re inserted straight down into the cake ~ if they’re cut unevenly or placed in at an angle, that will cause problems! Then insert a long dowel through the middle of all the tiers. Are you using a cake board underneath each tier?
A quality cake recipe also helps, you want something that has substance and will hold up under the weight of the frosting and fondant. I also suggest using a butter-based frosting recipe (like swiss meringue buttercream) or ganache under your fondant, something that will harden up when refrigerated. I’ve had problems with sagging cakes when using a crisco-based recipe like american buttercream. I always deliver my cakes straight out of the refrigerator so they’re hardened up.
And definitely use a thicker cake board at the base of the cake! I’ve had my fondant crack before when using a flimsy cardboard cake board as the base. I love the masonite cake boards which I buy from Amazon. They’re $5-10 apiece depending on size, but re-useable if you can get the customer to return them to you :)
© 2011-2016 CakesDecor.com. All Rights Reserved.
DISCLAIMER: Any posts on CakesDecor.com (CD) are posted by individuals acting in their own right and do not necessarily reflect the views of CD. CD will not be held liable for the actions of any user.