Cake stacking

I prefer to work with heaviest cake at bottom, working to lighter but I did do this once with a 6" on a choc 8" and it was fine. I ensured the choc was well dowelled. (one in the centre and four around it.)

Thank you for your reply Callicious cakes, my fruit cake is an 8" and I’m going to use plenty of wooden dowels hope it will be fine, fingers crossed x

😄 it will be fine xxx

Hi Zoe!
First, make sure that the entire stacked cake is built on a very strong cake board. If this board is flimsy, you will risk the dowels moving in the sponge cake when you lift the finished cake for transportation.

Second, dowel the cake as Callicious Cakes described: 1 dowel in center of sponge cake, 4 placed around this central dowel about 3" from the center. Wooden dowels are perfect. Also ensure that they are well spaced from each other to take the weight above.

Third, ensure that the foil cake board holding the fruitcake is also very strong. Use two or three foil cake boards if you have access to only the thinner ones. Glue gun or tape the foil boards all together. This will prevent the dowels below from pushing up into a single cake board and possibly cracking the heavier fruitcake above. Check the diameter of foil boards you will need to fit under the fruitcake ahead of time just in case they need to be cut slightly smaller.

This should do it. Built a little like a fortress.

Because you are being cautious, I believe you will do well! Good luck!

Thank you BeverleyWayDesigns for you advice! this will be very helpful! x