Internal cake support/ structure

I just used my cake-support system for my most recent cake (the topsy-turvy here in my photos) after purchasing it 2 years ago at the ICES convention (I can’t recall the brand name right now and I’m not at home to look…I’ll get back to you on that if you’re interested). I had the opportunity to use it before; but to be honest, it scared me to try it. But doing the angled cake layers, I felt that I needed the support, so I went for it…it really was not as hard/tedious as I had originally thought. The trick in my opinion is to make sure your holes in the cake/board are centered and perpendicular so that when you stack the layers they are perfectly centered. It really worked like a charm and I received so many compliments both at the event and here on CD…now I can’t wait to use it again:)

Hi Chantelle. If I were going to make a 3d olaf, I would first choose a nice large cake board. About 15-16" round. Then I would drill a hole in the centre a touch smaller than my cake dowel (you get plastic ones from any good cake shop). Then cover my board with fondant (if you want it covered, it does look nicer), and mark where your drill hole is, leave overnight to dry. For extra support you can glue 2 thick cake drums together, then once your dowel is inserted its going nowhere! Dip your dowel in a little royal icing before inserting, this will ‘glue’ it in. Then start to layer your cake and carve to desired shape. Carefully line up the centre of your cake on top of the dowel and let it slide on, keeping it as vertical as possible. Cover the usual way with fondant and I would make my head from rice krispy treats, you will find a recipe for this if you search on here, youtube or google. Hope this help you, and Ive not rambled on xx