Dowel chocolate biscuit cake? Advice please!
Hi everyone,
I’m keeping my fingers crossed that someone on here is kind enough to help me out…!
I’ve got a 3 tier wedding cake order for Fri – the base tier is choc biscuit cake, middle is white choc & top is carrot. Obviously I would normally dowel the base & middle tiers but I don’t know:
a)whether I need to dowel choc biscuit cake as its already so solid
b) if I don’t, what stops the icing of the base tier being cracked/dented by the upper tiers
c) if I do dowel, how on earth do you do it with such a solid cake?!
Many thanks in advance
Sinead x
Sinead - Mrs Robinson's Cakes (http://www.facebook.com/MrsRobinsonsCakes)
3 Replies
buff, no idea Sinead…
what I would have done from the beginning is to sell them only the top tier as a cookie flavour, I would try to convince the bride and groom to do the smallest tier out of cookie, do you think they would mind?
GOOD LUCK and let us know how you solved this issue! xoxoxox.
Elena
Ponona Cakes, Santander, Spain - www.pononacakes.com www.facebook.com/PononaCakes
I’ve doweled a dense pound cake. I used food grade wooden dowels, sharpened the end with a knife to a point. Then using my meat mallet, hammered the dowel right through the tiers, including the cake board. But this has been with a 2 tier, not with 3.
Creativity is God's gift to us. Using our creativity is our gift back to God. Clarky's Cakes 😎
agree with June, I wouldn’t risk not doweling x
ellie's elegant cakery
