13.12.2020  Author: admin   Home Woodworking Projects
Several years ago, Wilton came out with hollow long wooden dowels for cakes to dowel rods that I find work much better than wooden dowels I will do a search and dooden on woodfn. That means you only have one shot to place the upper tier down; wherever it lands is where it will stay not ideal. Please--just because you see it on TV Extra Long Wooden Dowels Yamaha does not mean you should even think about doing it. Sign Up. Be sure to insert all the vertical support dowels before assembling the cake.

A miter box commission earned as seen in the lower right hand corner of the photo above, may be used to assist the process of trimming dowels with a saw. A miter box is a gadget that holds the wood against slats, which guide the saw blade into making straight cuts. For large projects, a miter saw commission earned like the one in the photo above is a good choice.

Its rotating blade slices in one clean swoop, which produces the straightest, most accurate cuts. In my opinion, the miter saw commission earned is the best tool for the job of cutting dowels. Always smooth out the rough edges of freshly cut dowels with sand paper.

Once the dowels have been sanded, stand them on end together to compare their lengths and make sure they are all uniform and level. Otherwise, you may end up with a crooked cake. Below is an example of how short support dowels look on the base tier of a boat cake.

You can see each dowel lies just below the frosted surface. They are configured to support the weight of a tier that has matching dimensions. A couple of thicker dowels are positioned at points where extra weight is due to be stacked above. The best time to insert this kind of dowel is shortly after frosting when the cake is somewhere in between refrigerator and room temperature.

I naturally hit this point after just completing the final coat of frosting or just after the cake has been covered in fondant or wrapped in modeling chocolate. Then is when cakes tend to be the most tolerant of the pressure of being penetrated by dowels. I chill the cake while measuring and cutting the dowels, just to help the surface set. Then as soon as the dowels are ready, I insert them.

Remember to add short support dowels before the cake tiers are stacked. Always distribute vertical support dowels so that they most evenly absorb the weight that will be pressed upon them from above. For circular cakes, arrange them in a circular shape. For square cakes, arrange them in a square. In the example below, the dowels have been angled to accommodate an offset tier.

Horizontal support dowels are longer, pointed on one end, and designed to pass vertically through the cardboard bases , locking stacked tiers together. They add horizontal support, which prevents the tiers from sliding apart sideways. Whereas vertical supports work to counteract the forces of gravity pressing down from above, horizontal supports help the stacked cake tiers withstand being tilted and jiggled.

Just in case the journey is rough or the display table has a wobble or someone bangs into the display table or the weather is hot or the cake has structural integrity problems for example the tiers themselves are not level , these kinds of dowels help the cake tiers remain anchored and upright, lessening the chance of collapse. Two pointed dowels is just the right amount to join cake tiers together. I like to interlock tiers in the following way. Note : what the graphic above fails to depict is that with each tier in a stacked cake, I rotate the insertion points.

The goal is to space these kinds of tiers out evenly throughout the cake. This helps the cake resist horizontal force from any direction. Some bakers prefer to insert one super long dowel through the middle of the entire cake. A single long dowel is satisfactory but not ideal. It poses a risk since the cake can spin on its axis. The lesson learned here is to always use two long pointed support dowels per set of tiers being joined. One is not enough.

Two pointed dowels per level is usually just right. This kind of dowel does not need to be precisely measured. The only criteria is that it must be slightly shorter than the combined height of the tiers it is meant to join.

The best tool for sharpening dowels is a pencil sharpener. When inserting long pointed dowels through tiers , press slowly but firmly with two thumbs. When the tip reaches the cardboard, you will feel its resistance. At the point of resistance, tap the blunt end of the dowel with a hammer so it pierces the cardboard base. Once the point has bored a tight hole for the dowel to pass through, you can complete the job by hand. Push the dowels down so their butt ends are just below the surface of the cake.

Once the short wooden support dowels have been inserted into the tier, it helps to lay a piece of parchment paper on the surface of all but the topmost tier. This is not required. Cut the parchment paper to the same exact size and shape as the base of the upper tier i. When the time comes to place the upper tier down, it will help guide your physical placement of it.

The main purpose of placing a parchment paper liner between stacked tiers is to prevent them from fusing together. When there is no liner, the frosting from the lower tier gets stuck to the cardboard base of the upper tier. That means you only have one shot to place the upper tier down; wherever it lands is where it will stay not ideal. With a parchment liner underneath each tier, you have more than one shot. You can use your offset spatula to shift, wiggle and adjust the upper tier until it sits in the right place.

You can even lift off the tier if you need to make a big fix. The trick to stabilizing large sculpted cakes with dowels is to consider the weight distribution of each given shape. Here is an example from start to finish of how four tiers became one giant 3D boat cake with the help of dowels and modeling chocolate. This wedding cake served over people. Bubble tea straws commission earned offer the advantage of being cheap and easier to cut than wood dowels. This is my complaint: their usefulness is limited in scope.

For conventional stacked cakes with touching tiers, the plate adds so much bulk that it leaves a gap between tiers. That gap is not easy to hide. Lastly, the plastic support columns tend to be chunky. They displace way more cake than I feel is necessary. Even the hollow columns, which are easier to work with than the thick kind, are much wider than they need to be. They are so wide, they lower your servings count. New to Wicked Goodies? As an Amazon associate, I earn commission on qualifying purchases at no cost to you.

Hi, sorry if I missed this being answered. I am making a sphere cake and have read your tutorial on how to do it, I also came to this tutorial on dowel placement. My question is this… How do you place multiple dowels in the bottom layer, to hold up the top half, without them being seen outside the curve of the bottom half?

Will them being close together in the center be enough for support? Good question. You may have noticed in the sphere cake tutorial how the bottom half of a full sphere cake is slightly truncated on the bottom to prevent it from rolling.

There is a little cardboard circle there for support. Trace around the template with a sharp implement to leave a mark. Good luck! Amazing tutorial! Could you please tell me how thick should a centre dowel be in the lower tier to support the tiers above? Also, can the two dummy cake support the five tier on top?

Will i need to put in dowels in the styro as well? I would also play it safe and add some dowels to the styrofoam. I think your situation calls for that extra level of security, both for the cake and for your own peace of mind.

I was curious about whether wooden dowels would support a rising feature. I feel it might be too heavy or wobbly. I have looked at SPS system and keep thinking im missing something Yuch to any musty wood in a cake, regardless of who made it or sanitized it or bathed in Unicorn tears first I agree with the statement of the musty wood taste!!

As I mentioned in another thread I never received any notifications and I forgot about my question. The bride wants a 3 tier offset square wedding cake instead of 5 tiers. Her wedding is 30 days away. I'm eager and nervous at the same time. It's going to be 14, 10, 6" squares all 4" tall. Wish me luck. I have to add that venues hate center dowels. Unless they're removed after the cake is delivered it makes the cakes difficult to manage when they're being cut. I hear this from a lot of different venue managers, they hate it when people deliver a cake with a center doewl and leave it in.

I just assemble on site for anything over three tiers, it makes the disassembling process a lot easier. If I tried to add anything extra to the cost of a cake to cover the cost of a support system I'd lose business to the plethora of undercutters that live in my area, so I stick with wooden dowels and don't worry about it. If I drop them on the floor I lick them clean before inserting them into the cake. Ummm, the bottom three tiers do NOT require dowels, sorry.

I haven't used a dowel in years. I can do a 7 tier cake with bubble straws. Pffffffffft on dowels. But I'm very very comfy with them and know what I'm doing. That's funny I was wondering why no one was stating the obvious Just like you don't know where those have been, no one really knows how many dowels made for cakes like this were dropped on the floor in the factory also.

Keep using your dowels and your intelligence A Original message sent by KoryAK. When I saran wrap the dowels, I have already cut holes in the boards. I don't hammer them in. You need to make sure your measurements are correct as to where to stick the dowel in so it goes thru the holes. ASPS is the way to go. Its easier to use than dowels. The tutorial is at the top of this Forum. Other info in my signature line. I would buy them. If a person would apply royal icing on the outside of such dowel it would maybe dry and seal cake onto dowel and less chance for cake tearing around dowel.

Just thinking out loud,don't really know if this makes sense to anyone. Just thinking Long Wooden Dowels For Cakes Lyrics out loud,don't really know if this makes s! Actually come to think of it Lowes has tomato support spikes just like that.

You can cut through them with heavy wire cutters. Not sure what kind of plastic they are though. Home Recipes. Experience the world of cake decorating like never before with Cake Central Magazine! Angelfire3 Posted 9 Jul , am.

I purchase my dowels at a hardware store. They come in lengths of 36 or 48 inches. CWR41 Posted 9 Jul , am. Quote: Originally Posted by Angelfire3 I was wondering how do you all dowel very tall 5 tiers or taller wedding cakes, especially when wooden dowels are not that tall?

CWR41 Posted 9 Jul , pm. It'll be a 6",8",10",12" and a 14". I am not sure if I even need one. I don't normally use a dowel that long. I only use wooden dowels in each cake tier to support the cake that will be placed on top of it.

Also, I haven't used plastic straws as dowels. Does it really work? I would have imagined that since it's plastic that it will be Long Wooden Dowels Home Depot Qt too soft. Or should I get the bubble tea straws? Any advise will be appreciated, thank you. Like 8, 6 and 5 inch cakes.

The better drinking straws are the larger ones, like the ones you get from McDonalds. They are stronger than the really thin ones but I have used these too in small cakes. And most are not treated, you will be able to tell if they are because they will be green. I checked this out. But you should always check with your supplier, otherwise use the Wilton ones which are food safe.

For larger cakes that are 4 or more than 4 tiers, I would use the hollow plastic dowels that Wilton makes, on the bottom tier only. They waste a lot of cake. Then I would switch to the wooden dowels. Or use the hollow dowels in the next tier switching to wooden for the higher tiers. For your cake size I wouldn't go with the straws, skewers, chopsticks.

I would use a centre dowel on this cake, even if it isn't being transported stacked. Just for display even. And mainly because it is going to be high and if someone bumps the table, you could have a problem.

You can use a different system. For example a dowel attaching the 5th and 4th level, another dowel through the 3 and 4th, another through the 1st, 2nd and third level.

Or one long one through the center. For this I buy dowels from a building supply. Often it is hard to find them in hardwood, they are usually not. And since they are not, they can absorb moisture from the cake. So you wrap them in plastic wrap or tinfoil. I hear Press'N Seal works well on them. Then you do not need to worry about them being food safe though again, the ones I buy are not treated with any preservatives.



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