I am just starting to make fondant-covered tiered wedding cakes. I recently made a tiered cake and noticed that the bottom tier started to sag. I used plastic dowels for stronger support. What can I do to prevent this from happening again?
- from Fremont, CA
We recommend using a firm-textured cake (like pound cake, or a combination of yellow or other flavored cake and pound cake) for covering in fondant. This will support the extra weight of fondant. When making a tiered cake, always use dowel rods and separator plates to support the weight of many tiers.
Return to all questions
The Public Television cake decorating show providing easy projects for special celebrations. Not intended to replace instructional classes.