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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?

Pamela - 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.


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