Alright, let’s talk about them cakes, you know, the ones piled up high like a tower? Them tiered cakes with same size levels, yeah, that’s what they call ‘em. Fancy, huh? But don’t you worry none, it ain’t as hard as them city folks make it sound. I’ve seen my share of cakes, baked a few too, even if they weren’t always pretty as a picture.
First off, you gotta get your cakes baked. Now, I ain’t gonna tell you how to bake a cake, everyone and their grandma got a recipe. But what I will say is, make sure them cakes are the same size, see? That’s the whole point. You can’t have one bigger than the other, or it’ll look like a crooked chimney, ready to fall over. And make sure they ain’t too tall neither, the recipe I saw said somethin’ about keepin’ ’em under 6 inches tall, or somethin’ like that. Makes sense, I reckon. Too tall, they’ll topple for sure.
Now, once your cakes is baked and cooled, you gotta get them boards. You know, them cardboard things, or whatever they are. The bottom one, that’s gotta be the strongest, and a bit bigger than the cake itself. The book I read said 2 to 4 inches bigger, so that’s what I’m tellin’ ya. Gives it somethin’ to sit on, you know? The other cakes, they need boards too, but they don’t gotta be as big and strong. Just somethin’ to keep ‘em from sinkin’ into each other.
- Bake them cakes, same size, not too tall.
- Get some cake boards, strong one for the bottom.
- Make sure them cakes is cooled before you start stackin’.
Then comes the stackin’. This is where it gets tricky, but don’t fret. You gotta have somethin’ to hold them cakes up, so they don’t just squish down on each other. I heard tell of these things called dowel rods, little sticks you shove in the cake. Or them push-in pillars, like little legs for the cake to stand on. You put them in the cake below, then set the next cake on top. The book said somethin’ about puttin’ them pillars on the highest stacked tier, so the top cake can sit on somethin’. Makes sense, don’t it? Can’t just have cakes floatin’ in the air!
And listen here, you can use different things to hold them cakes up. The book mentioned dowel rods and boards, said you could use any combination. I guess it depends on what you got on hand, and how heavy them cakes are. If they’re real heavy, you’ll need more support, that’s just common sense. And if you’re usin’ them pillars, the book said the cakes can be the exact same height, long as you got them supports in there good and strong. You can go ask them bakery folks for advice, they know all about these things.
Stacking them cakes, it’s like building a little house. You gotta make sure it’s steady, or it’ll come crumblin’ down. Take your time, don’t rush it. And if it ain’t perfect, so what? It’ll still taste good, that’s what matters. I remember once, I made a cake for my grandson’s birthday, it was a bit lopsided, but he didn’t care none. He ate it all the same.
So, there you have it. That’s all there is to makin’ them tiered cakes with same size levels. It ain’t rocket science, just some good bakin’, some sturdy boards, and a little bit of know-how. And if an old woman like me can figure it out, then you can too. Now go on and bake somethin’ pretty, and don’t forget to share!
One last thing, make sure you got a good, heavy-duty cake board for the bottom. You don’t want that whole thing collapsing on you. And if you’re worried about it, you can always put a little extra support under the bottom cake, just to be safe. Better safe than sorry, that’s what I always say. And remember, have fun with it! Bakin’ should be enjoyable, not a chore.
Tags: [tiered cake, cake stacking, cake support, same size tiers, cake boards, dowel rods, cake pillars]
