Re: dowels vs. straws

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: Unfortunately, there are about as many different ideas on the straw vs dowel discussion as there are people to talk about it!

For me, I use dowels, cut with a pair of pruning sheers.  I use a 1/2 inch thick foamcore base board and 3/8 foamcore circles between tiers [you can cut them yourself or order both of them from www.logicpic.com].  

I place the cake on a cirle the same size.  I then place the cake on a larger square of foamcore with a smaller circle of the non-slip rubber matting between the board on the bottom and the cake board.  I ice the cake all the way down to the foamcore it is sitting on, covering and hiding the edge of the cake's foamcore circle as well.  

I then chill the layers several hour before stacking.  Since you've iced all the way to the board, you will only have a gap about 1/16 of an inch between the layers..this allows for very tiny borders if desired.  I drive a final sharpened dowel all the way down through and into the base board.  

The completed cake goes into the cooler for at least 12 hours before delivery.

I've driven hundreds of miles with a stacked cake this way with not problems!








: I have agreed..reluctantly...to do my neices wedding cake.  It will need to feed 250. She has picked out a stacked cake and I have NEVER stacked a cake before.  I have been trying to read up on it and everyone is talking about the new support system...but I am not going to pay that much when I am only going to be using it one time.  My question is, which would be the easiest, most sturdy, and less time consuming...dowels or straws.  If the answer is dowels, what tool do I need to cut them...if the answer is straws, are there a certain brand that is stronger and better to use.  Any suggestions on stacking would be greatly appreciated.

Thankyou so much1



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