Before now, the largest cake I have ever made has been two tiers, however with this four-tiered whopper I have to make sure that the dowelling is perfect so that it doesn't collapse and stands proudly upright.
Once the sugar paste had dried overnight, I checked using a spirit level to make sure it was straight. Lucky for me, it was! I had used the bottom of the cake tin that next size up to balance the spirit level, so I used my pokey tool to lightly score around this to mark where the cake should sit and to show the boundary for the dowels.
This is the 9" tier so I used 5 dowels for this layer. In many books that I have read, they say you should mark your dowels to the height of the cake and then cut through them with heavy duty kitchen scissors. I have no such scissors so I was reduced to using a hacksaw to cut them to the right length! I will be very glad to return to less extreme forms of baking that do not require woodwork tools to complete!
Once all of the dowels were in place, I checked the level again to make sure they were straight. As you can see it's practically perfect!
I then repeated the process again with my 12" cake, this time with 9 dowels.
Now the dowels have ben added, I can box up the cakes and leave them along until Saturday morning when we start assembly at the venue, I can't wait to see it all come together!
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