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long-wooden-dowels-for-cakes-90 And cake is generally considered to be an extremely "safe" food! Thanks Kristen! I don't exactly know what those are. The trick to stabilizing large sculpted cakes with dowels is to consider the weight distribution of long wooden dowels for cakes 90 given shape. I hear this from a lot of different venue managers, they hate it when people deliver a cake with a center doewl and leave it in.

Be certain that all dowels for each tier are exactly the same height, after sanding the ends. Always insert the dowels around the edges of your cake plate or board, never in the center. If the cake settles too much, the cake will be balancing on the center dowel, and may tilt to one side. Cut your dowels only slightly below the top of cake, since there is always a chance that the cake will settle a bit.

Posted by Cathy Leavitt at PM. Labels: Colorado Springs wedding cakes , wedding cake construction , wooden and plastic dowel rods. Newer Post Older Post Home. When I have used lollipop sticks, I wrap them in aluminum foil to prevent them from absorbing the moisture from the cake. Love them, easy to cut - no splintering, no snading, cleaning, very sturdy. Actually saw Duff using them on one episode.

There is nothing wrong with wood that is made for food use. Any minor splintering should be smoothed before putting it into the cake anyway. The problem with using dowels from a hardware or craft store is that those dowels are chemically treated with pesticides and preservatives.

Those shouldn't be used in a cake. Laura - the bubble tea straws never heard of these - these will work for the heaviest cakes?? What do you use for the support in between?? Cake circles?? I just noticed that Sharon has a new stacking dvd - forgive me, I've been so busy I haven't been on here.

Believe it or not, my grand opening for my shop is next week and I've been busy with that! How sad I'm opening a shop and I'm still contemplating ways to stack a cake. Wooden dowls not food safe? Ok, then what about kabobs, chopsticks, popsicles, little wooden spoons that come with little ice cream cups, little decorative wooden umbrellas in your tropical drinks?

I deliver three-tier cakes already assembled. For four-tier and five-tier cakes, I stack the bottom two tiers and then add the others at the location simply because of weight. I can't usually lift a four-tier.

Since your plates are already in place, the assembly at the site is quick and easy! I'm definitely getting a system like that. I love the idea of the bubble straws, but I might go for the other system because it is much sturdier there will be no chances at all. Before I started using this Long Wooden Dowels For Cakes Quest system, my stomach would be in knots after setting Long Wooden Dowels For Cakes up a wedding cake worrying that it would slide or fall. It would literally make me sick. I can honestly say now that I leave every cake feeling confident and have no worries about it falling.

I also love the the plates and legs are very reasonably priced. The last duffel bag I did was four 12x18 sheet cakes, torted and stacked, covered in fondant thick enough so I could mold it a bit, then it had a rkt baseball glove and cleat covered in fondant. I needed hubby to help me carry it! If I am working a few days in advance I cover the cake circles with plastic wrap or foil so they don't absorb too much moisture, but many times I have not done this and they have been fine.

Here is a pic of a bubble tea straw also called boba tea straw so you can see how large they are, they are very sturdy.

Wow Laura, thanks for the pic!! That is some cake you used with those straws. I certainly believe that these work now! Where have you found the best place to buy them? Thanks for all of your help! Wish we could all meet and chat Home Recipes. Experience the world of cake decorating like never before with Cake Central Magazine! Lenore Posted 3 Jun , pm. MCook Posted 3 Jun , pm. So then the question would be this: What did she reccomend instead of the dowls?

Does anyone use any alternatives to dowels? I've searched the web but can't see anything. My tutor just stacks the cakes but I've seen what happens when the lower ones bulge under the weight! Thanks guys. I, too, use plastic straws. You should look up bubble tea straws, they're bigger and better, but normal straws work just as well. All the best! Plastic dowels won't introduce bacteria so long as you disinfect them Eg boiling water.

I'd never use wooden dowels as you can sometimes get splinters and can taste the bleached wood and the bacteria issues your tutor mentioned. I use straws, they don't displace the cake because they are hollow and they are obviously food safe.

Also they are alot easier to cut. Bubble tea straws are the best to use because they are sturdier. You can find them online or at a local Asian store. They can sometimes have them in walmart. Straws it is then! Thanks everyone. Good Morning! Quick question - how does a wooden dowel introduce bacteria? Not arguing the potential fact or comment - just wondering. Bacteria can begin with simply not washing your hands after handling raw eggs, so I just wonder the logic.

I use bubble tea straws to dowel the individual tiers and one wooden dowel down the center for overall stability. For those that elect to NOT use a wooden dowel for whatever reasons , what do you use other than SPS as a center dowel on multi-tiered cakes???

Never heard of the bacteria thing I can understand the concerns of possible splinters and altering the taste though.

Just curious I hate to say it All kinds of things are stuck into cake everyday. Dowels, toothpics, flower picks, pvc pipe, metal wires, etc.

Sticking something into a cake doesn't make it inedible due to bacteria unless the thing is covered in bacteria. A good wash will render that unlikely. And I'd love to see all the cakes she is "just stacking" without support. Either she hasn't done many or she is extremely lucky! Never have used a center dowel in seven years. I've always used wooden dowels. After I cut them, I use a fine grit sandpaper to smooth the ends.

I've never noticed a 'bleached wood' taste in my cakes though.

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