How to Safely Stack a Tiered Cake Using Dowels
Building a multi-tier cake is a bit like assembling a tiny edible skyscraper, gorgeous when done right, but it needs internal structure to stay standing. Whether you’re putting together a two-tier birthday bake or a dramatic wedding showstopper, proper support is what keeps everything looking smooth and level instead of sinking or sliding.
Why Support Matters
If you simply set one sponge directly on top of another, the lower level will start to compress under the weight. Over time, it can bulge, lean, or completely give in. To prevent that, you can rely on two essentials:
- Cake cards between tiers to distribute weight
- Dowels inside the cake to hold everything up
These will work together to create a sturdy internal framework.
What Cake Dowels Actually Do
Dowels are slim, food-safe rods (usually plastic or wood) that stand vertically inside your cake. Think of them as posts holding up the tier above. You can trim them down with kitchen scissors or a small knife, so they sit at the perfect height.
Getting Set Up
Before you start stacking, make sure every tier is sitting on its own board. A thin card the same diameter as the cake is ideal. It disappears once the cake is assembled but still provides that barrier between tiers.
How Many Dowels You Need
The rule that works is:
One dowel for every two inches of cake diameter.
So, for a 12" tier, you’d use six supports.
Step-by-Step:
- Measure the first dowel
Push a dowel straight down into the cake. Mark where it meets the surface, pull it back out, and trim it to size. - Cut the rest to match
Use that first piece as your template so all dowels end up at an identical height. Consistency is key for a level finish. - Place the dowels
Arrange them in a ring roughly following the outline of the next tier. Keep them slightly inset so they stay hidden. Before pushing them fully down, check they’re vertical. - Check for levelness
A quick pass with a spirit level can help you catch any unevenness before stacking the next cake. - Add the next tier
Carefully position it on top, making sure it’s centred. If the cake needs to travel, a tiny dab of royal icing or ganache, the tiers helps to keep everything anchored. Just use a light touch so nothing squeezes out. - Repeat for additional layers
Each tier gets the same treatment: board underneath, dowels inside, then stack.
A Note on Different Cake Types
Both sponge and fruit cakes handle stacking well. In warmer weather your sponge might feel a bit softer, but that’s exactly why the dowels are there — they take the load, not the cake itself.