Tiering and Transporting the Cake

If at all possible, transport cake layers separately and tier the cake at its final destination. If you are transporting a tiered cake, to keep the tiers from sliding, it is advisable to drive a ⅜-inch wooden dowel, sharpened at one end, through the tiered cake layers. For ease in removal, choose a dowel that is about 6 inches longer than the height of the finished cake. Before placing the cake layers on top, it is a good idea to cut two 1-inch slits in the center of each cardboard round to form an X. This will enable the dowel to penetrate the cardboard without the risk of compressing the frosted cake. There is no need to make the cuts on the cardboard supporting the bottom tier. Use a hammer, tapping gently, to drive the dowel through to the bottom of the cake. When the cake is ready to be displayed, remove the dowel by twisting and pulling it up and out of the cake. Frost or place an ornament on top of the cake to hide the small hole.