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When making a tiered cake, we would recommend that you use a Madeira sponge or fruit cake as the structure of these cakes will withstand more weight than most other cakes. It is advisable to use dowel rods on each tier of the cake (except the top) to support the weight. Place several dowels in the centre of the cake in a circular pattern evenly spreading the support, these will be covered by the cake tier and therefore be out of site. To further secure the tiers sharpen one end of a wooden dowel rod and push it through all tiers and cake boards to the base of the bottom tier.