How to Stack Tiered Cakes Without Them Sinking

 

How to Stack Tiered Cakes Without Them Sinking

Our Stress-Free Guide to Strong, Stunning Cakes That Hold Their Shape

If you’ve ever attempted a tiered cake and held your breath as you stacked it… you’re not alone!

Stacking cakes can feel daunting — especially when you’ve spent hours crafting perfect decorations and smooth fondant. But with a few simple steps and the right tools, you’ll never have to worry about sinking, sliding, or collapsing tiers again.

At Karen Davies Sugarcraft, we’ve helped thousands of decorators master this technique, and we’re here to walk you through it with confidence.

Why Do Tiered Cakes Sink?

Sinking or collapsing tiers usually happen because:

• There’s not enough internal support

• The cake is too soft or warm

• The dowels used are uneven or unstable

• It was stacked too early or with too much weight

Let’s fix that!

 

 

️ What You’ll Need

• Cake boards (one under every tier, cut to size)

• Dowels or supports (plastic is preferable and food-safe)

• Spirit level (optional, but very helpful!)

• Cake central dowel (optional for transport)

• Royal icing or a small amount of buttercream for sticking tiers together

 

✅ Step-by-Step: Stacking Your Tiered Cake Like a Pro

1. Start With a Solid Foundation

• Place your bottom tier on a thick drum board (at least 12mm).

• Make sure the cake is fully chilled and stable before stacking.

2. Insert Your Supports

• Measure the height of the tier and cut at least 4 dowels to the exact same height.

• Insert them in a circle (or square) a couple of inches in from the edge of the tier — not right at the edges.

• These will hold the weight of the next tier — not the cake itself!

TIP: Use a spirit level to check your cake is flat before stacking the next tier.

3. Stack the Next Tier

• Each cake tier should be on its own cake board the same size as the cake.

• Add a little buttercream or royal icing to the top of the bottom tier to help secure the next one.

• Carefully lower the next cake tier into place. Make sure it’s centered.

4. Repeat for Additional Tiers

• Continue doweling and stacking one tier at a time.

• Always keep your cake chilled between steps if you’re working in a warm environment.

5. Use a Central Dowel (Optional for Transport)

• Once all tiers are stacked, you can drive a central dowel through all the tiers and boards for extra stability — especially useful if transporting the cake.

Top Tips to Prevent Sinking

✔️ Use firm cake types for stacked cakes (avoid soft sponges or overly moist fillings unless well supported)
✔️ Always let cakes rest/chill overnight before stacking
✔️ Don’t stack warm cakes – ever!
✔️ Use quality sugarpaste like our Karen Davies Marshmallow Sugarpaste to ensure smooth, strong finishes
✔️ Keep your cake level at every stage — uneven layers = leaning or tipping
✔️ Transport cakes in a cool vehicle, on a flat surface

 

Karen’s Bonus Tip:

“Think of cake stacking like building a house – if your structure isn’t strong, the whole thing can collapse. With a bit of planning and a few dowels, you can build tiered cakes that travel miles without a wobble!”

 

Finish With Confidence

Once stacked, decorate your cake with confidence using our handcrafted Karen Davies silicone moulds — from elegant borders to themed toppers. Our paste is perfect for creating lightweight yet detailed decorations that won’t weigh down your tiers.

 

Want More Cake Decorating Help?

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Shop our full range of moulds & sugarpaste for perfect results every time

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Created with love by a leading UK cake artist & her award-winning daughter. Proudly family-run for over 15 years.
✨ When you use Karen Davies moulds, you’re crafting with the best.