Using straws instead of dowel rods as supports for your cake is a quick, easy, and cheap way to make your cake strong.
That Rose Levy Beranbaum is one smart lady. This is another tip that I learned from her book The Cake Bible and it has saved my butt like a million times. Use straws instead of dowel rods to support your larger cakes. Her theory is that the straws displace less cake and so therefore can support as much weight as a dowel rod.
It works great for me because straws are cheap, easy to find, and disposable. I pretty much always have them around whenever I have a cake that needs a little extra support. I use them whenever I am making a tiered cake or when I am using a slippery filling like lemon curd.
To use straws for cake supports:
Insert straws into cake before frosting but after filling. Where you place the straws is going to depend on what you need to support. For tiered cakes, I insert the straws in a circular pattern the circumference of the next tier with some in the middle for added support. If I am using them for slippery filling, I place the straws all around the cake. I like to use quite a few straws.
After inserting the straws, pull them up just a bit and cut them off at the spot where the cake mark is on the straw.
Push the cut off straw back into the cake. Cut the remaining straws to length. Frost as usual.
To Avoid Using Plastic Straws:
Since plastic straws are basically ruining the earth, I’ve been trying to avoid them when possible. I was extremely pleased to find out that paper straws work just as well as plastic to support a tiered cake and to hold a layered cake together. They’re a little more expensive but will not kill all the turtles. Seems like a worthwhile trade-off to me.
For other fun cake decorating tips, check out how to fill a piping bag using a water glass or how to make a tiered cake while working full time!
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As an experienced baker and enthusiast, my extensive knowledge in the realm of cake decorating and structural support has been honed through years of hands-on experience and a deep understanding of renowned experts in the field. One expert who has significantly influenced my approach is Rose Levy Beranbaum, the author of "The Cake Bible." Her insights have proven invaluable, and one particular tip that has consistently saved the day involves using straws instead of dowel rods as supports for cakes.
Beranbaum's theory, as shared in her book, is that straws displace less cake than dowel rods, allowing them to support substantial weight effectively. This technique has become a staple in my cake decorating arsenal, especially for tiered cakes and those with slippery fillings like lemon curd. The use of straws is not only practical but also cost-effective and readily available.
When employing straws for cake supports, the process is straightforward. After filling the cake but before frosting, insert straws into the cake strategically based on the specific support needs. For tiered cakes, a circular pattern around the circumference of the next tier, with additional straws in the middle for added support, works well. For cakes with slippery fillings, distribute straws evenly around the cake.
To ensure optimal support, insert the straws slightly into the cake, lift them a bit, and cut them at the point where the cake's surface is marked on the straw. Push the cut-off straws back into the cake, and trim the remaining straws to the desired length. Proceed to frost the cake as usual.
In an effort to minimize environmental impact, I've explored alternatives to plastic straws. While plastic straws contribute to environmental concerns, I've found that paper straws serve as an excellent eco-friendly substitute. Though slightly more expensive, they are equally effective in supporting tiered cakes and holding layered cakes together, without harming the environment.
In conclusion, this ingenious cake support technique using straws aligns with both practicality and environmental consciousness. As a passionate baker, I encourage fellow enthusiasts to explore such creative solutions, and for more delightful cake decorating tips, one can delve into various resources like my fellow bakers' piping bag filling technique using a water glass or mastering the art of creating tiered cakes while balancing a full-time schedule. Happy baking!
