Internal Construction for Heavy Tiered Cakes

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Internal Construction for Heavy Tiered Cakes


Learn how to create an internal construction for heavy and tall tiered cakes.

Serdar shows you you can use common tools and materials available from any hardware store to create your own internal structures.

Downloadable Course Material

If you would like to approximately match the size of the artwork in the tutorial, print the downloadable files at 100% size. If you require your artwork to be smaller or larger, just adjust the print size accordingly.
Internal Construction for Heavy Tiered Cakes Course Material
This PDF Document contains a diagram of the internal construction shown in this tutorial.

Cutting a Long Threaded Rod
Cutting the PVC Pipe
Laminating the Boards
Assembling the Construction
Final Thoughts
Total Duration

While not everything on this list is absolutely required, these are the things used in this tutorial video. Of course you are welcome to find alternative ways of doing things and we would love to hear if you've discovered an easier method or better tool to achieve good results. Please note that some items may be listed as sets, and it is usually recommended to have full sets, it may not be neccessary. In most cases, only one item from a set is actually used in the tutorial. Please watch the tutorial before purchasing any items to make sure you are not buying anything you don't need.
Tools & Materials
Drill Set Shop Online
12mm drill bit
A power drill along with a set of drill bits and screwdriving bits. Preferably cordless.
Hacksaw Shop Online
Metal cutting blade
Used to cut threaded rod.
Jigsaw Shop Online
Used to cut wood in different shapes.
Bar Clamp Shop Online
Set of Scissors Shop Online
Steel Sharpening Rod Shop Online
Used to find the centre of the cake through the base/board.
Wrench Set Shop Online
No. 17
Box Cutter Shop Online
Edible Marker Pens Shop Online
Spray Adhesive Shop Online
Safety Glasses Shop Online
Particulate Respirator Shop Online
Used to protect lungs from sawdust and other hazardous particles.
Measuring Tape Shop Online
A4 Paper
Basic Stationary
Pencil, eraser, ruler, sharpener etc.
Cake Board Watch Tutorial
A piece of wood coated with fabric and temporarily covered with cellophane to keep fabric clean until the cake is complete. For more information, watch our tutorial on how to cover a cake board with fabric .
Sandpaper Shop Online
Threaded Rod (10mm) Shop Online
Threaded rod with 10mm diametre (also known as M10).
Hexagonal Nut (10mm) Shop Online
x 2
Washer (10mm) Shop Online
x 2
PVC Pipe Shop Online
500mm total length (4 x 125mm)
Often used to create pillars between cake tiers. Can also be used within the cake to provide extra internal support. Serdar often uses a PVC pipe to roll fondant.
Cake Board Watch Tutorial
50mm diametre - 20mm Thick
A piece of wood coated with fabric and temporarily covered with cellophane to keep fabric clean until the cake is complete. For more information, watch our tutorial on how to cover a cake board with fabric .
Thin Wood Boards
40mm, 35mm, 30mm, 25mm, 20mm Diametres - All 3mm thick
Thin Cardboard
For laminating thin wood boards.
A thin card board like the ones that make a white cake box, a post card or a business card.
Large Straws Shop Online
Usually for thick drinks like shakes and smoothies.
Double Sided Tape Shop Online
Cellophane Shop Online
Wood Rest
Used for holding PVC pipes and threaded rod in place while cutting.

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  1. Patricia Brandt says:

    I can’t seem to download the materials for the 5 tier cake internal construction for heavy cakes. Can you help?

    1. Serdar Yener says:

      You need to be a Subscriber to have access to printable plans. If you are one, please email your problem to Thank you.

  2. Riani Ridwan says:

    Hi Yener, can you wash the mdf boards and reuse them afterwards?

    1. Serdar Yener says:

      Yes but make sure they are completely dry before coating with the material, otherwise will be mouldy.

  3. Riani Ridwan says:

    Hi Yener, thank you so much for your tutorial, very informative… I was wondering if it’s still necessary to use dowels and PVC pipes altogether,
    Or would Pvc alone be strong enough?

  4. Maria Marinou says:

    Teacher Yener that was a very usfull tutorial thank you verry much!! It was like wathching the internal of Maria & Theo’s 6 Tier Wedding Cake witch i have watch and dreemed many times. I think it would be a verry usfull tutorial too if we could see a form sample or how to cut a real cake like that .on a venue like Maria & Theo’s Cake and also how you take orders for weedding cakes tutorial ,Yener’s way allways! Thank you verry much!!

    1. Serdar Yener says:

      Thanks. How to take orders is a good question but it is only the beginning of the journey. We are developing brand new application program and it will help members on every part of the progress. 3 years of developing coming to the end and will be reveal soon.

  5. daymuffin says:

    thanks for your video. I learned a lot from you Mr Yener. May I ask is there a particular reason for selecting a PVC pipe with this diameter? Is that supporting strength will be lost if I just cover the steel rod with bubble straw or aluminium foil?

    1. Serdar Yener says:

      Yes , if you don’t you will face other problems. use it 5-6 cm diameter PVC pipe will carry the weight and keep the cake straight. If the cake not so big you can do without.

  6. Hanane91 says:

    Hello chef ,

    I m from France so first i want to apologize for my bad english i have some questions and i need some advice from you if it s possible … i love your work and i wish one day i can be as the same level as you…

    I have a question about cake construction technique… when i m making tiers cake i use plastic dowels from wilton , i cut them and place many dowels to support the second cake … i saw this technique many times but the problem is at the end when all the tiers are done the cake begin to lean on the side it s not straight anymore … it look like the pisa tower in Roma Italy

    Do you have some tips ? Thank you so so much

    1. Serdar Yener says:

      Hi Hanane, yes I understand, dowels are not the total solution for stacking cakes. Especially not for high or soft cakes. Just a few advice, I recommend instead of pencil size dowels use thicker 20-25 mm alternates like wood or PVC pipes . Please make sure they are food safe. If the cakes more than 100 mm ( 4″ ) safe way is building internal support by long threaded rod and nuts . It is a way that you have to be very sure what you doing also safe for people. You don’t want somebody hurt by trying to chew a metal nut. Also, some metal can not be touching the food. We have few videos about it. I suggest you take one-month membership and search the videos in Cake constructions section. You can unsubscribe after one month. Sorry, it is too much just to write about it. Thanks

  7. CJH says:

    How do you instruct the reception staff to cut and serve the cake? Do you leave them a wrench to undo the top screw, or do you stay for the entire reception and disassemble it yourself? Maybe provide the staff with written instructions? Sorry, but this just isn’t evident to me and I have a huge cake being delivered in 3 weeks that this would work perfectly on. Thanks in advance for your kind response.

    1. Serdar Yener says:

      Hello, I have a form call CONDITION OF ORDER signed by every customer during order taking. In this form explains how to cut a cake in general. Other than that if we have heavy constructed cake I will have short meeting with the person in charge or with the chef at delivery time. They don’t have to dismantle the cake. Big pieces removed from cake at a time and placed on clean fruit chopping board and they know what to do after. If necessary they have a wrench or a plier available always, only I have to remind them in the meeting. Thanks I hope this clear some clouds. I recommend everybody who deal with peoples such important event should design a similar form and use as an informal contract. Covering accidental delays, allergic issues, non food parts of the cake e.t.c

  8. Carlene Danielek says:

    Is there no cake board under the bottom tier????

  9. bgerbich says:

    I have always used dowels for stacking my cakes, so I am presuming this method does away with that and just relys on the central pipes to hold the structure? Am I right? Thanks for the video.

  10. vasanti rego says:

    Thank you for the instruction, love the construction, so much easier to follow after watching the class. Is the PVC pipe is cut after the fondant layer.

    1. Serdar Yener says:

      Yes . It is easier to finish the cake first and take measurement with skewer.

  11. Mary Porter says:

    Thank you!

  12. Mary Porter says:

    So how would one disassemble to cut the cake?

    1. Serdar Yener says:

      It is an obviously serrious task to disassemble such a cake. To make that easier we always meet with the chef on delivery and make briefing. Also issue an internal support chart that for visual understanding. Thanks for the question

  13. vasanti rego says:


  14. vasanti rego says:

    looking forward to see this class. I would like to use this construction next month if possible any way this will be shown before that.

    1. Serdar Yener says:

      about 2 weeks . Thanks

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