I did not torte these cakes because I wasn’t sure how stable they would be. I left them as 2-inch layers. I think that was ultimately a good decision. Now let’s get to the fun part which is the construction of this wacky cake. I got the idea for this cake design from this great Online Cake Decorating Classes“>Craftsy class, “Industry Secrets for the Savvy Decorator.” However DH constructed the stand for me and the idea to use a threaded rod instead of a wooden dowel was all him. Now I will say that it was a lot more wobbly than I expected (not the cake or the stand but the rod) because the threaded rod he used would bend a little bit but it was definitely not going to break. So the wobbliness just made a little bit more fun. I would advise however to do things a little bit differently than I did. I used an MDF board on the top part of the stand with half-inch foamcore hot glued to the MDF board and then my acrylic cake board hot glued to the foam core. The only thing that started to come apart a little bit was the acrylic cake board from the foam core because the hot glue started to crack apart but only after a 20 minute car ride. I should’ve thought better and used an MDF cake board or even a cardboard cake board on which to stack my cakes. Other than that the cake stand turned out beautifully. So we started with a wooden base with a hole drilled in it and a nut buried in the bottom then a washer and another nut on the top. The threaded rod went through the bottom 1/4-inch MDF board with another nut and washer on the bottom and on the top. Cardboard or MDF cake board hot glued to a 1/4-inch or 1/2-inch foam core (to bury the washer) which is hot glued to the bottom 1/4-inch MDF board would be the best way to construct the top part of this stand. Three 2-inch vegan chocolate mud cake layers with raspberry vegan ganache for filling. The cake was covered with Satin Ice fondant tinted with Wilton golden yellow.