Wedding Cake Tiers: Do You Need Cake Boards?

Wedding cakes are often tiered, with the traditional tier wedding cake featuring at least three tiers. These tiers are supported by cake boards and dowels, with each tier sitting on a cake board. The cake boards used can be made of cardboard, foam core, or plastic, and are typically the same size as the tier they support. The use of cake boards between tiers provides stability and prevents the cake from sinking or becoming uneven. When stacking tiers, it is essential to use a sturdy base, such as a cake drum or a thicker cake board, to support the weight of the cake.

Do Wedding Cakes Have Cake Boards Between the Tiers?

Cake boards are necessary between the tiers of a wedding cake, but not between layers

Wedding cakes are often tiered, with each tier consisting of multiple layers of cake. Cake boards are necessary between the tiers of a wedding cake for structural support and to prevent the cake from sinking or becoming uneven. However, cake boards are not typically placed between the layers of a tier.

When stacking tiers of a wedding cake, it is essential to use cake boards to provide stability and distribute the weight evenly. Each tier should be placed on a cake board that is the same size as the tier. The cake boards can be made of cardboard, foam core, or plastic, and they may be wrapped in foil or covered with buttercream or royal icing.

In addition to cake boards, dowels or straws are used to provide additional support and prevent the tiers from collapsing. The number and placement of dowels depend on the size and weight of the cake. For example, a larger or heavier cake may require a central dowel running through all the tiers to ensure stability.

While cake boards are crucial between the tiers of a wedding cake, they are not typically placed between the layers of a single tier. The layers of a cake are stacked directly on top of each other, with frosting or filling in between. This allows the cake to be cut and served easily without the obstruction of cake boards within the tier.

However, in certain cases, such as with extremely tall cakes or unstable chocolate cakes, some bakers may choose to use a cake board halfway up the tier for additional support. This is not a common practice and is generally reserved for specific circumstances where the structural integrity of the cake is a concern.

Cake cards are lighter and thinner than a cake drum but strong enough to hold a cake without bending

Cake cards are ideal for multi-tiered stacked cakes, such as wedding cakes, where the boards need to be hidden from view. They are thinner and lighter than cake drums but still strong enough to hold a cake without bending. Cake cards are typically 2mm thick and are available in round and square shapes, with sizes ranging from 3" to 12". They are commonly covered in hygienic silver foil and are ideal for gateaux, sponges, and lightweight cakes.

When using cake cards to stack a cake, it is important to ensure that each tier is placed on a cake card of the same size. Before stacking, make sure all tiers are level, using a spirit level for best results. The cake cards should be covered so that they are not visible once the tiers are stacked. It is recommended to secure the tiers to the cake cards and to each other using buttercream or royal icing.

To ensure stability, it is important to use dowels in addition to cake cards when creating a tiered cake. The number of dowels required will depend on the size of the cake. For example, a 12" cake would typically require 6 dowels. The dowels should be placed in a circle slightly smaller than the outline of the next tier, and it is important to ensure that they are straight and cut to the correct length.

Cake drums, on the other hand, are thicker and stronger than cake cards and are perfect for heavy cakes such as fruit cakes or as a base for a wedding cake. They are typically 12-13mm thick and are available in various shapes, sizes, and colours. Cake drums provide a sturdy base for stacked cakes and can add extra decoration, such as a ribbon, to the final product.

A chilled cake is easier to dowel as it is firmer

When preparing a cake with multiple tiers, it is essential to ensure that each tier is stable and secure. One crucial aspect of achieving this stability is the proper use of dowels, which provide structural support and prevent the cake from collapsing or shifting. Dowelling a cake involves inserting thin rods, typically made of wood or plastic, into the cake layers to distribute the weight evenly and hold them in place.

Chilling the cake before dowelling can greatly facilitate the process. A chilled cake is firmer, making it easier to handle and providing a more stable base for the dowels. This is especially important when working with cakes that have a tendency to be soft or delicate. By chilling the cake beforehand, bakers can minimise the risk of the cake layers shifting or sliding during the dowelling process.

To chill a cake effectively, it is recommended to place it in a refrigerator or a cool, dry place for at least an hour or even overnight. This will ensure that the cake is firm enough to withstand the insertion of dowels without compromising its structure. It is crucial to plan ahead and allow sufficient time for the chilling process, as rushing this step may affect the overall stability of the cake.

Once the cake is chilled, bakers can proceed with the dowelling process. It is important to use the correct number and type of dowels for the specific cake. As a general guideline, it is recommended to use one dowel for every 2" of cake diameter. For example, a 12" cake would typically require six dowels. Additionally, it is essential to cut the dowels to the appropriate height, ensuring they are slightly shorter than the tier they will support.

When inserting the dowels, it is best to place them in a circle slightly smaller than the outline of the next tier. This ensures even weight distribution and provides a secure base for the upper tiers. After marking the correct height and spacing, bakers can push the dowels down and adjust them as needed to ensure they are straight and level.

In summary, chilling a cake before dowelling is a crucial step in creating stable and visually appealing tiered cakes. By following this approach, bakers can achieve the desired firmness in the cake layers, making it easier to insert dowels accurately and securely. Proper chilling helps to prevent structural issues and ensures that the final product is both beautiful and safe to serve.

A cake base is the largest cake board that the entire cake will sit on

A cake base is an essential part of any wedding cake structure. It is the largest cake board that the entire cake will sit on, providing stability and support. The base should be strong enough to hold the weight of the cake without bending or sinking.

There are several options for materials that can be used for the cake base. One common choice is cardboard cake boards, which are typically wrapped in aluminium foil or plastic wrap to give a nicer finish. Another option is to use a thicker cake drum, which provides more support but may not be necessary for smaller cakes. Some bakers also opt for plywood cut to the desired size, foam presentation boards, or even acrylic or metal cake stands, which can add an elegant touch to the overall presentation of the cake.

When preparing the cake base, it is important to ensure that all tiers are level. This can be done by using a spirit level for accuracy. The cake base should also be covered or wrapped to match the theme or colour scheme of the cake and to ensure a seamless finish.

In addition to the cake base, each tier of the wedding cake should be placed on a separate cake card or board, providing additional support and making it easier to serve the cake. These cake cards are typically the same size as the tier they support and are usually covered with buttercream or royal icing to secure the tiers in place.

Overall, a strong and stable cake base is crucial for the structural integrity of a wedding cake, ensuring that it remains upright and secure throughout the event.

Dummy cake tiers are cake boards that give a smart-sized cake a celebrity-sized presentation

Dummy cake tiers, also known as cake boards or cards, are essential for stacking heavy cakes or cakes larger than 6" in diameter. They are strong enough to hold a cake without bending and provide stability to the overall structure. Dummy cake tiers are usually made of cardboard, foam, or plastic and are placed between each tier of the cake.

When creating a tiered cake, it is important to ensure that each tier is level before stacking. This can be achieved by using a spirit level. The cake cards should also be covered so that they are not visible once the cake is stacked. Buttercream or royal icing can be used to secure the tiers to the cake cards and to each other.

For added support, dowels can be used in conjunction with dummy cake tiers. The number of dowels required will depend on the size of the cake, with a general rule of thumb being 1 dowel for every 2" of cake. For example, a 12" cake would require 6 dowels. The dowels should be placed in a circle slightly smaller than the outline of the next tier and pushed down firmly to ensure stability.

Dummy cake tiers are an essential tool for creating impressive and stable tiered cakes, giving a smart-sized cake a celebrity-sized presentation. They provide the necessary support to prevent the cake from sinking or becoming uneven and are a popular choice for wedding cakes and other special occasions.

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