Designing A 2-Tier Wedding Cake: A Step-By-Step Guide

Making a two-tier wedding cake is a fun and challenging project, and a great way to celebrate a wedding. The first step is to decide on the type of cake you want to make. A dense cake is a good choice for stacking, but a fluffier cake can also be used if the layers are thick enough. You will also need to choose a frosting, with classic American buttercream being a popular option as it pipes well and will crust over.

Once you have your recipe, you will need to bake your cake layers. A two-tier cake usually consists of a 6-inch cake stacked on top of an 8-inch cake, which can serve about 40-50 people. You will need three layers of each size, so bake three 8-inch layers and three 6-inch layers. It is important to note that tiers and layers are different. Tiers refer to the stacked cakes, while layers refer to the individual cakes within each tier.

After your cakes are baked, you will need to level them to ensure they have flat tops. Then, you can start assembling your cake by filling and frosting each layer. A crumb coat is a light coating of frosting that seals in the crumbs and creates a smooth base for your final coat of frosting. After crumb coating, your cake will need to be chilled.

Now for the stacking! This is where things can get a little tricky. You will need to use straws or wooden dowels to support the weight of the top tier. Place four straws or dowels in a square pattern in the centre of the bottom tier, making sure they are evenly distributed to balance the weight. Cut them to be level with the top of the cake, then spread a thin layer of frosting over them. Carefully place the top tier on top of the straws or dowels, centring it over the bottom tier.

And there you have it! A two-tier wedding cake. This process takes practice, so don't be discouraged if it doesn't turn out perfectly the first time. With patience and persistence, you'll be a pro at stacking cakes in no time!

Choosing the right cake

Type of Cake

Select a dense cake that can withstand the weight of stacking. Avoid light and airy cakes like angel food cake, which may collapse under pressure. If you prefer a fluffier cake, ensure that the layers are thick enough to provide stability.

Cake Flavour

The flavour of your cake can be tailored to your preferences or the wedding theme. Classic choices include vanilla, chocolate, red velvet, carrot cake, or lemon cake. You can also experiment with unique flavours like marble cake or chocolate chip.

Cake Size

The standard size for a two-tier cake is typically a 6-inch cake stacked on top of an 8-inch cake, serving about 40-50 guests. However, you can adjust the cake sizes according to your guest count.

Number of Cake Layers

Each tier of the cake usually consists of multiple layers, typically two or three. Having more layers gives your cake height and a more professional appearance.

Cake Pans

Invest in good-quality baking pans, preferably with straight sides, to ensure your cakes have straight edges. Avoid disposable aluminium pans as they are less sturdy and may yield inferior results.

Cake Boards

Use cake boards to assemble and stabilise your cake. For the bottom tier, use a board that is two inches larger than the cake itself. For the top tier, use a board the same size as the cake.

Filling and Frosting

A classic American buttercream is an excellent choice for filling and frosting your cake. It pipes well and crusts perfectly for stacking. You will need to double or even triple the recipe to have enough for a two-tier cake.

Cake Decorations

The possibilities for decorating your two-tier cake are endless. You can go for a simple, elegant look with fresh flowers or add a custom cake topper. Get creative with textures, colours, and designs to make your cake a stunning centrepiece.

The difference between tiers and layers

A two-tier wedding cake is a stunning choice for a special day and is a flexible option for smaller weddings. It is also a good choice if you are planning to supplement the cake with other desserts.

Now, the difference between tiers and layers:

A tier is made up of one or more layers of cake. A traditional wedding cake is a three-tiered cake, with each tier consisting of at least three layers of cake. The tiers are usually stacked, with the smallest tier at the top. Tiers can be round, square, or octagonal and can be a combination of shapes, heights, and widths.

A layer refers to a single horizontal slice of cake. Each layer is baked separately and then stacked and filled with frosting or another filling to create a taller cake. A typical cake consists of three layers of cake and two layers of filling.

When planning a wedding cake, it is important to understand the difference between tiers and layers to ensure you order the correct size and style of cake for your event.

Tools you need

Making a two-tier wedding cake is not as hard as it seems, but it does require some special tools. Here is a list of the tools you will need to bake and decorate a two-tier wedding cake:

• Baking pans: You will need multiple pans in different sizes. It is recommended to use durable pans with straight sides, such as Wilton baking pans, to ensure your cakes have nice, straight sides. You will need three pans of the same size for each tier—for example, three 8-inch pans and three 6-inch pans.
• Cake leveler or long serrated knife: To ensure your cakes have flat tops, you will need to cut off the domed tops. A cake leveler is a great tool for this, but a long serrated knife can also be used.
• Cake boards: You will need multiple cake boards in different sizes. For the bottom tier, use a cake board that is 2 inches larger than your cake (e.g., a 10-inch cake board for an 8-inch cake). For the middle/top tiers, use cake boards that are the same size or slightly bigger than the cake tier.
• Buttercream: You will need a large amount of buttercream to fill and frost your cake. It is recommended to double or triple the recipe to have enough.
• Piping tips and bags: These are optional but can be useful for decorating your cake.
• Bubble tea straws or wooden dowels: These are essential for stacking and supporting the cake tiers. Bubble tea straws are preferred over wooden dowels as they are easier to cut and less likely to leave shards in the cake. You will need four straws/dowels for an 8-inch cake and three for a 6-inch cake.
• Turntable: A turntable will make it easier to frost and decorate your cake.
• Offset spatula: This tool will help you spread the buttercream evenly and create a crumb coat.
• Bench scraper: A bench scraper is useful for smoothing out the buttercream and creating a textured effect.
• Water bottle: Fill a clean, food-safe water bottle with water and use it to lightly spray your cakes after frosting. This will help you create smooth edges.
• Large dowel: If you are transporting the cake, it is recommended to use a large wooden dowel for extra stability.

Assembling the cake

Now that you have your two cakes ready, it's time to assemble them into a beautiful two-tier wedding cake. Here's a step-by-step guide to help you through the process:

Prepare the cake layers

Before you start stacking your cakes, it's important to ensure that they are completely cool. If your cakes have a domed top, use a cake leveler or a long serrated knife to cut off the tops and create a flat surface. This will make it easier to stack the layers and ensure a neater finish.

Create a flat surface

Place a 10-inch cake board on a turntable. Dab a small amount of buttercream in the centre of the cake board to act as glue. Place an 8-inch cake board on top and press down gently to secure it in place. This will be the base for your bottom tier.

Fill and frost the bottom tier

Spread a thin layer of buttercream over the 8-inch cake board. Place the first layer of your 8-inch cake on top. Pipe a border of buttercream around the cake, about a quarter of an inch from the edge. Fill the centre with buttercream, using about a quarter to a third of a cup.

Take the next 8-inch cake layer and flip it over so that the bottom becomes the top. Place it on top of the buttercream filling. Repeat this process with the remaining 8-inch layer.

Apply a crumb coat

Using an offset spatula, frost the entire cake from bottom to top with a light coat of buttercream, also known as a crumb coat. This will seal in the crumbs and create a smooth base for the final layer of frosting. Place the cake in the freezer for about 15 minutes to set the crumb coat.

Repeat with the top tier

Repeat the same process with the 6-inch cake layers. Start by spreading a thin layer of buttercream on a 6-inch cake board and end by placing the cake in the freezer for 15 minutes. You should now have one filled and frosted 8-inch cake and one filled and frosted 6-inch cake.

Frost the cakes

Using an offset spatula, frost both cakes with a thicker layer of buttercream. When the cakes are mostly covered, switch to a bench scraper to smooth out the sides and tops. Don't worry if it doesn't look perfect; cake decorating takes practice!

Smooth the edges

Fill a clean water bottle with water and lightly spray each cake. Use the bench scraper to smooth out any cracks or bumps. Repeat this process for both cakes.

Prepare the support system

To support the weight of the top tier, you'll need to insert bubble tea straws or wooden dowels into the bottom tier. Place four straws in a square formation in the centre of the 8-inch cake, making sure they are evenly distributed to balance the weight. Push each straw into the cake until it hits the bottom, then mark the height of the cake. Cut off the excess straw so that it is flush with the top of the cake or slightly below.

Stack the tiers

Spread a thin layer of buttercream over the straws to hide them and help the top tier adhere to the bottom tier. Using an offset spatula, carefully lift the 6-inch cake from the bottom. Centre it above the 8-inch cake and gently lower it into place.

Final touches

Continue decorating your cake as desired. You can pipe a border or design around the meeting point of the tiers, add fresh flowers, macarons, or any other decorations of your choice. If you're transporting the cake, consider inserting a large dowel through the centre of the cake for extra stability.

How to decorate

Now that you have your two cakes ready, it's time to decorate! Here's a step-by-step guide:

Step 1: Prepare the cake boards

Place a 10" cake board on a turntable. Dab a little buttercream in the middle of the cake board. Then, place the 8" cake board on top and press down to seal. Repeat this process with an 8" cake board, a 6" cake board, and your 6" cake layers.

Step 2: Fill and frost the cakes

Using either a piping bag with a round tip or an offset spatula, spread an even layer of buttercream over the first 8" cake layer, leaving about 1/4" from the sides. Take the next 8" cake layer and turn it upside down so that the bottom is now the top. Place it on top of the buttercream. Repeat this process with the last 8" cake layer.

Now, using an offset spatula and a turntable, frost the entire 8" cake from bottom to top for a light crumb coat. Place it in the freezer for 15 minutes to set the crumbs. Repeat this process with the 6" cake layers.

Step 3: Smooth the cake edges

Using a bench scraper, smooth out the sides and top of the cakes. Don't worry if it's not perfect; this takes practice! To create really smooth edges, fill a clean water bottle with clean water and lightly spray your frosted cakes. Then, take the bench scraper and lightly go over all the bumps and edges. Repeat this process with both cakes.

Step 4: Stack the cakes

To support the weight of the top tier, you'll need to insert bubble tea straws or wooden dowels into the bottom tier. Place four straws in a square shape, making sure they're placed under where the top tier will be. Push each straw into the cake until it hits the bottom, then mark the straw where it's flush with the cake and cut off the rest. Spread a thin layer of buttercream over the straws.

Step 5: Stack the top tier

Using an offset spatula, separate the 8" cake board from the 6" cake board. With your fingertips, hold the 6" cake from the bottom and bring it close to the bottom tier. Get as close as you can, then drop it into place on top of the bottom tier and straws.

Step 6: Final touches

If you want to transport the cake, insert a large dowel through the top of the second tier after it's stacked. This will give extra stability and prevent the cake from toppling over. You can also decorate the cake with fresh flowers, macarons, or fresh fruit.

Frequently asked questions