Stacking A 3-Tier Wedding Cake: Tips And Tricks

Stacking a three-tier wedding cake may seem daunting, but it's a straightforward process. The technique involves placing each tier directly on top of the other, using pillars or not, and supporting and stabilising the cake with dowel rods and cake boards.

- Prepare cake boards for each tier.

- Chill the cakes after frosting to ensure the frosting is firm and the cakes are easy to manoeuvre.

- Place the bottom tier on a cake drum or thick cake board.

- Put the remaining tiers on cake boards of corresponding sizes.

- Insert a wooden cake dowel into the centre of the bottom tier, then distribute more in a circular pattern around the central dowel.

- Mark where each dowel reaches the top of the cake.

- Remove the dowels and cut them to the right length.

- Re-insert the dowels. They should not sit above the top of the tier.

- Pipe some buttercream on the bottom tier.

- Carefully place the next tier on top of the bottom tier, using a spatula for support if needed.

- Repeat the process of inserting dowels into the second tier.

- Mark each of the dowels where they meet the top of this tier, remove them, cut them, and re-insert.

- Repeat the process for the third tier.

- Carefully position the top tier on the lower tiers, using a spatula for support.

- Pipe buttercream along the base of each tier and use a scraper to even out any visible gaps.

Prepare your supplies: cake boards, dowels, a level, and a spatula

To prepare your supplies, you will need cake boards, dowels, a level, and a spatula.

The cake boards should be at least 2 inches larger in diameter than the cake layer they will be supporting. For the bottom tier, you can tape two or three cake boards together for added stability. Cover the cake boards with foil or wrapping paper.

For the dowels, you can use wooden or plastic rods, or even plastic straws, as long as they are sturdy enough to support the weight of the cake. You will need enough dowels to space them about 1-2 inches apart around the cake, with one in the centre.

The level will be used to ensure that each cake tier is straight and level before you stack them.

The spatula will be used to apply frosting or icing to the cake tiers and to help lift and manoeuvre the tiers during stacking.

Stack and frost your cake layers

Stacking a three-tier wedding cake is a simple process, but it does require some preparation and the right tools. Here is a step-by-step guide to stacking and frosting your cake layers:

Prepare Your Cake Layers:

Before you begin stacking, it is important to have your cake layers baked and chilled. Chilling the cakes will make them easier to handle and help the frosting set. If your cakes have a dome, use a knife or a cake leveller to slice it off and create a flat surface.

Gather Your Supplies:

You will need cake boards, a cake-decorating pen, a spatula, wooden dowels, and, of course, your frosting. For added stability, you can use a cake drum for the bottom tier, which is thicker than a regular cake board.

Place Your Bottom Tier:

Start by placing your bottom tier onto the cake drum or a cake board. If you are using a drum, remember that it is normally about one inch thick to provide extra support.

Position the Remaining Tiers:

Place each of the remaining tiers on cake boards that correspond to their size. For example, an 8-inch cake should go on an 8-inch board.

Frost Your Tiers:

Using a spatula, apply frosting to each tier. The spatula will help you achieve a smooth finish. Once you are done frosting, place the tiers in the fridge to chill for about 30 minutes. This will allow the frosting to firm up, making it easier to stack the tiers.

Insert Dowels for Support:

Take your bottom tier and insert a wooden dowel into its centre. Then, distribute more dowels in a circular pattern around the central dowel, keeping them within 1-2 inches from the outer edge of the tier. Use your cake-decorating pen to mark where each dowel reaches the top of the cake. Remove the dowels, cut them to the correct length, and re-insert them. Ensure that the dowels do not sit above the top of the tier, as this will prevent the next tier from sitting evenly.

Stack the Tiers:

Pipe some buttercream onto the bottom tier. Carefully place the next tier on top, using a spatula for support if needed. Repeat the process of inserting dowels, marking their height, removing, and re-inserting. As you add each upper tier, you will use fewer dowels.

Final Touches:

Once you have stacked all the tiers, carefully position the top tier. Pipe buttercream along the base of each tier to cover any gaps. If your cake needs extra support, especially if it is a heavy fruit cake, you can insert a central dowel through the length of all the tiers.

Now that your cake is stacked and frosted, you can move on to decorating it!

Mark the centre of each tier and outline where the next tier will go

To mark the centre of each tier and outline where the next tier will go, use a cake decorating pen or a toothpick to trace around the next tier lightly. This will give you a guide for adding in the dowels.

First, mark the centre of your first/base tier, and roughly outline where the next tier will go. This will help you make sure you place your support dowels where they won’t be visible.

Next, cut your dowels to the height of the tier they'll be supporting. Mark where your support dowels will go, making sure to place them at least ¼” inside your marked circle. Evenly space and then insert the dowels into your base tier, making sure to push them straight down.

Now, centre your middle dowel—this is where a ruler can come in handy—and the vertical level can make sure it's straight. Centre your next tier on top of your dowel and slide it straight down, making sure to centre it on your base tier.

Repeat these steps for each tier.

Cut and insert the dowels

Cutting and inserting dowels is a crucial step in stacking a 3-tier wedding cake. Here is a detailed guide:

• Marking the Dowel Length: Place the next tier's cake board on the frosted tier below, which will act as a guide. Insert a dowel into the centre and press it down gently until it touches the board. Using an edible marker or a serrated knife, mark the dowel where it meets the top of the cake. This will ensure that all the dowels are cut to the same height.
• Cutting the Dowels: Remove the dowel from the cake and use the marking as a guide to cut it. You can use scissors, wire cutters, or a serrated knife for this step, depending on the type of dowel you are using. If using wooden dowels, be aware that they can be challenging to cut.
• Inserting the Dowels: After cutting the dowels, re-insert them into the cake. Ensure that the dowels are evenly spaced and do not sit above the top of the tier. The number of dowels used per tier will depend on the size of the cake, typically ranging from 3 to 9.
• Repeating for Each Tier: Repeat the process of marking, cutting, and inserting dowels for each tier of the cake. Remember to use fewer dowels as you move up to the upper tiers.
• Final Tier Placement: Once all the dowels are in place, carefully position the final tier on top. You can use a spatula for added support and to ensure the tier is centred.
• Central Dowel (Optional): If your cake requires extra support, such as a heavy fruit cake, you can insert a central dowel through the length of all the tiers. This will provide additional stability and prevent the cake from collapsing.

Repeat the process for each tier

Now that you've prepared your cake layers and have your supplies ready, it's time to start stacking! Here's a detailed guide on how to repeat the process for each tier of your 3-tier wedding cake:

Prepare the Cake Tiers:

Before you begin stacking, it's important to ensure that your cake tiers are ready. Here's what you need to do:

• Chill the Cake Tiers: Place your frosted cake tiers in the refrigerator for about 30 minutes to allow the frosting to firm up. This will make them easier to handle during the stacking process.
• Level the Cake Tiers: Use a cake leveler or a large knife to ensure that the top surface of each cake tier is perfectly level. This step is crucial to achieving a stable and balanced cake structure.

Stacking the Cake Tiers:

Now, let's get into the step-by-step process of stacking each tier, repeating the process for each layer:

• Place the Bottom Tier: Start by placing the largest cake tier (the bottom tier) on a sturdy cake drum or cake board. This will serve as the base of your wedding cake.
• Insert Dowels into the Bottom Tier:
• Mark the center of the bottom tier and insert a wooden or plastic dowel. Push it all the way down into the cake.
• Evenly distribute additional dowels in a circular pattern around the central dowel. The number of dowels will depend on the size of your cake, usually between 3 to 9 per tier.
• Make sure the dowels are within 1-2 inches from the outer edge of the tier.
• Cut the Dowels:
• Use a cake decorating pen or an edible marker to mark each dowel where it reaches the top of the cake.
• Remove the dowels and use a serrated knife or scissors to cut them accordingly. You can also snap them cleanly by scoring them with the serrated knife.
• Re-insert the Dowels:
• Place the cut dowels back into the bottom tier. Ensure that they do not sit above the top of the tier, as this will affect the evenness of the upper tiers.
• Pipe Buttercream: Pipe a small amount of buttercream onto the bottom tier. This will act as a glue to hold the next tier in place.
• Place the Next Tier: Carefully lift the next cake tier and position it on top of the bottom tier. Use a spatula for support if needed.
• Repeat the Doweling Process:
• Insert one dowel into the center of the new tier and press down until it touches the cake board below.
• Repeat this process in a circle around the central dowel. As you add each upper tier, you will use fewer dowels.
• Mark each dowel where it meets the top of this tier and remove them for cutting.
• Cut the dowels accordingly and re-insert them into the cake, ensuring the surface of the tier is clear.
• Add the Final Tier: Carefully position the top tier on top of the lower tiers, using a spatula for support if needed.
• Pipe Buttercream and Scrape Gaps: Pipe buttercream along the base of each tier to cover any visible gaps. Use a scraper to even out the buttercream and create a smooth finish.

Additional Tips:

• If your cake requires extra support, such as a heavy fruit cake, you can insert a central dowel through the length of all the tiers.
• When using bubble tea straws as dowels, ensure they are sturdy enough to support the weight of the cake tier above.
• Always use a sturdy cake base that is at least two inches larger than the largest cake tier.
• If you are using buttercream frosting, chill the cake tiers before stacking to make them firmer and easier to handle.
• Practice different methods of stacking and doweling to find the one that works best for you.

Frequently asked questions