Assembling A 3-Tier Wedding Cake: Step-By-Step Guide

Assembling a 3-tier wedding cake can be a daunting task, especially for beginners. It is important to have the right tools and a clear plan to ensure the cake is stable and looks perfect. The process involves baking multiple cake layers, preparing a filling and frosting, assembling the tiers with supports, and decorating the final product. Here's a step-by-step guide to help you create a stunning 3-tier wedding cake.

Prepare the cakes

Preparing the cakes for a 3-tier wedding cake is a crucial step in the assembly process. Here is a detailed guide to help you prepare the cakes:

Baking the Cakes:

First, you'll need to bake two 6-inch cakes, two 8-inch cakes, and two 10-inch cakes. Use round cake pans with a depth of 3 inches to prevent batter overflow. The recommended baking times at 350°F are:

• 6-inch cakes: 25 to 30 minutes
• 8-inch cakes: 35 to 40 minutes
• 10-inch cakes: 55 to 60 minutes

Cooling and Levelling:

Allow the cakes to cool for 10 minutes before loosening them from the pans. Turn the cakes out onto a cooling rack and let them cool completely. To ensure flat tops for stacking, use a long serrated cake knife and a rotating cake turntable to level the cakes.

Freezing (Optional):

If you're preparing the cakes in advance, wrap them tightly in plastic and freeze for up to a week. Freezing the cakes makes them easier to handle and reduces crumbling when applying the crumb coat.

Applying the Crumb Coat:

Start by assembling each tier. Place a dollop of frosting on the centre of the cake board to act as glue. Put the bottom layer of the cake on the board. If you plan to fill your cake, pipe a buttercream dam around the perimeter of the top layer before adding the filling.

For unfilled cakes, simply spread a layer of buttercream and place the top layer on top, ensuring the bottom of the cake is facing up. Apply a crumb coat to each tier, then chill for 15 to 30 minutes.

Final Frosting:

After chilling, apply the final coat of frosting to each tier. Work quickly to keep the cake cool. Return each tier to the fridge while you frost the others. Use a palette knife or an icing smoother for a sharper finish.

Your cakes are now prepared and ready for stacking! Remember to use cake circles or cardboard rounds between each tier for support.

Use cake circles

Cake circles, also known as cake rounds, are essential to the structure of your wedding cake. They are typically made of stiff cardboard and provide direct support to each tier of the cake.

For the bottom tier, use a cake circle that is an inch or two larger than the cake base. This makes it easier to pick up and move the cake to its final serving location. For the middle and top tiers, use cake circles that are the same size or just a bit bigger than the cake tier.

You can also use the cake circle as an icing guide. Trim your cake layers so they are slightly smaller than the circle, and use the circle as a guide for your bench scraper to ensure the frosting goes on smoothly and the cake tier stays perfectly round.

If your tier is going to be more than 6 inches tall, you should use another cake circle in the middle of the tier for added support.

Before stacking the tiers, use a bit of frosting underneath each tier to hold the cake layers to the cake circles.

Use support dowels

Using support dowels is crucial for a 3-tier wedding cake to ensure it doesn't collapse. Here's a detailed guide on how to use them:

Firstly, it's important to understand the purpose of support dowels. They are typically made of plastic or wood and are inserted into the cake to distribute the weight of the upper tiers. For a 3-tier cake, you'll need to use both short and long dowels. Short dowels provide vertical support, preventing the lower tiers from getting squished by the weight above. Long pointed dowels provide horizontal support, preventing the tiers from sliding or slipping apart.

Now, let's get into the step-by-step process:

• Mark the Centre: Use a ruler to mark the centre of your first/base tier. This will help you place the support dowels symmetrically and ensure they are not visible.
• Cut the Dowels: The dowels should be cut to the height of the tier they will be supporting. For example, if you are using 10-inch, 8-inch, and 6-inch tiers, cut the dowels for the bottom tier to 10 inches, the middle tier to 8 inches, and so on. Mark the height on the dowels using a pencil and cut them accordingly.
• Insert Short Dowels: Insert the cut dowels into the base tier, pushing them straight down into the cake. For circular cakes, arrange them in a circular shape, and for square cakes, arrange them in a square. Make sure they are evenly spaced and at least 1/4 inch inside the circle where the next tier will go.
• Centre the Middle Dowel: Use a ruler to centre the middle dowel, which will help with stacking the next tier.
• Repeat for Each Tier: Repeat steps 1-4 for each tier. For the middle tier, insert the cut dowels and centre the middle one. Then, stack the next tier on top, ensuring it is centred on the base tier.
• Add Horizontal Support: After all the tiers are stacked, it's time to add horizontal support. Use two long pointed dowels for each set of tiers being joined. These dowels should be slightly shorter than the combined height of the tiers they are joining. Insert them slowly and firmly, pressing with your thumbs. When you feel resistance, tap the blunt end with a hammer to pierce the cardboard base.
• Cover Dowels with Decorations: Instead of burying the dowels deep inside the cake, cover them with decorations. This will make it easier to find and remove them later.
• Optional: Parchment Paper Between Tiers: You can optionally place a piece of parchment paper between the tiers to prevent them from fusing together. Cut the parchment paper to the same size and shape as the base of the upper tier. This will guide you when placing the upper tier and make it easier to adjust or lift off the tier if needed.

Assemble the tiers

Assembling a 3-tier wedding cake can be a stressful task, but with careful planning and execution, it is definitely achievable. Here is a detailed guide on how to assemble the tiers of your 3-tier wedding cake:

Prepare the Cake Circles/Cardboard Rounds:

For each tier of your cake, you will need a cake circle or cardboard round. These provide a sturdy base for each tier and make it easier to handle and move the cake. The bottom tier's cake circle should be an inch or two larger than the cake itself for easier handling. For the middle and top tiers, use cake circles that are the same size or slightly bigger than the respective cake tiers.

Level and Frost the Cake Layers:

• Use a cake leveler to ensure that your cake layers are even. Any unevenness will result in a lopsided final cake.
• It is recommended to frost and smooth the final frosting layer on each tier before assembly. This way, you can chill the tiers, making them easier to handle during stacking.

Mark the Center and Outline of the Next Tier:

On your base tier, use a ruler to mark the center and roughly outline where the next tier will sit. This will help guide the placement of the support dowels.

Insert the Support Dowels:

• Cut the support dowels to the height of each tier they will be supporting. You can use wooden or plastic dowels, or even bubble tea or coffee straws, ensuring they are food-safe.
• Mark the placement of the dowels, making sure they are at least 1/4 inch inside the outline of the next tier. Space them evenly and insert them straight down into the base tier. Typically, you'll need one dowel for every 2-3 inches of cake. For example, an 8-inch cake would need 4-5 support dowels.

Center and Stack the Next Tier:

• Center your next tier on top of the middle dowel and slide it straight down, ensuring it is centered on the base tier.
• Repeat the process of marking the center, outlining the next tier, inserting dowels, and stacking for the remaining tiers.

Apply Final Decorations:

• Once all the tiers are stacked, you can pipe decorative touches, use ribbon, sprinkles, fresh flowers, or edible decorations such as berries or edible flowers.
• To hide the cardboard circles, pipe adjoining dots of frosting around the base of each layer.

Remember to work on a stable surface and give yourself plenty of time for assembly. It is generally recommended to assemble a 3-tier wedding cake at the venue to avoid the stress of transporting an assembled cake.

Transport and decorate

Transport

There are differing opinions on whether to transport a 3-tier wedding cake assembled or unassembled. Some people prefer to transport the cake unassembled, as this can reduce the risk of damage to the cake during transportation. However, others argue that transporting an assembled cake is fine as long as it is properly secured and packaged. Ultimately, the decision comes down to personal preference and the level of experience of the baker.

If you choose to transport the cake unassembled, wrap each tier tightly in plastic and store them in the freezer for up to a week before transportation. This will help to protect the cakes and make them easier to work with once you arrive at the venue.

If you decide to transport the cake assembled, there are several things you can do to ensure its safety:

• Use a rigid cake box that is the exact size of the cake drum, with an anti-slip mat underneath.
• Place the cake on a flat surface during transportation, such as the floor or trunk of the car.
• Chill the cake before transportation to give it extra protection against bumps and vibrations.
• Have someone assist you during transportation to help with any last-minute tasks or emergencies.

Decorate

Once you have arrived at the venue and the cake is assembled, it's time to decorate! Here are some tips for decorating your 3-tier wedding cake:

• Use a pastry bag with tips to pipe decorative touches, such as dots or swirls, around the edges of each tier.
• Add fresh flowers, sprinkles, or edible decorations such as berries or edible flowers for an elegant finishing touch.
• If you are using fondant, you can add final decorations such as ribbon or fresh flowers after assembling the cake at the venue.
• If you need to touch up the cake after transportation, bring extra frosting and tools with you to the venue.
• Use a cake turntable to help you smoothly and evenly frost each tier of the cake.

Frequently asked questions