Assembling A 5-Tier Wedding Cake: Step-By-Step Guide

A 5-tier wedding cake is a show-stopping centerpiece for your reception. It is a perfect way to make a grand statement without sacrificing elegance. With five tiers, the design possibilities are endless, allowing you to showcase different flavors, colors, and decorations. The cake will serve anywhere from 60 to 130 people, depending on the diameter of each tier. While a 5-tier cake is sure to impress, you can also consider a 2-tier or 3-tier cake if you don't need a cake that's as big.

How to assemble a 5-tier wedding cake

Making the cake layers

Firstly, decide on the flavour of your cake. This could be anything from a classic vanilla or chocolate cake to something more unique like an orange or earl grey tea cake. Once you have chosen your flavour, bake the cake layers according to your recipe. For a 5-tier cake, you will need to bake multiple cakes of different sizes. The exact sizes will depend on the desired size of the cake, but typically, you will need cakes with diameters such as 6", 8", 10", 12", and 14". It is important to use cake tins of the appropriate size to ensure your cakes are the correct size.

Once your cakes are baked, they need to be cooled completely before you can begin assembling the cake. It is important to be patient during this step as assembling a cake with warm layers can cause the frosting to melt and the cake to slide.

After the cakes have cooled, it is time to level and fill them. Use a long serrated knife to cut the domed top off each cake layer, creating a flat surface. This will ensure that your cake has a neat and even finish. Next, spread your chosen filling onto each layer. This could be buttercream, jam, or another filling of your choice. Be generous with the filling, as it will add flavour and moisture to the cake.

Once your cakes are filled, it is time to crumb coat them. A crumb coat is a thin layer of frosting that helps to seal in the crumbs, creating a smooth surface for the final layer of frosting. Apply a thin coat of frosting to each cake layer, making sure to cover all sides and the top. After crumb coating, place the cakes in the refrigerator to chill for about an hour, or until the frosting is firm.

Finally, you can apply the final layer of frosting to your cake layers. You can use the same type of frosting as you used for the crumb coat, or you can choose a different flavour or colour to create a contrast. Be sure to frost the cakes evenly and smoothly, as this will affect the overall appearance of your finished wedding cake.

By following these steps, you will have perfectly baked and prepared cake layers that are ready to be assembled into a stunning 5-tier wedding cake.

Preparing the fillings and frostings

The fillings and frostings are what will bring your 5-tier wedding cake to life. They add flavour, moisture, and stability to your cake. Here are some detailed instructions on preparing the fillings and frostings for your cake:

Choosing your fillings and frostings

The first step is to decide on the flavours of your fillings and frostings. You can choose from a variety of options, including:

• Caramel icing
• Chocolate ganache
• Raspberry compote
• Lemon curd
• Vanilla buttercream
• Swiss meringue buttercream
• Cream cheese frosting
• Caramel sauce
• German buttercream
• Lemon curd

You can also get creative and experiment with other combinations of flavours and textures. For example, you could pair a dense chocolate ganache with a light and airy Swiss meringue buttercream, or a tangy lemon curd with a rich cream cheese frosting.

Making the fillings

Once you've chosen your fillings, it's time to make them. Here are some tips:

• Make your fillings in advance and store them in the fridge. They will keep for about a week.
• Take the fillings out of the fridge and let them come to room temperature before using them.
• Rewhip the fillings before using them to ensure they are spreadable.

Making the frostings

Now, let's move on to the frostings. Here are some tips for making buttercream, Swiss meringue buttercream, and cream cheese frosting:

• Make sure you have all your ingredients ready before you start. This includes softened butter, egg whites, sugar, vanilla extract, and any other flavourings you want to add.
• If you are making Swiss meringue buttercream, you will need an electric mixer. It is also important to heat the egg whites and sugar in a double boiler until the sugar dissolves before adding them to the mixer.
• When making buttercream, start with room temperature ingredients and gradually add the powdered sugar to the butter until it reaches the desired consistency.
• For cream cheese frosting, use softened butter and cream cheese, and be sure to sift the powdered sugar to avoid lumps.

Amount of frosting needed

For a 5-tier wedding cake, you will need a significant amount of frosting. As a guide, the following amounts will be sufficient:

• Vanilla buttercream: 8-9 cups
• Swiss meringue buttercream: 15 sticks (or more, depending on the size of your cake)
• Cream cheese frosting: enough to cover a three-tiered cake

Stacking the layers

Before you begin stacking, it is essential to prepare the individual tiers properly. Each cake layer should be baked, cooled, and levelled. It is crucial to ensure that the cakes are completely cooled before stacking to avoid melting the frosting or buttercream used for assembly. Once levelled, you can fill and crumb coat the layers with your chosen filling, such as buttercream, jam, or whipped cream.

When you are ready to begin stacking, start by placing the largest tier on a sturdy cake board or a flat plate. This tier will serve as the base of your wedding cake. It is advisable to use a sturdy cake board that is at least 2 inches larger than the cake itself to provide stability and make it easier to transport the cake.

The next step is to insert supports into the first tier. You can use wooden dowels, plastic drinking straws, or a centre dowel, ensuring they are cut to the exact height of the cake layer. These supports will bear the weight of the tiers above and prevent the cake from collapsing. Mark the dowels slightly above the surface of the cream, then cut them at the pencil mark, parallel to the cake surface. Reinsert the dowels into the cake, and lay a piece of plastic wrap over them before adding the next layer.

Now, you can carefully place the second-largest tier on top of the first tier. It is crucial to handle this tier with extreme care to avoid damaging the base layer. Once the second tier is in place, repeat the process of inserting supports and covering them with plastic wrap.

Continue stacking the remaining tiers, always working from the largest to the smallest. Remember to use the appropriate number of dowels or supports for each tier, and do not forget the plastic wrap in between. As you stack each tier, take your time to ensure that the layers are aligned correctly and that the cake remains stable.

Finally, once all five tiers are stacked, you can add the finishing touches. Pipe adjoining dots of frosting or buttercream around the base of each layer to hide the cardboard and create a seamless look. You can also decorate the cake with fresh flowers, macarons, or additional frosting designs, depending on your desired aesthetic.

Remember, it is always a good idea to assemble a 5-tier wedding cake at the venue to avoid the stress of transporting an assembled cake. Additionally, if you are using perishable ingredients or fillings, it is essential to keep the cake chilled until serving.

Decorating the cake

Decorating a 5-tier wedding cake is a fun and creative process that can be tailored to your unique style and theme. Here are some detailed instructions on how to decorate such a cake:

Flowers and Filler Flowers:

Making sugar flowers is a delicate and time-consuming process, so it's best to start crafting them at least two weeks in advance. You can create a variety of blooms, such as roses, hydrangeas, and jasmines, using gum paste or Satin Ice white gum paste. Once the flowers are dry, dust them with petal dusts to achieve the desired colours. For example, use orange and yellow for roses and a light apple green colour for hydrangeas. Individually wire each flower for easy arrangement later.

Cake Assembly:

Before you begin assembling, prepare your cake boards or plates. If you're using cardboard rounds, cut them to size for each tier of the cake. You can also use a large flat plate or board for the bottom tier.

Start by stacking the first and second tiers of the cake. Arrange the wired flowers on top of the second tier. Then, move on to the remaining tiers, stacking them from the bottom up before placing the previously stacked first and second tiers on top.

Adding Final Details:

Enhance the beauty of your cake by attaching a gold ribbon border around each tier with the help of royal icing. Finish off by arranging the flowers on the cake, starting with full-bloom roses, then adding half-blooms and buds, and finishing with hydrangeas and jasmines.

Additional Decorations:

If you want to add more decorations, consider using fresh flowers or piped cream. You can also pipe adjoining dots around the base of each layer to hide the cardboard. Another idea is to use fondant cutouts, attaching them randomly all over the top, third, and bottom tiers with shortening. Embellish the cutouts with royal icing dots for added texture and dimension.

Flavour Combinations:

While decorating is essential, don't forget about the flavours! A 5-tier cake provides an opportunity to showcase different tastes. Here are some flavour combination ideas:

• Tiers 1 and 3: Vanilla + Vanilla Buttercream
• Tiers 2 and 4: Chocolate + Chocolate Ganache
• Tier 5: Red Velvet + Cream Cheese Frosting
• Tiers 1 and 3: Almond + Amaretto Buttercream
• Tiers 2 and 4: Espresso + Mocha Ganache
• Tier 5: Lemon + Lemon Curd Buttercream
• Tiers 1 and 3: Coconut + Lime Buttercream
• Tiers 2 and 4: Carrot + Walnut Cream Cheese Frosting
• Tier 5: Strawberry + Cream Cheese Frosting

Transporting the cake

Transporting a five-tier wedding cake is a delicate task that requires careful planning and execution. Here are some detailed instructions to ensure the cake arrives safely at its destination:

Prepare the Cake for Transport:

• Check with the baker: Get the cake's measurements and refrigeration requirements from the baker. This will help you plan for vehicle space and fridge space at the venue.
• Use a cake drum and sturdy cardboard box: Place the cake on a cake drum, a heavy-duty cake board that provides a sturdy base for transport. The cake drum should fit perfectly into a cardboard box, with the cake secured by a wooden dowel through all tiers and into the cake drum.
• Prepare the vehicle: Reserve a flat, stable surface in your vehicle, such as the floor of an SUV or a flat back. Avoid placing the cake on laps or tilted seats, and ensure the vehicle is cool and air-conditioned, especially on hot days.
• Drive carefully: Send two people for transport—one to drive and the other to sit next to the cake and hold it steady. Drive slowly and carefully, avoiding sharp turns and speed bumps.
• Bring an emergency kit: Pack a kit with extra frosting, icing spatulas, and other decorating tools in case any touch-ups are needed.
• Contact the venue: Call the venue a week before the event to confirm details and parking instructions. Brief the organiser on cake-related information, such as portion sizes, flavours, and dietary specifications.

Setting Up at the Venue:

• Conduct a preliminary scout: Upon arrival, ask the event manager where they would like the cake to be positioned.
• Document the setup: Take photos of the completed cake setup and get a signed form from the event manager confirming that the cake has been received and is in proper condition.

Frequently asked questions