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

A five-tier wedding cake is an impressive centrepiece for any wedding, but it can be a challenge to assemble. It's important to plan ahead and make sure you have all the right equipment, including cake boards, pillars, and dowels or straws to support the weight of the cake. You'll also need to decide whether to assemble the cake at the wedding venue or beforehand, and whether to use real cake or dummy tiers. Once you've prepared your cake layers, you can start stacking them, adding decorations and a final coating.

Stacking the tiers

To ensure stability, you can use plastic drinking straws or wooden dowels as supports. Push them through the cake layers at even intervals, about 2 inches from the edge. Mark the straws slightly above the surface of the cream, then pull them out and cut them at the mark, parallel to the cake surface. Reinsert the straws or dowels into the cake.

If you are concerned about the weight of the cake, you can use styrofoam dummies for the smaller tiers, treating them as pillars between the larger tiers. Run a dowel up the centre to anchor the styrofoam layers and place dowels in the real cake layers for additional support.

Before stacking, it is important to frost each cake layer with a thin layer of cream or icing. Chill the layers until the cream is firm, then frost with a second layer. Chill again until you are ready to assemble and serve the cake.

Using dowels or straws for support

To assemble a 5-tier wedding cake, you will need to use dowels or straws for support. These are essential for preventing the cake from collapsing under its own weight.

Firstly, you will need to cut your dowels or straws to the correct length. To do this, push four plastic drinking straws or wooden dowels down through the cake layer to the bottom. Mark the straws about 1/8 inch above the surface of the cream, then pull them out slightly and cut them at the pencil mark, parallel to the cake surface. Reinsert the straws into the cake.

Next, you will need to stack your cake layers. Start with the bottom tier and work your way up, placing the largest cake on a square card board on top of a square cake plate. Run a dowel up the centre to help anchor the layers and place dowels in the real cake layers under the styrofoam as usual.

You can also use shortening to stick the cake layers together and royal icing to pipe decorative dots on the cutouts. Finally, give each tier a layer of pearl sheen coating using an airbrush.

Frosting the cake layers

To assemble a 5-tier wedding cake, you will need to frost each cake layer. First, use shortening to stick the tiers together. Then, frost each cake layer with a thin first layer of cream, such as Grand Marnier whipped cream, and chill until the cream is firm, for about an hour. Next, remove the layers from the refrigerator and frost with a second layer of cream. Chill again until you are ready to assemble and serve the cake.

Before you start assembling the cake, give each tier a layer of pearl sheen coating using an airbrush. Then, start stacking the layers, beginning with the bottom tier and working your way up. To help anchor the layers, you can use plastic drinking straws or wooden dowels. Push them down through the cake layer to the bottom at even intervals, mark them slightly above the surface of the cream, and then cut them at the mark parallel to the cake surface. Reinsert the straws or dowels into the cake.

You can also use cardboard rounds to separate the cake layers and provide additional support. Place the largest cake layer on a cardboard round and set it on a large flat plate or board. Then, hold the next smallest cake pan centred above the surface of the cake layer and touch it down gently to make a faint guide in the cream. Repeat this process for each layer.

Finally, decorate the cake as desired. You can use royal icing to pipe decorative dots or create other designs.

Decorating the cake

Once you have your five tiers, you can start decorating the cake. First, frost each cake layer with a thin layer of cream or buttercream and chill until the cream is firm. Then, add a second layer of cream and chill again until you are ready to assemble the cake. Before you start assembling, you can add a decorative touch to each tier with a layer of pearl sheen coating using an airbrush.

When you are ready to assemble, stack the tiers on top of each other, starting with the largest tier at the bottom. Place each tier on a cardboard round and use plastic drinking straws or wooden dowels to support the cake. Mark the straws about 1/8 inch above the surface of the cream, then pull them out and cut them at the mark, parallel to the cake surface. Reinsert the straws into the cake.

You can then add flowers or other decorations to the cake. If you are using flowers, arrange them on the top tier before stacking the remaining tiers on top. You can also pipe decorative dots on the cake using royal icing.

If you are concerned about the stability of the cake, you can make the smaller tiers out of styrofoam and treat them as pillars between the larger tiers. Run a dowel up the centre to help anchor the styrofoam layers and place dowels in the real cake layers for extra support.

Transporting the cake

Transporting a 5-tier wedding cake can be a tricky task, but there are several methods you can use to ensure it arrives safely. One option is to transport the cake in separate tiers and assemble it at the venue. This reduces the risk of damage during transport, but it requires more time and care when setting up the cake. When transporting individual tiers, it is important to keep them cold to prevent slipping or moving. Additionally, using a clear plastic bag or netting can help protect the cake from dust, insects, and other contaminants without damaging the decorations.

Another approach is to partially or fully stack the cake before transport. This method requires careful planning and the use of dowels or straws to provide stability and support. Each tier should be doweled, and a large central dowel can be used to secure all the tiers together. However, it is crucial to ensure that the cake is securely stacked and does not shift during transport, as this could lead to collapse or damage.

When transporting a stacked cake, it is recommended to use a vehicle with a flat surface, such as a van or SUV, to minimise movement. Placing the cake on a non-slip surface, such as a shelf liner or silpat, can also help keep it in place. If possible, transport the cake in a cool environment to prevent melting or softening.

Finally, it is essential to handle the cake with care during transport. Avoid sudden movements or sharp turns that could cause the cake to shift or topple. Consider using grippy mats or gloves to improve your hold on the cake and minimise the risk of dropping it. By following these tips and planning carefully, you can successfully transport a 5-tier wedding cake and ensure it arrives in perfect condition.

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