Assembling A Multi-Tiered Wedding Cake: A Step-By-Step Guide

Assembling a layered wedding cake can be a daunting task, but with the right tools and techniques, it can be a breeze. From using a turntable and cardboard cake rounds to ensure a smooth surface, to spreading a thin layer of frosting to seal in the crumbs, there are many tips and tricks to help you create a beautiful and stable cake. With careful placement of each layer and a generous coating of frosting, you'll be well on your way to creating a stunning wedding cake.

How to frost a wedding cake

To frost a wedding cake, first place a cooled/chilled cake layer top side-down on a cardboard round, or directly onto your cake stand or plate. This way, you'll have a smooth surface to work with. Then, using a small offset spatula, evenly cover the top of the first layer with 1 cup of your filling or frosting. Spread the filling so it extends beyond the edges of the cake.

Next, top with a layer of frosting or filling, about 1 cup for an 8 or 9-inch cake. With a long serrated knife, trim the tops off both cake layers to make flat surfaces. Place one cake layer on an 8-inch cardboard round, and then set the round on the turntable, securing it with a dab of buttercream or whatever frosting you're using.

Using a small spatula, spread the cake with 1 1/2 cups more of the frosting, plus any oozing out from between the layers. Your goal is a thin layer that seals in the crumbs. Refrigerate the cake for about 30 minutes. Then, using a large offset spatula, generously coat the chilled cake with 2 1/2 cups of frosting, starting at the top of the cake. Hold the spatula at a 45-degree angle against the cake, and slowly rotate the turntable. If you're using buttercream and it appears to be streaky, dip the spatula into hot water, and wipe it dry, then continue spreading the frosting.

Use a bench scraper to smooth the sides of the cake. Hold the scraper perpendicular to the cake with one edge resting on the turntable and slowly rotate the turntable. Small areas of the cake may be touched up with the small spatula. Refrigerate the cake for 30 minutes. Then it's ready for piped decorations or other adornments.

How to stack a wedding cake

To stack a wedding cake, you'll need a turntable, cardboard cake rounds, a long serrated knife, a small spatula, a large offset spatula, a bench scraper, and buttercream or frosting.

First, place one cake layer on an 8-inch cardboard round, then set the round on the turntable, securing it with a dab of buttercream or frosting. With a long serrated knife, trim the tops off both cake layers to make flat surfaces. Using a small spatula, evenly cover the top of the first layer with about 1 cup of your filling or frosting, spreading it beyond the edges of the cake. Place the second cake layer on top, then chill the cake for about 30 minutes.

Using a large offset spatula, generously coat the chilled cake with more frosting, starting at the top of the cake. Hold the spatula at a 45-degree angle against the cake and slowly rotate the turntable. If you're using buttercream and it appears streaky, dip the spatula into hot water, wipe it dry, then continue spreading the frosting. Use a bench scraper to smooth the sides of the cake, holding the scraper perpendicular to the cake with one edge resting on the turntable and slowly rotating it. Small areas can be touched up with the small spatula.

If you're making a multi-tiered cake, carefully position each tier, ensuring no wobbling or sliding. Pipe buttercream around the edges to seamlessly blend each layer. If your cake needs extra support, insert a central dowel through the length of all the tiers.

How to use a turntable when assembling a wedding cake

Using a turntable when assembling a wedding cake makes frosting the cake much simpler. First, place a cooled/chilled cake layer top side-down on a cardboard round, or directly onto your cake stand or plate. This way, you'll have a smooth surface to work with. Place the cardboard round on the turntable, securing it with a dab of buttercream or whatever frosting you're using.

Using a small offset spatula, evenly cover the top of the first layer with 1 cup of your filling or frosting. Spread the filling so it extends beyond the edges of the cake. With a large offset spatula, generously coat the chilled cake with 2 1/2 cups of frosting, starting at the top of the cake. Hold the spatula at a 45-degree angle against the cake, and slowly rotate the turntable. If you're using buttercream and it appears to be streaky, dip the spatula into hot water, and wipe it dry, then continue spreading the frosting.

Use a bench scraper to smooth the sides of the cake. Hold the scraper perpendicular to the cake with one edge resting on the turntable and slowly rotate the turntable. Small areas of the cake may be touched up with the small spatula.

How to use a bench scraper to smooth the sides of a wedding cake

To use a bench scraper to smooth the sides of a wedding cake, hold the scraper perpendicular to the cake with one edge resting on the turntable. Slowly rotate the turntable, allowing the scraper to smooth the frosting on the sides of the cake. You can also use a small spatula to touch up any small areas.

Before using the bench scraper, you'll need to assemble and frost your wedding cake. Start by placing a cooled cake layer upside down on a cardboard round or directly on your cake stand or plate. This will give you a smooth surface to work with. Next, spread a layer of frosting or filling on top of the first layer. Use about 1 cup of frosting for an 8 or 9-inch cake, spreading it beyond the edges of the cake. Place the second cake layer on top, then spread 1 1/2 cups of frosting on top, allowing some to ooze out between the layers to seal in the crumbs. Refrigerate the cake for about 30 minutes.

After the cake is chilled, use a large offset spatula to generously coat it with 2 1/2 cups of frosting, starting at the top. Hold the spatula at a 45-degree angle against the cake and slowly rotate the turntable. If you're using buttercream and it appears streaky, dip the spatula into hot water, then wipe it dry before continuing.

Once the cake is fully frosted, use the bench scraper to smooth the sides as described above. Finally, refrigerate the cake for another 30 minutes before adding any piped decorations or other adornments.

If you're making a multi-tiered wedding cake, repeat the above steps for each tier, stacking them carefully on top of each other. Pipe buttercream around the edges to seamlessly blend each layer. For extra support, especially for heavy fruit cakes, insert a central dowel through the length of all the tiers.

How to store a wedding cake

To store a wedding cake, it is important to assemble it correctly. First, place a cooled/chilled cake layer top side-down on a cardboard round, or directly onto a cake stand or plate. This way, you’ll have a smooth surface to work with. Then, top with a layer of frosting or filling, about 1 cup for an 8 or 9-inch cake. Using a small offset spatula, evenly cover the top of the first layer with 1 cup of your filling or frosting. Spread the filling so it extends beyond the edges of the cake. With a long serrated knife, trim tops off both cake layers to make flat surfaces. Save the scraps and stir them into ice cream or use them to make cake pops.

Refrigerate the cake for about 30 minutes. Using a large offset spatula, generously coat the chilled cake with 2 1/2 cups of frosting, starting at the top of the cake. Hold the spatula at a 45-degree angle against the cake, and slowly rotate the turntable. If you're using buttercream and it appears to be streaky, dip the spatula into hot water, and wipe it dry, then continue spreading the frosting. Use a bench scraper to smooth the sides of the cake. Hold the scraper perpendicular to the cake with one edge resting on the turntable and slowly rotate the turntable. Small areas of the cake may be touched up with the small spatula. Refrigerate the cake for 30 minutes. Then it's ready for piped decorations or other adornments.

If your cake is a heavy fruit cake, a central dowel can be inserted through the length of all the tiers to provide extra support.

Frequently asked questions