Assembling A Wedding Cake: Stacking Tiers Like A Pro

Assembling a stacked wedding cake is a delicate process that requires careful preparation and the right tools. The first step is to ensure that each cake tier is placed on a sturdy cake board, with the bottom tier on the thickest board or a plywood base. The cakes should be levelled and filled, then stacked and filled again, before being crumb-coated and left to settle. Once the cakes are chilled and firm, they can be covered in fondant or buttercream. To assemble the cake, start by inserting wooden or plastic dowels into the bottom tier to act as supports. Mark and cut the dowels to the height of the cake, then repeat this process for each tier. Pipe buttercream onto the bottom tier and carefully place the next tier on top, repeating the dowel process. Finally, add the top tier and pipe buttercream along the base of each tier to cover any gaps. For extra support, a central dowel can be inserted through the length of the cake.

Prepare the cake boards

To prepare the cake boards for a stacked wedding cake, you will need cake boards for each tier of your cake. The cake boards should be cut to the same size as the cake layer, or you risk the board showing. For a sturdier base, you can tape two or three boards together and cover them in foil wrap.

For smaller layers (6 inches or less), you can stack two cakes on one board, but do not try to stack more than two layers. Place the next cake board on top of the previous cake layer to make an outline, so you know where to place the dowels. This will ensure they are actually under the next layer.

For a cake with more than two tiers, add the dowels to each tier (except the top one) before you stack them. You can use either wooden or plastic dowels, depending on your preference and what is available. Plastic dowels tend to be wider, so you can use fewer in your construction. However, wooden dowels can be sharpened to puncture the cake and cake board more easily.

Before inserting the dowels, chill the cake, as this may make it easier to place the dowels. When inserting the dowels into the largest tier, put one in the centre of the cake, and then place additional dowels a little inside the circumference where the next tier will sit.

The number of dowels you will need depends on the size of the cake. A good rule of thumb is to use one dowel for every two inches of cake. For example, a 16-inch or 18-inch cake will require at least eight dowels, and a 10-inch cake will need at least six.

Stack the cakes

Stacking a wedding cake is a simple process, but it requires careful attention to detail. Here is a step-by-step guide to stacking a wedding cake:

Prepare the Cakes and Materials:

Before stacking, chill the cakes to ensure the frosting is firm and the cakes are easy to manoeuvre. Place the bottom tier of the cake onto a sturdy cake drum or base. The cake drum should be about one inch thick to provide extra support. Place the remaining tiers on cake boards of corresponding sizes—for example, an 8-inch cake should be placed on an 8-inch board.

Dowelling the Bottom Tier:

Insert one wooden cake dowel into the centre of the bottom tier, then distribute more dowels in a circular pattern around the central dowel. The dowels should always be within 1-2 inches from the outer edge of the tier. Mark where each dowel reaches the top of the cake with a cake decorating pen. Remove the dowels and use a serrated knife or scissors to cut them to the correct length. Re-insert the dowels, ensuring they do not sit above the top of the tier, as this will prevent the upper tiers from sitting evenly.

Stacking the Second Tier:

Pipe some buttercream or frosting onto the bottom tier. Carefully place the next tier on top of the bottom tier, using a spatula for support if needed. Repeat the dowelling process with this tier, inserting one dowel into the centre and then adding more in a circular pattern. As you add each upper tier, you will use fewer dowels. Mark, cut, and re-insert the dowels as before, ensuring they do not extend above the top of the tier.

Stacking the Remaining Tiers:

Repeat the process of piping buttercream, stacking the tier, and dowelling until you reach the final tier. Remember that as you add more tiers, you will use fewer dowels for each tier.

Final Touches:

Carefully position the top tier on top of 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. If desired, you can further stabilise the cake by running a long wooden dowel with a sharpened end through all the tiers from the top. This will prevent any shifting during transport.

Tips:

• It is recommended to use at least a 2-inch to 4-inch difference in diameter between each tier for the best look.
• To avoid cracking the icing, stack the tiers while the icing is freshly done, or wait for at least two days after icing.
• When using wooden dowels, you can "sharpen" one end to make it easier to puncture the cake and cake boards.
• Wash and dry the dowels before inserting them into the cake, and cut them to the correct length before placing them into the cake.
• For smaller layers (6 inches or less), you can stack two cakes on one board, but do not stack more than two layers.
• To prevent the buttercream from sticking to the cardboard between tiers, you can use coconut or graham cracker crumbs, or parchment paper.

Use dowels for support

Dowels are essential for supporting and stabilising a stacked wedding cake. Here is a step-by-step guide on how to use them:

Step 1: Prepare the Dowels

Before you start assembling your cake, prepare the dowels. You can use wooden or plastic dowels, depending on your preference and what is available. Plastic dowels tend to be wider, so you will need fewer of them, but wooden dowels can be sharpened to a point, making it easier to puncture the cake. If you are using wooden dowels, sharpen one end with a pencil sharpener or a sharp paring knife. Be sure to do any cutting or sharpening away from the cake, so there is no risk of debris or sawdust marring it. Wash and dry the dowels before inserting them into the cake.

Step 2: Outline Dowel Placement

Using a cake board for the next layer, gently imprint the bottom cake with the outline of the next size cake board being stacked. Remove the cake board and use this outline to guide the insertion of the dowel rods.

Step 3: Measure and Cut Dowels

Measure the height of each stacked cake, except for the top tier. Cut the dowels to match the height of the cakes. For cakes 12 inches or larger, insert at least three additional dowels towards the centre of the imprint.

Step 4: Insert Dowels

Insert the dowels into the cake, spacing them about 1-1.5 inches from the edge of the cake board imprint. Make sure the top of all dowels are even with the top of the cake. Repeat this process for all cake tiers except the top one.

Step 5: Add Final Support (Optional)

For added support and to avoid shifting, sharpen one end of a bamboo dowel rod and insert it through the centre of all cake tiers and cake boards.

Tips:

• To prevent the icing on the cake from sticking to the tier above, place cut parchment or sprinkle confectioner's sugar, cocoa powder, or coconut in the dowel rod area where the cake board will rest.
• If you are using buttercream, it is best to chill the cakes before stacking to make them firmer and easier to handle.
• If you are using a light sponge cake or a mousse-filled creation, dowelling is necessary to prevent the top tiers from sinking into the lower ones.
• For a cake with four or more tiers, you may want to consider using a central dowel for extra support. You will need to drill a hole in each cake board (except for the bottom one) large enough to fit the central dowel.
• As a general rule, use one dowel for every 2 inches of cake. For example, a 16-inch or 18-inch cake will require at least eight dowels, and a 10-inch cake will need at least six.
• If you are using a fondant cake, you may want to use a fondant cake while taking a video of it, as you don't have to worry about the cake getting too warm or taking too long to stack.

Outline the next tier

Now that you've assembled the first tier of your wedding cake, it's time to outline the next tier. Here's a detailed, step-by-step guide:

• Place the second cake tier on a cake board that corresponds to its size. For example, if you have an 8-inch cake, use an 8-inch cake board. This cake board will provide support and make it easier to manoeuvre the tier.
• Using a spatula, frost this tier. The spatula will ensure a smooth finish to your cake.
• Place the frosted tier in the fridge for chilling. This step is crucial as it allows the frosting to firm up, making it easier to stack the tiers without damaging the icing. Aim for around 30 minutes of chilling time.
• Once chilled, remove the tier from the fridge. Take the bottom tier (which is already assembled) and insert wooden cake dowels to provide support. Start by placing one dowel in the centre of the cake, then distribute more dowels in a circular pattern around the central dowel. Typically, dowels are placed within 1-2 inches from the outer edge of the tier.
• Mark the height of the dowels. Use a cake decorating pen to mark where each dowel reaches the top of the cake.
• Remove the dowels from the cake and use a serrated knife to cut them. Score the dowels at the marked height so that they snap or cut cleanly.
• Re-insert the cut dowels back into the bottom tier. Ensure that the dowels do not sit above the top of the tier, as this will prevent the next tier from sitting evenly.
• Pipe some buttercream or frosting onto the bottom tier. This will act as a "glue" to hold the tiers together.
• Carefully place the next tier on top of the bottom tier. Use a spatula for support if needed. Gently lower the tier onto the buttercream, centring it precisely.
• Repeat the dowel process with this tier. Start by inserting one dowel into the centre, pressing down until it touches the cake board. Then, add more dowels in a circular pattern around the central dowel. Remember, as you add each upper tier, you will need fewer dowels.
• Mark and cut the dowels for this tier. Use your cake decorating pen to mark each dowel where it meets the top of this tier. Remove the dowels, cut them accordingly, and then re-insert them so that the surface of the tier is clear.
• If you are adding more tiers, repeat the above steps for each additional tier.
• Once you've reached the final tier, carefully position it on top of the previous tier, using a spatula for support if needed. Pipe buttercream along the base of each tier to fill any visible gaps and create a seamless look.
• If your cake requires extra support, such as a heavy fruit cake, insert a central dowel through the length of all the tiers. This will provide additional stability and prevent any shifting.

Repeat the process

Now that you've assembled the first tier of your wedding cake, it's time to repeat the process for the remaining layers.

Take the next tier and insert one of the wooden cake dowels into the centre of the cake. Then, distribute more dowels in a circular pattern around the central dowel. These dowels will always be within 1-2 inches from the outer edge of the tier.

Grab your cake-decorating pen and mark where each dowel reaches the top of the cake. Remove the dowels and use a serrated knife or clippers to cut them to the correct length. Re-insert the dowels, ensuring they do not sit above the top of the tier, as this will prevent the upper tiers from sitting evenly.

Pipe some buttercream onto the tier below and carefully place the new tier on top, using a spatula for support if needed.

Repeat this process for each additional tier, remembering to use fewer dowels as you add each upper tier. Once you've stacked all the tiers, you can further stabilise the cake by running a long wooden dowel with a sharpened end through all the tiers from the top. This will prevent any shifting during transport.

Frequently asked questions