Assembling Wedding Cakes: On-Site Preparation And Setup

Assembling a wedding cake on-site can be a stressful task, but with careful preparation, it is possible. It is recommended to transport the cake layers separately and assemble them at the venue to reduce the risk of accidents during transportation. Here are some key steps to guide you through the process:

- Prepare all the cake layers in advance and allow them to cool completely.

- Use cake boards for each layer, cut to the same size as the cake. This provides stability and makes it easier to handle.

- If using buttercream or frosting, apply a crumb coat to each layer separately before assembly. Refrigerate the layers to set the crumb coat.

- When ready to assemble, use icing or buttercream to glue the bottom tier onto the thickest cake board or a plywood base.

- Place the next layer on top, centering it carefully. You can use a palette knife to adjust its position without ruining the icing.

- Insert dowels into the bottom layer for support. Mark the height of the dowels with a knife and cut them to the correct length.

- Repeat the process of adding layers and inserting dowels until you reach the top tier.

- Finally, decorate the cake as desired.

By following these steps, you can successfully assemble a beautiful and stable wedding cake on-site.

Using cake boards to stabilise the cake

Using cake boards is a great way to stabilise a wedding cake. They provide support, stability and make it easy to move your cake. They are a solid surface between stacked tiers that prevents breakage and allows you to unstack the cake for serving.

To use cake boards, place one that is the same size as the next tier in the centre of the base cake to create a small impression in the icing. This will help you determine where to place the dowels. It's important to space the dowels out evenly so that the cake's weight is distributed evenly. If you are not using any pillars, you will need to place a centre dowel rod to prevent the cake from shifting.

Repeat this process for each tier, except for the top one. Place the cakes on top of each other, using the dowels as a base. It is crucial to use a cake board between the tiers for added support and stability. This ensures that when you cut into the top tier, the whole cake doesn't sink down.

You can remove the cake board from the bottom tier before placing the cake on a serving platter or stand, but this can be tricky. A piped frosting border around the bottom of the cake can help to hide the cake board. However, leaving it in place is also an option.

How to transport a wedding cake

Transporting a wedding cake can be a nerve-wracking experience, but with careful preparation, it can be done successfully. Here are some detailed instructions on how to transport a wedding cake:

Planning and Preparation:

• Check with the baker: If you are transporting a cake from a bakery, get their transportation recommendations and find out the measurements and refrigeration requirements of the cake.
• Use a cake drum and sturdy cardboard box: Transport the cake on a cake drum, a heavy-duty cake board that fits perfectly into a sturdy cardboard box. This will provide a stable base for the cake.
• Reserve a flat place in your vehicle: Ensure your vehicle has enough room and a flat surface, such as the floor of an SUV, to place the cake box. Avoid placing the cake on laps or car seats, as they are unstable and slanted.
• Keep the vehicle cool: Maintain a cool temperature in your car during transport, especially if the cake requires refrigeration. Keep the air conditioner on and avoid direct sunlight.
• Drive carefully: Send two people to transport the cake, if possible. Drive slowly and carefully, avoiding sharp turns and speed bumps.
• Save the cake stand for the venue: It is recommended to place the cake on a cake stand at the venue, rather than transporting it on one, to reduce the risk of damage.

On-Site Assembly:

• Contact the venue in advance: Call the venue a few days before the event to confirm delivery details and parking instructions. Brief the organiser on your anticipated delivery time so they can have the cake table ready.
• Make a DIY delivery box: If you need to transport a tall cake, you can create a sturdy DIY box by cutting open a tall cardboard box and lining it with non-slip and heat-resistant material.
• Prep an emergency cake kit: Pack a kit with tools and materials to fix any last-minute issues. Include items such as extra frosting, spatulas, fondant, and spare decorations.
• Transporting the cake: Aim to arrive at the venue at least two hours before the event to account for any delays or unexpected issues. Drive slowly and carefully, and consider displaying a "Cake Delivery in Progress" sign to deter impatient drivers.
• Setting up the cake: Upon arrival, scout the venue to confirm the cake's placement. Unload the cake, stand, and any other equipment. If you are transporting the cake in separate tiers, assemble it at the venue using dowels for support.
• Final steps before leaving: Take photos of the completed cake setup as evidence of its safe delivery and condition. Provide the event manager with any relevant instructions, such as portion sizes, dietary specifications, and decorative elements that need to be removed.

Using dowels to support the cake

When creating a stacked or pillared cake, it is important to use a cake board between the layers. Cake dowels transfer the weight of the cake from one board to another without exerting force on the cake itself. Without the cake board, the dowels will not be effective, and the top cake will sink into the bottom one. The cake board also provides added support and stability, making it easier to unstack the tiered cakes for serving.

The number of dowels needed will depend on the weight they need to support. For smaller cakes, 3-4 dowels are typically sufficient, while medium-sized cakes may require 4-6 dowels. Large or heavy cakes may need 6-8 dowels for adequate support. Additionally, a single centre dowel can be used for added stability in tall cakes.

There are two main types of cake dowels: rods and tubes. Rod dowels are ideal for small cakes, decorations, and fruit cakes, while tube dowels are designed to support sponge cakes with a decent weight. Tube dowels are also useful for adding stability to very tall cakes.

To insert cake dowels, first, determine their placement by spacing them equidistantly under the tier they will be supporting. Arrange the dowels in a shape with the number of corners corresponding to the number of dowels—for example, 3 in a triangle, 4 in a square, or 5 in a pentagon.

Once you have decided on the placement, push one dowel into the cake down to the board. Mark the dowel at the level of the top of the cake with a pencil. Remove the dowel from the cake and use it as a guide to cut all the required dowels to the correct size. Finally, push each of the cut dowels into the cake.

When stacking your cake, you can use a small amount of royal icing between the tiers for added stability. Additionally, consider using a cake board the same size as your cake and covering it when you cover your cake if you don't want the board to be visible.

How to avoid marring the layers when stacking

To avoid marring the layers when stacking a wedding cake, there are a few things to keep in mind. Here are some detailed instructions and tips to help you achieve a smooth and stable cake assembly:

Prepare the Cake Layers:

• Start by trimming and levelling all your cake layers. Use a long serrated knife to remove any domes or uneven surfaces from the tops of your cakes. Scoring around the edges where the dome meets the straight sides can help guide your cutting.
• Place the bottom layer of cake on a clean turntable or cake board. This will be your base layer, so ensure it is stable and secure.
• Use a pastry bag fitted with a plain tip to pipe a ring of frosting around the outer top edge of your base layer. This ring, also known as a "dam," will help contain the filling and prevent it from oozing out. The height of the dam should be proportional to the height of your cake layers and the type of filling you are using. For example, if using buttercream, a 2:1 ratio is recommended, where the dam is half the height of the cake layers.
• Spread your chosen filling evenly within the frosting dam. This can be buttercream, ganache, fruit preserves, or any other filling of your choice.
• Repeat the process by placing the second layer of cake on top, piping a dam, and filling it. Continue until you reach the final layer.
• Place the last layer of cake upside down or cut-side down to minimise crumbs when icing the outside of the cake.

Check for Level and Adjust:

• Take a step back and ensure that the sides of your stacked cake are straight. If needed, gently push and manipulate the layers with your hands to adjust and straighten them.
• Use a long serrated knife to even out any major humps or lumps on the sides of the cake.

Apply a Crumb Coat:

• Fill in any gaps between the layers with additional frosting. Use an offset spatula or a straight metal spatula to even out the frosting and create a smooth surface.
• Place a generous dollop of frosting on top of the cake and spread it evenly, pushing any excess towards the edges to create a slight overhang.
• Begin to frost the sides of the cake, using the excess frosting from the top. The goal is to create a thin, even layer of frosting that completely coats the cake. It doesn't need to be perfectly smooth at this stage.
• Chill the cake in the refrigerator for about 15 minutes to allow the frosting to set. Avoid leaving it too long, as you don't want the frosting to get too cold, which can cause issues when applying the final layer of frosting.

Assemble the Tiers:

• Prepare your cake boards and dowels. Place a cake board under each tier, ensuring they are the same size as the cake tier they will support. For heavier cakes, consider using foam core cake boards for added stability.
• Determine the type of dowels you will use. Plastic dowels, wooden dowels, or bubble tea straws are commonly used. Avoid regular straws, as they are not sturdy enough for stacked cakes.
• Level each cake tier and fill them with frosting and filling, similar to the base layer. Allow them to settle for a few hours or overnight before covering them with fondant, buttercream, or your chosen coating.
• Stack the tiers by sliding an icing spatula under the bottom tier and lifting it carefully. If working with a buttercream cake, it is advisable to chill it beforehand to make it firmer and easier to handle.
• Place the bottom tier onto the cake base, centring it with the spatula before sliding it out.
• Add the dowels to the bottom tier by first marking their height with an edible marker. Push a dowel into the cake, twist and pull it out, and then use clippers to cut it straight across the marked line. Repeat this process for the remaining dowels, ensuring they are all the same height.
• Push the cut dowels back into the cake, spacing them evenly and leaving the centre empty if you plan to use a centre dowel.
• Check the level of the bottom tier one more time. If it is not level, adjust the height of the dowels accordingly. Remember, it is crucial that the dowels are not cut too short, as this can cause the cake tier above to sink and squish the layer below.
• Add a bit of melted candy melts or buttercream to the top of the bottom tier to help the next tier adhere properly.
• Carefully lift the next tier and place it on top of the dowels. If using buttercream, hold one hand under the tier for support. For fondant cakes, you can guide it into place with your hand on the back of the cake.
• Centre the tier and repeat the process of adding dowels and levelling.
• Add a border to each tier, if desired.

Tips for Success:

• Always use a sturdy cake base that is at least two inches larger than the largest cake tier. Foam core boards or MDF boards are good options for heavy cakes.
• Chill buttercream cakes before stacking to make them firmer and easier to handle.
• Level your cakes before stacking and check for level after adding the dowels to each tier.
• Practice different methods for stacking and doweling to find the one that works best for you.

How to crumb coat a cake

Crumb coating a cake is a crucial step in achieving a professional-looking finish. It is a thin layer of frosting that seals in any loose crumbs, keeping the outer shell of frosting perfectly smooth. Here is a step-by-step guide on how to crumb coat a cake:

• Prepare and stack your cake layers: Ensure your cake layers have cooled completely (for at least 2-3 hours). Frosting a warm cake will result in the frosting melting off. If you are short on time, you can pop the cake layers in the freezer before decorating. It is also essential to level your cake layers to ensure a neat stack.
• Gather your supplies: You will need a bench scraper or a large offset spatula. A bench scraper will give you a cleaner finish, while an offset spatula offers more control when targeting specific areas. A rotating cake stand is not mandatory but will make the process easier.
• Prepare your frosting: It is recommended to use a slightly thicker buttercream for the crumb coat, as it will adhere better to the cake and is less likely to slide off or melt. The frosting for the crumb coat should be thinner than the frosting used between the cake layers.
• Apply the crumb coat: Spread a small amount of frosting on the sides and top of your stacked cake, using your bench scraper or offset spatula to create an even coating. The crumb coat should be thin enough that you can still see the cake through it. Don't worry if you add too much frosting, as the skill lies in removing the excess. Hold your bench scraper flat against the cake and apply slight pressure to peel away the excess frosting, which you can deposit into a separate bowl.
• Let the crumb coat set: Before adding the final layer of frosting, it is crucial to let the crumb coat set. Place the crumb-coated cake in the fridge for about 15 minutes to 2 hours. This step ensures that your crumb coat is firm and sets the foundation for the final layer of frosting.
• Final layer of frosting: Once the crumb coat is set, you are ready to decorate and apply the final layer of frosting. You can now confidently swirl, pipe, and style your frosting, knowing that your crumb coat is keeping the cake crumbs in place.

Frequently asked questions