Assembling Tiered Wedding Cakes: A Step-By-Step Guide

Assembling a tiered wedding cake can be a daunting task, but with the right tools and techniques, it can be a breeze. The first step is to prepare the cake layers by splitting them in half horizontally and spreading a filling of your choice on the cut sides. Next, you'll need to insert supports, such as plastic straws or wooden dowels, into the cake layers to provide stability. After marking the straws, cut them at the pencil mark and reinsert them into the cake. Repeat this process for each layer, using cardboard rounds to separate them. Finally, gently stack the layers on top of each other, adding a final layer of frosting or cream if desired. With careful planning and execution, you can create a stunning tiered wedding cake that will impress your guests.

How to stack the layers

To stack the layers of a tiered wedding cake, you'll need to start by placing the largest cake layer on a large, flat plate or board. Then, take the next smallest cake pan and centre it above the surface of the cake layer, touching it down very gently to make a faint guide in the cream.

Next, push four plastic drinking straws (or 1⁄4-in. wooden dowels) down through the cake layer to the bottom at even intervals about 2 inches in from the circular guide. Mark the straws with a pencil about 1⁄8 inch above the surface of the cream, then pull them out from the cake slightly. Cut the straws off at the pencil mark, parallel to the cake surface, using scissors (or pruning shears for dowels), and reinsert them into the cake. Lay a piece of plastic wrap slightly smaller than the next layer on top of the supports. Repeat this process to insert supports into the other layers.

Once all the layers have been prepared, gently stack them on top of each other, using cardboard rounds to separate each layer. You can then add more decorations or fillings as desired.

How to add support to the cake

To assemble a tiered wedding cake, you'll need to add support to the cake to ensure it doesn't collapse. Here's how to do it:

First, you'll need to prepare your cake layers. Each layer of cake should be split in half horizontally using a long serrated knife. This will give you a total of four cake layers for each tier. Next, you'll need to frost each cake layer with a thin first layer of frosting or filling. This will act as a crumb coat and help keep the cake layers together. Chill the layers until the frosting is firm.

Now, it's time to add the supports. At even intervals about 2 inches in from the edge of the cake layer, push four plastic drinking straws or 1/4-inch wooden dowels down through the cake layer to the bottom. Mark the straws or dowels about 1/8 inch above the surface of the frosting with a pencil. Pull the straws or dowels out slightly, then cut them at the pencil mark, parallel to the cake surface, using scissors or pruning shears. Reinsert the cut straws or dowels into the cake.

Repeat this process for each cake layer, stacking them on top of each other with a piece of plastic wrap between each layer. This will help distribute the weight and prevent the cake from collapsing. Finally, gently stack all the layers on top of each other, starting with the largest layer on the bottom and working your way up to the smallest layer on top.

By following these steps, you'll be able to add support to your tiered wedding cake and create a stable and beautiful cake for your special day.

How to cut the cake layers

To assemble a tiered wedding cake, you will need to cut each layer of the cake in half horizontally. You can do this by using a long serrated knife to cut around the cake layer.

After you have cut the cake layers, you will need to spread the filling on both cut sides of each layer. You can use Grand Marnier-marmalade filling or another filling of your choice.

Next, you will need to frost each cake layer with a thin first layer of frosting. You can use Grand Marnier whipped cream or another type of frosting. Chill the layers until the cream is firm, about 1 hour, then cover and chill until you are ready to assemble the cake.

Before assembling the cake, remove the layers from the refrigerator and frost them with a second layer of cream. Then, gently stack the layers on top of each other, starting with the largest layer on the bottom and working your way up to the smallest layer on top.

To support the weight of the cake, you can insert plastic drinking straws or wooden dowels into the cake layers. Mark the straws about 1⁄8 inch above the surface of the cream, then cut them at the pencil mark, parallel to the cake surface. Reinsert the straws into the cake to provide support.

How to frost the cake

To frost the cake, you will need to make Grand Marnier whipped cream. First, frost each cake layer with a thin first layer of the cream, using 2 quarts total. Chill the cake until the cream is firm, which should take about 1 hour. Then, cover the cake and chill it for up to 1 day. Next, remove the layers from the refrigerator and frost them with a second layer of cream, again using 2 quarts total. Chill the cake until you are ready to assemble and serve it.

To assemble the cake, you will need one baked, cooled orange sponge cake layer in each size, as well as three batches of Grand Marnier whipped cream and one batch of Grand Marnier-marmalade filling. Split each layer of orange sponge cake (on a cardboard round) in half horizontally, using a long serrated knife. With the knife, cut around the cake layer (1 in. deep) to make a guide, then cut all the way through the cake, steadying the top lightly with your hand. Lift the top off the cake and set the cut side up on a work surface. Leave the bottom half on the cardboard round.

Spread both cut sides of each cake layer with Grand Marnier-marmalade filling (1⁄4 c. deep). Set the 12-inch layer (on a cardboard round) on a large flat plate or board. Hold the next smallest cake pan centred above the surface of the cake layer; touch it down very gently to make a faint guide in the cream. At even intervals about 2 inches in from the circular guide, push four plastic drinking straws (or 1⁄4-in. wooden dowels) down through the cake layer to the bottom. Mark the straws with a pencil about 1⁄8 inch above the surface of the cream, then pull them out from the cake slightly. Cut them off at the pencil mark, parallel to the cake surface, using scissors (or pruning shears, for dowels); reinsert in the cake. Lay a piece of plastic wrap slightly smaller than the next layer on top of the supports. Repeat to insert supports into the 10- and 8-inch layers.

Gently stack the layers (on cardboard rounds) on top of each other. Spoon more Grand Marnier whipped cream into a pastry bag fitted with a 1⁄4-inch plain tip.

How to prepare the cake before assembly

To prepare a tiered wedding cake before assembly, you will need to bake and cool one orange sponge cake layer in each size. You will also need to prepare three batches of Grand Marnier whipped cream and one batch of Grand Marnier-marmalade filling.

Once the cakes are baked and cooled, you will need to split each layer in half horizontally. To do this, use a long serrated knife to cut around the cake layer about one inch deep. This will create a guide for you to follow when cutting through the cake. Steady the top of the cake lightly with your hand as you cut through it.

After the cake layers are split, you will need to spread both cut sides of each layer with the Grand Marnier-marmalade filling. Use about 1/4 cup of filling for each layer.

Next, you will need to frost each cake layer with a thin first layer of Grand Marnier whipped cream. Use about 2 quarts of cream for this step. Chill the layers until the cream is firm, which should take about one hour.

After the first layer of cream has chilled, you can remove the layers from the refrigerator and frost them with a second layer of cream. Again, use about 2 quarts of cream for this step. Chill the layers until they are ready to be assembled and served.

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