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

Assembling a tiered wedding cake can be a nerve-wracking process, but with the right tools and techniques, you can create a stunning and stable cake. Here are the steps to guide you through the process:

Baking the Cakes

First, you'll need to bake your cakes in different sizes, depending on the number of tiers you want. For a simple two-tier cake, you can use a 9-inch cake as the bottom tier and a 6-inch cake as the top tier. For a three-tier cake, you can add a middle tier with an 8-inch cake. It's important to let the cakes cool completely before assembling, and some bakers even recommend chilling the cakes in the refrigerator or freezer to make them firmer and easier to work with.

Preparing the Cake Boards

A sturdy base is crucial for a tiered cake. You'll need cake boards or cake drums that are at least 2 inches larger than the base cake layer for stability. Cover the cake boards with foil or Fanci-Foil wrap.

Assembling Each Tier

Start by spreading buttercream or frosting onto the middle of the largest cake layer, which will be the bottom tier. This will help keep the cake from sliding. Then, add your filling and stack the cake layers, making sure to line them up neatly. Repeat this process for each tier, placing each assembled tier on a cake board.

Applying the Crumb Coat

Cover each tier with a thin layer of frosting, known as the crumb coat. This will help trap any crumbs and create a neat base for the final layer of frosting. Chill the crumb-coated cakes in the refrigerator for about 30 minutes to set the frosting.

Adding Internal Support

Before stacking the tiers, you need to add internal support to prevent the upper tiers from sinking into the lower ones. You can use wooden or plastic dowel rods, bubble tea straws, or even plastic drinking straws for smaller cakes. Insert the dowels or straws into each tier, cutting them to match the height of the cake. For larger cakes, you may need additional dowels towards the center.

Stacking the Tiers

Now, it's time to stack the tiers! Carefully place each tier on top of the one below, centering it and pressing down gently. You can use a metal spatula to guide the cakes into place. To cover up the visible cake boards between the tiers, pipe frosting or buttercream around the base of each tier.

Final Decorations

Once your cake is stacked, you can add any desired decorations, such as piped borders, fresh flowers, or additional frosting details. It's best to add these final touches right before serving to ensure they stay intact.

Transporting and Storing the Cake

Keep the assembled cake refrigerated until it's time to transport it to the wedding venue. Place it on a sturdy cake stand or board and carefully transport it to the venue a few hours before serving.

Stacking the tiers

• Start with a sturdy base: Tape two or three cake boards together. The base should be at least 2 inches in diameter larger than the base cake layer. If your cake has a bottom border or is more than two tiers, a larger diameter base will make moving the finished cake easier. Cover the taped cake boards in Fanci-Foil wrap.
• Level, fill, and stack the bottom cake layer on the covered cake board. Ensure that the cake is perfectly level. Cover the cake with icing or fondant as desired.
• Repeat the process for the remaining cake tiers: Level, fill, and stack cake layers on cake boards with the same diameter as the cake. Make sure the stacked cake is perfectly level and cover the cakes with icing or fondant.
• Gently imprint the bottom cake with the next size cake board being stacked. This outline will guide the insertion of the dowel rods.
• Measure the height of each stacked cake except for the top tier. Cut the dowel rods even with the height of the cakes. Insert the dowel rods into the cakes, spacing them about 1-1.5 inches from the edge of the cake board imprint. For cakes 12 inches or larger, insert at least three additional dowel rods towards the centre of the imprint. Ensure that the top of all dowel rods are even with the top of the cake. Repeat this process for all cake tiers.
• Place cut parchment or sprinkle confectioners' sugar, cocoa powder, or coconut in the dowel rod area where the cake board will rest. This prevents the icing on the cake from sticking to the tier above.
• Carefully stack the tiers. 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.
• To stack tall tiers (taller than 6 inches), level, fill, stack, and ice two cake layers on a cake board. Cut dowel rods to the height of the stacked layers and insert them into the cake, about 1.5 inches from the cake edge. For cakes larger than 12 inches in diameter, insert at least three additional dowel rods off-centre.
• Repeat the process by stacking additional cake layers on cake boards, stacking no more than two layers (6 inches or less) on each cake board. Position the second group of same-size stacked layers onto the first group.
• To assemble the cake, gently stack the layers (on cardboard rounds) on top of each other.

Using dowels for support

Step 1: Prepare the Cake Tiers

Before adding the dowels, each cake tier should be levelled, filled, and stacked on a cake board. The cake boards provide a stable foundation and make it easier to handle each tier. The cake boards should be the same size as the cake tier they support and made from sturdy material that won't bend easily. For smaller tiers (6 inches or less), you can stack two cakes on one board.

Step 2: Measure and Mark Dowel Placement

Gently imprint the top of the bottom cake tier with the next size cake board. This outline will guide you in placing the dowels. Mark the spots where the dowels will be inserted, ensuring they are equidistant and form a shape that corresponds to the number of dowels you plan to use. For example, for four dowels, mark the corners of a square within the imprinted circle.

Step 3: Cut the Dowels to Size

Push one dowel into the cake, all the way down to the board. Mark the dowel at the level of the top of the cake using a pencil or edible marker. Remove the dowel and use it as a guide to cut all the required dowels to the correct size. For plastic dowels, you can use scissors or wire cutters, while for wooden dowels, you may need a sharp knife or a pencil sharpener to create a pointed end.

Step 4: Insert the Dowels

Once all the dowels are cut to the correct size, push each one into the cake. Space them evenly apart, following the marks you made earlier. Push the dowels straight down until each one touches the bottom cake board. For larger cakes (12 inches or more), insert at least three additional dowels towards the centre of the cake for extra support.

Step 5: Repeat for Additional Tiers

Repeat the dowelling process for each subsequent tier, except for the top tier. Always check that each tier is level after inserting the dowels. You can use a small level to ensure everything is straight and even.

Step 6: Add Final Touches

After all the tiers are stacked and dowelled, you can add some melted candy melts or a bit of buttercream to the top of the second-to-last tier. This will help the top tier adhere to the cake and prevent sliding. Carefully lift and place the top tier in the centre, using a spatula or your hands, depending on the type of icing. Finally, add any desired decorations, such as flowers or piped cream, to complete your beautiful and stable tiered wedding cake!

Preparing the crumb coat

• Start with the bottom tier: Place your largest cake layer on a cake drum or a sturdy cake board. This layer will serve as the base of your tiered cake. The cake drum or board should be at least 4 inches wider than the cake to provide enough space for frosting and decorations.
• Spread a generous amount of buttercream or frosting on top of the cake layer. Use an offset spatula to spread the frosting evenly, pushing it slightly beyond the edges to prevent a domed top.
• Hold your offset spatula at a 45-degree angle and spin the cake to smooth and level the frosting. The excess frosting will build up on the spatula, which you can then swipe off and scrape into a separate bowl. This step ensures that any crumbs are caught in a separate bowl and not mixed into your main frosting.
• Move on to the sides of the cake: Spread the frosting from side to side to cover the entire cake. Make sure the frosting extends above the top edge of the cake to prevent drooping.
• Use a straight-edged cake comb or frosting smoother to scrape around the cake a few times. The crumb coat does not need to be perfectly smooth, but it should give the cake a neat outline with straight sides and a level top. Ensure there is no exposed cake visible.
• Use your offset spatula to scrape any excess frosting that has built up on the cake comb into the extra bowl. Fill in any indents or gaps in the frosting with the excess frosting.
• Spin the cake again with the cake comb until the entire cake is covered with a thin, even layer of frosting.
• For the top edge, use your offset spatula to push the excess frosting sideways and create a neat, sharp angle.
• Repeat this process for each tier of your wedding cake, placing each tier on its respective cake board. Chill the crumb-coated cakes in the refrigerator for about 30 minutes to set the frosting.
• Once the crumb coat has set, you can proceed to the final step of frosting and decorating your tiered wedding cake.

Adding the final layer of frosting

Prepare the Cake:

Before you begin frosting, ensure that your cake is properly chilled. Place the cake in the refrigerator for about 15 minutes to allow the crumb coat to set. This will create a stable base for the final layer of frosting.

Choose the Right Tools:

Select the appropriate tools for a smooth and professional finish. Use a rotating cake stand to easily spin and manoeuvre the cake as you work. An offset spatula is ideal for spreading the frosting evenly and smoothly without your fingers getting in the way. You can also use a large round piping tip or a simple piping bag to add intricate details or fill in gaps.

Pipe a Ring of Frosting:

Pipe a ring of frosting around the outer edge of each layer. This ring acts as a dam to contain the filling and prevent it from oozing out. Adjust the height of the ring according to the thickness of your filling. For a 1 ½-inch tall cake layer, a ¾-inch tall frosting ring is a good starting point.

Fill and Stack the Layers:

Fill the frosting dam with your choice of filling, such as buttercream, ganache, or fruit preserves. Use an offset spatula to spread the filling evenly. Place the second layer of cake on top, ensuring that it is level. Repeat this process for any additional layers. The last layer should be placed cut-side-down to minimise crumbs.

Check for Level and Straight Sides:

Use a long serrated knife to even out any major humps or lumps on the cake. Ensure that the sides of the cake are straight and not leaning to one side. Adjust the layers as needed to achieve a straight and level cake.

Apply the Final Layer of Frosting:

Start by filling in any gaps between the layers with additional frosting. Use an offset spatula to create a thin, even layer of frosting that completely coats the cake. This final layer of frosting should be smooth and free of crumbs.

Chill the Cake:

After applying the final layer of frosting, chill the cake in the refrigerator for a brief period to allow the frosting to set. This will help you achieve a neat and polished finish.

Smooth the Frosting:

Once the frosting has set, use a frosting smoother or an offset spatula to create sharp edges at the top of the cake and smooth out any imperfections. For textured frosting, you can use a cake comb to create patterns or designs.

Decorate the Cake:

Now is the time to add any final decorations or touches to your wedding cake. Fresh flowers, piped cream, or fondant decorations can be added to enhance the beauty of your cake. Choose the prettiest side to be the front of your cake and arrange your decorations accordingly.

Assembling a wedding cake can be a delicate process, but with careful preparation and the right tools, you can create a stunning and stable tiered cake. Remember to take your time, chill the cake as needed, and adjust the layers to ensure a straight and level finish. Happy baking!

Decorating the cake

Decorating a tiered wedding cake is a fun and creative process that can be done in several ways. Here is a step-by-step guide to help you decorate your tiered wedding cake:

Prepare the Cake Boards:

Start by preparing the cake boards that will support each tier of your wedding cake. For the bottom tier, it is recommended to use a sturdy base such as a cake drum or a thick cake board. The base should be at least 2 inches larger than the bottom tier to provide a stable foundation. For the remaining tiers, use cake boards that are the same size as the cakes. These cake boards will provide support and stability to your tiered cake.

Create a Crumb Coat:

Before you begin stacking your tiers, it's essential to apply a crumb coat to each cake. A crumb coat is a thin layer of frosting that helps to seal in any crumbs, ensuring that your final layer of frosting is smooth and free of crumbs. Chill the cakes in the refrigerator for about 30 minutes to set the crumb coat.

Stack the Tiers:

Now it's time to stack your tiers! Carefully place the second tier on top of the first tier, centering it on the crumb coat of frosting. If your cake has more than two tiers, repeat this process, stacking each tier from largest to smallest. It is recommended to use cake dowels or drinking straws for added support, especially for taller cakes.

Decorate the Cake:

Once your tiers are stacked, it's time to decorate! Use a frosting or buttercream of your choice to pipe adjoining dots or borders around the base of each layer, covering any visible cake boards. You can also add fresh flowers, piped cream, or other decorations to enhance the beauty of your wedding cake.

Finalize the Details:

Before serving your wedding cake, there are a few final touches to consider. Firstly, chill the cake until about 2-4 hours before serving to ensure the frosting is set. Secondly, if you plan to transport the cake, it is recommended to keep it refrigerated and transport it with caution to avoid any damage. Lastly, if desired, you can add a cake topper or fresh flowers on top of the cake just before presenting it.

Your beautifully decorated tiered wedding cake is now ready to be enjoyed and admired by all!

Frequently asked questions