The Ultimate Guide To Baking A 2-Tier Wedding Cake

Baking a two-tier wedding cake can be a challenging but rewarding task. Here's a step-by-step guide to help you create a beautiful and delicious wedding cake.

Planning and Preparation:

- Choose a sturdy cake recipe that can support the weight of a two-tier structure. Dense cakes, such as pound cake or vanilla cake, are good options.

- Determine the number of guests and calculate the amount of cake needed. You may need to adjust the recipe or add extra tiers to accommodate a larger guest list.

- Gather the necessary tools and ingredients, including cake pans, cake boards, dowels or straws for support, a turntable, offset spatula, and frosting.

Baking and Assembly:

- Bake your cake layers ahead of time and freeze them to lock in moisture. This will also give you time to focus on assembling and decorating.

- Level the cake layers to ensure they are flat and even.

- Create a flat surface by cutting off the domed tops of the cakes. You can use a cake leveler or a long serrated knife for this step.

- Place a cake board at the bottom of each tier. This provides stability and makes it easier to transport the cake.

- Fill and frost each layer with buttercream or frosting of your choice. You can use a piping bag or an offset spatula for a neat finish.

- Stack the layers carefully, using dowels or straws for support. Mark the centre of each tier and insert the dowels evenly spaced and flush with the cake surface.

- Repeat this process for each tier, placing the smaller tier on top of the larger one.

- Add a final coat of frosting to the entire cake for a smooth and elegant finish.

Decoration and Transport:

- Decorate the cake with fresh flowers, macarons, or other decorative elements. Fresh flowers should be added on the day of the event to prevent wilting.

- Transport the cake carefully, preferably in a cake box or on a stable surface. Hold the cake in your lap during transport to minimise movement.

- Let the cake sit at room temperature until it is time to cut and serve.

Baking a two-tier wedding cake requires planning, patience, and attention to detail. By following these steps and adding your personal touches, you can create a stunning and memorable wedding cake.

Choosing the right cake recipe

• Density: Opt for a denser cake recipe, as it will provide more stability and reduce the chances of collapse or drooping. While a fluffy cake can also be used, ensure that the layers are thick enough to bear the weight.
• Flavour: When it comes to flavour, vanilla is a classic choice that will please a variety of guests. However, feel free to experiment with other flavours like carrot cake, red velvet, lemon, marble, or chocolate chip. Just ensure that the recipe is sturdy enough for stacking.
• Number of Layers: A two-tier wedding cake typically consists of multiple layers of cake within each tier. Each tier usually has two or three layers, with thicker layers requiring fewer layers.
• Pan Size: The standard pan sizes for a two-tier cake are 6-inch and 8-inch rounds. However, you can also use 9-inch and 6-inch pans or other combinations, depending on the desired size and number of servings.
• Batter Amount: Calculate the amount of batter needed for each pan size. For example, one source recommends using 2/3 of the batter for 6-inch pans and 1/2 to 3/4 of the batter for 8-inch pans.
• Baking Time: Adjust the baking time according to the pan size. Smaller pans may require a longer baking time, while larger pans may need a shorter time.
• Practice: It is advisable to do a practice run before the actual wedding. Bake a test batch to ensure that the recipe works well and that you are comfortable with the process.
• Freshness: Plan to bake the cake layers a few days in advance and freeze them properly. Frozen cake layers tend to be more moist and delicious, and they also reduce the stress of last-minute baking.

Preparing the cake pans

Firstly, you will need to gather the right equipment. For a two-tier cake, you will need three pans of the same size for each tier. The standard sizes are 8-inch and 6-inch pans, but you can also use 9-inch and 6-inch pans, or other size combinations. It is recommended to use good-quality baking pans made of durable materials, such as the Wilton baking pans mentioned by Sam Adler. Avoid using disposable aluminum pans as they are not sturdy and may not yield the best results.

Once you have the right pans, it's time to prepare them for baking. Preheat your oven to the temperature specified in your cake recipe. Most recipes will require you to grease the pans before adding the batter. You can use baking spray, butter, or shortening to grease the pans. It is also a good idea to line the bottoms of the pans with parchment paper or wax paper, cut to fit. This will ensure that your cakes release easily from the pans after baking.

If you want to ensure your cake layers bake evenly, you can use baking strips, or you can simply cut off the domed tops of the cakes after baking. Another tip is to use a kitchen scale to ensure that each pan has the same amount of batter. This will help your cake layers bake more evenly and reduce the chance of doming.

When your pans are prepared and filled with batter, it's time to bake! Follow the instructions in your chosen recipe for baking times, but remember that baking times may vary depending on the size and depth of your pans. As a general rule, smaller cakes will take less time to bake than larger ones.

Finally, once your cakes are baked, it is important to let them cool completely before attempting to remove them from the pans. This will help prevent your cakes from cracking or falling apart. Once they are cooled, you can carefully remove them from the pans and begin the process of assembling and decorating your two-tier wedding cake!

Layering and assembling the cake

Layering and assembling a two-tier wedding cake is a delicate process that requires careful planning and execution. Here is a detailed guide to help you through the process:

Step 1: Prepare the Cake Layers

Before you begin assembling, ensure that your cake layers are completely cool. If necessary, use a cake leveller or a long serrated knife to trim the tops of the cakes to create a flat surface. This step is crucial for achieving a neat and stable cake structure.

Step 2: Create a Stable Base

Place a cake board that is slightly larger than your bottom tier (e.g., a 12-inch board for a 10-inch cake) on a turntable. This larger board will make it easier to move the cake later. Apply a small amount of frosting to the centre of the board, and then place another cake board of the same size as your bottom tier on top. This will serve as the foundation for your cake.

Step 3: Fill and Frost the Bottom Tier

Spread a thin layer of frosting onto the cake board, and then place your first cake layer on top. You can use either a piping bag or an offset spatula to fill the cake layer with frosting. If using a piping bag, pipe a border of frosting around the edge of the cake layer, about 1/4 inch in, and then fill the centre. Repeat this process, adding another cake layer and frosting, ensuring that the cut side of the cake layer is facing down onto the frosting.

Step 4: Apply the Crumb Coat

Using an offset spatula, frost the entire cake from bottom to top, creating a light crumb coat. This initial coat of frosting will seal in any crumbs and create a smooth base for the final layer of frosting. Once you have a thin, even coat of frosting, place the cake in the freezer for about 15 minutes to set the crumb coat.

Step 5: Repeat for the Top Tier

Repeat the same process for filling, frosting, and crumb coating the top tier of your wedding cake. Remember to use a cake board that is the same size as your top tier (e.g., a 6-inch board for a 6-inch cake). After crumb coating, place the top tier in the freezer while you work on the final layer of frosting for the bottom tier.

Step 6: Final Layer of Frosting

Remove the bottom tier from the freezer, and apply a thicker layer of frosting using an offset spatula. Start from the sides and work your way up, spinning the turntable as you go. Don't worry about making it perfect; this takes practice! Once the cake is covered, switch to a bench scraper to smooth out the sides and top of the cake.

Step 7: Smooth the Edges (Optional)

To achieve extra smooth edges, fill a food-safe spray bottle with clean water and lightly spray the frosted cake. Then, use the bench scraper to gently smooth out any cracks or bumps. Repeat this process for the second cake tier.

Step 8: Prepare the Support System

For a two-tier wedding cake, you will need a sturdy support system to hold the weight of the top tier. You can use bubble tea straws or wooden dowels as support. Place four straws or dowels in a square formation in the centre of the bottom tier, making sure they are evenly distributed to bear the weight of the top tier. Mark the height of the bottom tier on the straws or dowels, and then cut them to size so that they are flush with the top of the cake.

Step 9: Stack the Tiers

Now for the exciting part—stacking the tiers! Carefully lift the top tier, using an offset spatula to help you get underneath the cake board. Centre the top tier above the bottom tier and gently lower it into place. The straws or dowels should support the weight and keep the top tier stable.

Step 10: Final Decorations

Once your two-tier wedding cake is stacked, you can add the finishing touches. Pipe additional frosting around the base of the top tier to cover any gaps or imperfections. You can also decorate with fresh flowers, macarons, or dessert sauces. If you are transporting the cake, consider inserting a large central dowel through both tiers for added stability.

Adding supports to the cake tiers

Adding supports to your cake tiers is crucial to ensure your cake holds its shape and can support its own weight. Here's a detailed, step-by-step guide on how to do this:

Materials:

First, gather your materials. You will need either wooden dowels or bubble tea straws. Bubble tea straws are thicker than regular straws and easier to cut, making them a good option. You will also need a central wooden dowel, which is crucial for keeping your tiers centred and stable.

Cutting the Dowels:

Measure the height of your bottom cake tier. Cut the dowels or straws so that they are flush with the top of the cake. You can use frosting to mark the height on the straws or dowels, or eyeball it. Ensure they are cut either level with the top of the cake or slightly under – you don't want them to be taller than the cake.

Placing the Dowels:

You want to place the supports evenly to distribute the weight of the top tier. For a standard two-tier cake with an 8-inch cake stacked on top of a 6-inch cake, place four supports in a square shape. If you have a larger cake, you may need to add a fifth support in the centre. Place the supports about two inches apart, making sure they are positioned under where the top tier will sit.

Securing the Tiers:

Spread a thin layer of buttercream or frosting over the supports. This will help the top tier stick to the bottom tier. Carefully lift the top tier with two hands and centre it above the bottom tier. Get as close as you can, then gently lower the top tier onto the supports.

Adding a Central Dowel:

If you are transporting your cake or want extra stability, add a central wooden dowel through the top tier. Sharpen one end of the dowel to make it easier to insert. The dowel should go through the top tier, cut through the cake board of the top tier, and into the bottom tier. This will provide extra stability and ensure your cake doesn't topple over.

Your two-tier wedding cake is now supported and ready to be decorated!

Transporting the cake

Transporting a cake can be a stressful experience, but with the right preparation, it can be a breeze. Here are some tips for transporting a two-tier wedding cake:

Use a Cake Box

A sturdy cake box is essential for transporting your cake. Moving boxes from hardware stores can be a cheap and effective option. You can cut a flap on one side with a knife to create an opening for the cake and tape it up once the cake is inside. This will help keep the cake stable and protect it from any potential damage during transport.

Plan Your Route

Before setting off, plan your route to the venue. Avoid any roads with potholes or speed bumps that could cause the cake to shift or collapse. If possible, have someone else drive so you can hold the cake on your lap and keep it steady.

Keep the Cake Refrigerated

It is best to keep the cake refrigerated until it is time to transport it. This will help the frosting and filling set and reduce the risk of melting or sliding. If possible, ask the venue if you can store the cake in their refrigerator until it is time to serve.

Use a Non-Slip Mat

Place a non-slip mat or towel on the car seat or flat surface where the cake box will be placed. This will help prevent the box from sliding around during transport and reduce the risk of damage.

Drive Slowly and Avoid Sharp Turns

When driving with the cake, take it slow and avoid any sharp turns or abrupt movements. Accelerate and brake gently to minimize the impact on the cake.

Have a Kit for Touch-Ups

It is always a good idea to have a kit with extra frosting, piping tips, and other decorating tools in case any touch-ups are needed once you arrive at the venue. This will allow you to fix any smudges or imperfections that may have occurred during transport.

Ask for Help

Don't be afraid to ask for help when transporting the cake. Enlist the assistance of a friend or family member to carry the cake box and ensure it is placed securely in the vehicle. Their help can make the process much easier and less stressful.

Frequently asked questions