Cutting A Double Barrel Wedding Cake: A Step-By-Step Guide

A double-barrelled wedding cake is a two-tiered cake with two regular-sized tiers stacked on top of one another. It is assembled and decorated like any other cake, with a cake board in the middle of the two tiers. To cut a double-barrelled wedding cake, you start at the top, cutting until you feel the cake board. Once the top half has been served, the cake board is removed and the bottom half is served.

How to assemble a double-barrel cake

To assemble a double-barrel cake, you will need to bake two separate cakes of the same size. Cut each cake in half. Put a layer of sugar syrup on each cake half. Put a bit of buttercream on a cake board and place the first half of the cake upside down on the board. Spread a 1 cm thick buttercream layer between each cake layer.

Alternate cake and filling, finishing with cake on top. At this point, you will need to add supports before adding more layers and height. You can use boba straws, which are wider and thicker than regular straws, or dowels. Place one straw in the centre and cover with a thin layer of buttercream to glue the next cake board on.

The layers are usually filled and frosted together, giving the cake a cohesive appearance. You can then decorate the cake as you wish.

How to cut a double-barrel cake

To cut a double-barrel cake, you should start by cutting the top half of the cake as you would with any other stacked cake. You'll feel the knife hit the cake board in the middle of the cake. Cut all the slices of the top half as normal. You can cut around the central dowel or pull it out before you start. Once the top half has been served, remove the cake board and start serving the bottom half.

To assemble a double-barrel cake, layer the cakes and filling as you would for any other cake. You can spread the filling and frosting onto the cake, but it's much quicker to use a piping bag. You don't need a piping tip for this—just cut the end off a piping bag and pipe through that hole. Use a dot or blob of your frosting to attach the first layer of cake down onto the cake board. Then pipe or spread on your first layer of filling.

The cake board that you use in the middle of your double-barrel tier should be trimmed slightly smaller than the cake so it will not show once the cake has been frosted. You do not need to separate the two halves of the double-barrel tier prior to cutting. It will help to remove the cake board if you put a piece of wax paper underneath it.

How to serve a double-barrel cake

A double-barrel cake is two regular-sized tiers stacked on top of one another. To serve a double-barrel cake, you cut and serve the top cake as you would with any other stacked cake. When you feel your knife hit the cake board in the middle of the cake, you know you've reached the end of the top half. Then, remove the support board and cut and serve the bottom half.

To assemble a double-barrel cake, layer the cakes and filling as you would for any other cake. You can spread the filling and frosting onto the cake, but it's much quicker to use a piping bag. You don't need a piping tip for this; just cut the end off a piping bag and pipe through that hole. Use a dot or blob of your frosting to attach the first layer of cake down onto the cake board. Then pipe or spread on your first layer of filling.

The cake board that you use in the middle of your double-barrel tier should be trimmed slightly smaller than the cake so it will not show once the cake has been frosted. You do not need to separate the two halves of the double barrel tier prior to cutting. It will help to remove the cake board (the one that is in the middle of the double barrel) if you put a piece of wax paper underneath it.

How to decorate a double-barrel cake

A double-barrel cake is a double-stacked cake, twice the height of a "normal" cake. The additional height offers more room for creativity and decoration, allowing for more elaborate and eye-catching designs.

To decorate a double-barrel cake, you can use various techniques such as fondant covering, buttercream piping, edible decorations, or tiered designs.

• Cut the two cakes in half.
• Put a layer of sugar syrup on each cake half.
• Place a bit of buttercream on a cake board and put the first half of the cake upside down on the board.
• Spread a 1 cm thick layer of buttercream between each cake layer.
• Add a thick second layer of buttercream on top of the crumb coat.
• Get a thick pile of buttercream on your palette knife and keep piling it onto the cake, aiming for the buttercream to overflow over the edge.
• To decorate the top, pile on more buttercream and then take some away to make it easier to decorate.
• Eyeball the cake to ensure it is evenly covered and you can't see the cake through the icing.
• Clean up and tidy the cake board.

How to layer a double-barrel cake

To layer a double-barrel cake, you typically bake two separate cakes of the same size. Stack them on top of each other using a sturdy support system, such as dowels or cake boards. The layers are usually filled and frosted together, giving the cake a cohesive appearance.

To create a crumb coat, add a thick second layer of buttercream, at least 1 cm thick, on top of the first layer. You can then add a messy icing finish by piling on more buttercream with a palette knife, aiming to have it overflowing over the edge. This will make the top easier to decorate.

To decorate the top, add more buttercream (you can always take some away later). Eyeball the cake to make sure it is evenly covered and you can't see the cake through the icing.

Double-barrel cakes offer more room for creativity and decoration due to their increased height. They are a popular choice for special occasions, such as weddings or large celebrations, where an impressive and grand cake is desired.

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