George Boyle
A three-tiered wedding cake is a show-stopping centrepiece for any wedding. This tutorial will show you how to bake and decorate a round, three-tiered wedding cake, featuring a 10-inch bottom tier, an 8-inch middle tier, and a 6-inch top tier. Each tier consists of two layers, which means you'll need to bake two 6-inch cakes, two 8-inch cakes, and two 10-inch cakes. You'll also need to assemble and decorate the cake, using supports such as dowels to hold each tier in place, and a crumb coat and frosting to create a smooth finish.
| Characteristics | Values |
|---|---|
| Number of tiers | Three |
| Tier sizes | 10-inch bottom tier, 8-inch middle tier, 6-inch top tier |
| Number of layers per tier | Two |
| Number of cakes per tier | Two |
| Cake pan depth | Three inches |
| Cake height | Two inches |
| Cake batter per tier | 4 cups for the top tier, 7 to 8 cups for the middle tier, 12 cups for the bottom tier |
| Total cake batter | 24 cups |
| Dowel formation | Triangle (three dowels per tier) |
| Dowel placement | Cut to the height of each tier and driven through the cake so that their tops are flush with the cake |
| Frosting application | Spread with a palette knife, rotating the cake as you go |
| Frosting technique | Work quickly to keep the cake cool |
| Frosting tools | Palette knife or icing smoother (cake scraper or decorating comb) |
| Crumb coat | Apply, then chill for 15 to 30 minutes |
| Cake assembly | Place each tier on cardboard, foam core round, or a cake drum for the bottom tier |
| Cake transfer | Use a turntable to transfer frosting to the top of the cake |
| Cake cutting | Keep the blade level while rotating the cake on the turntable; use a sawing motion rather than pushing the blade through the cake |
Explore related products
What You'll Learn
How to assemble a three-tiered wedding cake
To assemble a three-tiered wedding cake, you'll need to bake two 6-inch cakes, two 8-inch cakes, and two 10-inch cakes. Each tier should be three inches deep, with the cakes themselves two inches deep. This will allow for some extra room to prevent overflow.
You'll need to cut supports to the height of each tier and drive them through the cake so that their tops are flush with the cake. A triangle formation (three dowels per tier) should be enough support. Start with the bottom tier first. Once the dowels are in place, lay a wax paper round the size of the next layer over the top, then position the next layer and repeat the dowel process for the middle and upper tiers. Some bakers like to sharpen a long dowel and drive it all the way through the whole cake from top to bottom for extra support.
When you assemble the tiers, flip the cakes so the bottoms are facing upward. The straight edge of the cake pan assures that the tops of each tier will be flat. This goes especially for the top tier.
Keep the blade level while rotating the cake on the turntable. Use a sawing motion rather than trying to push the blade through the cake, which can cause the cake to tear. You only have to do the tops—but you do need to do all six layers. (You can eat the parts you cut off!)
Wedding Cake Budgeting: Cost, Size, and Style Considerations
You may want to see also
Explore related products
How to frost a three-tiered wedding cake
To frost a three-tiered wedding cake, you will need to make a crumb coat first. This is a light, initial coat of frosting that acts as a base coat, latching onto crumbs that form when you first apply frosting to a cake, ensuring that the final coat will be neat and crumb-free. For a rustic finish, hold the tip of your palette knife against the sides of the cake while rotating it to produce a swirl effect. For a "naked" cake, apply the crumb coat, and instead of chilling, apply the outer coat immediately, then use the scraper to scrape most of the frosting off.
You will need between 12 and 18 cups of buttercream frosting. This basic buttercream frosting recipe makes 6 cups, so simply triple it to make the appropriate amount. Finally, if you're planning to split the layers and fill them, you'll need about 5 cups of your chosen filling.
There are a lot of different ways to use cake supports, but what they all come down to is inserting vertical dowels into the cake to help bear the weight of the tiers above it. You're not fastening the tiers together, just adding support. Wooden cake dowels, plastic ones, or even plastic drinking straws can be used.
Hearty Wedding Cake Servings for 200 Guests
You may want to see also
Explore related products
How to decorate a three-tiered wedding cake
To decorate a three-tiered wedding cake, you will need to assemble the tiers and then decorate them one by one. Place each tier on a turntable and spread frosting on top and on the sides, rotating the cake as you go. You can use a palette knife to smooth the frosting, but for a sharper finish, use an icing smoother.
Each tier should consist of two layers, with the bottom tier being 10 inches, the middle tier 8 inches, and the top tier 6 inches. You will need to bake two cakes for each tier, and the cakes themselves should be two inches deep.
To add support to the cake, cut dowels to the height of each tier and drive them through the cake so that their tops are flush with it. Start with the bottom tier and work your way up, placing a wax paper round between each layer. A triangle formation of three dowels per tier should be enough support.
For a rustic finish, hold the tip of your palette knife against the sides of the cake while rotating it to produce a swirl effect.
Choosing the Right-Sized Stand for Your Wedding Cake
You may want to see also
Explore related products
How to bake a three-tiered wedding cake
To bake a three-tiered wedding cake, you'll need to bake two 6-inch cakes, two 8-inch cakes, and two 10-inch cakes. Each tier will consist of two layers, so you'll need to bake a total of six cakes. Try to find pans that are three inches deep to prevent overflow. You'll need 24 cups of cake batter in total: 4 cups for the top tier, 7 to 8 cups for the middle tier, and 12 cups for the bottom tier.
Bake the cakes for 20 minutes, or until a toothpick inserted in the centre comes out clean. Let them cool for 15 minutes before turning them out onto a cooling rack. Cool completely before filling. Trim the cakes to flatten the tops, if necessary.
When you assemble the tiers, flip the cakes so the bottoms are facing upward. The straight edge of the cake pan will assure that the tops of each tier are flat. Use a sawing motion when cutting the cakes to prevent tearing. You only have to do the tops, but you do need to do all six layers.
To support the weight of the cake, cut dowels to the height of each tier and drive them through the cake so that their tops are flush with the cake. A triangle formation (three dowels per tier) should be enough support. Start with the bottom tier, then lay a wax paper round the size of the next layer over the top, then position the next layer and repeat the dowel process for the middle and upper tiers.
Jewish Wedding Cake Traditions: What You Need to Know
You may want to see also
Explore related products
How to cut a three-tiered wedding cake
To cut a three-tiered wedding cake, you should first ask your cake baker if they have any specific recommendations based on the size, shape, and design of your cake. Choose a tier that is a comfortable height for you and your partner.
Once you have chosen a tier, place your hands on the knife handle and cut a small slice together from the side of the chosen tier. Slice into the cake towards the centre, one to two inches. Move the knife over by one inch and make another cut. Use the knife or a cake server to remove the slice and place it on a plate.
If you have a three-tiered cake, you probably have a dowel rod in the centre of the cake to keep the layers centred. You can either remove the two halves of your top tier or cut them into slices and plate them for your guests. Either way, your dowel will now be exposed, and you can remove it by twisting and pulling it up at the same time. Do this slowly and steadily to make sure your cake tiers stay in place.
Wedding Cake: An Exotic Treat for Your Special Day
You may want to see also
Frequently asked questions
Each tier consists of two layers, so you'll need to bake two 6-inch cakes, two 8-inch cakes, and two 10-inch cakes.
You'll need 24 cups of cake batter in total: 4 cups for the top tier, 7 to 8 cups for the middle tier, and 12 cups for the bottom tier.
First, cut your supports to the height of each tier and drive them through the cake so that their tops are flush with the cake. You'll need three dowels per tier. Once the dowels are in place, lay a wax paper round the size of the next layer over the top, then position the next layer and repeat the dowel process for the middle and upper tiers.
Spread the frosting around the top with your palette knife, rotating the cake as you go. Do the same with the sides. Try to work quickly so that everything stays cool. Return each tier to the fridge while you do the next one.
A palette knife does an adequate job of smoothing the frosting, but for a really sharp finish, an icing smoother (sometimes called a cake scraper or decorating comb) comes in handy.
