Junior Rasmussen
Icing a two-tier wedding cake is a complex process that requires careful planning and execution. From creating a classic rough ice design to adding a layer of fondant, there are many steps involved in making a stunning and delicious wedding cake. It is important to consider the size of the cake, the type of icing, and the timing of the icing process to ensure the cake is fresh and stable for the wedding day.
| Characteristics | Values |
|---|---|
| Number of tiers | 2 |
| Icing type | Buttercream |
| Icing technique | Quilt pattern |
| Icing tools | Paper, needle or toothpick, ruler, icing smoother |
| Assembly technique | Dowelling |
| Assembly tools | Cake board or separator plate |
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What You'll Learn
How to ice a 2-tier cake with buttercream
To ice a two-tier wedding cake with buttercream, you'll need to start by preparing your buttercream. You can use a single colour or flavour, or you can use multiple colours and flavours. For example, you could use pink and white buttercream frosting.
Once you have your buttercream ready, you can begin to ice your cake. First, you'll need to pipe a border around the edge of your cake. This will prevent the filling from spilling out. Then, fill the middle with buttercream. Place the next cake layer on top, with the cut side down. Repeat the process of filling and topping with cake layers until you have stacked your two tiers.
Using an offset spatula and a turntable, frost the entire cake from bottom to top for a light crumb coat. You can spin the turntable as you go to ensure an even coat.
For a more detailed design, you can use a quilting technique. To do this, place paper on top of the cold and hard buttercream. Using a needle or toothpick, make holes around the top edge of the cake at the same spots as the creases on the paper. Then, make similar holes at the base of the cake directly below the holes at the top edge. Use a ruler, the edge of an icing smoother, or any other indenting tool to make diagonal lines around the tier, connecting the holes at the top and bottom. Go in the opposite direction to create the quilt pattern. You can also use a knife or fondant embosser to make crosses at each angle of the quilt pattern.
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How to decorate a 2-tier cake with fondant
To decorate a 2-tier cake with fondant, you will first need to make the fondant. Once you have made the fondant and gathered your decorations, it's time to assemble the cake. Start by crumb-coating the cake with a thin layer of frosting. If you are concerned about preserving the cake, brush it lightly with a sugar syrup before the crumb coat.
Next, roll out the fondant to about ⅛-inch thick, making sure it is larger than the tier you are covering. You can then use your hands to lift the fondant and place it on top of the cake. Smooth out the top of the cake, being careful not to press too hard so that you don't squeeze out the frosting. Work the sides of the cake until they are flat against it. This will take patience, but the fondant will give and take. Be careful not to pull the fondant too hard as it can create holes and tears.
Once all the sides are covered, you can remove the excess fondant around the bottom edge of the cake. Be careful not to cut too much and reveal the cake underneath. Some frosting may also squeeze out at this point, so have some paper towels ready. Once all the excess fondant is removed, you are ready for decorations.
To create really smooth edges, fill a clean, food-safe water bottle with clean water and lightly spray your just-frosted cakes. Then, take a bench scraper and lightly go over all the bumps and edges. Repeat this process with both cakes.
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How to assemble a 2-tier cake
To assemble a two-tier cake, you'll need to bake two cakes of different sizes. Preheat your oven to 350° F and spray three 8-inch round cake pans and three 6-inch round cake pans with baking spray or line with parchment paper. In a large bowl, combine eggs, yolk, oil, and sugars, mixing well until combined. Then, slowly add in milk, vanilla, flour, baking soda, and salt, continuing to mix until a smooth batter forms. Pour the batter into the pans and bake for 28-30 minutes for the 6-inch cakes and 35-40 minutes for the 8-inch cakes.
Once the cakes are baked, you'll need to fill, frost, and chill them. Place the larger cake on a cardboard cake circle and repeat the process for the smaller cake. To assemble the tiers, carefully take the cake with your hand and use a metal spatula to help guide the cake into the middle of the tier below. If your cake is taller than 6 inches, you'll need to follow specific instructions for "Stacking Tall Tiers". For a sturdy base, tape two or three cake boards together, using boards that are at least 2 inches in diameter larger than the base cake layer. Cover the taped cake boards in Fanci-Foil wrap. Level, fill, and stack the bottom cake layer on the covered cake board, ensuring it is perfectly level.
Repeat the dowelling process for the larger cake, but you don't need to add a dowel to the top cake unless you have a heavy cake topper or figurines.
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How to store a 2-tier cake
To store a 2-tier cake, it is recommended to cut and serve the bottom tier first, as it is easier to save leftovers from a smaller cake. If you are assembling the cake the day before an event, you can store it in the fridge overnight. If your cake is frosted with whipped cream, it is not recommended to cover it with plastic wrap, as this could mess up the frosting. Instead, you could use a big bowl with a lid to cover it in the fridge, or buy disposable cake boxes from Walmart or Hobby Lobby if you are in the US.
If you are concerned about preserving the cake, you can brush it lightly with a sugar syrup before the crumb coat. If your freezer is big enough, you can also freeze the tiers well-wrapped before the final top coat. However, one baker notes that they have not tried this method themselves.
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How to cut a 2-tier cake
To ice a 2-tier cake, you should ice both layers separately before assembling the cake. You can use a paper template to create a pattern in the icing, by cutting out a paper circle the same size as the top tier, folding it to create creases and angles, and then using a needle or toothpick to make holes in the buttercream at the same spots as the creases. You can then use a ruler or icing smoother to connect the holes with diagonal lines.
Once the top tier has been iced, place it on a cake board or separator plate and then on top of the bottom tier. You can then decorate the cake as you wish.
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Frequently asked questions
It is recommended to ice the cake the day before the wedding and keep it in the fridge overnight. If you are concerned about preserving the cake, brush it lightly with sugar syrup before the crumb coat. You can also freeze the tiers well-wrapped before the final top coat.
A two-tier 6" and 8" round cake provides approximately 45 wedding-sized servings.
A two-tier cake can be made up of two 8" layers and two 6" layers.
You can use fondant or buttercream, but do not use fondant under buttercream.
You can decorate a two-tier wedding cake with fresh ingredients, colours and accents. For example, a classic rough ice design with blush pink roses makes for a lovely, picture-worthy wedding cake.
