Crafting A Two-Tier Wedding Cake: A Step-By-Step Guide

Making a two-layer wedding cake is a fun project for a confident home baker. It's a great way to save money and add a personal touch to your special day. The process is similar to making a regular layer cake, but there are some extra considerations to ensure your cake is stable and looks beautiful. Here are the steps to make a two-layer wedding cake:

Choose your cake flavour and recipe

You can use a boxed cake mix or make a cake from scratch. Popular wedding cake flavours include vanilla, chocolate, red velvet, carrot cake, and lemon cake. If you're a beginner, a simple vanilla or chocolate cake is a good place to start.

Gather your tools and ingredients

You'll need two round cake pans of the same size (8 or 9 inches is standard). You'll also need a turntable, cake boards, offset spatula, piping tips and bags, and a serrated knife or cake leveller. For the cake itself, you'll need standard baking ingredients like flour, sugar, butter, eggs, and milk.

Prepare and bake your cakes

Grease your cake pans with butter, cooking spray, or coconut oil, and line them with parchment paper. Preheat your oven to the temperature specified in your recipe. Mix your cake batter and pour it evenly into the prepared pans. Bake according to your recipe's instructions, checking for doneness with a toothpick.

Level and fill your cakes

Once your cakes are cool, use a serrated knife or cake leveller to trim the domed tops, creating a flat surface. Place a dollop of frosting on a cake board and put one cake layer on top. Pipe or spread frosting on the cake, then add the next layer. Repeat this process, filling any gaps between the layers.

Apply a crumb coat and final frosting

Use an offset spatula to apply a thin layer of frosting (crumb coat) to seal in crumbs. Chill the cake, then apply the final layer of frosting, using a cake scraper or spatula to smooth it out.

Stack the tiers and decorate

To stack the tiers, use bubble tea straws or wooden dowels to support the weight of the top tier. Place four straws or dowels evenly spaced in a square shape in the centre of the bottom tier, cut them to the height of the cake, and cover them with a thin layer of frosting. Carefully lift and place the top tier onto the bottom tier. Decorate as desired!

Choosing the right cake pan size

• For a two-layer cake, it is common to use two 8-inch or 9-inch round baking pans. This will give you taller layers that are easier to handle. If you prefer a taller cake with more layers, you can use three pans of the same size.
• If you want a smaller, more intimate cake, you can use 6-inch pans. This will give you a cute, petite cake that is perfect for a smaller wedding or as a supplement to a larger dessert spread.
• Make sure to choose pans that are two to three inches high. This will leave enough space for the batter to rise and create a nice, thick layer.
• It is important to use the same size pans for each layer of the cake. This will ensure that the layers stack evenly and securely.
• If you are adapting a recipe for a different pan size, always refer to the individual recipe instructions. Some recipes may not work well with certain pan sizes or may require adjustments to baking times or ingredient quantities.
• If you are using multiple pans, try to fill them evenly with batter. This will help ensure that the layers bake at the same rate and have a consistent height.
• Always grease and flour your pans before adding the batter. This will prevent the cake from sticking and make it easier to remove once baked. You can also line the pans with parchment paper or silicone mats for extra insurance.

Preparing the pans for baking

Firstly, generously grease the bottoms and sides of your cake pans. You can use cooking spray, shortening, or butter for this step. This will help prevent the cake from sticking to the pan.

Next, line the pans with parchment paper or silicone mats. Cut out parchment paper circles that fit the bottom of your pans, or use round silicone baking mats. This step provides extra insurance against the cakes sticking to the pan and makes it easier to remove the cakes once they are baked.

Finally, you can optionally wrap the outside of your cake pans with bake-even strips. These strips help the cake layers bake more evenly and prevent the cakes from doming too much. If you don't have bake-even strips, you can line the outside of the cake pans with a double layer of foil instead.

By following these steps, you will ensure that your cake pans are properly prepared for baking, which will help you achieve the best results when making your two-layer wedding cake.

Baking the cakes

Baking a two-layer wedding cake is not as daunting as it seems. Here's a comprehensive guide to help you bake a delicious and stable wedding cake.

Prepare the Pans

First, you'll need to prepare your cake pans. Here's what you should do:

• Grease the bottoms and sides of your pans generously with butter, shortening, or cooking spray.
• Dust the pans with flour, tapping out any excess.
• Line the bottoms of the pans with parchment paper or silicone mats. This step is crucial for easy cake removal and to prevent sticking.
• (Optional) Wrap the outside of the pans with bake-even strips or a double layer of foil to help the cake layers bake more evenly and minimise doming.

Baking Tips

Now that your pans are ready, it's time to bake! Keep these tips in mind:

• Baking times can vary depending on the type of pans you use. Darker pans tend to bake faster than lighter metal pans, so the edges and bottom of the cake may brown more quickly.
• Not all ovens bake the same. Get to know your oven to achieve consistent results. You may need to rotate the pans halfway through baking to ensure even cooking.
• Use a measuring cup to evenly distribute the batter among the pans. This ensures that your layers bake for a similar duration.
• Always set your timer for the minimum suggested baking time to avoid overcooking. You can add additional minutes as needed.

Leveling the Cake Layers

Once your cake layers are out of the oven, they might have domes. To create a stable layer cake, it's essential to level or "tort", the cakes, which means slicing or trimming them to create even layers. Here's how:

• Get eye level with your cake to accurately assess where the dome begins to rise.
• Use a serrated knife or a cake leveller to gently cut into the cake horizontally, about 1 inch from the edge. Rotate the cake slightly and repeat, working your way around.
• Once the dome is loose, saw through the middle. If you're not assembling the cake right away, leave the loose dome in place or wrap the cake layers to retain moisture.

Assembling and Frosting

Now comes the fun part—assembling and frosting your layer cake! Here's a step-by-step guide:

• Place a dollop of frosting on your cake board or plate to prevent the cake from sliding.
• Put the first cake layer over the frosting.
• Pipe frosting from the outside edge of the cake towards the middle, using a piping bag fitted with a large open piping tip or a bag with the corner snipped off.
• Smooth out the top of the frosting with an angled spatula.
• Repeat the process, adding your remaining layers.
• For the final layer, invert the cake so that the flattest side is on top.
• Fill in any gaps between the layers with frosting.
• Apply a crumb coat by using an angled spatula to scrape a thin layer of frosting around the sides of the cake. This step is optional but helps create a neat finish.
• Refrigerate the cake for 5-10 minutes to set the crumb coat.
• Add the final layer of frosting to the sides and top of the cake, using a piping bag or by hand.
• Smooth out the frosting with a cake scraper or angled spatula. Rotate the cake on a turntable (if you have one) or use some elbow grease to achieve a smooth finish.

With these detailed instructions, you're well on your way to baking a stunning and delicious two-layer wedding cake!

Levelling the cake layers

Step 1: Get Eye Level with the Cake

Position yourself at eye level with the cake. This will help you get a clear view of the dome and ensure a more accurate cut.

Step 2: Position Your Knife or Cake Level

Place your cake level or serrated knife at the point where the dome begins to rise from the cake. This is where you will start trimming to create an even surface.

Step 3: Trim the Dome

Gently cut into the cake horizontally, keeping your knife or cake level about 1 inch away from the edge. Slowly rotate the cake, repeating the cut and working your way towards the centre. If using a cake level, you can usually cut straight through.

Step 4: Saw Through the Middle

Once the dome is loose, carefully saw through the middle to remove it. If you're not assembling the layer cake right away, it's best to leave the loose dome in place or wrap the cake layers in plastic wrap to retain moisture.

Tips for Successful Levelling:

• It's easier to level the cake layers once they have cooled completely.
• If your cake is particularly moist or contains berries or other add-ins, levelling can be a bit tricky. Be patient and work slowly to achieve even layers.
• A cake level tool can be very helpful in ensuring straight and even cuts.
• Remember to trim away only the dome and not cut too deeply into the cake, as this could affect the stability of your layers when stacked.

Assembling and frosting the cake

Assembling and frosting a two-layer wedding cake is a delicate process that requires patience and precision. Here is a step-by-step guide to help you create a beautiful and stable cake:

Preparing the Cake Layers:

• Level the cake layers: Use a cake leveller or a serrated knife to trim the domes off the top of each cake layer. This ensures that the layers are even and prevents them from sliding when stacked.
• Torting (optional): If you want thinner layers, you can slice each cake layer in half horizontally. This will give you four layers instead of two.

Assembling the Cake:

• Place a dollop of frosting on the centre of your cake board or plate. This will keep the cake from sliding.
• Add the first cake layer: Place the bottom layer of the cake over the frosting.
• Pipe frosting: Using a piping bag fitted with a large open tip, pipe frosting from the outside edge of the cake towards the centre, creating an even layer. Smooth it out with an angled spatula.
• Repeat with the second layer: Gently place the second cake layer over the first. Pipe frosting and smooth it out as before.
• Fill the gaps: Use the piping bag to fill in any gaps between the layers. This will create a smooth surface for the final frosting.
• Create a crumb coat: Use an angled spatula to scrape a thin layer of frosting around the sides of the cake. This crumb coat will pick up any loose crumbs and create a smooth base for the final layer of frosting.
• Chill the cake: Refrigerate the cake for 5-10 minutes to allow the crumb coat to set.

Final Frosting and Decorations:

• Frost the sides: Pipe or spread a thick, even layer of frosting over the sides of the cake.
• Smooth the frosting: Use a cake scraper or angled spatula to smooth out the frosting. Hold the scraper perpendicular to the cake and rotate the cake on a turntable, or use a spatula and some elbow grease.
• Frost the top: Continue using the scraper or spatula to smooth out the frosting on the top of the cake.
• Decorate: You can decorate your cake with piped swirls of frosting, whipped cream, sprinkles, or coloured buttercream. Fresh flowers, edible gold leaf, or macarons are also popular choices.

Troubleshooting:

• Leaning cake: If your cake is sliding, try resetting the layers and chilling the cake for 15-30 minutes to help it set.
• Stabilising the cake: For a cake with four or more layers, you can use a plastic drinking straw or dowel to stabilise it. Cut the straw a bit shorter than the height of the cake and press it into the centre. This will prevent the layers from slipping.

Frequently asked questions