Creating A Three-Tiered Wedding Cake: A Step-By-Step Guide

Making a 3-layer wedding cake is a fun but challenging task. Here's a step-by-step guide to help you create a beautiful and delicious wedding cake.

Planning and Preparation:

- Decide on the cake flavour, considering the preferences of the couple and guests. Classic choices include vanilla, chocolate, carrot, or red velvet.

- Calculate the number of guests to determine the size of the cake and the amount of batter and frosting needed. A 10-inch, 8-inch, and 6-inch tiered cake with two layers each can serve about 130 guests.

- Gather the necessary tools and ingredients, including cake pans, a rotating turntable, cake circles or boards, support dowels or straws, a cake leveler, and a spatula.

- Prepare the cake batter and frosting ahead of time, allowing for proper cooling and storage.

Baking and Assembly:

- Grease and line your cake pans with parchment paper to prevent sticking.

- Bake the cake layers according to your recipe, ensuring even baking and avoiding overcooking.

- Level the cake layers once they are cooled to ensure a stable and even stack.

- Use a central dowel or straw for added stability, especially if transporting the cake.

- Assemble the tiers by stacking and frosting the layers, using a crumb coat to seal in crumbs before the final coat of frosting.

- Add fresh flowers or other decorations to the cake, but do this as close to the event as possible to maintain freshness.

Transportation and Display:

- Transport the cake carefully, preferably in a sturdy cake box, and hold it in your lap during the ride to minimise movement.

- Display the cake on a suitable cake stand or board, ensuring it is secure and won't topple over.

- Enjoy the cake and celebrate!

Choosing the right cake pan size

Number of Cake Pans

Firstly, for a 3-layer wedding cake, you will need three cake pans for each tier. So, if you are making a 3-tier cake with a 10-inch bottom tier, an 8-inch middle tier, and a 6-inch top tier, you will need three 10-inch pans, three 8-inch pans, and three 6-inch pans.

Pan Depth

It is recommended to use cake pans that are about three inches deep. This allows for a two-inch cake with some extra room to prevent batter overflow during baking.

Scaling the Recipe

If you are using a recipe that serves a specific number of people or yields a certain number of cups of batter, you may need to scale the recipe accordingly to fit your chosen pan sizes. For instance, if your recipe yields 4 cups of batter, and you need 12 cups for the bottom tier, you would need to triple the recipe for that tier.

Baking Time

Baking times will vary depending on the size of your pans. Larger pans will take longer to bake. For instance, a 6-inch cake may bake for 25 to 30 minutes, an 8-inch cake for 35 to 40 minutes, and a 10-inch cake for 55 to 60 minutes. However, these are just guidelines, and the actual baking time may vary depending on your oven. It is always a good idea to use an oven thermometer to ensure your oven is at the correct temperature.

Cake Layers

Most 3-layer wedding cakes consist of two cake layers per tier. So, for a 3-tier cake, you will need to bake a total of six cake layers – two for each tier. This means you will need enough batter to fill each pan about halfway. Overfilling the pans may result in batter overflow, so it is crucial to use the appropriate amount of batter for each pan.

Preparing the pans for baking

Firstly, you will need to grease your pans. Use your hands to generously grease the bottoms and sides of the pans with cooking spray or shortening (such as Crisco vegetable spread). This will help prevent the cake from sticking to the pan.

Next, line the pans with parchment paper or silicone mats. This step is crucial as it provides extra insurance against the cakes sticking to the bottom of the pans and makes it much easier to remove the cakes once they are baked. Place a parchment paper circle or a round silicone baking mat into the bottom of each cake pan.

An optional but recommended step is to wrap the outside of the pans with bake-even strips. These strips help the cake layers to bake more evenly and minimise doming (when the centre of the cake rises into a dome due to the edges baking faster than the middle). Note that the bake-even strips should be wet when applied to the pan. Alternatively, you can line the outside of the cake pans with a double layer of foil to achieve a similar effect.

Now your pans are prepared and ready for the cake batter! Remember to fill your pans evenly, using a measuring cup can help with this. And don't forget to refer to the individual baking directions for the cake recipe you are using, as baking times will vary.

Baking the cakes

Preparation:

First, you need to prepare your pans for baking. Grease and flour your pans, using your hands to generously grease and flour the bottoms and sides. This will help prevent the cake from sticking. Next, line the pans with parchment paper or silicone mats. This step is crucial as it ensures the cakes can be easily removed once baked. Finally, wrap the pans with bake-even strips (optional but recommended). These strips help the cake layers bake more evenly and minimise doming.

Baking:

Once your pans are prepped, it's time to fill them with your chosen cake batter and bake! The baking time will vary depending on the recipe and the type of pans used. Darker pans tend to bake faster than lighter metal pans, so the edges and bottom of the cake will brown more quickly. It's a good idea to get acquainted with your oven, as not all ovens bake the same. For instance, if your oven has a hot spot, you might need to rotate the pans halfway through baking to ensure even cooking.

Leveling:

If your cake layers have domes when they come out of the oven, you will need to level them (also known as "torting") once they have cooled completely. Torting involves slicing or trimming the cake layer to create a flat surface for stacking. To level a cake, use a cake leveller or a serrated knife to gently cut into the cake horizontally until you reach about 1 inch from the edge. Then, rotate the cake slightly and repeat, working your way around. Once the dome is loose, saw through the middle.

Storage:

If you are not assembling your cake right away, it is recommended to leave the loose dome in place or wrap the cake layers in plastic wrap to retain moisture. Properly wrapped cake layers can be frozen for up to a month.

Leveling the cake layers

Step 1: Prepare Your Work Area

Before you begin levelling, ensure your work area is clean and organised. You will need a large, flat surface to work on, such as a kitchen counter or table. Gather all the necessary tools, including a long serrated cake knife, a rotating cake turntable, and the baked cake layers.

Step 2: Allow Cakes to Cool Completely

It is essential that your cake layers are completely cooled before you start levelling. Place the cakes on wire racks or cooling racks and let them cool to room temperature. This can take about an hour or two, depending on the size of your cakes. Avoid levelling warm cakes as they are softer and more prone to tearing or crumbling.

Step 3: Use a Serrated Knife and a Steady Hand

A long serrated cake knife is the best tool for levelling cake layers. Hold the knife with a steady hand and position it at eye level with the cake. This will give you a clear view of where to cut. If your knife is shorter than the diameter of your cake, you may need to rotate the cake as you cut to ensure an even level.

Step 4: Trim the Domes

Most cakes will have a dome-shaped top due to the way they rise in the oven. To level the cake, you need to trim this dome. Position your knife where the dome begins to rise from the cake. Gently cut into the cake horizontally, working your way around the cake until you're about an inch from the edge. Then, rotate the cake slightly and repeat, gradually working your way towards the centre. If using a cake level, you can usually cut straight through.

Step 5: Remove the Dome and Check for Evenness

Once you've cut through the dome, carefully saw through the middle to remove it. Check to ensure the cake is level by placing it back on the cooling rack and confirming that it sits flat. If there are still uneven spots, use the knife to gently trim those areas. Remember, it's better to trim a little at a time than to cut off too much cake.

Step 6: Work with Patience

Levelling cake layers can be tricky, especially if your cake is moist or has inclusions like berries. Take your time and work patiently. It's better to go slowly and achieve a straight, levelled surface than to rush and risk an uneven cake.

Step 7: Wrap and Freeze (Optional)

If you're not assembling your layer cake right away, it's a good idea to wrap the cake layers or place them in an airtight container to retain moisture. You can even freeze the layers for future use. Just make sure to thaw them completely before assembling and frosting.

Assembling and frosting the layers

Preparing the Cake Layers:

Before assembling, ensure your cake layers are baked, cooled, and levelled. If you've baked your layers in advance, take them out of the freezer and let them thaw. Using a cake leveler or a serrated knife, trim away any domes on the cake layers to create a flat surface for stacking.

Applying the Crumb Coat:

Place a small amount of frosting on your cake board or plate to prevent the cake from sliding. Start with the bottom layer and pipe frosting from the outer edge towards the centre, creating an even layer. Use an offset spatula to smooth out the top. Repeat this process for each layer, gently stacking them on top of each other.

Filling the Gaps and Adding a Crumb Coat:

Once all the layers are stacked, you'll notice gaps or spaces between them. Pipe frosting into these gaps to fill them. Use your offset spatula to wipe away excess frosting, leaving just enough to coat the outside of the cake lightly. This is called the crumb coat, which helps to catch any loose crumbs before the final layer of frosting. Chill the cake for 5-10 minutes to set the crumb coat.

Frosting the Cake:

Now, it's time to add the final layer of frosting. You can spread or pipe a thick, even layer of frosting over the sides and top of the cake. Use a cake scraper or angled spatula to smooth out the frosting, holding it perpendicular to the cake. Rotate the cake on a turntable (if you have one) as you work, or use some elbow grease!

Adding Final Touches:

With your cake frosted, you can now add any desired decorations. You can pipe swirls of frosting, add sprinkles, or colour your buttercream to suit the occasion. Fresh flowers are also a lovely addition, but remember to add them as close to the event as possible to prevent wilting.

Stabilising the Cake:

To ensure your cake is stable, especially if it has multiple tiers, you can use supports like bubble tea straws or wooden dowels. Insert these into the centre of the cake, cutting them to the height of each tier. This will help bear the weight of the cake and keep it from sliding.

Transporting the Cake:

If you need to transport your cake, consider assembling it beforehand to reduce stress. Use a sturdy cake box, taping it securely and cutting a flap for easy sliding of the cake. Hold the cake in your lap during transportation to minimise movement and protect it from sudden stops or potholes.

Frequently asked questions