Creating A Five-Tiered Wedding Cake Masterpiece

Making a 5-tier wedding cake is a challenging but rewarding endeavour. It requires careful planning, the right tools, and a good recipe. Here are the steps to make a stunning 5-tier wedding cake.

First, find a recipe specifically designed for wedding cakes, as these recipes ensure the cake is sturdy and that you have the right amount of batter and icing. You will need to bake five cakes of varying sizes, such as 12, 9, 6, and two additional tiers of your choice. Each tier consists of two layers, so you will need to bake ten cake layers in total.

Next, gather your tools and ingredients. You will need cake pans in various sizes, parchment paper, a large serrated knife, cardboard cake boards, non-flexible straws or cake dowels, and a platter to serve the cake on. You may also want a lazy Susan for decorating and fresh flowers or other decorations.

Before you begin baking, it is essential to plan and test your recipe. Make a test cake, take careful notes, and adjust as needed. When you are happy with your recipe, bake your cake layers and let them cool completely.

Once your cake layers are baked and cooled, it is time to assemble and decorate your cake. Start by levelling and filling each layer, using a crumb coat of frosting to catch any crumbs. Then, stack your tiers, using cake dowels or straws for support. Finally, decorate your cake with frosting, fondant, fresh flowers, or other decorations.

With careful planning and attention to detail, you can create a beautiful and delicious 5-tier wedding cake.

Choosing a recipe and gathering ingredients

A 5-tier cake will require a lot of batter and icing, so it's important to choose a recipe that is specifically designed for a wedding cake or large cake. This will ensure that the cake is sturdy enough and that you have the right amount of batter and icing. For a 5-tier cake, you will need to make five cakes of varying sizes, such as 12", 9", 6", 8" and 4".

• Flour (cake flour or all-purpose flour)
• Baking powder
• Baking soda
• Butter (unsalted)
• Sugar (granulated or confectioners')
• Eggs
• Vanilla extract
• Sour cream
• Milk (whole milk or buttermilk)
• Salt

You will also need a large amount of icing or frosting. A basic buttercream frosting is a popular choice for wedding cakes and can be made with butter, confectioners' sugar, milk or cream, and vanilla extract.

In addition to the ingredients, there are several tools and supplies you will need for baking and assembling the cake:

• Round cake pans in various sizes (4", 6", 8", 10", 12")
• Parchment paper
• Cake boards or cardboard cake circles
• Cake dowels or straws
• Cake turntable
• Large and small icing spatulas
• Pastry bag and piping tips
• Serrated cake knife
• Cooling rack
• Mixer (handheld or stand mixer)

Once you have gathered all the necessary ingredients and supplies, you can start baking your cake layers and preparing your frosting according to your chosen recipe.

Preparing the cake pans

First, ensure you have the right cake pans for a 5-tier cake. You will need five round cake pans of different sizes, preferably with a depth of three inches to prevent batter overflow. The sizes can vary, but for a standard 5-tier cake, you will likely need pans of the following diameters: 6-inch, 8-inch, 10-inch, 12-inch, and 14-inch.

Once you have the cake pans, it's time to prepare them for baking. Here are the steps to follow:

• Grease the pans: Start by lightly spraying the bottoms and sides of each pan with non-stick cooking spray or grease them with butter or shortening. This will help ensure that your cakes don't stick to the pans.
• Line with parchment paper: Cut out parchment paper rounds that fit the bottom of each pan. Place these parchment paper rounds inside the greased pans. Grease the parchment paper rounds as well for extra non-stick protection.
• Second round of greasing: After placing the parchment paper, give the pans a second round of greasing. This might seem like overkill, but it will ensure that your cakes don't stick, and it will help create a smooth surface for your cakes.
• Flour the pans (optional): For extra insurance against sticking, you can lightly dust the greased parchment paper with flour, tapping out the excess. This is especially helpful if you are making a particularly sticky or dense cake batter.

By following these steps, you will have well-prepared cake pans that are ready for your batter. Remember to repeat this process for each pan and always double-check that your pans are properly greased and lined before pouring in your batter.

Baking the cakes

Firstly, you will need to prepare your pans by spraying them with cooking spray. Then, cut wax paper or parchment paper rounds to fit the bottom of each pan. Place these paper rounds inside the pans and respray. This extra step will ensure that your cakes don't stick to the pans.

For a 5-tier cake, you will need to bake five cakes of varying sizes. The exact measurements will depend on your desired design, but typically, a 5-tier cake consists of cakes with diameters of 6-inch, 8-inch, 10-inch, 12-inch, and 14-inch. Each tier will consist of two layers, so you will need to bake two cakes for each tier.

The amount of batter you will need depends on the size of your cakes. As a guide, a fluffy homemade vanilla cake recipe yields 4 cups of batter, which is enough for a 6-inch cake. For an 8-inch cake, you will need 7 to 8 cups of batter, and for a 10-inch cake, you will need 12 cups.

Preheat your oven to 350°F (177°C). The baking time will depend on the size of your cakes:

• 6-inch cakes: 25 to 30 minutes
• 8-inch cakes: 35 to 40 minutes
• 10-inch cakes: 55 to 60 minutes
• 12-inch cakes: 60 to 70 minutes
• 14-inch cakes: 70 to 80 minutes

Note that these are guidelines, and the actual baking time may vary depending on your oven. It is recommended to use an oven thermometer to ensure that your oven is at the correct temperature.

To test if your cakes are done, insert a toothpick into the centre of the cake. If it comes out clean, the cake is ready. Additionally, the cakes should appear golden brown, and their edges will pull away from the sides of the pan. They should also spring back when touched.

Once your cakes are baked, let them cool for about 10 minutes, then loosen them from the pans with a knife and turn them out onto a cooling rack to finish cooling completely.

If you are making your cakes in advance, you can wrap them tightly in plastic and store them in the freezer for up to a week. Frozen cakes are easier to work with as they are less prone to crumbling, and the crumb coat will go on more smoothly.

Before assembling your tiers, you will need to level your cakes. Using a long (14-inch) serrated cake knife, cut the tops of the cakes to create a flat surface. This step is crucial to ensuring that your stacked cake is level and stable.

Now you are ready to start assembling your tiers! Place each cake on a cardboard cake round, with the bottom of the cake facing upwards. This will give you a flat edge for each tier.

If you plan to fill your cakes, do this before applying the crumb coat. Pipe a buttercream dam around the perimeter of the top layer to prevent the filling from leaking out. If you don't want to fill your cakes, simply apply a layer of buttercream to the bottom layer and place the next layer on top.

The next step is to apply the crumb coat, a light initial coat of frosting that will catch any crumbs and ensure a neat final coat. Chill the cake for 15 to 30 minutes after applying the crumb coat, but not longer, as condensation will form if the cake gets too cold.

Now, apply the final coat of frosting to each tier, working quickly to keep everything cool. Return each tier to the fridge while you work on the next one.

And there you have it! Your cakes are now baked and ready for the next steps in creating your 5-tier wedding cake!

Assembling the tiers

• Start by levelling your cakes. Use a long serrated knife to cut a thin layer off the tops of all the cakes to create a flat surface. This step is crucial to ensure that your tiers stack evenly.
• Place the bottom tier on a sturdy cake board. It is recommended to use a cake board that is at least 2 inches larger in diameter than the cake itself. This will make it easier to move the cake and provide a stable base.
• Apply a layer of frosting to the bottom tier. This layer will act as a "crumb coat," trapping any crumbs and creating a smooth surface for the final coat of frosting.
• Place the second tier on top of the first tier. Make sure it is centred and level. You can use a cake turntable to help you position it accurately.
• Repeat the frosting and stacking process for the remaining tiers, working from largest to smallest. Remember to handle each cake carefully to avoid breakage.
• Once all the tiers are stacked, apply a final coat of frosting to the entire cake. Use a palette knife or icing smoother to achieve a smooth and even finish.
• To provide additional support and stability, insert dowel rods into the cake. Measure the height of each tier and cut the dowel rods accordingly. Space them evenly, pushing them straight down into the cake until they touch the bottom cake board.
• If desired, you can add fresh flowers, cake toppers, or other decorations to enhance the beauty of your 5-tier wedding cake.

Remember to work in a cool environment to prevent the frosting from melting or becoming too soft. It is also a good idea to chill the cake for a few minutes between steps to ensure that the frosting sets properly.

Decorating the cake

Now for the fun part: decorating the cake!

Applying the Crumb Coat

The first step in decorating your 5-tier wedding cake is to apply a crumb coat. This light, initial coat of frosting acts as a base, latching onto crumbs that form when you first apply frosting to a cake, ensuring that the final coat will be neat and crumb-free. Chill the cake for 15 to 30 minutes so that the crumb coat sets before applying the final coat of frosting.

Applying the Frosting

Place each assembled tier on a turntable and transfer a mound of frosting to the top of the cake. Spread the frosting around the top with a 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 frost the next one.

Smoothing the Frosting

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) is handy. While rotating the cake on your turntable, run the edge of the smoother along the sides in the opposite direction of the cake's rotation.

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 look, apply the crumb coat and, instead of chilling, apply the outer coat immediately, then use the scraper to scrape off most of the frosting.

Decorating With Fresh Flowers or Edible Decorations

Your cake is now frosted and stacked! All that's left is final decorations. You can pipe some decorative touches around the edges, or use ribbon, sprinkles, and edible decorations such as fresh berries or edible flowers for an elegant finishing touch.

Frequently asked questions