Creating A Double-Barrel Wedding Cake Masterpiece

A double-barrel wedding cake is an impressive, elegant cake that serves a large number of people. It is essentially two cakes stacked together to create the appearance of a single, tall cake. To make a double-barrel wedding cake, you will need to bake two separate cakes of the same size and stack them on top of each other using a sturdy support system, such as dowels or cake boards. The cakes are usually filled and frosted together, giving the cake a cohesive appearance. The additional height allows for more elaborate and eye-catching designs, making the cake a striking centrepiece for any wedding.

Preparing cake layers

Preparing the cake layers is a crucial step in making a double-barrel wedding cake. Here is a detailed guide to help you through the process:

Baking the Cake Layers:

Start by baking your cake layers. It is recommended to bake twice as many layers as you would for a regular cake to achieve the desired height. Ensure that your cake layers are not taller than usual, as this can lead to uneven baking. The ideal height for each layer is around 4 to 6 inches. If you want to make your cake layers taller, it is better to bake more layers and stack them later.

Leveling and Stacking:

Once your cake layers are baked, it is important to level them to create a stable and visually balanced cake. Use a cake leveler or a serrated knife to trim any domed tops and create a flat and even surface. This step will make it easier to stack the layers and decorate the cake.

Filling and Frosting:

After leveling the cake layers, it's time to fill and frost them. You can use a variety of fillings, such as buttercream, ganache, or jam. Spread the filling evenly between the layers, making sure it is not too thick or too thin. Once all the layers are filled, it's time to frost the cake. Apply a thin layer of frosting, known as a crumb coat, to seal in any loose crumbs and create a smooth base for the final layer of frosting.

Using a Cake Board:

Place a cake board at the bottom of your cake. The cake board should be at least two inches wider than your cake layers and made of a strong material such as acrylic or foam core. Avoid using cardboard as it may not be strong enough to support the weight of the double-barrel cake.

Adding Supports:

Before stacking the cake layers, it is crucial to add supports to prevent the cake from collapsing. You can use boba straws or dowels for this purpose. Insert the supports at least two inches from the edge of the cake, pushing them all the way down to the bottom. Cut the supports so that they are slightly taller than the cake layer. You will need at least four supports for a small cake, but larger cakes may require more.

Stacking the Cake Layers:

Now, you can start stacking the cake layers on top of the cake board. Alternate between cake layers and filling, making sure to pipe or spread the filling evenly. Continue stacking until you reach the desired height, usually around 6 inches tall.

Adding a Second Cake Board:

Once you've reached the desired height, spread some buttercream or ganache on top of the cake layer to make it sticky. Then, press another cake board down on top. This second cake board should be the same size as the cake layers to ensure it remains invisible after frosting.

Finalizing the Cake:

Repeat the process of stacking cake layers and filling on top of the second cake board. Remember to keep the height of this section below 6 inches as well. Use an offset spatula to smooth out any filling that may be sticking out from the sides.

Adding a Central Dowel:

To ensure stability, add a central dowel through the top tier of the cake. Push it all the way down until it touches the bottom cake board. Mark the dowel at the top where it sticks out, then cut it to size and push it back in. This will prevent the cake layers from sliding sideways.

Your cake layers are now prepared and ready for final assembly and decoration! Remember to chill the cake before frosting to make the process easier and achieve a smoother finish.

Assembling the cake

To assemble a double-barrel cake, you need to layer the cakes and filling as you would for any other cake. You can use a piping bag to spread the filling and frosting onto the cake, or simply use a spatula.

Use a blob of frosting to attach the first cake layer to the centre of your cake board. Pipe or spread your filling onto this layer. Alternate between cake and filling, finishing with a cake layer on top. Ensure that the height of the cake does not exceed six inches.

At this point, you will need to add supports to the cake before adding any more layers. You can use boba straws or dowels for this. Poke a straw or dowel two inches from the edge of the cake and push it down to the bottom. Pinch the straw where it sticks out above the cake, and cut it at this point. Use this first straw as a guide to cut the rest of your straws or dowels to size. Push the first straw back into the hole and place the others at least two inches in from the edge of the cake, and at least two inches apart from each other. For a small, six-inch cake, you will need four supports.

Spread some buttercream or ganache over the top of the cake and press another cake board down on top. This cake board should be the same size as your cake, or slightly smaller. Continue layering your cake and filling on top of this new cake board, ensuring that the height does not exceed six inches.

Use a central dowel to prevent the cake layers from sliding sideways. Push it down through the top tier until you feel it hit the cake board in the middle of the cake. Keep pushing until you feel the bottom cake board. Mark the dowel at the top, where it sticks out, and then pull it out. Cut the dowel at the mark and push it back in.

Now, use an offset spatula to spread around the sides of the cake, flattening any filling that is sticking out. At this point, you can chill the cake in the fridge for 30 minutes to an hour to make it less wobbly when frosting.

Apply a crumb coat before your final coat of frosting to prevent crumbs in the final layer. Don't worry too much about perfection at this stage; just ensure that the sides of the cake are straight and the top is level. Place the cake in the fridge for 30 minutes to set the crumb coat.

When the crumb coat is firm, spread on another layer of frosting, taking your time to get it as smooth as possible. This layer will be visible, so it's important that it looks neat.

Frosting a tall cake can be tricky, so if this is your first time, consider a cake design with lots of piped texture, or added details like wafer paper or sprinkles to cover up any imperfections. Using a cake comb that is at least as tall as the cake will help you achieve smooth sides.

Finally, use your offset spatula to level out the uneven frosting around the top edge, or put the cake in the fridge to set and then use a hot, sharp knife to slice off the excess.

Stacking the cake stably

Stacking a double-barrel cake is a delicate process that requires precision and attention to detail. Here are some essential steps and tips to ensure your cake is stable and secure:

Use a Strong Cake Board:

Begin by attaching the first layer of cake to a sturdy cake board. It should be at least two inches wider than your cake layers and made of a thick, strong material like acrylic or foam core. Cardboard is not ideal as it may buckle under the weight of the heavy cake.

Prepare the Cake Layers:

For a double-barrel cake, you will need twice as much cake as a regular cake. Instead of baking taller layers, bake twice as many layers as you usually would. You can divide them in half with a serrated knife to create more space for filling and add flavour.

Layer the Cake and Filling:

Alternate cake layers and filling, just as you would for a regular cake. You can spread the filling, but using a piping bag is much quicker. Pipe or spread your filling onto the cake board, then attach the first layer of cake. Remember to use a dot or blob of frosting to secure the cake layer to the board.

Insert Supports:

Once your cake reaches six inches tall, it's time to add supports before adding more layers. You can use boba straws or dowels. Insert the first straw or dowel two inches from the edge of the cake and push it down to the bottom. Cut it to the height of the cake, then use it to measure and cut the other supports. You should have at least four supports for a small six-inch cake.

Add Another Cake Board:

Spread some buttercream or ganache over the top of the cake to make it sticky, then press another cake board on top. This cake board should be the same size as the cake, or you can trim it if it's slightly bigger. This board will provide stability and ensure the supports remain hidden.

Continue Layering:

Now, continue layering your cake and filling on top of the second cake board. Don't make this second part of the cake taller than six inches either. Use an offset spatula to smooth out any filling that sticks out from the sides.

Insert a Central Dowel:

To prevent the top cake from slipping or sliding sideways, insert a central dowel through the top tier. Push it down until it reaches the bottom cake board. Mark the dowel where it sticks out above the cake, then pull it out, cut it to size, and push it back in.

Chill the Cake:

Before frosting, chill the cake in the fridge for 30 minutes to an hour. This will make it less wobbly and easier to work with.

Apply a Crumb Coat:

Apply a crumb coat before your final coat of frosting to prevent crumbs from getting into it. Don't worry too much about perfection at this stage; focus on making the sides straight and the top level. Chill the cake again for 30 minutes to set the crumb coat.

Final Coat of Frosting:

Now, apply the final coat of frosting, taking your time to get it as smooth as possible. Remember that frosting such a tall cake can be tricky, so consider a design with piped texture or added details to cover any imperfections.

Use a Cake Comb:

To achieve the straightest and smoothest sides, use a cake comb that is at least as tall as the cake. After scraping around the cake, spread more frosting over any indents and scrape again until it's perfectly smooth.

Level the Top:

To level out the uneven frosting around the top edge, push sideways with your offset spatula or put the cake in the fridge until the frosting sets, then use a hot sharp knife to slice it off.

Crumb coating and frosting

Crumb Coating:

Crumb coating, also known as a "crumb coat," is a thin layer of frosting applied to the cake. It seals in any loose crumbs, creating a smooth base for the final layer of frosting. This step is crucial in achieving a professional and polished appearance. To create a crumb coat, follow these steps:

• Prepare a batch of frosting with a smooth and spreadable consistency. It should be firm enough to hold its shape but also easy to spread. You can adjust the consistency by adding more powdered sugar for stiffness or a small amount of liquid (such as milk or cream) for a softer texture.
• Use an offset spatula or a bench scraper to apply the crumb coat. Start by spreading the frosting evenly across the top and sides of the cake, working from the center towards the edges.
• Pay attention to the sides of the cake, ensuring they are straight and smooth. Use a tall bench scraper to smooth out any excess icing and fill in any gaps.
• Once you have a cohesive and smooth surface, place the cake in the refrigerator to chill. This will allow the crumb coat to set, typically for about 15-20 minutes.

Frosting:

After the crumb coat has set, it's time to apply the final layer of frosting. Take your time with this step to ensure a smooth and flawless finish:

• Remove the cake from the refrigerator and prepare another batch of frosting, ensuring it has the same consistency as the crumb coat.
• Using an offset spatula, start spreading the frosting on the top of the cake, gradually moving towards the edges.
• Continue frosting the sides of the cake, maintaining a smooth and even layer. Use light and gentle strokes to avoid applying excessive pressure, which can cause bulges.
• If needed, use a cake comb to touch up any indents or areas that require additional frosting. A cake comb, especially one that is as tall as the cake, will help you achieve straight and smooth sides.
• To level out the frosting around the top edge of the cake, use your offset spatula to gently push the frosting sideways. Alternatively, chill the cake again until the frosting has set, then use a hot, sharp knife to slice off any excess.
• If desired, add additional decorations such as piped designs, fresh flowers, or edible pearls. Keep decorations minimal to maintain the elegance of the double-barrel cake.
• Finally, chill the cake once more to set the final layer of frosting. This will help it retain its shape and make it easier to serve.

Remember, practice makes perfect! Cake decorating is an art that improves with time and experimentation. Don't be afraid to try out different techniques and develop your own personal style. With patience and dedication, you'll be able to create stunning and impressive double-barrel wedding cakes.

Decorating ideas

Now that your double-barrelled wedding cake is assembled, it's time to decorate! Here are some ideas to get you started:

Colour

Consider the colour scheme when decorating your cake. Complementary or analogous colours can be used to create visually pleasing combinations. Use food colouring to add vibrant shades to your frosting, starting with small amounts and gradually adding more until you achieve the desired shade. Gel-based colours are preferable as they won't thin out the frosting.

Texture and patterns

Experiment with different textures and patterns to add depth and interest to your cake. Techniques like ruffles, basketweave, or embossing can be used to create unique effects and enhance the overall appearance.

Fondant

If you choose to cover your cake in fondant, use a fondant smoother to achieve a smooth and polished finish on the surface. You can also use fondant to create geometric shapes, cutouts, or stripes that complement the shape of your cake.

Piping

Piping is a common method for creating decorative designs, borders, and lettering. Practice different piping techniques such as rosettes, shells, dots, and borders to add variety and visual interest to your cake. You can also pipe simple designs like dots, lines, and basic lattice patterns.

Sprinkles and edible decorations

Incorporate simple decorations like sprinkles, edible pearls, or fresh edible flowers to enhance the appearance of your cake. These additions can make a big difference and are perfect for a wedding cake.

Minimalism

Since double-barrel cakes are already tall and impressive, consider using minimal decorations to let the cake's height shine. Artificial flowers, macarons, and gold leaf are elegant touches that won't overwhelm the cake's design.

Practice and creativity

Cake decorating is an art, so don't be afraid to experiment and develop your personal style. With practice, you'll improve your techniques and gain confidence in mastering the principles of cake decorating.

Frequently asked questions