Creating A Double-Sided Wedding Cake: A Step-By-Step Guide

A double-sided wedding cake is a stunning centrepiece for any wedding. This type of cake offers more surface area for designs and decorations than a single-tiered cake, but less space than a multi-tiered cake, so the height won't obscure any intricate details.

When making a double-sided wedding cake, it's important to consider the type of cake, buttercream, and pans you will use. A dense cake is a great choice for stacking, but a fluffy cake recipe can also work if the layers are thick enough. For the buttercream, a classic American buttercream recipe is a good option as it pipes nicely and will crust up perfectly for stacking. As for the pans, durable pans with straight sides, such as Wilton baking pans, are recommended to ensure straight sides and even baking.

To assemble the cake, start by levelling off the cakes to create a flat top. Then, fill and frost each layer with buttercream, using either a piping bag or an offset spatula. Repeat this process for each tier, creating a crumb coat to seal in the crumbs before adding the final layer of frosting. Once both tiers are filled and frosted, you can stack them on top of each other, using bubble tea straws or wooden dowels to support the weight of the top tier.

With a double-sided wedding cake, you have plenty of space to get creative with the design. You can opt for a simple, elegant look with a monochromatic colour scheme or hand-painted flowers, or go bold with colourful designs, architectural elements, or fresh flowers. The possibilities are endless!

Choosing the right cake recipe

• Consider the stability of the cake: The cake recipe you choose should be stable enough to support the weight of another cake on top of it. Avoid light and airy cakes like angel food cake, which may collapse under the pressure. Opt for a denser cake recipe or a fluffy cake with thick layers.
• Choose a flavourful cake: While the appearance of the cake is important, don't forget that taste is just as crucial. Select a recipe that is not only visually appealing but also delicious. You can experiment with different flavours like vanilla, carrot cake, red velvet, lemon cake, or even chocolate chip.
• Match the cake to the occasion: Consider the theme and setting of the wedding when choosing a cake recipe. For example, if it's a tropical-themed wedding, you might incorporate exotic flavours or decorations. Or, if it's a rustic affair, a semi-naked cake with fresh flowers and grasses could be a perfect fit.
• Think about the number of guests: The cake recipe you choose should yield enough cake to serve all the guests. Consider the height and width of each tier, as a two-tiered wedding cake can typically serve anywhere from 20 to 50 guests. You may need to adjust the recipe or add additional tiers for a larger guest list.
• Practice and plan ahead: Baking and stacking a wedding cake can be a challenging task, so it's essential to practice the recipe beforehand to ensure success. Plan your baking timeline accordingly, allowing enough time for baking, cooling, assembling, and decorating the cake.

Selecting the correct cake pans

• Size and Number of Pans: For a two-tier cake, you will typically need two sets of cake pans in different sizes. The standard sizes are 6-inch pans for the top tier and 8-inch pans for the bottom tier. However, you can also create taller cakes by using three layers per tier, which will require three pans of each size.
• Type of Pans: It is recommended to invest in good-quality baking pans, such as durable pans with straight sides that ensure your cakes have straight sides as well. Avoid disposable aluminum pans, as they are not sturdy and may not yield the best results.
• Pan Material: Choose pans made of materials that conduct heat well, such as metal. Wilton baking pans, for example, are a popular choice and come in a variety of sizes.
• Preparing the Pans: Before adding the batter, it is essential to prepare your pans properly. Grease the bottoms and sides of the pans with non-stick spray or butter, and then line them with parchment paper rounds. Cut the parchment paper to fit the bottom of your pans. This will ensure that your cakes release seamlessly from the pans.
• Oven Space: Unless you have extra oven space or multiple ovens, it is best to bake the cakes one tier at a time. This will help ensure even baking and prevent overcrowding in your oven.
• Cooling the Cakes: Allow the cakes to cool completely before assembling and decorating. This step is crucial, as it helps the cakes set and makes them easier to handle without crumbling or falling apart.

Preparing the cake layers

Start by preheating your oven to the temperature specified in your chosen cake recipe. Line your cake pans with parchment paper rounds and grease them with butter or non-stick spray. This step ensures that your cakes will release seamlessly from the pans later.

For a two-tier cake, you will need three 9-inch round cake pans and three 6-inch round cake pans. If you only have one set of pans, you can bake the cakes in batches.

Prepare the cake batter according to your chosen recipe. Make sure all your ingredients are at room temperature for the best results. Mix the dry ingredients in one bowl and the wet ingredients in another, then slowly incorporate the dry ingredients into the wet mixture.

Evenly distribute the batter into the prepared cake pans, filling them about two-thirds full. Use a kitchen scale to ensure accuracy, if desired.

Bake the cakes according to your recipe's instructions, making sure to rotate the pans halfway through the baking time for even cooking. The cakes are done when a toothpick inserted into the centre comes out clean.

Allow the cakes to cool completely in the pans set on a wire cooling rack. This step is crucial, as it helps prevent the cakes from collapsing or drooping when you start stacking them.

Once the cakes are completely cool, it's time to level them. Use a cake leveler or a long serrated knife to cut off the domed tops, creating a flat surface on each cake layer.

Now you have your cake layers ready for assembly! The next steps will involve filling and stacking the layers, creating a crumb coat, and applying the final coat of frosting.

Stacking the cake tiers

Firstly, ensure that your cakes are completely level. If there is any dome on your cakes, use a knife or a cake leveller to slice it off and create a flat surface. This step is essential before you begin stacking.

Next, you will need to prepare your cake boards. Place the bottom tier of the cake onto a sturdy cake drum or a thick cake board. The cake drum provides extra support and is usually about one inch thick. For the remaining tiers, use cake boards that correspond to the size of each cake. For instance, an 8" cake should be placed on an 8" cake board. Cover the cake boards with Fanci-Foil wrap or any desired covering.

Now, you can begin the process of stacking. Take the bottom tier and insert wooden or plastic cake dowels into the centre. Distribute more dowels in a circular pattern around the central dowel, keeping them within 1-2 inches from the outer edge of the tier. Mark the height of the dowels with a cake decorating pen, and then remove them. Cut the dowels cleanly with a serrated knife, ensuring they are all the same height. Re-insert the dowels, making sure they do not sit above the top of the tier.

At this point, you can add some buttercream or melted candy melts to the bottom tier. Carefully place the next tier on top, using a spatula for support if needed. Repeat the process of inserting and cutting the dowels for this tier. You will use fewer dowels for each consecutive tier. Once you have inserted the dowels, place a cake board on top and check if it is level. If not, adjust the height of the dowels accordingly.

Continue stacking the remaining tiers, following the same process. For added support, especially for heavier cakes, you can insert a central dowel through the length of all the tiers. Finally, pipe buttercream along the base of each tier to cover any visible gaps, and use a scraper to even out the frosting.

Your wedding cake is now stacked and ready for decorating!

Decorating the cake

Decorating a double-sided wedding cake is an art and a science. Here are some tips to help you create a stunning and delicious cake:

Plan and Prepare:

Before you start decorating, it's important to have a clear idea of the design and theme you want to achieve. This will guide your colour choices, decorations, and overall presentation. Gather all the tools and ingredients you need, including different sizes of cake boards, a turntable, offset spatula, serrated knife or cake leveler, piping tips and bags (optional), and, of course, your buttercream.

Assemble the Cake Layers:

Place a 10-inch cake board on your turntable and secure it with a dab of buttercream. Place an 8-inch cake board on top and press down to seal. Spread a thin layer of buttercream on the 8-inch cake board and place your first 8-inch cake layer on top. Fill the cake with buttercream using either a piping bag or an offset spatula. Repeat this process, remembering to flip each subsequent cake layer upside down so that the cut side is on top of the buttercream.

Create a Crumb Coat:

A crumb coat is a light coating of frosting that seals in the crumbs, ensuring a smooth and mess-free final product. Using an offset spatula, apply a thin layer of frosting to the sides and top of the cake, turning your turntable as you go. Place the cake in the freezer for about 15 minutes to set the crumb coat. Repeat this process with the 6-inch cake layers.

Frost and Smooth the Cake:

Now it's time to add a thicker layer of frosting to both cakes. Start from the bottom and work your way up, spinning and spreading as you frost. Switch to a bench scraper once the cake is mostly covered to smooth out any bumps and create a neater finish. Fill a clean water bottle with water and lightly spray each cake, then use the bench scraper to smooth out any remaining cracks or imperfections.

Stack the Tiers:

To support the weight of the top tier, you'll need to insert bubble tea straws or wooden dowels into the bottom tier. Place four straws in a square formation, ensuring they are evenly distributed and cut to the height of the cake or slightly under. Spread a thin layer of buttercream over the straws to hide them and help the top tier adhere. Carefully lift the 6-inch cake with your fingertips and centre it above the 8-inch cake. Get as close as possible and then gently lower it into place.

Final Decorations:

You can further decorate your cake with fresh flowers, macarons, fresh fruit, or dessert sauces. If you're transporting the cake, insert a large dowel through the top tier for added stability. You can also pipe a border or design around the meeting point of the tiers to cover any gaps or imperfections.

Frequently asked questions