Crafting A Stunning Stacked Wedding Cake: A Step-By-Step Guide

Stacked wedding cakes are a popular choice for couples, but how do you make one without it collapsing? The technique involves placing different-sized cakes directly on top of one another, with the tiers sitting on cake boards and dowel rods for support. The first step is to chill your cakes after they have been baked and frosted, so the frosting is firm and the cakes are easier to manoeuvre. Then, place the bottom tier on a cake board or drum, before inserting wooden dowels into the centre and in a circular pattern around it. Mark where the dowels reach the top of the cake, remove them, and cut them to size before re-inserting them. Pipe buttercream on the bottom tier and place the next tier on top. Repeat this process for each tier, remembering to use fewer dowels as you add each tier. Finally, pipe buttercream along the base of each tier and use a scraper to even out any visible gaps.

Use cake boards to stabilise and transport the cake

Using cake boards is essential for stabilising and transporting a stacked wedding cake. Cake boards provide a sturdy base for each tier of the cake, preventing it from collapsing or sliding. Here's a step-by-step guide on how to use cake boards effectively:

Prepare the Cake Boards:

Before you start assembling your cake, ensure you have the right number and size of cake boards. You will need one cake board for each tier of your cake. The cake boards should be the same size as the corresponding cake layer. For a sturdier base, you can tape two or three cake boards together for the bottom tier. The cake boards should be at least 2 inches larger in diameter than the base cake layer. If your cake has multiple tiers or a bottom border, consider using an even larger diameter cake board to make transportation easier.

Level and Fill the Cake Tiers:

Place each cake tier on its respective cake board. Make sure the cakes are level by using a spirit level. Fill and stack the cake layers, ensuring they are straight and secure. If your cake has multiple tiers, repeat this process for each layer.

Mark the Dowel Rod Placement:

Gently imprint the top of the bottom cake tier with the next-sized cake board. This outline will guide you in inserting the dowel rods. Mark the height of each stacked cake tier (except the top one) and cut the dowel rods accordingly.

Insert the Dowel Rods:

Insert the dowel rods into the cake, spacing them evenly about 1-2 inches from the edge of the cake board imprint. For larger cakes, add extra dowel rods towards the centre of the imprint. Ensure the top of the dowel rods is level with the top of the cake. Repeat this process for each cake tier.

Assemble the Cake Tiers:

Once the dowel rods are in place, you can carefully stack the tiers. Start by placing the bottom tier on its cake board. Pipe buttercream or use royal icing on the bottom tier to help the next tier stick. Carefully place the next tier on top, centring it exactly. Repeat this process until all tiers are stacked.

Add Final Stabilisation:

For added stability, especially during transportation, you can insert a central dowel through all the cake tiers. Sharpen one end of a bamboo dowel rod and insert it through the centre of the cake and cake boards. This will prevent any shifting during transport.

By following these steps and using cake boards effectively, you can stabilise and transport your stacked wedding cake with confidence, ensuring it arrives at its destination safely and securely.

Chilling the cake before stacking

Firstly, a chilled cake is firmer and easier to manoeuvre. By placing the cake in the fridge, the frosting will firm up, making it less likely to crack or break during the stacking process. This is especially important for wedding cakes, which often have multiple tiers and require a firm foundation. Chilling the cake will also make it easier to transport, as it will be less likely to shift or slide during movement.

Secondly, chilling the cake helps to create a smooth finish. A chilled cake is less likely to have crumbs, which can affect the final presentation. By brushing off any crumbs before stacking, you can ensure a smooth and clean finish. This is an important step, especially if you are creating intricate and colourful decorations, as it provides a neat base to work on.

The recommended chilling time for cakes varies. Some sources suggest a minimum of two hours, while others recommend 30 minutes to chill, allowing the frosting to firm up. However, it is important to note that chilling the cake for too long can also be detrimental. The cake should not be left to get too cold, as this may cause issues when applying the final layer of frosting. Ideally, the cake should be chilled until the frosting sets, providing a stable base for stacking.

To chill the cake effectively, wrap each layer tightly in cling film before placing it in the fridge. This will help the cake retain its shape and moisture during the chilling process. Once chilled, you can proceed with the stacking process, following the steps outlined in the previous response.

How to insert dowels

To insert dowels into your stacked wedding cake, start by placing the bottom tier of the cake onto a cake board or drum. The cake drum should be about one inch thick to provide extra support. If you are using cake boards, tape two or three together for a sturdy base.

Next, you will need to determine where to place the dowels. Place a cake board for the next tier on top of the bottom tier and gently imprint the outline. Remove the cake board and use this guideline to insert the dowels. Place one dowel in the centre of the cake, and then place additional dowels in a circular pattern around the central dowel, about 1-2 inches from the outer edge of the tier.

Mark where each dowel reaches the top of the cake with a cake-decorating pen or pencil. Remove the dowels and use a serrated knife or heavy-duty scissors to cut them to the correct length. You can also use a pencil sharpener to sharpen one end of the dowel, making it easier to puncture the cake.

Reinsert the dowels into the cake, ensuring they are straight and level. The dowels should not sit above the top of the tier, as this will prevent the upper tiers from sitting evenly. Repeat this process for each layer, except for the top tier.

For added stability, especially if you are transporting the cake, you can insert a long wooden or bamboo dowel with a sharpened end through the centre of all the cake tiers and cake boards. This will prevent any shifting during transport.

Using icing to glue the layers together

To use icing to glue the layers of a stacked wedding cake together, you will need to follow a few steps.

First, you will need to prepare your cakes. This includes baking, cooling, and levelling your cakes. You can slice off any domes or uneven surfaces with a long serrated knife to ensure your cakes have flat surfaces.

Next, you will need to prepare your icing. For a simple wedding cake, a basic buttercream or frosting will work well. You will need enough icing to coat each layer and to act as glue between the tiers.

Now, you are ready to start assembling your cake. Place the bottom tier of your cake onto a cake board or drum. The cake drum provides extra support and is usually about one inch thick. You can use a thick cake board or even a plywood base for the bottom tier.

Coat the top of the bottom tier with a layer of icing. This will act as glue for the next tier. Carefully place the next cake tier on top, centering it using a palette knife or spatula to avoid ruining the icing.

Repeat this process for each additional tier, coating the top of the previous tier with icing and gently stacking the next tier on top.

Finally, add the top layer. Place the top tier onto a cake board of the same size, coat it with icing, and position it carefully on top of the stack.

You can further stabilise your stacked wedding cake by using cake dowels. Inserting dowels into each tier will provide extra support and prevent the cake from collapsing.

Now, your stacked wedding cake is assembled and ready for any final decorations!

Transporting a stacked cake

Transporting a stacked wedding cake can be a stressful experience, but with careful preparation, it is possible to ensure the cake arrives safely. Here are some detailed tips for transporting a stacked wedding cake:

Pre-Transport Preparations:

Before transporting a stacked wedding cake, it is important to decide whether to transport the cake tiers individually or stacked. If the cake has a central dowel, it may be possible to transport it stacked, but this method is not recommended for more than two tiers. Central dowelling involves using a long dowel secured into a board, with holes drilled in the individual cake boards to allow the dowel to pass through and prevent movement during delivery.

Packing the Cake:

It is essential to ensure that individual cake tiers are dowelled correctly and placed in a sturdy and secure cake box. The box should be tall enough to accommodate the cake and lined with a non-slip mat or bubble wrap to prevent movement. A larger box can also be used to allow for extra room for decorations. The box lid should be securely attached, and an emergency kit containing smoothers, spare dowels, florist tape, cocktail sticks, spare ribbon, glue, royal icing, straws/posy picks, wire cutters, scissors, a spatula, pliers, wipes, gloves, vodka, spare fondant and decorations is recommended in case of any last-minute issues.

Transporting the Cake:

The cake should be placed on a flat and level surface, such as the boot or footwell of the vehicle, and not on a car seat. It is advisable to line the chosen surface with a non-slip mat. Refrigerating the cake for a few hours before delivery is recommended, especially for buttercream cakes in warm weather. It is also a good idea to pre-cool the vehicle to ensure the cake remains cool during transport.

Driving Carefully:

Allow for extra time during transport to avoid rushing, and drive slowly and carefully to minimise the risk of accidents. Consider using a "Cake on Board" sign to warn other drivers that you are transporting a delicate item.

Arriving at the Venue:

Upon arrival, check the cake for any movement or damage. If any issues are found, use your emergency kit to make any necessary repairs. Obtain proof of safe delivery and set-up, such as photos, videos, or a signature from the event coordinator, to avoid any potential blame for damage by venue staff or other suppliers. Provide the venue with a hand-off sheet that includes flavours, allergens, non-edible items, and any other relevant information.

Frequently asked questions