Wedding Cake Wonder: Tiered And Pillared Perfection

Making a three-tier wedding cake with pillars is a fun project for any home baker. This type of cake typically consists of two layers per tier, with the bottom tier being the largest and the top tier the smallest. To achieve the tiered effect, you'll need to use cake boards, pillars, and dowels for support. Here's a step-by-step guide to creating this impressive dessert:

First, gather your ingredients and tools. You'll need cake pans in different sizes (typically 6-inch, 8-inch, and 10-inch), a rotating cake turntable, cake boards, a cake drum for the bottom tier, a serrated cake knife, pastry bags, and a cake smoother/scraper. Additionally, you'll require a significant amount of cake batter (around 24 cups), buttercream frosting (12-18 cups), and your choice of filling (about 5 cups).

Next, prepare your cake pans by spraying them with cooking spray and lining them with wax paper. This ensures that your cakes don't stick. Then, bake your cakes according to the recipe, allowing them to cool before assembling.

Once your cakes are cooled, it's time to create a flat surface by slicing off the tops of the cakes with a serrated knife. This step is crucial to ensuring that your tiers don't lean or wobble.

Now, it's time to assemble the tiers. Place each tier on a cake board, with the bottom of the cake facing upward to create a flat edge. If you're filling your cake, do this before applying the crumb coat—a light initial coat of frosting that catches crumbs and ensures a neat final coat.

After applying the crumb coat, chill your cake for 15-30 minutes. Then, apply the final coat of frosting to each tier, working quickly to keep everything cool.

To add support to your cake, insert vertical dowels into each tier. Cut the dowels to the height of each tier, so their tops are flush with the cake. Repeat this process for each tier, placing a wax paper round on top of the previous tier before positioning the next one.

Finally, decorate your cake with fresh flowers, fondant pearls, piped frosting, or any other embellishments you desire. Your three-tier wedding cake with pillars is now ready to be served and admired!

Choosing the right pillars

Type of Pillars

There are different types of pillars available, such as push-through pillars, plate-and-pillar systems, and hidden pillars. Push-through pillars are considered the most secure option, provided they are inserted perfectly straight. Plate-and-pillar systems provide a solid plate on both ends, but may be less stable, so they are better suited for supporting lighter upper tiers. Hidden pillars, as the name suggests, are concealed within the cake and create a seamless appearance.

Height of Pillars

The height of the pillars will determine the overall height of your cake. Pillars typically range from 3 inches to 12 inches in height, allowing you to adjust the spacing between the tiers to your preference. Consider the overall desired height of your cake and choose pillars that will help you achieve that.

Material and Colour

Pillars are commonly made of plastic or metal and can be white, silver, gold, or other colours. Consider the colour scheme and overall style of your wedding cake when selecting the material and colour of the pillars. Ensure that the pillars complement the cake's design and do not detract from its beauty.

Number of Pillars

The number of pillars you need will depend on the size and weight of your cake tiers. A good rule of thumb is to use at least three pillars for each tier to provide adequate support. For larger or heavier tiers, you may need to use more pillars to distribute the weight evenly and ensure stability.

Ease of Assembly

Consider how easy it will be to assemble your cake with the chosen pillars. Some pillars may require additional assembly steps or tools, so opt for pillars that are straightforward to insert and secure. Additionally, if you plan to transport your cake after assembly, ensure that the pillars can withstand movement without compromising the stability of the cake.

Decorations

If you wish to decorate your pillars, choose a style that will accommodate your chosen decorations. For example, if you plan to use flowers or ivy between the tiers, select pillars that provide enough space for the decorations and complement the overall design. Ensure that any decorations do not interfere with the stability of the pillars or the cake itself.

Preparing the cake batter

To make a three-tier wedding cake with pillars, you'll need to prepare 24 cups of cake batter: 4 cups for the top tier, 7 to 8 cups for the middle tier, and 12 cups for the bottom tier. Each tier consists of two layers, so you'll need to bake six cakes in total: two 6-inch cakes, two 8-inch cakes, and two 10-inch cakes.

Here's a detailed guide on preparing the cake batter:

Ingredients:

• Flour: Use cake flour for a lighter, more delicate texture. You'll need about 3 to 4 cups of flour for the entire cake, depending on the recipe you follow.
• Leavening Agents: Use baking powder and/or baking soda to help the cake rise. The amount will vary depending on the recipe, but it's typically around 1 teaspoon of baking powder or 3/4 teaspoon of baking soda per layer.
• Butter: Use unsalted butter and make sure it's softened to room temperature before using. You'll need about 1 1/2 cups of butter for the entire cake.
• Sugar: Granulated sugar is typically used in wedding cake recipes. You'll need about 2 cups of sugar for the entire cake.
• Eggs: Use whole eggs and/or egg whites. The number of eggs will vary depending on the recipe, but you'll typically need around 3 to 4 eggs per layer.
• Flavourings: Vanilla extract is a common flavouring for wedding cakes. You can also add lemon zest, almond extract, or other flavourings to enhance the taste.
• Dairy: Sour cream and whole milk are commonly used in wedding cake recipes to add moisture and richness. You'll need about 3/4 cup of each per layer.

Method:

• Preheat your oven to 350°F (177°C).
• Grease your cake pans with non-stick spray or butter. Line the bottoms of the pans with parchment paper rounds to ensure the cakes don't stick.
• Whisk together the dry ingredients (flour, baking powder, and baking soda) in a separate bowl.
• Using a handheld or stand mixer, beat the butter and sugar together until smooth and creamy.
• Add the eggs and vanilla extract to the butter-sugar mixture and beat until combined.
• Beat in the sour cream.
• With the mixer on low speed, gradually add the dry ingredients to the wet ingredients until just incorporated.
• Slowly pour in the milk and mix until combined. Be careful not to over-mix the batter.
• Pour the batter evenly into your prepared cake pans, weighing the pans to ensure equal amounts of batter in each pan.
• Bake the cakes according to the recommended times for your pan sizes:

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

• To test for doneness, insert a toothpick into the centre of each cake. If it comes out clean, the cakes are ready.
• Allow the cakes to cool for about 10 minutes in the pans, then loosen the edges with a knife and turn them out onto a cooling rack to cool completely.

Baking the cakes

To make a three-tier wedding cake, you'll need to bake six cakes in total: two 6-inch cakes, two 8-inch cakes, and two 10-inch cakes. Each tier will consist of two layers, giving you a round, three-tier wedding cake.

Here's a step-by-step guide for baking the cakes:

• Preheat your oven to 350°F (177°C).
• Prepare your cake pans by greasing the bottoms and sides with non-stick spray, butter, or cooking spray.
• Cut wax paper rounds to fit the bottom of each pan. Place the wax paper rounds into the pans and respray or grease the paper. This extra step ensures that your cakes don't stick to the pans.
• Prepare the batter for your chosen cake recipe. You will need a total of 24 cups of batter:

• 4 cups for the top tier (6-inch cakes)
• 7-8 cups for the middle tier (8-inch cakes)
• 12 cups for the bottom tier (10-inch cakes)

• Pour the batter into the prepared pans, making sure to divide it evenly between the pans of the same size.
• Bake the cakes, allowing for different baking times depending on the size of the layers:

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

• To test if the cakes are done, insert a toothpick into the centre of each cake. If it comes out dry, and the cakes are golden brown, with edges pulling away from the sides of the pan, they are ready. The cakes should also spring back when touched.
• Let the cakes cool for about 10 minutes, then loosen the edges with a knife and turn them out onto a cooling rack to finish cooling.
• Once completely cooled, you can wrap the cakes tightly in plastic and store them in the freezer for up to a week before assembling and decorating.

Assembling the tiers

Before assembling the tiers, it is important to prepare the cakes properly. Each tier should consist of two layers, and the tops of the layers should be completely flat to prevent the cake from leaning or wobbling when stacked. Use a serrated cake knife to level the cakes and ensure they are all the same height. Once levelled, place each tier on a cake board. The bottom tier should have a thicker cake board to support the entire weight of the cake.

Now, you can begin the process of stacking the tiers. There are two main methods for stacking a wedding cake with pillars: using push-in pillars or using a two-plate system.

If you choose to use push-in pillars, it is recommended to use the two-plate system for added stability. Here is how to do it:

• Place one plate on top of the bottom tier, with the 'feet' facing upwards.
• Insert the pillars into the 'feet' of the plate.
• Place another plate on top of the pillars, this time with the 'feet' facing downwards.
• Place the next tier on top of this plate.
• Repeat this process for each additional tier.

If you choose to use the two-plate system, here is how to do it:

• Cut the pillars to the desired height, making sure to leave enough space between the tiers for your decorations.
• Insert the pillars into the first tier, ensuring they are level and securely in place.
• Place the next tier on top of the pillars.
• Repeat this process for each additional tier.

Once all the tiers are stacked, you can add your choice of decorations, such as gumpaste flowers, fondant pearls, or piped frosting details.

Remember to handle the cake with care during transportation, especially if using pillars, as they can make the cake less stable. It is recommended to assemble the cake at the reception venue to reduce the risk of damage during transport.

Decorating the cake

If you're filling your cake, you need to do this before applying the crumb coat. To start, spoon a dollop of frosting onto the bottom of the cake board to act as glue. Place the bottom layer down on top of the cake board and pipe a buttercream dam around the perimeter of the top layer. This will help to keep the filling from leaking out. If you're not filling your cake, simply apply a layer of buttercream to the bottom layer, spread it around, then place the top layer on top.

Now apply the crumb coat, then chill for 15 to 30 minutes. Don't chill for longer than that, as condensation will form and the second frosting layer won't adhere well.

Now each tier is assembled and situated on either cardboard or foam core round, or a cake drum in the case of the bottom tier. Note that the cake drum is wider than the diameter of the bottom tier, so you can get your fingers under it for lifting.

One at a time, place an assembled tier on a turntable and transfer a mound of frosting to the top of the cake. Spread the frosting around the top with your 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 do the next one.

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) comes in handy. It's basically a piece of metal with a flat edge and sometimes another, serrated edge. 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, apply the crumb coat and, instead of chilling, apply the outer coat immediately, then use the scraper to scrape most of the frosting off.

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