Creating A Columned Tiered Wedding Cake Masterpiece

Making a tiered wedding cake with columns is a challenging but rewarding task. Here are the steps to create a stunning and stable cake. Firstly, prepare a sturdy base by taping two or three cake boards together, preferably two inches larger than the base cake layer. Cover the boards and ensure the bottom cake layer is level. Repeat this process for each tier, using cake boards of the same diameter as the cake. For added stability, gently imprint the bottom cake with the next cake board size and insert dowel rods, leaving enough space from the edge. Measure and cut the dowel rods to match the height of each tier, ensuring they are even with the top of the cake. Repeat this process for all tiers. To prevent sticking, place parchment paper or sprinkle confectioners' sugar between the tiers. Carefully stack the tiers and, for added support, insert a sharpened bamboo dowel rod through the centre of the cake. Finally, decorate the cake with fondant, fresh flowers, or piped swirls.

Use cake circles/boards

Using cake circles or boards is an essential step in assembling a tiered wedding cake. Cake circles/boards are placed under each tier of the cake, providing stability and making it easier to transport and handle the cake. Here are some detailed instructions and tips for using cake circles/boards:

• Size: For the bottom tier, it is recommended to use a cake circle/board that is one or two inches larger than the cake base. This facilitates easier handling and transportation. For the middle and top tiers, the cake circle/board should be the same size or slightly bigger than the cake tier.
• Material: Cake circles/boards are commonly made of cardboard, but plastic options are also available. Ensure that the material is sturdy and does not bend easily. Foam core cake boards are a good option, especially for heavier cakes.
• Cutting: You can measure and cut your own cake circles/boards, but it is generally more convenient and inexpensive to purchase pre-made ones.
• Assembly: Before placing the cake layer(s) onto the cake circle/board, use a small amount of icing or melted candy melts to help the cake stick to the board and prevent sliding. Stack and frost your cake layers on the cake circle/board.
• Dowels: When using dowels for support, mark the centre of the cake circle/board on the icing or fondant of the tier below. This will guide the placement of the dowels to ensure they are not visible. Insert the dowels into the cake, spacing them evenly, and push them straight down until they touch the cake board.
• Layering: If your cake has multiple layers, you can stack two layers of cake on one cake circle/board for smaller layers (6 inches or less). However, do not stack more than two layers on a single cake circle/board.
• Stability: To enhance stability, particularly for taller cakes, consider using a central dowel that runs through all the cake tiers and embeds itself into the base cake board. This prevents any shifting of the tiers.

Use support dowels

To use support dowels, follow these steps:

• Use one dowel for every 2-3 inches of cake. For example, a 10-inch cake would need 4 or 5 support dowels.
• Place one dowel in the centre of the cake to make stacking easier.
• Cut the dowels to the height of the tier they will be supporting.
• Mark where the support dowels will go, making sure to place them at least 1/4" inside the circle where the next tier will go.
• Evenly space and insert the dowels into the base tier, pushing them straight down.
• Centre the next tier on top of the dowel and slide it straight down, centring it on the base tier.
• Repeat the above steps until the cake is stacked.

Support dowels are essential for maintaining your layered cakes. They serve as support and ensure the solidity of the structure of your cake design. They prevent a floor from shifting or collapsing.

There are different types of dowels that can be used:

• Bamboo sticks
• Hollow plastic pillars
• Wooden dowels
• Plastic dowels

Stack and frost cake layers

Stacking and frosting the cake layers is a crucial step in assembling a tiered wedding cake. Here is a detailed guide to help you with this process:

Start by levelling and filling your cake layers. It is important to ensure that your cake layers are even and flat, so they stack neatly without tilting. Use a serrated cake knife to carefully trim the tops of the cakes, creating a flat surface.

Next, you will need to stack and frost each tier separately. Place one cake layer on a cake board or a turntable if you have one. If you are using a cardboard cake board, you can attach it to the cake layer with a bit of frosting to secure it in place.

Now, it's time to fill your cake. If you plan to split the layers and fill them, you can do so by cutting a notch or a guide in the side of the cake and using a serrated knife to slice it lengthwise carefully. Spread your chosen filling onto the cut side of the cake, then sandwich it with the matching top layer, ensuring the cut sides face each other.

Once your cake is filled, it's time to apply the crumb coat. The crumb coat is a light initial coat of frosting that traps any crumbs, ensuring a neat final coat. Apply a thin layer of frosting to the entire cake and chill the cake for about 30 minutes to set the crumb coat.

After the crumb coat has set, it's time to apply the final coat of frosting. Spread the frosting evenly on the top and sides of the cake, using a palette knife or an offset spatula. Work quickly to keep everything cool, and return each tier to the fridge while you frost the others.

Repeat this process for all the tiers of your cake. Once you have neatly stacked and frosted all the tiers, your cake is ready for further decoration or assembly!

Mark and cut dowels

Marking and cutting dowels is an important step in assembling a wedding cake with columns. Dowels are essential for providing support and stability to the cake structure. Here is a detailed guide on marking and cutting dowels for a tiered wedding cake:

Choosing the Right Dowels:

Firstly, select the appropriate type of dowels for your cake. Cake dowels come in two main types: rods and tubes. Rod dowels are ideal for small cakes, decorations, and fruit cakes. Tube dowels, on the other hand, are designed for sponge cakes that need to support a significant weight and are perfect for adding stability to very tall cakes.

Marking and Cutting Dowels:

Now, let's get into the marking and cutting process. Here are the steps:

• Place one dowel in the centre of the cake tier: Start by inserting a single dowel into the centre of the cake tier you are working on. This will serve as a guide for the rest of the dowels.
• Mark the Dowel: Using a pencil or a pen, mark the dowel at the level of the top of the cake. This will indicate the height to which you need to cut the dowels.
• Remove the Dowel: Take the dowel out of the cake. You will use this marked dowel as a guide for cutting the rest of the dowels to the correct size.
• Cut the Dowels: Using the marked dowel as a reference, cut all the required dowels to the same height. You can use tools like wire cutters, serrated knives, or kitchen scissors to cut the dowels. Be careful with the sharp tools and cut away from your cakes to avoid any accidents.
• Insert the Cut Dowels: Once all the dowels are cut to the correct size, push each one into the cake. Make sure they are equidistantly spaced and arranged in a symmetrical shape. For example, for three dowels, arrange them in a triangle, for four dowels, arrange them in a square, and so on.

By following these steps, you will have accurately marked and cut your dowels, ensuring they provide the necessary support for your tiered wedding cake with columns.

Centre middle dowel

A centre middle dowel is an essential component of a wedding cake with columns. It is a long support dowel that runs vertically through the centre of the cake, from the top tier to the bottom tier. It is inserted into the cake after all the tiers have been stacked and plays a crucial role in stabilising the entire structure.

To install a centre middle dowel, first mark the centre of your base tier. You can use a ruler or a small 2-directional level to ensure accuracy. Then, cut the dowel to the height of your cake, making sure it is long enough to pass through all the tiers. Next, insert the dowel into the centre of the cake, pushing it straight down until it reaches the bottom cake board. Finally, centre your top tier over the dowel and carefully slide it down, ensuring it is centred on the base tier.

The centre middle dowel provides additional stability and prevents the tiers from shifting or collapsing. It is especially important if you are transporting the cake or if your cake is particularly tall or heavy. However, some bakers choose not to use a centre dowel, instead relying on other support structures such as SPS or multiple smaller dowels. Ultimately, the decision to use a centre middle dowel depends on your personal preference and the specific requirements of your cake.

Frequently asked questions