Tilted Wedding Cake: A Step-By-Step Guide To Making Yours

A wedding cake is a challenging but rewarding project for home bakers. To make a tilted wedding cake, you'll need to assemble and decorate multiple tiers, ensuring they are securely stacked and transported. Here's a step-by-step guide to help you create a stunning and stable tilted wedding cake.

Planning and Preparation:

- Choose a recipe specifically designed for wedding cakes to ensure sturdiness and sufficient batter and icing.

- Gather the required tools and ingredients, including cake pans, parchment paper, a large serrated knife, cardboard cake boards, non-flexible straws or dowels, and a platter.

- Practice your decorating skills, such as piping or icing, and decide on the final design elements like fresh flowers or cake toppers.

- Create a timeline for baking, assembling, and decorating the cake, allowing for ample time to chill and transport the cake.

Baking the Cake Tiers:

- Use round cake pans in various sizes (e.g., 10-inch, 8-inch, and 6-inch) for a tiered effect.

- Prepare the pans by spraying them with cooking spray and lining them with wax or parchment paper.

- Bake the cakes according to the recipe, ensuring even baking and allowing for slight adjustments based on oven temperature.

- Let the cakes cool before levelling them with a serrated knife to ensure flat surfaces for stacking.

Assembling and Decorating:

- Apply a crumb coat, a thin layer of frosting, to each tier to create a neat base for the final coat of frosting.

- Chill the crumb-coated cake tiers for 15-30 minutes to set the frosting.

- Place each tier on a turntable and spread frosting on the top and sides, working quickly to maintain a cool temperature.

- Smooth the frosting with a palette knife or an icing smoother for a sharp finish.

- Insert vertical dowels or straws into each tier to provide support and prevent collapsing.

- Stack the tiers by sliding them onto the dowels, ensuring they are centred and level.

- Fill any gaps between tiers with frosting and consider adding a central dowel through all tiers for extra stability.

- Decorate the cake with piping, fresh flowers, sprinkles, or other edible decorations.

Transport and Storage:

- Use plywood or a sturdy cake drum to transport the assembled cake safely.

- Clear a large space in the refrigerator for storing the finished cake, and arrange suitable transport to the wedding venue.

- Keep the cake chilled until serving, as this will ensure it stays intact and fresh.

Use cake circles for each tier

Using cake circles for each tier is essential for a sturdy and stable wedding cake. Cake circles, also known as cake boards, provide a solid base for each tier, preventing them from collapsing or sinking into each other. They are typically made of cardboard or plastic and should be sturdy enough to support the weight of the cake without bending easily.

For the bottom tier, it is recommended to use a cake circle that is one or two inches larger than the cake base. This makes it easier to pick up and move the cake to its final serving location. For the middle and top tiers, the cake circles should be the same size or slightly bigger than the cake tier. Using the cake circle as a guide for frosting can help create a smooth and perfectly round tier.

While some sources suggest not stacking more than two cake layers on a single cake circle, others have successfully stacked three layers. If your tier will be taller than 6 inches, it is advisable to use an additional cake circle in the middle of the tier for added support.

To assemble the cake, start by stacking and frosting your cake layers. Use a bit of frosting underneath each tier to secure it to the cake circle. Apply a crumb coat, which is a thin layer of frosting that seals in crumbs, and then chill the cake. Repeat this process for each tier.

When you are ready to stack the tiers, use a ruler to mark the centre of your base tier and outline where the next tier will go. This will help you place the support dowels in the correct positions. Cut the dowels to the height of the tier they will be supporting and insert them into the base tier, ensuring they are pushed straight down.

Finally, centre your next tier on top of the dowel and carefully slide it down, making sure it is centred on the base tier. Repeat these steps until all the tiers are stacked.

Using cake circles for each tier is a crucial step in creating a stable and beautiful tilted wedding cake. By following these steps and allowing adequate time for assembly and chilling, you can achieve a stunning and delicious wedding cake.

Use support dowels to prevent collapse

To make a tilted wedding cake, you'll need to pay extra attention to ensuring your cake has the structural support it needs to avoid collapsing. One of the most important tools for achieving this is cake dowels.

Cake dowels are essential for creating a sturdy, multi-tiered cake. They are food-safe rods, typically made from plastic or bamboo, that are inserted into the cake layers to provide additional support. This is especially important for a tilted cake, as the uneven distribution of weight means that the cake is more likely to collapse or shift.

When using cake dowels, it's important to follow these key steps:

• Measure the height of each cake tier accurately and cut the dowels to the appropriate length. They should be slightly shorter than the cake layer height to avoid visible gaps between tiers.
• Insert the dowels straight down into the cake layers, ensuring they are evenly distributed for balanced support. Aim to create a square formation with the dowels, spacing them about 2 inches apart.
• Always use a cake board between tiers. This will help distribute the weight evenly and provide a stable base for the cake.

By following these steps and utilizing cake dowels, you can ensure that your tilted wedding cake has the structural integrity it needs to remain stable and intact.

Bake and cool the cake layers in advance

To make a wedding cake, it is important to bake and cool the cake layers in advance. This will give you enough time to properly prepare the cake and prevent any last-minute hassles. Here is a step-by-step guide to help you with the process:

Plan Ahead:

Determine the number of guests and the size of the cake required. This will help you decide the number of cake layers and the amount of batter and frosting needed. For instance, a 3-tier cake with 12", 9", and 6" layers will require a massive amount of icing and a large quantity of batter.

Prepare the Ingredients and Tools:

Ensure you have all the necessary ingredients for the cake batter, frosting, and desired fillings. Also, gather the required tools, such as cake pans of various sizes (usually 6", 8", and 10"), parchment paper, cake boards, a serrated knife, cake dowels or straws, and a turntable or lazy Susan for decorating.

Bake the Cake Layers:

Follow your chosen recipe to bake the cake layers. It is recommended to bake one layer at a time to avoid overloading your oven or mixer. Allow the cakes to cool completely before assembling and decorating. The cooling process can take a few hours, so plan accordingly.

Wrap and Freeze the Cake Layers:

Once the cake layers are cooled, wrap them tightly in plastic wrap. This step is crucial for locking in moisture and preventing the layers from drying out. Place the wrapped layers in the freezer for up to a week. Frozen cake layers are easier to work with as they are less prone to crumbling during the assembly process.

Make the Frosting and Filling in Advance:

Prepare the frosting and filling ahead of time and store them in the refrigerator until needed. This will save you time and ensure that the components are ready when you begin assembling the cake.

Level and Tort the Cake Layers (Optional):

If desired, use a long serrated cake knife to level the tops of the cake layers, creating a flat surface. This step is optional but can help ensure that your cake tiers stack evenly and do not wobble.

Additionally, if you plan to split the layers and fill them with a fruit preserve, curd, or buttercream, do so after taking the layers out of the freezer. This will help minimise air exposure, keeping the cake fresher.

Assemble and Decorate the Cake:

With the cake layers, frosting, and filling ready, it's time to assemble and decorate your wedding cake. Start by applying a crumb coat, a thin layer of frosting that traps crumbs and ensures a neat final coat. Chill the cake for about 30 minutes to set the crumb coat, and then apply the final coat of frosting.

You can also add decorative elements like fresh flowers, cake toppers, or piped designs to make your wedding cake truly unique.

Remember to allow enough time for the cake assembly and decoration, as it is a detailed process that requires careful handling.

Apply a crumb coat to seal in loose crumbs

To apply a crumb coat to your tilted wedding cake, start by preparing your buttercream. You can use any type of frosting for the crumb coat, but it should be slightly thinner than the frosting you use between your cake layers. Place about one cup of frosting in a small bowl to use for the crumb coat. This will prevent crumbs from getting into your larger batch of frosting.

Next, place your filled and stacked cake on a turntable. Using an angled spatula, start by frosting a thin layer of buttercream on the top of the cake and smooth it down. Then, add a thin layer of frosting all around the sides of the cake. Use an icing smoother to get the sides smooth and level. Hold the icing smoother at a 45-degree angle towards you while you rotate the turntable and scrape off the excess frosting onto the edge of your bowl. Be sure to fill in any patchy areas with more buttercream and repeat the process of smoothing and scraping until you have a thin, level crumb coat.

Once you have a thin, level crumb coat, use a clean angled spatula to swipe the frosting "crown" that has formed around the top edges of the cake towards the center, creating sharp edges.

After you have applied the crumb coat, place the entire cake (turntable and all) in the refrigerator to chill for at least 30 minutes. Chilling the cake will make the buttercream firm, gluing down any crumbs and creating a stable foundation for your next layer of frosting.

Smooth the final layer of buttercream with a palette knife

To smooth the final layer of buttercream on a tilted wedding cake with a palette knife, follow these steps:

Firstly, ensure that your cake is fully chilled. This will help the buttercream to set and ensure that it doesn't become messy when you begin to smooth it. You can chill the cake in the fridge for at least an hour, or until the buttercream is firm to the touch.

Next, prepare your palette knife. The type of palette knife you use will depend on your personal preference and the level of precision you require. Smaller palette knives are generally easier to control, while larger blades will cover more surface area. Choose a palette knife made from a material that suits your needs; plastic or metal knives are good options. Ensure that your knife is clean and dry before beginning.

Now, it's time to load your palette knife with buttercream. Place a generous amount of buttercream onto the knife, ensuring that it is at room temperature and creamy, as this will make it easier to work with. You want the buttercream to be smooth and free of any lumps before you begin smoothing.

Hold the palette knife at a slight angle to the cake and apply the buttercream by pressing slightly and then swiping downward. This will create a heavier cap of buttercream at the top of the cake, which will gradually become thinner as you move down. Think of it as creating a wave-like motion with your knife. You can add as many swoops and textures as you like, depending on the desired look.

Once you have achieved the desired texture and coverage, it's important to chill the cake again. This will help to set the buttercream and ensure that it doesn't smudge or melt during the final stages of smoothing. Place the cake back in the fridge for at least 30 minutes, or until the buttercream is firm to the touch.

Finally, use your palette knife to gently smooth out any peaks or uneven areas on the cake. Hold the knife at a slight angle and carefully glide it over the surface of the cake, using light, feathery strokes. For the final touch, you can moisten your fingertip with water and gently press down on any remaining peaks to create a perfectly smooth surface.

Frequently asked questions