Junior Rasmussen
A two-tiered wedding cake is a great way to make a statement at your wedding. It offers more flexibility than a single-tiered cake, serving anywhere from 20 to 50 guests, and provides more surface area for designs and decorations. The first step to making a two-tiered wedding cake is to get a board or smooth plane for the cake. This should be four inches smaller in diameter than the finished cake. You will also need a set of ten-inch cardboard cake rounds and a plastic plate for the top tier, as well as columns, a spatula for icing, a round tip for the cake border, and pastry bags. It is recommended to bake the cake two to three days before the wedding to relieve some stress. For each tier, you will need to bake four cakes – two 10 inches in diameter and two 4 inches in diameter. Once the cakes are baked, they should be wrapped and transferred to the freezer. The next day, you can start decorating. It is important to have your icing or frosting ready and to start with the bottom tier first. Fill and frost the bottom tier, and then repeat the process for the top tier. There are several ways to stack a two-tiered cake, such as using a plastic cake plate and columns or cake cardboards and fat straws.
| Characteristics | Values |
|---|---|
| Number of tiers | 2 |
| Diameter of the bottom tier | 9 inches |
| Diameter of the top tier | 6 inches |
| Number of cakes per tier | 3 |
| Type of frosting | Vanilla buttercream |
| Filling ideas | Lemon curd, almond, lemon, orange, coconut, raspberry jam, or raspberry cake filling |
| Number of guests served | 30-35 |
| Baking time | 23-26 minutes |
| Cooling time | A few hours |
| Decorating time | 5 hours |
| Total time | 10 hours and 26 minutes |
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What You'll Learn
Choosing the right ingredients
The Cake:
- Flour: Use cake flour for a softer, more delicate texture. The amount of flour will depend on the cake recipe you choose.
- Sugar: Granulated sugar is commonly used in wedding cakes. Adjust the amount according to your recipe.
- Butter: Use unsalted butter and ensure it is at room temperature for easy creaming.
- Eggs: Use whole eggs and additional egg whites for structure and richness.
- Dairy: Sour cream and whole milk are commonly used in wedding cakes. Buttermilk can also be used for added tanginess and moisture.
- Leavening Agents: Baking powder and/or baking soda are essential for the rise and structure of the cake.
- Extracts: Pure vanilla extract is a classic choice for wedding cakes, but you can also experiment with other extracts like almond or lemon.
- Additional Ingredients: Depending on your recipe, you may need additional ingredients like salt, chocolate chips, or carrot puree for a carrot cake.
The Frosting:
- Butter: Unsalted butter is the base for a creamy and delicious frosting. Ensure it is at room temperature before creaming.
- Sugar: Confectioners' sugar (powdered sugar) is used to create a sweet and smooth frosting. Adjust the amount to control the sweetness and consistency.
- Liquid: Milk or heavy cream is added to thin out the frosting and create a spreadable consistency. You can also use a combination of milk and a flavourful liquid like whiskey.
- Extracts: Pure vanilla extract is a classic choice, but feel free to experiment with other extracts like almond, lemon, or orange.
When choosing ingredients, always opt for high-quality products and follow the specific measurements provided in your chosen recipe. It is essential to use room temperature ingredients, especially when creaming butter and sugar, to ensure a smooth and well-combined batter. Additionally, consider the flavour and colour combinations you want to create, and don't be afraid to experiment with different extracts and food colourings to make your wedding cake unique.
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Preparing the cake pans
Firstly, you will need to gather the necessary equipment. For a two-tiered cake, you will need two sets of cake pans in different sizes. The most common sizes are 9-inch and 6-inch round cake pans. You will also need parchment paper, non-stick spray or butter, a spatula, cake boards, cake dowels or supports, and a serrated knife for levelling the cakes.
Once you have your equipment ready, follow these steps:
- Prepare your cake pans by greasing the bottoms and sides with non-stick spray or butter. This will prevent the cake from sticking to the pan.
- Cut out parchment paper rounds for each pan. Place the parchment paper rounds in the pans and grease them as well. This will ensure that the cakes release seamlessly from the pans after baking.
- Repeat this process for all your cake pans, ensuring that they are well-greased and lined with parchment paper.
- If you are baking multiple cakes, it is recommended to bake them one at a time unless you have extra ovens or oven space.
- Prepare your cake batter according to your chosen recipe.
- Pour the batter into the prepared cake pans, ensuring that they are filled evenly and not overfilled.
- Bake the cakes according to the recipe instructions, being careful not to over-bake them.
- Allow the cakes to cool completely in the pans set on a wire cooling rack before removing them.
- Once the cakes are cooled, use a serrated knife to level off the tops of the cakes by slicing a thin layer from each cake to create a flat surface.
By following these steps, you will have successfully prepared your cake pans and baked your cake layers, which are essential steps in creating a beautiful and stable two-tiered wedding cake.
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Baking and levelling the cakes
To make a two-tiered wedding cake, you will need to bake your cakes in advance. It is recommended to bake the cakes two to three days before the wedding. For each tier, you will need to bake four cakes: two 10 inches in diameter and two 4 inches in diameter.
Once your cakes are baked, remove them from the oven while still in the pan. Using a smooth cloth, such as a hand towel, drape it over the cake and press down to level it. If the cake appears to be spilling over the pan, cut off that side to ensure smoothness.
Next, use a long knife to cut across the top of the pan to make the cake more level. Check the cake for moisture and, if needed, apply syrup. Wrap each cake individually in plastic wrap and place them in the freezer, ensuring they are lying flat on the shelves.
On the day of decorating, remove the cakes from the freezer and let them thaw at room temperature. This process can take a few hours. It is recommended to start decorating 24 hours before the wedding to allow enough time for the finishing touches.
To begin decorating, ensure your icing or frosting is ready. You will need enough frosting to cover about 12 cakes for both tiers. Start with the bottom tier by removing the plastic wrap from one cake and placing it in the centre of your cake board. Feel the top of the cake to ensure it is not too hard; if any part feels hard, it may need additional levelling.
Use a cake leveller to smooth out any coarse parts of the cake until it is completely level. Check the cake for moisture again and, if needed, brush on additional syrup.
Place a large amount of icing in the middle of the cake and level it out to create a 1/2-inch thick filling. Repeat this process for the remaining cakes, stacking and filling each layer.
Once all the cakes are stacked and filled, it's time to frost the cake. Using your frosting of choice and a spatula, coat the sides of the cake with pressure. Repeat this process for both tiers.
Now you have both tiers iced and ready for stacking. There are various methods for stacking a two-tiered cake, including using cake cardboards, fat straws, or a plastic cake plate and columns. Choose the method that works best for you and carefully stack your tiers.
Your two-tiered wedding cake is now ready for any additional decorations or finishing touches.
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Stacking the tiers
Step 1: Prepare the cake board
The cake board is what the fully baked cake will be placed on. Ensure that the finished cake is four inches smaller in diameter than the board, meaning the surface’s length should be sixteen inches around. The board must be extremely solid.
Step 2: Prepare the tiers
For the top tier, use a set of ten-inch cardboard cake boards with six pieces in total. No cardboard is required for the bottom tier. For the bottom tier, you will need two 10-inch cakes and for the top tier, two 4-inch cakes.
Step 3: Prepare the cake plate
Use a plastic cake plate that is the exact size and shape of the top tier. It should not be visible to guests. Add columns to the plates to support the top tier.
Step 4: Prepare the icing
You will need a spatula for the icing. A small spatula is better than a large one as it performs better when icing a two-tiered cake.
Step 5: Prepare the cake border
Use a round tip for the cake border, just around the bottom level of the cake.
Step 6: Get some pastry bags
You will need a few pastry bags. Disposable ones will do.
Step 7: Level the cakes
Remove the freshly baked cakes from the oven while still in the pan and use a smooth piece of cloth to drape around the cake and press down to level it. If the cake appears to be spilling over, cut off that side. Using a long knife, cut across the top of the pan to make the cake more level, then check for moisture. If it is not as moist as you would like, apply syrup.
Step 8: Wrap and freeze the cakes
Wrap each cake (while still hot) in a shiny wrap and transfer it to the freezer, laying flat on a shelf. The form they take when frozen and hard is the same form they will take when they thaw.
Step 9: Thaw the cakes
As soon as you wake up, remove the cakes from the freezer and place them on a clean surface to thaw, still in their wraps. This takes a few hours.
Step 10: Decorate the cake
The most appropriate time to decorate the cake is 24 hours before the event. You will need sufficient cans of frosting for about 12 cakes to decorate both tiers.
Step 11: Check the hardness of the cakes
Feel the top of the first cake to detect hardness. If none is found, move on to the next step. If any part feels hard, it simply means it hasn’t been levelled enough and requires more levelling.
Step 12: Level the cakes
Get a cake leveller to smooth out any coarse parts in the cakes.
Step 13: Apply syrup to the cakes
Brush the top of the cakes all over with a suitable pastry brush to make them as moist as you want.
Step 14: Add the filling
Put a large amount of icing in the middle of the first cake and level it out to about ½ inch thick. This will be your filling.
Step 15: Frost the cakes
Using any frosting of your choice and your spatula, coat the side of the cakes with a lot of pressure.
Step 16: Stack the tiers
With the top tier still in the freezer, place the bottom tier on a smooth surface. It is now time for the tiers to be stacked.
Method 1: The plastic cake plate and column method
Put the plate (without the columns) carefully on the tier and move it around to get it completely centred. Gently press down to leave a mark on the cake. You should be able to tell the outline of the plate and the location of the column. Remove the plate, fix the columns in a standing position beside the cakes, ensuring they are not taller than the cakes. Trim them if necessary, then put the columns on the plastic plate and line them up with the marks on the cake. Push down until the columns are inside the plate and the top of the plate meets the cake.
Method 2: The cake cardboards and fat straws method
Gently place the cake cardboard on the tier and move it around until it is fully centred. This will make it clear where the top tier will go. Now, add your two-tiered cake support, such as dowels or bubble tea straws.
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Decorating the cake
Preparation:
Before you begin decorating, it is important to have all the necessary tools and ingredients ready. You will need a cake board, cake dowels, icing spatula, piping bag, and any desired decorations such as fresh flowers, edible flowers, or cake toppers. Ensure your icing or frosting is also prepared in advance. It is recommended to have enough frosting for about 12 cakes to decorate both tiers generously.
Working with the Bottom Tier:
Start by removing the cake from the wrap and placing it in the middle of your cake board. Check the cake for any hardness or unevenness. If necessary, use a cake leveler to smooth out any coarse parts and achieve a uniform surface. You can also apply syrup to the cake to add moisture if needed.
Place a large amount of icing in the middle of the bottom tier and level it out to create a 1/2-inch thick filling. This will provide a stable base for the next layer.
Assembling the Cake:
Now, it's time to add the second cake layer. Place the second cake on top of the filling and turn it upside down. This will help create a smooth surface for frosting. Using your chosen frosting and a spatula, coat the sides of the cake with pressure to achieve a neat finish. Repeat this process for the top tier, ensuring both tiers are securely stacked and aligned.
Final Decorations:
With the cake assembled, you can now focus on the final decorations. Use any frosting of your choice and be generous with the amount. Coat the sides and top of the cake evenly, creating a smooth or textured finish as desired. If you prefer a naked cake, apply a semi-exposed coat of frosting to allow add-ons like flowers or macarons to take center stage.
Add any desired decorations to the cake, such as fresh flowers, pressed flowers, cake toppers, or gold foil for a glamorous touch. You can also pipe frosting details like dots, ruffles, or pearls using a round piping tip. These additions will enhance the visual appeal and elegance of your wedding cake.
Remember to leave enough time for putting on the finishing touches, as this process can be time-consuming. It is recommended to decorate the cake 24 hours before the event to ensure it looks fresh and stunning on the wedding day.
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Frequently asked questions
It is recommended to bake the cake two to three days before the event.
The required size of the cake pans depends on the desired size of the cake. For a simple, two-layer cake, you will need two 10-inch cake pans and two 6-inch cake pans.
There are several methods for stacking a two-tiered cake, such as using a plastic cake plate and columns or cake cardboards and fat straws.
Buttercream frosting is a popular choice for wedding cakes as it can be used for both the filling and decoration.
There are many ways to decorate a two-tiered wedding cake, such as hand-painted flowers, architectural butterflies, pressed blooms, multicolored fringe, or a simple all-white design.
