Designing A Multi-Tiered Wedding Cake: A Step-By-Step Guide

Making a tiered wedding cake can be a challenging but rewarding endeavour. Tiers are individual graduated cakes, usually going from large to small, stacked on top of one another or raised with pillars. Before you start, it's important to have the right supplies, including cake circles, support dowels, a cake leveler, and a cake turntable. The process begins with baking and frosting your cake layers, and then marking the centre of each tier to ensure accurate placement of the support dowels. Cutting the dowels to the correct height and inserting them into the base tier is crucial for stability. As you stack each tier, remember to centre the middle dowel and slide the next tier down carefully. Repeat these steps until your cake is complete. With creativity and attention to detail, you can create a beautiful and delicious tiered wedding cake.

Tiers are individual cakes, often going from large to small, stacked or raised with pillars

Tiers in a wedding cake are individual cakes, usually going from large at the bottom to small at the top. They can be stacked directly on top of one another or raised with pillars.

If you're using pillars, you'll need separator plates for each tier, except for the bottom one. Place the separator plate of the next layer on the base cake and gently press it down to mark where the pillars will go. Remove the separator plate and poke each pillar until you feel it touching the cake board. Then, place the next tier on top of the pillars. Repeat this process for each tier. Ensure that the pillars are securely attached to the knobs underneath the separator plate.

If you're stacking the cakes directly on top of each other, you'll need a base cake board and cake boards (or cardboard circles) for each tier. The base cake board should be strong enough to hold all the tiers and a few inches larger than the base cake diameter. Place the lowest tier on the base cake board and the other layers on their respective cake boards. Before placing the cakes on the cake boards, make a hole in the centre of each, except for the base cake board.

To add stability to the cake, you can use bubble tea straws or dowel rods. Insert one of these into the base cake tier towards the centre, pushing it down until it touches the cake board. Mark the height of the cake on the straw or rod, then remove and cut it to size. Repeat this process to cut a few more straws or rods to the same length. Insert these into the base cake tier in a circular pattern, leaving a gap of 2-3 inches between them. Repeat this process for each tier, except for the top one.

Once you've inserted the straws or rods into all the tiers, you can start stacking the cakes on top of each other. To further secure the cake, you can insert a long dowel rod through the centre of all the layers until it touches the bottom cake board. If you want to cover the hole in the top of the cake with decoration, push the dowel rod through the topmost tier. Otherwise, cut the dowel rod so that it stops a few inches short of the full height of the cake and place the top tier on top.

Tiers can be separated with columns for a dramatic look

First, mark the tiers for push-in pillar placement. Use the separator plate for the next tier above and gently press it onto the current tier, ensuring it is centred. Lift the plate away, and the feet will leave marks on the icing to guide the position of the pillars. Repeat this process for each tier, working from the largest to the smallest tier. The top tier remains unmarked.

Next, place each tier on its separator plate, securing them with icing. Position the push-in pillars at the marks and insert them into the tiers. Push the pillars straight down until they touch the cake board.

To assemble the tiers, start with the tier above the base tier. Place the feet of the separator plate on the pillar openings and continue adding tiers in the same way until the cake is fully assembled.

You can also create a dramatic look by using a cake stand construction method. This is the easiest and safest method as cakes are positioned on plates that fit into the stand. Decorate individual cake tiers on separator plates, then position the cakes in the stand by placing the feet of the separator plates securely inside the bars of the cake stand. The plate surface should rest on the bars. Finally, display the assembled cake on a secure table.

Another option is to use the centre column construction method. This involves using boards the same size as the tiers or cutting boards to fit if the tiers are shaped. Create a waxed paper pattern for each tier except the top one to find the exact centre for the columns. Fold the waxed paper pattern into quarters, snip the point to create a centre hole, and adjust the size as needed. Trace the hole pattern on the prepared cake board and cut it out. Cut a hole in the top tier board as well to allow for the column cap nut. Save the patterns for marking cake tops later.

Follow the remaining steps in the centre column construction method, which involve preparing and icing the tiers, attaching columns, and positioning the tiers on the plates. Mark the backs of all tiers with a dot of icing as a guide when setting up at the reception.

Each tier has 3 layers of cake and 2 layers of buttercream or filling

To make a tiered wedding cake with each tier having 3 layers of cake and 2 layers of buttercream or filling, you'll need to start by baking the cakes. You'll need pans in different sizes, such as 6-inch, 8-inch, and 10-inch pans, with a depth of about 3 inches to prevent overflow. For a 3-tier cake, you'll need to bake two cakes of each size, resulting in six cakes in total. The amount of batter will vary depending on the size of the cake, so for a 10-inch cake (bottom tier), use 12 cups of batter; for an 8-inch cake (middle tier), use 7 to 8 cups; and for a 6-inch cake (top tier), use 4 cups.

Once the cakes are baked, let them cool for about 10 minutes before loosening them from the pans and transferring them to a cooling rack. It's important to ensure that the tops of the layers are completely flat to prevent the stacked cake from leaning or wobbling. You can use a serrated cake knife to level the tops of the cakes.

Next, you'll need to prepare the filling. A sturdy filling like buttercream or ganache is recommended for stability. You'll need about 12 to 18 cups of buttercream frosting for a 3-tier cake. You can also add a filling such as jam, lemon curd, chocolate mousse, or whipped cream.

To assemble the cake, start with the bottom tier. Place the cake on a cardboard or foam core cake round. If you plan to fill the cake, pipe a buttercream dam around the perimeter of the top layer to prevent the filling from leaking. Then, add your chosen filling and place the next layer on top, ensuring the bottom of the cake is facing upwards for a flat edge. Repeat this process for the remaining tiers.

After assembling each tier, apply a crumb coat, which is a light initial coat of frosting that helps to create a neat and crumb-free final coat. Chill the cake for about 30 minutes before applying the final coat of frosting.

Finally, decorate the cake as desired. You can use fresh flowers, sugarpaste flowers, seashells, or other decorations. Remember to use cake supports, such as wooden dowels or plastic straws, to help bear the weight of the tiers and prevent the cake from compressing.

Use cake circles to help assemble and stabilise the cake

To assemble and stabilise a tiered wedding cake, you should use cake circles (also known as cake boards) at the bottom of each tier. These are usually made of cardboard, but can also be plastic, and they need to be sturdy enough not to bend easily.

For the base tier, it's a good idea to use a cake circle that's an inch or two larger than the cake base. This makes it easier to pick up and move the cake to its final location. For the middle and top tiers, the cake circles should be the same size or just a bit bigger than the cake tier.

You can also use your cake circle as an icing guide. Trim your layers so they're slightly smaller than the circle, and use the circle as a guide for your bench scraper. This will ensure that the frosting goes on smoothly and the cake tier stays perfectly round.

Some sources advise against stacking more than two cake layers on one cake circle. If your tier is going to be more than 6 inches tall, it's recommended to use an additional cake circle in the middle of the tier for support.

Before placing the cake layer(s) onto the board, lightly place the next cake board on top of the previous cake layer to outline where the dowels will go. This ensures that the dowels will be placed correctly under the next layer.

Use support dowels to prevent the cake from collapsing

To prevent a tiered wedding cake from collapsing, you need to use support dowels. These are essential to ensuring the structural integrity and stability of the cake. They come in various materials, such as plastic, bamboo, and wood, and can be cut to the desired length. Here's a step-by-step guide on how to use support dowels:

Step 1: Measure the Cake Tier Height

Firstly, measure the height of each cake tier. This will determine the length of the dowels needed. Use a ruler or a tape measure for accuracy.

Step 2: Cut the Dowels

Mark the height of each cake tier onto the dowels with a pencil, then use PVC cutters or a sharp knife to cut them to size. The dowels should be slightly shorter than the cake tier to avoid visible gaps.

Step 3: Insert the Dowels

For each tier, insert the cut dowels into the cake in a diamond formation. Push one dowel into the centre, one into the outer border, and the other two on either side, evenly spaced. Ensure the dowels are flush with the top of the cake.

Step 4: Use a Cake Board

Place a cake board, also known as a cake disc or cake round, on top of the dowels. This will distribute the weight evenly and provide a stable base for the next tier. Some plastic cake boards have dowels attached, which fit into the holes made by the previous step.

Step 5: Repeat for Each Tier

Repeat steps 1 to 4 for each additional tier. For a three-tier cake, do not place a cake board on top of the middle tier. The top tier should sit directly on the dowels.

Step 6: Secure the Stack (Optional)

For added stability, especially during transport, you can insert a central dowel through all the tiers. Use a sharpened bamboo dowel, cut to the height of the entire stack, and push it slowly through the centre of the cake. If any part of the dowel is visible, patch it with frosting.

Using these steps, you can effectively prevent your tiered wedding cake from collapsing. Support dowels provide the necessary structure to bear the weight of the cake and ensure it stays intact.

Frequently asked questions