Crafting An Upside-Down Wedding Cake: A Step-By-Step Guide

An upside-down wedding cake is a unique and modern way to design a cake. To make an upside-down wedding cake, you will need three round cakes of different sizes (6, 9, and 10), wooden dowels, and buttercream in various colours. The cakes are stacked on top of each other, with the smallest at the top, and supported by wooden dowels to ensure stability. The cake is then decorated with buttercream rosettes and a piped ball border.

Preparing the cakes

To assemble the cakes, you will need four wooden dowels for support. Place the 6" cake on a flat surface and insert the dowels into the cake in the shape of a triangle. Make sure the dowels are about 3-4" apart and trim them so that they are just below the top of the cake. Reinsert the dowels into the previous holes, ensuring they are flush with the top of the cake.

Next, place the 9" cake on top of the 6" layer. Insert four more dowels into the 9" cake, again in a triangular shape, making sure they reach the 6" cake below. Repeat the trimming process and insert the dowels back into the holes that go through both layers.

Finally, place the 10" cake on top of the 9" layer to complete the stacked structure. Trim a single dowel to fit below the surface of the top cake and press it down through all three layers to secure the cake and prevent it from moving. Use a small amount of buttercream to patch the hole at the top and spread it smooth.

Now that the cakes are prepared and stacked, you can move on to decorating your upside-down wedding cake.

Inserting wooden dowels

Planning and Preparation:

Before inserting any dowels, it is essential to have a clear understanding of your cake's design and the number of tiers it will have. This will help you determine the placement and number of dowels needed. Always use food-safe wooden dowels and have the necessary tools ready, such as a PVC cutter, serrated knife, or small saw for cutting the dowels.

Creating Internal Structure:

Begin by making a hole in the centre of each cake base. This hole should be the same diameter as the wooden dowel you will insert. The central dowel provides stability and prevents the cake from caving in or tipping over. It is recommended to dowel each tier in advance, even if you plan to mount the cake on-site.

Measuring and Cutting Dowels:

Carefully measure the height of each dowel. They should be level with the top of your cake and of equal height to ensure a secure and flat surface for the next tier. You can use a "bulls-eye" level or a regular level for this step. It is crucial that the top of each cake tier is level before measuring and cutting the dowels.

Inserting Dowels:

When you are ready to assemble the tiers, start from the bottom up. Insert each tier onto the central dowel and work your way up. You can use a combination of short and long dowels for vertical and horizontal support, respectively. Short dowels provide vertical support, preventing the cake from being crushed by the weight above. Long, pointed dowels lend horizontal support, preventing the tiers from sliding or slipping apart.

Final Assembly:

Once all the dowels are inserted, place the next tier on top, ensuring it is level and secure. You can use a diagram to indicate the number and position of dowels in each tier to guide the person cutting and serving the cake. This will help them remove the dowels safely.

By following these steps and taking your time to measure and insert the dowels accurately, you will create a stable and impressive upside-down wedding cake.

Trimming the dowels

Marking the Dowels:

Using an edible pen or a knife, mark the dowels just below the top of the cake. This marking will serve as a reference point for trimming. It is important to ensure that the mark is slightly below the surface of the cake to allow for a smooth finish.

Trimming the Dowels:

Using a sharp knife, a small saw, or sharp shears, carefully trim the dowels along the trim line. This process requires precision to ensure that the dowels are cut to the correct length. Take your time and make slow, controlled cuts to achieve the desired length.

Reinserting the Dowels:

Once the dowels have been trimmed, reinsert them into the previous holes in the cake. Check that the dowels are flush with the top surface of the cake. If they protrude or are not level with the cake's surface, carefully trim them again until they fit seamlessly.

Securing the Layers:

Repeat the dowel placement and trimming process for each layer of your upside-down wedding cake. This will ensure that each tier is securely attached and supported. Place the larger cake on top of the smaller one, and then insert and trim the dowels accordingly.

Final Stabilization:

For added stability, trim a single dowel to fit below the surface of the topmost cake layer. Press this dowel through all the layers of the cake. This central dowel will act as a stabilizing pillar, preventing the cake from moving or shifting.

By following these steps and taking your time to carefully trim the dowels, you will create a sturdy and secure upside-down wedding cake. Remember, the stability of your cake is crucial, especially with the unique inverted structure. Properly trimmed and placed dowels will ensure your cake remains upright and intact throughout your wedding celebration.

Stacking the cakes

Stacking an upside-down wedding cake is a delicate process that requires careful preparation and attention to detail. Here is a step-by-step guide to stacking the cakes:

• Prepare three round cakes in 6", 9", and 10" sizes. These cakes will form the tiers of your upside-down wedding cake.
• Place four wooden dowels or rods into the 6" cake in the shape of a triangle. Space them evenly, about 3-4" apart.
• Mark the rods just below the top of the cake with an edible pen or by scoring them with a knife. This mark will serve as your trim line.
• Remove the rods and use a knife, saw, or sharp shears to trim them to the correct length.
• Reinsert the trimmed rods into the previous holes, ensuring they are flush with the top of the cake. Adjust and re-trim if needed.
• Place the 9" cake on top of the 6" layer, centering it carefully.
• Repeat the process of marking, trimming, and inserting rods into the 9" cake, ensuring that the rods reach the 6" cake below.
• Place the largest, 10" cake on top of the 9" layer.
• Trim a single rod to fit below the surface of the top cake, pressing it down through all three layers to secure the structure and prevent movement.
• Use a small amount of buttercream to patch the hole at the top of the cake and smooth it out.

By following these steps, you will create a stable foundation for your upside-down wedding cake, ensuring that the tiers are securely stacked and ready for further decoration.

Decorating with buttercream

Decorating an upside-down wedding cake with buttercream can be done in several ways. One popular method is the "upside-down method," which is known for yielding perfect results with sharp buttercream edges. Here's a step-by-step guide to using this method to decorate your upside-down wedding cake:

Preparing the Work Area:

Cover a turntable or cake drum with a layer of shortening. This will create a non-stick surface for easy cleanup later. Place a piece of parchment paper on top of the shortening.

Creating the Buttercream Base:

Spread a generous amount of buttercream onto the parchment paper. Smooth it out to a thickness of about 1/2 inch. This buttercream base will help you achieve a level cake with straight sides.

Positioning the Cake:

Take your chilled, crumb-coated cake out of the fridge and flip it upside down onto the buttercream base. It's important that your cake is chilled, as this will ensure it's firm and easier to handle. If your cake is at room temperature, it may not hold its shape during the flipping process.

Levelling the Cake:

Adjust the position of the cake by gently pushing down on any sides that need levelling. Use a level tool to check if your cake is straight in both directions. Scrape away any excess buttercream that may have squeezed out during the levelling process and use it to cover the sides of the cake generously.

Achieving Straight Sides:

Using a bench scraper, start scraping the excess icing away from the sides of the cake. Keep the scraper flat on your work surface and straight up and down to ensure straight sides. Continue scraping until you reach the cake board, which should indicate that your sides are perfectly straight.

Final Touches:

Once you're happy with the smoothness of the sides, place the entire cake in the freezer to chill until firm. This step will help set the buttercream and make it easier to handle. After chilling, fill in any holes or gaps with additional buttercream to achieve a smooth final coat. If needed, chill the cake again. Finally, carefully slide the cake off the turntable and flip it over. Peel off the parchment paper, and you're done!

The upside-down method is a great way to achieve a level top, straight sides, and sharp edges on your upside-down wedding cake. It may take some practice to perfect the technique, but the results are well worth it.

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