Creating A Perfectly Straight Wedding Cake: Tips For Success

Wedding cakes are a labour of love. They require careful planning, practice, and preparation. One of the most important things to consider when making a wedding cake is how to prevent it from tilting or collapsing. Here are some tips to ensure your cake stays upright:

- Use the right tools: Invest in cake boards, offset spatulas, a cake turntable, wooden or cardboard cake bases, cake boxes, pastry bags and tips, and some form of support for stacked layers such as pillars, milkshake straws, or wooden dowels.

- Level your cakes: Ensure your cake layers are flat and even by using a serrated knife or placing the top layer dome-side-down.

- Check for even filling: After filling, gently press on the edges of the top layer to expel any air pockets. Use a spirit level to check if the cake is even.

- Position dowels correctly: Dowels provide support for stacked cakes. Ensure they are positioned correctly and cut to the right length.

- Chilling and refrigeration: Chilling your cake before adding another layer can help to prevent tilting. Refrigerate your cake after applying a crumb coat to help it set.

- Practice: Making a wedding cake is not the time to wing it. Practice your recipe, icing, and decoration techniques beforehand.

Ensure cake layers are flat and even

Ensuring that your cake layers are flat and even is crucial to preventing your wedding cake from tilting. Here are some tips to achieve that:

• Use a large serrated knife to level the cake layers: After your cakes are baked and cooled, use a long serrated knife to carefully cut off the domed top of each layer. Place the knife flat on top of the cake and gently saw back and forth, removing a thin layer at a time until you have a flat surface. Be sure to trim only a little at a time to maintain an even surface.
• Avoid over-baking: Over-baking your cake layers can cause them to dome excessively or become uneven. Keep an eye on your cakes while they're in the oven, and use a toothpick or skewer to test for doneness. The cake is done when the toothpick inserted into the centre comes out clean, with a few moist crumbs, but no wet batter.
• Use cake strips: Cake strips are insulating strips that you wrap around your cake pans before baking. They help the cakes bake more evenly, reducing doming and creating a flatter surface.
• Check your oven temperature: An oven that runs too hot can cause your cakes to dome or become uneven. Invest in an oven thermometer to ensure that your oven temperature is accurate. If your oven tends to run hot, you may need to adjust the temperature down slightly when baking your cake layers.
• Allow cakes to cool completely before assembling: Before you begin assembling your cake, make sure the layers are completely cool. This will help prevent excess crumbling and make it easier to handle the layers without damaging them.
• Use a cake leveller: If you plan on making multiple wedding cakes, investing in a cake leveller can be a great idea. A cake leveller is a tool specifically designed to create flat, even cake layers. It consists of a serrated wire attached to a adjustable frame, allowing you to cut precise, level slices from your cakes.

Use a crumb coat to prevent crumbs in the outer frosting layer

A crumb coat is a thin layer of frosting or buttercream applied to a cake after it has been filled and stacked. It is designed to seal in crumbs, so they do not end up in the final layer of frosting. It also helps to create a stable foundation for the final layer of frosting, ensuring a super smooth buttercream finish.

To crumb coat a cake, start by adding a thin layer of frosting to the top of the cake and smoothing it down with an angled spatula. Next, add a thin layer of frosting to the sides of the cake and use an icing smoother to get a smooth and level finish. Be sure to fill in any patchy areas and repeat the process of smoothing and scraping until a thin, level crumb coat is achieved.

Chilling the cake after crumb coating is essential to setting the crumb coat. It helps to firm up the buttercream, gluing down crumbs and creating a stable foundation for the next layer of frosting. The cake should be chilled for at least 30 minutes, or up to 45-60 minutes if the buttercream was warm and soft.

The type of frosting used for crumb coating is up to the baker's preference. It can be the same frosting used for the final layer or a different variety.

Use a cake turntable or lazy Susan for crumb coating and frosting

Using a cake turntable or lazy Susan for crumb coating and frosting your wedding cake can make a world of difference to the entire process. Here are some tips for using a cake turntable or lazy Susan for this purpose:

Firstly, a cake turntable or lazy Susan provides a stable base for your cake to sit on while you work. This is especially important for a wedding cake, which is typically larger and heavier than a regular cake. The stability of the turntable or lazy Susan will help you achieve a neat and precise finish.

Secondly, the rotating capability of a turntable or lazy Susan allows you to frost or crumb coat with precision and efficiency. You can easily rotate your cake as you work, creating delicate swirls and intricate designs without exerting much effort. This is a significant advantage over frosting a stationary cake, where you would need to constantly move around it, which can be cumbersome and lead to an uneven finish.

To use a lazy Susan for crumb coating and frosting, start by securing your cake to the stand. You can do this by adding a small amount of frosting to the stand before placing the first cake layer on top. The frosting will act as a glue, preventing the cake from sliding around. Alternatively, you can use a non-slip cake mat.

When using a lazy Susan for the first time, start by rotating the cake slowly. This will help you get a feel for how it works and how your offset spatula slides across the cake. You'll also be able to gauge how much frosting to use with each pass.

A cake turntable or lazy Susan can also be used for trimming your cake layers. This will ensure that your cake layers are even, reducing the likelihood of your wedding cake tilting or leaning.

Using a cake turntable or lazy Susan for crumb coating and frosting your wedding cake will result in a neater, more professional-looking finish. It will also make the process easier and more enjoyable, allowing you to focus on creating intricate designs and delicate swirls.

Refrigerate the cake to help set the crumb coat

Refrigerating a cake is an important step in the cake-making process, especially if you want to ensure your wedding cake doesn't tilt. This is because the crumb coat, a thin layer of frosting applied before the final layer of frosting, needs to be set. Here's why:

The crumb coat is designed to capture and trap any stray crumbs, creating a smooth and even surface for the final layer of frosting. By refrigerating the cake, the crumb coat will chill and harden, providing a stable foundation for the rest of the frosting. This step is crucial, as it ensures the cake doesn't slide around and helps to lock in the cake's moisture, keeping it fresh.

To apply a crumb coat, start by adding a thin layer of frosting all around the sides and top of the cake. Use a small amount of frosting, just enough to barely cover the cake. Ideally, the frosting should be no more than 1/8" thick. Once you're done, place the cake in the refrigerator for about 20-30 minutes to set. If you're short on time, even chilling the crumb coat for a short period will help. However, for the best results, it's recommended to refrigerate the cake overnight.

After the crumb coat has chilled and set, you can move on to the final layer of frosting. This layer will be much easier to apply, as the crumb coat will prevent crumbs from getting into the frosting and ensure a smooth and professional finish.

Remember, the key to a stable and tilt-free wedding cake is to take the time to properly apply and set the crumb coat. So, don't skip this important step and your cake will be sure to impress!

Use cake dowels to support the top tier

To prevent a wedding cake from tilting, it is important to use cake dowels to support the top tier. Cake dowels are essential for tall or multi-tiered cakes as they help distribute the weight of heavy decorations or other tiers. They provide stability and prevent the cake from sinking or tilting.

• Determine the Type of Cake Dowels: Cake dowels come in two main types: rods and tubes. Rod-type 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 provide stability for very tall cakes.
• Calculate the Number of Cake Dowels: The number of dowels depends on the weight they need to support. For smaller cakes, use 3-4 dowels, for medium cakes, use 4-6, and for large or heavy cakes, use 6-8 dowels. If you want extra stability for a tall cake, a single dowel in the centre is usually sufficient.
• Prepare the Cake Tiers: Ensure that each cake tier is level and stable before stacking. You can use cake cards or cake drums under each tier to provide additional support and a neat finish.
• Mark the Placement of Dowels: Place a cake board or pan of the same size as the top tier on the bottom tier, positioning it in the centre. Use a toothpick to create small holes around the board's edge, providing a parameter for dowel placement.
• Insert and Cut the Dowels: Begin by inserting a dowel through the centre of the cake, ensuring it is not slanted. Mark the dowel at the level of the cake's top using an edible colour marker or a pencil. Remove the dowel and cut it at the marked point with a sharp knife. Use this dowel as a guide to measure and cut the remaining dowels to the correct height.
• Insert the Cut Dowels: Brush the cut ends of the dowels to remove any splinters and create a flat surface. Insert the dowels into the bottom tier, spacing them evenly within the marked parameter. There should be a central dowel and others positioned to support the edges of the top tier.
• Secure the Tiers: Choose a gluing medium such as melted chocolate, buttercream frosting, or royal icing to spread on the top of the bottom tier. Carefully place the top tier onto the bottom tier, using the toothpick marks as a guide.
• Final Touches: If you have more than two tiers, you can add extra support by sharpening the tip of a long dowel and passing it through the entire cake, twisting as you reach each cake board until it reaches the bottom. Mark, cut, and reinsert the dowel into the cake to provide additional stability.

Frequently asked questions