The Perfect Wedding Cake: Stacking Tiers Like A Pro

Wedding cakes are often tiered, with progressively smaller cakes stacked on top of each other. This allows for multiple flavours in one cake and enough cake to feed a large number of people. However, without a strong foundation, tiered cakes can collapse. To avoid this, you can use cake circles, support dowels, and a cake drum for the bottom tier. You should also use a crumb coat to trap crumbs and ensure the final coat of frosting is neat and crumb-free.

Use cake circles/cake boards

Using cake circles or cake boards is an essential step in assembling a wedding cake. Here is a detailed guide on how to use them:

Firstly, ensure you have the right type of cake circles or boards. Cardboard rounds are the cheapest and most widely available option, but you will need to glue a few together to create a sturdy base that can support the weight of your wedding cake tiers. Cake drums, made from foam core or wood, are also suitable, especially for heavier cakes. For a lightweight cake, you may even use plastic cake circles.

For each tier of your cake, you will need a cake circle. The bottom tier should be on a thicker cake board to bear the weight of the entire cake. The cake circle for the base tier should be an inch or two larger than the cake itself. This makes it easier to move the cake to its final location. For the middle and top tiers, use cake circles that are the same size or slightly bigger than the tier.

Before placing the cake on the circle, apply a small amount of frosting to the centre of the circle. This will help secure the cake to the circle. Stack and frost your cake layers, ensuring that the sides are straight and the layers are level. You can use a serrated knife to trim the tops of the layers before assembling. After frosting each tier, it is recommended to chill the cake in the refrigerator for an hour or the freezer for half an hour.

Once your tiers are frosted and chilled, you are ready to assemble the cake. Use a ruler to mark the centre of your base tier and where the next tier will go. This will help you place the support dowels in the correct spots. Cut the support dowels to the height of each tier they will be supporting. Mark and cut the dowels so that they are level with the top of the cake. You can use bubble tea straws, wooden or plastic dowels for support.

Finally, spread some frosting in the centre of the base tier and carefully lower the next tier on top, ensuring it is centred. Repeat this process for each additional tier. After stacking, you can cover the seams between the tiers with frosting and add decorations to your wedding cake.

Use support dowels

Using support dowels is an essential step in assembling a wedding cake to ensure it doesn't collapse. Here's a detailed guide on how to use them:

Choosing the Right Dowels

You can choose from various materials for your support dowels, including wooden dowels, plastic dowels, or even plastic drinking straws. Wooden dowels provide a sturdy option but can be challenging to cut and insert into the cake. Plastic dowels, such as bubble tea or coffee straws, are lighter, cheaper, and easier to cut. They also come in bright colours, making them easy to find and remove. For a more eco-friendly option, consider using wooden chopsticks or pretzel rods coated in white chocolate.

Preparing the Dowels

Before inserting the dowels, cut them to the height of the tier they will be supporting. For example, if you have a 10-inch cake, cut your dowels to that height. It's essential to ensure that the dowels are the correct length to provide adequate support and prevent the cake from collapsing.

Inserting the Dowels

Mark the centre of your base tier and outline where the next tier will go. This outline will help you place the dowels in the correct position. Place the dowels at least 1/4 inch inside the marked circle and space them evenly. Insert the dowels into the base tier, pushing them straight down. Repeat this process for each tier, always measuring and cutting the dowels to the appropriate height.

Centering the Cake Tiers

After inserting the dowels into each tier, it's time to centre the cake layers. Use a ruler to help centre the middle dowel in each tier. Then, carefully slide the next tier down onto the dowel, ensuring it is centred on the base tier below it. Repeat this process for each tier until your wedding cake is fully stacked.

Additional Tips

To enhance the stability of your wedding cake, especially if it has more than two tiers or is over 12 inches tall, consider using a long central dowel. This dowel is inserted through all the tiers to provide extra support. Additionally, you can use a small 2-directional level to ensure that your tiers are level and the central dowel is straight.

Assemble and decorate tiers

Now that you have your cakes baked, cooled, and frosted, it's time to assemble and decorate your wedding cake tiers. Here are the steps you need to follow:

Prepare your cake boards:

You will need a cake board for each tier of your cake. The cake board for the bottom tier should be at least 4 inches bigger than the cake itself. For example, if you have an 8-inch cake, use a 12-inch cake board. The bottom tier will also need a cake drum, which is thicker and stronger than a standard cake board to support the weight of the cake. The cake boards for the upper tiers can be thin cardboard rounds with a greaseproof lining.

Create a support structure:

To stack your tiers securely, you will need to create a support structure using wooden or plastic dowels, or even plastic drinking straws. Push your first support into the bottom tier, all the way down until it touches the board. Mark the height of the tier on the dowel, then remove it and cut it to size. Repeat this process for the rest of your supports, lining them up against the first one so they are all the same size. For the bottom tier, you can use a triangle formation (three dowels) or insert a central dowel through the entire cake for maximum stability.

Stack your cakes:

Spread some fresh buttercream in the middle of the bottom tier to make it sticky. Carefully lower the next tier onto it, making sure it is centred. Repeat this process for any additional tiers. If you are using a central dowel, insert it through the entire cake now.

Cover the seams:

To create a neat finish, cover the seams between each tier with buttercream. Put some buttercream in a piping bag with a round tip and pipe it around the bottom of each tier, covering the join between the cakes. Then, use a frosting smoother to scrape around the cake, pushing the buttercream into any gaps and creating a smooth finish.

Decorate your cake:

Now it's time to add the final decorations. You can pipe decorative touches, use ribbon, sprinkles, fresh flowers, or edible decorations. If you are adding fresh flowers, make sure to remove them before serving.

Transporting your wedding cake:

If you need to transport your wedding cake, it is generally safer to assemble the tiers at the venue. However, you can also transport the cake fully assembled by inserting a large dowel through the centre of the cake to hold the tiers together. To keep the cake cool during transport, consider freezing it beforehand or using a refrigerated cake box.

Transporting the cake

Transporting a wedding cake is a delicate task, but one that can be accomplished with careful preparation. Here are some detailed tips to ensure your cake reaches its destination safely:

Prepare the Cake for Transport

Before placing the cake in a box, ensure it is assembled securely. Check that the base can support the weight of the cake—usually, three layers of cardboard are adequate, but for heavier cakes, use fibreboard or wood for added support. If your cake has tiers held up by pillars, transport them separately in large cake boxes and assemble the cake at the venue. For stacked cakes, ensure they are securely attached with wooden dowels or plastic drinking straws before transport.

The Right Box and Vehicle

Use a sturdy cake drum or heavy-duty cake board that fits perfectly inside a cardboard box. The cake drum should be at least 1/2 inch thick and have a wooden dowel securing the cake tiers to the board. The box should be the same width as the cake drum, with a little extra height to avoid damaging the cake. Place the box on a flat surface, such as the floorboard of a large vehicle like an SUV. Avoid placing the cake on seats, laps, or in containers that require lifting the cake, as this can damage the sides.

Keep it Cool and Stable

Keep the vehicle cool, even if the cake does not require refrigeration. Use air conditioning and avoid direct sunlight. If the journey is long, consider picking up the cake the day before and refrigerating it overnight. Drive carefully, slowing down for speed bumps and sharp turns. It is recommended to have two people in the vehicle, with one sitting next to the cake to hold it steady.

Final Touches

If possible, save the cake stand for the venue. Place the cake on the stand once you arrive, ensuring a smooth transition. If any issues arise during transport, bring a "repair kit" with extra frosting and decorating tools to make any necessary touch-ups.

Finishing touches

Now that your cake is stacked, it's time for the finishing touches! Here are some tips to ensure your cake looks and tastes amazing:

• Pipe frosting around the join of the cakes. This will help to cover any gaps or visible cake boards between the tiers. You can use a round tip on your piping bag or simply cut the tip off the end of the bag for a simple border.
• Smooth the frosting. Use a frosting smoother or spatula to scrape around the cake, ensuring you go all the way down to the bottom and scraping a few times to create a neat and smooth finish.
• Add decorations. This is your chance to get creative! You can add flowers, a cake topper, or any other decorations that fit the theme of the wedding.
• Chill the cake. Before transporting or serving the cake, it's a good idea to chill it in the fridge for an hour or so. This will help the frosting set and hold the layers in place.
• Use a cake lifter. If you need to move the cake after it's been stacked, a cake lifter can be very helpful. It will help you lift and adjust the cake without damaging the frosting or decorations.
• Add a final coat of frosting. If you want a perfectly smooth and seamless finish, consider adding a final coat of frosting after stacking the cakes. This will help to cover any imperfections and give your cake a professional look.
• Cover the seams. To hide any visible seams between the tiers, pipe buttercream or frosting around the base of each tier and smooth it out with a spatula or frosting smoother.
• Choose the front of your cake. Before adding any final decorations, take a step back and look at your cake from all sides. Choose the prettiest side to be the front, and then add your final touches.
• Add some texture. If you want to add some texture to your frosting, you can use a cake comb or a textured spatula to create patterns or designs.
• Use a central dowel for extra support. If your cake is particularly tall or heavy, consider adding a central dowel that runs through the length of all the tiers. This will provide extra stability and prevent the cake from collapsing.

Frequently asked questions