Stabilizing Wedding Cakes: Techniques For A Sturdy, Delicious Tower

A wedding cake is a centrepiece of the celebration, but it can be a challenge to assemble and decorate. Here are some tips and tricks to help stabilize a wedding cake and ensure it looks perfect for the big day. From using the right tools to simple hacks, there's something for every baker to consider when creating a wedding cake.

Using straws or wooden skewers to stabilise layers

When it comes to stabilising a wedding cake, straws and wooden skewers are a great option. Here's a comprehensive guide on using these tools to create a sturdy and beautiful tiered cake:

Choosing the Right Straws:

• Opt for thick milkshake straws or bubble tea straws. These are stronger and more suitable for supporting the weight of the cake.
• Avoid regular drinking straws, as they may be too thin and weak for this purpose.
• Consider the environmental impact: while plastic straws are effective, paper straws might be a more eco-friendly alternative, despite their trendy reputation.

Preparing the Cakes:

• Ensure your cakes are well-chilled before stacking. Chilling firms up the cake and makes it easier to handle without damaging it.
• Use cardboard cake circles or cake boards under each tier. These provide a stable base for stacking and make it easier to lift and support the cake.

Using Straws or Skewers for Support:

• For each tier, insert the chosen straws or skewers into the cake, positioning them as close to the edge as possible without being visible. This provides the most stability and prevents the cake from caving in.
• The number of straws or skewers needed depends on the size of the cake. A good rule of thumb is to use as many supports as the size of the cake they will be supporting. For example, use six supports for an 8" cake that will have a 6" cake stacked on top.
• If you're supporting a large cake, consider adding some extra straws or skewers towards the centre for additional stability.

Combining Straws and Skewers:

For added strength, you can combine straws and wooden skewers. Insert the straws first, then push the skewers through them for extra support.

Transporting and Final Touches:

• When transporting a stacked cake, consider adding a central support. Use a 1/4" wooden dowel rod, sharpened at one end, and push it through all the tiers and cake boards.
• To fill the hole left by the central dowel, use buttercream, fondant, or cover it with a decoration.

Remember, it's essential to chill your cakes and work with care when stacking. With these tips and the right tools, you'll be well on your way to creating a stable and stunning wedding cake!

How to stabilise buttercream

To stabilise buttercream, you can try a few different methods. Firstly, you can add meringue powder to your buttercream, which will help stabilise it and improve its texture. Meringue powder is made from pasteurised egg whites, cornstarch, and other stabilising ingredients. If you can't get your hands on meringue powder, you can try using a ratio of 1/4 teaspoon of cream of tartar to 1 teaspoon of meringue powder as a substitute.

Another method is to substitute some of the butter in your buttercream with vegetable shortening. This will make your buttercream more stable, especially in warmer weather. A ratio of half butter to half shortening works well and will also make your buttercream whiter in colour. If you can find it, use high-ratio shortening, which has a higher fat content and added emulsifiers, making it more temperature-resistant.

You can also add other ingredients to your buttercream to help stabilise it. A small amount of gelatin can be used, but it can be tricky to work with. Vanilla pudding will help stabilise and add flavour. A combination of butter and butter-flavoured shortening will also work.

How to stabilise whipped cream icing

To stabilise whipped cream icing, you can use gelatin, cornstarch, cream cheese, or pudding mix. Here is a simple recipe for stabilised whipped cream icing using gelatin:

Ingredients:

• 1 teaspoon unflavoured gelatin
• 1-1.5 tablespoons cold water
• 1-1.5 cups heavy whipping cream, cold
• 0.5 cups powdered sugar
• 1 teaspoon vanilla extract

Method:

• Sprinkle the gelatin into a microwave-safe bowl and add the cold water. Whisk until the gelatin is smoothly combined with the water and set aside for about 5 minutes.
• In a separate bowl, combine the heavy cream, powdered sugar, and vanilla extract. Use an electric mixer or a stand mixer with the whisk attachment to beat the ingredients until the mixture begins to thicken, but stop before reaching soft peaks.
• By now, your gelatin/water mixture should have solidified. Briefly heat it in the microwave (for about 5-10 seconds) just until it re-melts and whisk until smooth.
• With the electric mixer on low speed, slowly drizzle the liquid gelatin into the cream mixture.
• Gradually increase the speed on your electric mixer until your whipped cream forms stiff, fluffy peaks.

This stabilised whipped cream icing can be used to ice cakes or cupcakes and will last for up to 4-5 days stored in an airtight container in the fridge. It is also suitable for piping.

How to level cakes to avoid a dome shape

To prevent your cakes from doming, you need to slow down the rate at which the outer layers of the cake cook. This will allow the centre of the cake to catch up and prevent the dome shape from forming. Here are some ways to do this:

Bake at a Lower Temperature

The primary cause of doming is an overheated oven. By reducing the temperature, you can prevent the outer layers of the cake from cooking too quickly. Most recipes suggest baking a cake at 350F-375F/180C-190C, but this is actually quite high. Try lowering the temperature by 10-50F/20C. This will increase the cooking time but will help prevent the dome shape.

Use Cake Strips

Cake strips are thick fabric strips that are soaked in water and wrapped around the edges of the cake pan. They lower the temperature of the outside edges of the pan, slowing down the cooking of the outer layers of the cake. This method can be used in conjunction with the lower temperature method for even better results.

Use Heating Cores

Heating cores or flower nails are placed in the centre of the cake pan and distribute heat from the middle of the cake towards the outside. This helps the sides and centre of the cake to bake more evenly, preventing the dome shape.

Bang the Cake Tin Before Baking

Before placing your cake in the oven, gently bang the cake tin on your kitchen bench. This removes air bubbles from the cake batter and can help to minimise doming.

If, after trying these methods, your cake still has a dome shape, you can always trim it off with a serrated knife or cake leveller once the cake has cooled.

How to stop a cake from leaning

To prevent a cake from leaning, it is important to take your time when placing each layer. Lower the cake, get down to eye level, and spin the cake on a turntable to check it from all sides. Adjust any layers that are sticking out over the edge by gently nudging them back into place and centring them. Do this for every layer to ensure they are all lined up straight. Chill the cake for 15 minutes in the freezer or 30 minutes in the fridge to allow the filling to set and the layers to firm up. This will help the layers stay in place when you apply pressure while spreading and smoothing the frosting.

When smoothing the frosting, press the bottom edge of the cake comb down on the cake board to ensure the side edge of the comb remains straight against the cake. This will create straight frosting and prevent a sloping or tilting effect. Get down to eye level and spin the cake to check that the sides are straight.

If your cake is still leaning, it could be due to uneven layers or trapped air in pockets between the layers. Try squishing the cake gently on the edges of the top layer to expel any air pockets. Place a plate on top of the cake for a few hours or overnight. Use a spirit level to check if the cake is even.

Another reason for a leaning cake could be the technique used to stack the layers. Dowels or skewers are often used to support the layers, but if they are not positioned correctly, they can slip or cause the cake to tilt. It is recommended to use stronger supports such as wooden skewers instead of plastic straws, as these can be crushed or deflected. Additionally, choose a dense cake recipe suitable for stacking, such as a mud cake.

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