Stacking A 3-Tier Wedding Cake: A Step-By-Step Guide

Stacking a 3-tier wedding cake may seem like a daunting task, but with careful preparation and the right tools, you can create a stunning centerpiece for your special day. In this guide, we will cover everything you need to know, from creating a sturdy internal structure to transporting your stacked cake safely. We will also discuss the different types of dowels and cake boards available and share expert tips and tricks for a smooth and stress-free stacking experience. By the end of this tutorial, you will be well-equipped to stack your own 3-tier wedding cake like a pro!

How to Stack a 3-Tier Wedding Cake

Preparing an internal structure to support the weight

To create a stable internal structure, think of it as building a table within your cake. The "table legs" are the dowels, and the "tabletop" is a cake board placed on top. Without the board, the dowels will simply go straight through the cake above. Ensure that your "table legs" are level and straight—any imbalance or uneven lengths can cause your cake table to wobble.

When inserting dowels, make sure they are strong enough and placed correctly. The weight of the cake tiers above should push directly down onto the dowels so that the cake itself is not bearing any weight. Incorrect placement, improper cutting, or angling of the dowels can lead to weakness and cause your cake to collapse.

Additionally, consider whether your cake will need to be moved or transported. It is the cake maker's responsibility to ensure the cake can withstand transportation and arrive safely. For extra support during transport, consider adding a centre dowel to your stacked cake, especially if it is a buttercream cake.

Using dowels and cake boards to reinforce

To reinforce a three-tier wedding cake, you'll need to use cake boards and dowels. Here's a detailed guide on how to do this:

Using Cake Boards:

Firstly, ensure you have a sturdy cake board as the base for your entire cake. This should be at least two inches larger than your largest cake tier. For a three-tier cake, a half-inch-thick foam core board should be sufficient, but for heavier cakes, consider using a wood composite board.

Each tier of your cake should also have its own cake board. These boards should be the same shape and size as the tier they will support. For example, a 7-inch round cake would need a 7-inch round cardboard. Cut custom boards for oddly-shaped cakes.

If your cake will be on display for a long time, reinforce the edges of the cardboard with white tape. This prevents the edges from getting soggy and drooping and makes it easier to disassemble the tiers when it's time to serve.

Using Dowels:

There are two types of dowels involved in reinforcing a stacked cake: short dowels and long pointed dowels.

Short Dowels:

Short dowels provide vertical support and prevent the cake from getting crushed by the weight of the tiers above. They should be level with the surface of the frosting, neither too far below the finish nor poking out above the surface.

The number of short dowels needed depends on the size of the tier and the amount of weight above it. For a three-tier cake, you'll likely need at least six dowels for the bottom tier and at least four for the middle tier.

To measure the correct length for your short dowels, insert a long wooden skewer into the cake until it hits the cardboard base. Mark the skewer where it meets the cake's surface, then pull it out and use this measurement to cut your dowels. It's best to make the dowels a little shorter than the skewer measurement to ensure a good seal between tiers.

When inserting short dowels, distribute them so they absorb weight evenly. For circular cakes, arrange them in a circle; for square cakes, arrange them in a square.

Long Pointed Dowels:

Long pointed dowels provide horizontal support and prevent the tiers from sliding or slipping apart. They are longer than the height of the tiers they are joining and are sharpened to a point at one end.

You'll need two long pointed dowels for each set of tiers. Insert them closer to the centre of the cake, avoiding the perimeter occupied by the short dowels.

To measure the length of long pointed dowels, simply eyeball it – they should be slightly shorter than the combined height of the tiers they are joining.

Sharpen the dowels with a pencil sharpener, being careful to not create a sharp point that could break off in the cake.

Final Assembly:

When you're ready to assemble your cake, follow these steps:

• Use icing to glue the bottom tier onto its cake board.
• Coat the layer with frosting or icing.
• Ensure the cake is completely level.
• Insert the short dowels into the bottom layer, spacing them evenly and pushing them straight down until they touch the bottom cake board.
• Use the cake board for the next layer to gently imprint an outline on the icing of the bottom layer.
• Remove the cake board and insert one dowel within the marked circle, going straight down to the cake board.
• Score the dowel at the height of the top of the cake, then pull it out, cut it to the correct length, and cut the remaining dowels for that tier to match.
• Insert the dowels for that tier, spacing them evenly and pushing them straight down.
• Repeat this process for the remaining layers, except the top one.
• Glue the top layer onto a cake board of the same size, ice it, and place it on the cake.

To further stabilise your three-tier wedding cake, you can run a long wooden dowel with a sharpened end through all the tiers from the top. This will prevent any shifting during transport or display.

Transporting a stacked cake

Transporting a stacked 3-tier wedding cake can be a nerve-wracking experience, but with careful planning and preparation, you can ensure a safe and successful delivery. Here are some detailed instructions and tips to help you transport your stacked cake with confidence:

Packaging and Assembly:

Before transporting your stacked 3-tier wedding cake, it is crucial to ensure that it is securely packaged and assembled. Here are some key steps to follow:

• Use a Central Dowel System: Reinforce your cake by dowelling each individual tier, excluding the top one. Then, build them around a central dowel construction, which will hold all the tiers firmly in place.
• Box the Cake: Place your stacked cake in a box that is specifically designed for transporting tiered cakes. The box should be slightly larger than the base of the cake to prevent sliding. Cut one side of the box to create a flap, slide the cake in, and securely tape the sides.
• Cover and Secure: Cover the top of the box with plastic or cardboard, and make sure to tape it securely. This will provide additional protection during transport.
• Prepare a Flat Surface: Place the boxed cake on a flat surface in your vehicle. Avoid putting it on seats, as they can be uneven and unstable. Ensure the vehicle is cool and has air conditioning to maintain a comfortable temperature for the cake.

Transporting the Cake:

When transporting your stacked 3-tier wedding cake, it is essential to exercise caution and follow these guidelines:

• Drive with Care: Drive slowly and smoothly, avoiding sharp turns, hard brakes, and sudden manoeuvres. Treat your cake as precious cargo and take your time to ensure its safety.
• Use a "Cake Delivery in Progress" Sign: Consider displaying a sign indicating that you are transporting a cake. This will help other drivers understand your cautious driving and reduce tailgating or aggressive behaviour.
• Allow Extra Time: Always give yourself ample time to get to the venue. Account for potential delays, traffic, or unexpected issues. Aim to arrive at least two hours before the event starts to ensure you have time to address any problems.

Setting Up at the Venue:

Once you arrive at the venue, follow these steps for a smooth setup:

• Scout the Location: Before unloading the cake, briefly scout the venue to confirm the cake's placement. Ask the event manager or coordinating staff for directions and introduce yourself.
• Unload and Transport: Unload the cake, cake stand, and any necessary equipment from your vehicle. If possible, have someone assist you to ensure the process is smooth and safe.
• Finalise Details: Before leaving the venue, take photos of the set-up as evidence of its safe delivery and completion. Provide the event manager with all relevant cake-related instructions, including portion sizes, flavours, dietary specifications, and decorative elements to be removed.

Remember, it is always a good idea to contact the venue in advance to confirm delivery details and address any specific requirements or restrictions they may have. With careful planning and a well-packaged cake, you can confidently transport your stacked 3-tier wedding cake and impress your clients or guests.

Avoiding collapse: correct placement and cutting

To avoid collapse when stacking a 3-tier wedding cake, it is important to create a strong internal structure to support the weight of the cake. Even if you are using a light and fluffy sponge, the combined weight of the ingredients, filling, fondant, and decorations makes each tier quite heavy. Therefore, it is crucial to use dowels and cake boards to distribute the weight evenly and provide stability.

When placing the tiers, ensure that the dowels are straight and level, creating a stable "table" for the cake. The weight of the cake should be pushing down directly onto the dowels, so they bear the weight rather than the cake itself. Incorrect placement or cutting of the dowels can result in weakness and collapse.

When cutting the dowels, ensure they are the correct length and cut straight. If they are too short or placed at an angle, they will not provide adequate support. Additionally, consider the type and strength of the dowels you are using. Different types of dowels, such as wooden, poly, or eezee dowels, have varying weight-bearing capacities. Choose the appropriate dowels for your cake's weight and size.

Another important factor to consider is transportation. Your cake will likely need to be moved or transported, so it is crucial to ensure it can withstand the journey. Consider adding a centre dowel for extra support, especially if you are creating a buttercream cake or if the cake needs to be transported a long distance. Taking the cake in smaller pieces and assembling it at the venue is also an option for larger cakes.

Using a centre dowel for additional support

Firstly, prepare your cakes by baking and cooling them. Level the cakes if necessary to create a flat surface for stacking. Choose a food-safe central dowel, such as a wooden or plastic dowel, that is sturdy enough to bear the weight of all three tiers. The central dowel should be long enough to go through all the tiers and into the baseboard or cake drum.

Next, mark and cut the central dowel to the appropriate length. The dowel should be slightly shorter than the height of the entire cake structure to ensure it doesn't poke through the top. Place the largest tier of your cake on the serving plate or board. Push the central dowel through the centre of the cake, stopping just above the top surface.

Now, carefully stack the second tier on top of the first. The central dowel should provide support and keep the tiers securely in place. Repeat this process for the third and final tier, pushing the central dowel through the centre of the second tier and into the top tier.

Finally, add any desired decorations or frosting to your 3-tier wedding cake. If you need to transport the cake, use a sturdy cake box and handle it with care. The centre dowel will help keep the cake stable during transportation, preventing it from leaning or collapsing.

Frequently asked questions