Stacking A 3-Tier Fondant Wedding Cake: Tips And Tricks

Stacking a three-tier fondant wedding cake requires careful planning and execution to ensure stability and an elegant presentation. The process involves stacking progressively smaller cake tiers, often consisting of multiple layers, on top of each other, creating a stunning centrepiece for the wedding celebration. Here's a step-by-step guide to achieving this:

Firstly, gather the necessary supplies, including cake boards or circles, which provide a sturdy base for each tier. These can be made from cardboard or plastic and should be slightly larger than the cake tiers themselves. Additionally, you'll need support dowels, which can be wooden or plastic, or even bubble tea or coffee straws, to provide structural stability. Other useful tools include a cake leveler, a cake turntable, and a long central dowel for added support if your cake has more than two tiers.

Next, prepare your cake layers by baking them in advance and freezing them, which makes it easier to work with them. Ensure your cakes are perfectly level, and if necessary, use a serrated knife to create flat surfaces. Apply a crumb coat of frosting to each layer, chill, and then add the final coat of frosting.

Now, you're ready to assemble the tiers. Start with the bottom tier by marking its centre and outlining where the next tier will sit. Cut the dowels to the height of the tier and insert them into the cake, spacing them evenly. Repeat this process for each tier, stacking them securely on top of each other.

Finally, add any desired decorations, such as fresh flowers, sprinkles, or edible flowers, to give your cake a personalised touch. Remember to handle the cake carefully and transport it with plywood for support to ensure it arrives safely at its destination.

How to stack a 3-tier fondant wedding cake

Use cake circles/boards

Using cake circles or boards is essential when stacking a three-tier fondant wedding cake. These provide direct support to each layer of the cake. The cake circles can be made of cardboard or plastic—they just need to be sturdy enough to not bend easily. You can cut your own cake circles, but it is much easier to buy pre-made ones.

For the bottom tier, use a cake circle that is an inch or two larger than the cake base. This makes it easier to move the cake to its final serving location. For the middle and top tiers, use cake circles that are the same size or slightly bigger than the cake tier. You can also use the cake circle as an icing guide by trimming the layers to be slightly smaller than the circle, then using the circle as a guide for your bench scraper to achieve a smooth and perfectly round finish.

Some sources recommend using an additional cake circle in the middle of the tier if it is more than 6 inches tall. However, others have had no problems stacking three layers on a single cake circle.

Before placing the cake on the cake circle, it is recommended to use a bit of frosting underneath to help secure the cake.

Use support dowels

Using support dowels is an essential step in stacking a 3-tier fondant wedding cake. Dowel rods provide stability and prevent the cake from collapsing or sinking into itself. There are a few types of dowels to choose from, including wooden dowels, plastic dowels, and even plastic drinking straws. When choosing your dowel type, consider the weight of your cake tiers and the ease of cutting the dowels to the correct height.

To use support dowels, start by marking the centre of your first tier and outlining where the next tier will sit. This outline will guide you in placing the dowels so they are not visible from the outside of the cake. Cut the dowels to the height of the tier they will be supporting. Mark and evenly space the placement of the dowels, making sure to keep them at least 1/4" inside the circle you outlined. Push the dowels straight down into the cake.

Repeat this process for each tier. For the middle and upper tiers, centre the tier on the dowel and carefully slide it down, ensuring it is centred on the tier below. It is recommended to use a ruler to help centre and space the dowels, and a small level to ensure the tiers are level and the central dowel is straight.

For added stability, especially for taller or heavier cakes, you can insert a sharpened bamboo dowel or a long plastic dowel through the centre of all the tiers and cake boards. This will provide extra support and prevent shifting.

Prepare your cakes

Preparing your cakes is a crucial step in the process of stacking a 3-tier fondant wedding cake. Here is a detailed guide to help you through it:

Firstly, you will need to bake your cakes. For a 3-tier cake, you will need to bake two cakes for each tier, resulting in six cakes in total. The size of the cakes will vary for each tier, with the bottom tier being the largest and the top tier the smallest. Standard sizes for a 3-tier cake are 10 inches for the bottom, 8 inches for the middle, and 6 inches for the top. It is recommended to use pans that are 3 inches deep to prevent batter overflow.

Once your cakes are baked, let them cool for about 10 minutes before turning them out onto a cooling rack to finish cooling. It is important to ensure that the tops of the cakes are completely flat. To achieve this, use a long serrated cake knife and a rotating cake turntable to level the cakes. Keep the blade level and use a sawing motion while rotating the cake.

After levelling, you can wrap the cakes tightly in plastic and store them in the freezer for up to a week. Working with frozen layers is easier as they are less prone to crumbling and will result in a neater crumb coat.

The next step is to prepare your fillings and frostings. You will need a generous amount of buttercream frosting, and you can also choose from a variety of fillings such as jam, lemon curd, chocolate mousse, or whipped cream.

Now it's time to assemble your tiers. Place each cake on a cardboard or foam core cake round. Start with the bottom tier and apply a layer of buttercream to the bottom layer. If you are using a filling, create a buttercream dam around the perimeter of the top layer to prevent the filling from leaking out. Place the second layer on top, ensuring that the bottom of the cake is facing upwards for a flat edge. Repeat this process for the remaining tiers.

Apply a crumb coat to each tier. This initial coat of frosting will catch any crumbs, ensuring a neat final coat. Chill the cake for about 30 minutes to set the crumb coat.

Finally, apply the final coat of frosting to each tier, working quickly to keep everything cool. Return each tier to the fridge while you work on the next one. And there you have it! Your cakes are now prepared and ready for stacking!

Stacking the cakes

Stacking a three-tier fondant wedding cake requires careful planning and execution to ensure stability and an elegant presentation. Here is a detailed guide on how to stack your cakes:

Prepare the Cake Tiers:

Before stacking, ensure your cakes are completely cooled and levelled. Each tier should consist of two layers of cake, with a straight edge and flat tops. If necessary, use a serrated knife and a turntable to even out the surfaces. It is also essential to frost or apply a crumb coat to each tier before assembly.

Use Cake Circles or Boards:

Place each tier onto a sturdy cake circle or cake board. The bottom tier should be on the largest circle, which is typically an inch or two larger than the cake. For the middle and top tiers, use circles that are the same size or slightly bigger than the cake. These circles provide direct support and make it easier to move the cake.

Insert Support Dowels:

To stabilise the cake, you will need support dowels. You can use wooden dowels, plastic dowels, or even bubble tea or coffee straws. Insert one dowel in the centre of each tier to guide stacking, and then add additional dowels evenly spaced around it. As a rule of thumb, use one dowel for every 2-3 inches of cake. Cut the dowels to the exact height of each tier.

Now you are ready to begin stacking! Place the bottom tier on your chosen base or stand. Mark the centre of the tier and outline where the next tier will go. This will ensure that the support dowels are placed correctly and won't be visible. Insert the cut dowels into the bottom tier, pushing them straight down.

Carefully centre the next tier on top of the dowel and gently slide it down. Repeat this process for each tier, always checking that your cake is level and stable. You can use a small level to ensure each tier is straight.

For added stability, especially for taller cakes, you can insert a sharpened bamboo dowel through the centre of all the tiers and cake boards. This provides extra support and prevents shifting.

Final Touches:

Once your cake is stacked, you can add the final decorations. You can pipe decorative touches, add ribbon, sprinkles, fresh flowers, or edible decorations. Your three-tier fondant wedding cake is now ready to be displayed and enjoyed!

Final touches

Now that your cake is stacked and you've added your decorations, it's time to give your cake that professional finish. Here are some tips to ensure your cake looks and tastes amazing:

• Smooth the frosting: Use a palette knife or an icing smoother to achieve a sharp, sleek finish. If you're going for a more rustic look, use the tip of your palette knife to create a swirl effect.
• Cover the cake board: Use fondant, ribbon, or sprinkles to cover the cake board and give it a polished appearance. This will also help to hide any imperfections or gaps between the cake and the board.
• Add fresh flowers: Fresh flowers can take your cake to the next level. Just make sure they are food-safe and non-toxic. Alternatively, you can use edible flowers for a truly special touch.
• Chill the cake: Before serving, chill the cake for a few hours to let the frosting set and the flavours develop. This will help the cake hold its shape and make it easier to slice.
• Transport with care: If you need to transport your cake, invest in a sturdy cake box or carrier. Place the cake on a non-slip surface and consider using cake dowels or pillars for extra support during transport.
• Serve in style: When it's time to serve the cake, use a sharp knife to cut through the fondant and layers cleanly. Wipe the knife between slices to ensure a neat presentation. Enjoy your masterpiece!

Frequently asked questions