Stacking A Fruitful Wedding Cake: A 3-Tier Delight

Stacking a three-tier wedding cake may seem daunting, but it's a straightforward process. The key to success is using cake boards and dowels for support, preventing the cake from collapsing or sinking into itself. Here's a step-by-step guide:

First, bake your fruit cakes, allowing them to cool completely. Next, prepare your fillings and frostings. It's essential to chill the cakes after frosting to ensure the frosting is firm and easy to manoeuvre. Now, you're ready to stack!

Place the bottom tier on a cake drum or board, providing extra support. Use cake boards for the remaining tiers, ensuring they correspond in size—for example, an 8 cake on an 8 board. Mark the centre of your base tier and outline where the next tier will sit to guide dowel placement.

Cut your dowels to the height of each tier. Insert one dowel into the centre of the base tier, pressing down until it touches the cake board. Repeat this process in a circle around the central dowel, spacing them evenly. Mark where each dowel meets the top of the cake, then remove and cut them to the correct length. Reinsert the dowels, ensuring they don't sit above the tier's surface.

Pipe buttercream or frosting onto the bottom tier. Carefully place the next tier on top, using a spatula for support if needed. Repeat the dowel process for each tier, remembering to use fewer dowels as you move up. Finally, add the top tier, carefully positioning it on the lower tiers. Pipe buttercream along the base of each tier to fill any visible gaps.

For a fruit cake, a central dowel can be inserted through the length of all tiers for extra support. Now your stacked fruit wedding cake is ready for decoration!

Prepare the tiers

Preparing the tiers for a 3-tier fruit wedding cake is a crucial step to ensure the cake's stability and overall appearance. Here is a detailed guide on how to prepare the tiers:

Baking the Tiers:

Start by preheating your oven to 150°C (130°C fan, 300°F, or gas mark 2). Grease and line your cake tins with a double thickness of baking paper. For added insulation, tie a double thickness of brown paper around the outside of the tins and place them on a baking sheet lined with brown paper.

The fruit cake batter is prepared by mixing dried fruits (currants, sultanas, raisins, glace cherries, and mixed peel) with brandy and letting it soak for a few hours or overnight. In a separate bowl, sift and combine the dry ingredients: flour, mixed spice, cinnamon, and almonds. In another bowl, cream together butter, sugar, and lemon zest until light and fluffy, then gradually add beaten eggs.

Combine the dry ingredients and soaked fruits with the creamed mixture, folding gently until evenly distributed. Spoon the batter into the prepared tins, tapping them on the work surface to remove any air pockets. Smooth the surface with a spoon, making a slight dip in the middle.

The baking time varies for each tier. The smallest tier bakes for about 2 1/2 hours, the middle tier for 4 hours, and the largest tier for 6 hours. Test the cakes by inserting a skewer into the centre; if it comes out clean, the cake is done. Allow the cakes to cool completely before removing them from the tins.

Marzipanning the Tiers:

To prepare the tiers for decorating and stacking, they need to be marzipanned. Brush the top and sides of each fruit cake tier with warmed apricot jam. Dust your work surface and rolling pin with sifted icing sugar, then roll out the marzipan to an even thickness, turning it 90° after each roll. Lift the marzipan with the rolling pin and place it over the cake.

Smooth the marzipan into place with your hands, ensuring there are no air pockets. Trim away any excess marzipan from the base of the cake using a small knife. Gently run your icing sugar-dusted hands over the cake to even out any lumps or bumps. Let the marzipan set for 1 to 2 days at room temperature before proceeding to the next step.

Icing the Tiers:

Follow the instructions on your royal icing sugar pack to make the icing, ensuring you make enough for all three tiers. Divide the icing among the cakes, spooning it on top and using a palette knife to spread it evenly over the top and sides. Create a natural, rugged appearance by swirling the palette knife as you spread. Allow the icing to harden completely for 2-3 days before stacking.

Stacking the Tiers:

Now, you are ready to stack the tiers! Cut out a template the same size as the second layer and place it on the bottom tier to mark each corner with a needle. Insert plastic or wooden dowels into the bottom tier, marking their height with a pencil where they come out of the cake. Remove the dowels, trim them about 1-2mm above the mark, and reinsert them.

Pipe royal icing onto the centre of the bottom tier to secure the second tier. Carefully place the second tier on top, repeating the dowel process. Repeat this for the third tier, ensuring that the dowels do not sit above the top of each tier to allow the upper tiers to sit evenly.

Once all tiers are stacked, you can decorate the cake with fresh flowers, fruit, or a special cake topper.

Use cake boards

Using cake boards is an essential step in stacking a 3-tier fruit wedding cake. Cake boards provide direct support to each tier, ensuring stability and preventing collapse. Here is a detailed guide on how to use cake boards effectively:

Choosing the Right Cake Boards:

Select sturdy cake boards that can bear the weight of your fruit cake tiers. Foam core cake boards are an excellent option, providing a strong foundation for your cake. For added strength, consider using 1/4" thick foam core boards for the cake tiers and a thicker 1/2" foam core board for the base. If your cake is exceptionally heavy, you may opt for an MDF board, a sturdy wood composite material.

Preparing the Cake Boards:

Cover your cake boards with Wilton Fanci-Foil wrap or similar. This adds a decorative touch and also creates a grease-proof barrier. If desired, you can cover the boards with fondant, scrapbook paper, or wrapping paper.

Placing the Cake Boards:

Each tier of your 3-tier fruit wedding cake should have its own cake board. Place the largest cake board at the centre of your cake plate or base. This board will support the bottom tier of your cake. The remaining cake boards should correspond in size to the tiers they will support. For example, an 8" cake should be placed on an 8" board.

Stacking the Cake Tiers:

Before stacking, ensure that your cakes are level and that each tier is on its respective cake board. To achieve a smooth finish, consider using a spatula when placing the tiers onto the cake boards. Once all tiers are in place, you can begin the process of inserting the dowel rods to provide additional support.

Using Cake Boards for Dowel Placement:

The cake boards play a crucial role in determining the placement of the dowel rods. After stacking each tier, gently imprint the top of the cake with the next-size cake board. Use this outline as a guide for inserting the dowel rods. This ensures that the dowels are evenly spaced and do not extend beyond the edge of the cake tier above.

Final Assembly:

After inserting the dowel rods and double-checking that your cake is level, carefully stack the tiers. For added stability, especially for heavier fruit cakes, consider using a central dowel that runs through the length of all tiers. Place cut parchment or sprinkle confectioner's sugar, cocoa powder, or coconut in the dowel rod area to prevent the icing from sticking to the tier above.

By following these steps and using the right cake boards, you can confidently assemble a sturdy and impressive 3-tier fruit wedding cake.

Chill the cakes

Chilling your cakes is an important step in the process of stacking a 3-tier fruit wedding cake. Here are some detailed instructions and tips to help you with this step:

Before you start chilling your cakes, it is important to have your tiers ready. This includes baking and cooling your cakes completely, as well as levelling and frosting them. Once your cakes are ready, you can begin the chilling process.

Place your bottom tier of the cake onto a cake drum or a cake board. The cake drum provides extra support for your wedding cake and is usually about one inch thick. The cake board should be strong enough to not bend easily and can be made of cardboard or plastic. It is recommended to use a cake board that is the same size or slightly bigger than your cake tier.

After placing your bottom tier on the cake drum or board, chill it in the refrigerator for about 30 minutes. This will allow the frosting to firm up, making it easier to stack the tiers. While the bottom tier is chilling, you can work on preparing the other tiers.

Repeat the process of placing the remaining tiers on their respective cake boards and chilling them. It is important to chill all the tiers to ensure that the frosting is firm and the cakes are easy to manoeuvre when stacking.

Once all the tiers are chilled, you can begin the stacking process. Take the bottom tier out of the refrigerator and insert wooden cake dowels or plastic straws into the centre of the cake. Distribute more dowels or straws evenly in a circular pattern around the central dowel. These will provide support and prevent the tiers from sinking into each other.

Mark the height of the dowels or straws with a cake decorating pen where they reach the top of the cake. Remove them and use a serrated knife to cut them cleanly. Then, re-insert the dowels back into the bottom tier, ensuring they do not sit above the top of the tier. If they are too long, the upper tiers will not sit evenly.

Now you are ready to stack the next tier onto the bottom tier. Pipe some buttercream or royal icing onto the bottom tier and carefully place the next tier on top, using a spatula for support if needed. Repeat this process for each additional tier.

Remember, chilling your cakes is crucial to ensure the stability of your stacked 3-tier fruit wedding cake. By following these steps and allowing the frosting to firm up, you will have a sturdy and beautiful wedding cake!

Insert dowels

Inserting dowels is an important step in stacking a 3-tier fruit wedding cake. Dowels provide support and stability to the cake structure, preventing it from collapsing or sinking. Here is a detailed guide on how to insert dowels:

Preparing the Dowels:

Before inserting the dowels, it is essential to measure and cut them to the appropriate length. The dowels should be cut to the exact height of each tier they will be supporting. For a 3-tier cake, you will need dowels of varying lengths, depending on the size of each tier. It is recommended to use one dowel for every 2-3 inches of cake. For example, if your bottom tier is 10 inches, you should use 4 or 5 dowels for adequate support.

Inserting Dowels in the Bottom Tier:

• Place the bottom tier of the cake onto a cake drum or a cake board that is one or two inches larger than the cake. This provides extra support for the heavy fruit cake.
• Mark the centre of the bottom tier and outline where the next tier will be placed. This will help you position the dowels in the correct spots.
• Insert one dowel into the centre of the cake and then distribute more dowels evenly around the central dowel in a circular pattern. Make sure the dowels are placed at least 1/4 inch inside the marked circle for the next tier. Typically, the dowels will be within 1-2 inches from the outer edge of the tier.
• Use a cake decorating pen or a marker to mark each dowel where it reaches the top of the cake.
• Remove the dowels and use a serrated knife or a sharp tool to score them, so they snap or cut cleanly.
• Re-insert the dowels back into the bottom tier. Ensure that the dowels do not sit above the top of the tier. If they do, trim them slightly so that the next tier will sit evenly.

Stacking the Second Tier:

• Pipe some royal icing, buttercream, or frosting onto the centre of the bottom tier. This will help secure the second tier in place.
• Carefully place the second tier onto the bottom tier. Use a spatula for support if needed.
• Repeat the process of inserting dowels into the second tier. Start by inserting one dowel into the centre and then add more dowels in a circular pattern around it. Remember to press down until you feel each dowel touch the cake board or drum.
• Mark each of the dowels where they meet the top of the second tier with your cake decorating pen, just like you did for the bottom tier.
• Remove the dowels, cut them to the appropriate length, and re-insert them so that the surface of the tier remains clear.

Stacking the Top Tier:

• Carefully lift the top tier and position it on top of the second tier, using a spatula for added support if necessary.
• Pipe buttercream or frosting along the base of each tier to fill any visible gaps and create a smooth finish.

By following these steps for inserting dowels, your 3-tier fruit wedding cake will have a strong foundation, ensuring stability and preventing any collapse or sinking. Now your wedding cake is ready for final decorations, such as fresh flowers or a special cake topper!

Stack the tiers

Stacking a three-tier fruit wedding cake is a straightforward process, but it requires careful preparation to ensure the cake is stable and secure. Here is a detailed guide on how to stack a 3-tier fruit wedding cake:

Before stacking the tiers, it is important to prepare the individual cakes. Each cake should be baked, cooled, and levelled. It is also recommended to frost or decorate the cakes before stacking to give a smooth finish. Chilling the cakes after frosting will help to firm up the frosting and make the cakes easier to handle.

To begin stacking, place the bottom tier of the cake onto a cake drum or a sturdy cake board. The cake drum provides extra support and is typically about one inch thick. The remaining tiers should be placed on cake boards of corresponding sizes. For example, an 8-inch cake should be placed on an 8-inch board.

To provide structural support and distribute the weight evenly, it is essential to use cake dowels. Dowels can be made of wooden or plastic materials, such as bubble tea or coffee straws. For a three-tier cake, you will need two sets of dowels: one set for the bottom tier and another set for the middle tier.

Insert one dowel into the centre of the bottom tier and mark where the dowel reaches the top of the cake. Remove the dowel and cut it to the appropriate length, ensuring it does not extend above the top of the tier. Re-insert the dowel, and then repeat this process with the remaining dowels, spacing them evenly in a circular pattern around the central dowel.

Pipe some royal icing or buttercream onto the centre of the bottom tier to act as glue. Carefully place the next tier on top of the bottom tier, using a spatula for support if needed. Repeat the dowel insertion process for this tier, marking, cutting, and re-inserting the dowels as before.

Finally, place the top tier onto the middle tier, again using a spatula for support if necessary. Pipe buttercream or royal icing along the base of each tier to fill any visible gaps and give a smooth finish.

If desired, you can add a central dowel through the length of all the tiers for additional support, especially if your cake is particularly heavy or needs to travel a long distance. This central dowel can be inserted before assembling the tiers or after they are stacked.

Frequently asked questions