Stacking A 3-Tier Wedding Cake: Tips And Tricks

Stacking a three-tier sponge wedding cake may seem intimidating, but with the right tools and techniques, you can create a beautiful and stable cake. Here's a step-by-step guide to help you stack your cake like a pro:

Prepare the Cake Tiers:

Start by baking your sponge cakes in different sizes, such as 6, 9, and 11 or 10, 8, and 6. Allow the cakes to cool completely before levelling them with a serrated knife to ensure flat surfaces. You can bake and freeze the sponges up to three months in advance, and then let them defrost for 24 hours before adding fillings and icing.

Create a Stable Base:

Use a sturdy cake base or cake drum that is at least two inches larger than your largest cake tier. This will provide a stable foundation for your stacked cake. Cover the base with foil, fondant, or wrapping paper for a decorative touch.

Fill and Frost the Cake Layers:

Spread a dollop of frosting onto your cake board to attach the first layer of cake. Pipe or spread filling onto the cake layer, and then press the next cake layer on top. Repeat this process, alternating cake layers and filling. Chill the assembled cake layers to allow the filling to set and prevent oozing.

Assemble the Tiers:

Place the largest cake tier onto a cake board and secure it to your base. Mark the position of the next cake tier on top with a toothpick or knife. Insert dowels or straws into the cake to provide support, cutting them to the exact height of the cake. Repeat this process for each tier, stacking them securely on top of each other.

Finalize and Decorate:

Cover the seams between tiers with frosting or fondant to create a smooth finish. Add any desired decorations, such as ribbon, lace, sugar paste flowers, or piped icing patterns. If using fresh flowers, add them as close to the event as possible to ensure freshness.

By following these steps and paying attention to detail, you'll be well on your way to creating a stunning and stable three-tier sponge wedding cake. Happy baking and stacking!

Preparing the cake batter and baking the cakes

The first step in preparing your 3-tier sponge wedding cake is to preheat your oven to 180°C (160°C Fan, gas mark 4) and grease and line your tins. You will need three different sizes of cake tins for this recipe: 6", 9", and 11" (or 10", 8", and 6" according to another source). If you are filling your cakes, you can use sandwich tins or slice the cakes after baking.

To make the sponge cakes, start by placing the butter in a large mixing bowl and adding the sugar. Beat the mixture together, preferably with an electric whisk, until it is light and fluffy. This step should not be rushed and can take up to 5-7 minutes.

Next, beat in the vanilla extract and eggs one at a time, adding a spoonful of flour with each egg to prevent the mixture from curdling. Once combined, fold in the remaining flour with a metal spoon until you have a soft, smooth cake batter.

Now it's time to divide the batter between your prepared tins. The amount of batter you put in each tin will depend on the size of your cake tiers. For a 10", 8", and 6" cake, you will need 12 cups of batter for the bottom tier, 7-8 cups for the middle tier, and 4 cups for the top tier. Remember that each tier consists of two layers, so you will need to bake two cakes for each tier.

Place your tins in the oven and bake until the cakes are done. The baking time will depend on the size of your cakes:

• 6" cakes: 25 to 30 minutes
• 8" cakes: 35 to 40 minutes
• 10" cakes: 55 to 60 minutes
• 9" cakes: 30 minutes
• 11" cakes: 40 minutes

When the cakes are fully baked, they should be a pale golden colour and a cake skewer or sharp knife inserted into the centre should come out clean. Remove the cakes from the oven and leave them to cool in the tins before transferring them to a wire cooling rack.

If you want to make the cakes in advance, you can wrap them in cling film and freeze them for up to 3 months. Allow 24 hours for the cakes to defrost before adding the marzipan and icing.

Assembling the cakes and adding filling

To assemble the cakes and add filling, you'll need to start by placing your cakes on cake boards. For the bottom tier, you can build it directly onto the board you plan to display the cake on, which should be at least 4 inches bigger than the cake itself. This board is called a cake drum and is thicker and stronger than a standard cake board. For the other tiers, use cake boards that are the same size as each cake.

Before assembling the cakes, you'll want to level the tops of the cakes with a serrated knife to ensure they're flat and straight. You can also trim the sides of the cakes to ensure they're even.

Now you're ready to start stacking! Start with the bottom tier. Pipe or spread a dollop of frosting onto the cake board to attach the first layer of cake. Then, pipe or spread filling onto the cake layer and press the next cake layer on top. Continue alternating cake layers and filling.

If you're using a filling that needs to be contained, like buttercream, you can pipe a buttercream dam around the perimeter of each cake layer before adding the filling. This will help keep the filling from leaking out.

Once you've assembled the bottom tier, you can chill it in the fridge for an hour or the freezer for half an hour while you work on assembling the next cake. Repeat the process of adding cake layers and filling for the remaining tiers.

After assembling each tier, be sure to press down on the cake to push out any filling that might ooze out later under the weight of the frosting. It's also important to check that the sides of the cake are straight and not leaning to one side. You can do this by spinning the cake on a turntable as you assemble it.

After assembling all the tiers, you can add a crumb coat—a thin layer of frosting that traps in crumbs so they don't get into the final coat. Then, apply a final coat of frosting to each tier, creating smooth sides and a level top.

Creating a support structure with dowels or straws

To create a support structure with dowels or straws for a 3-tier sponge wedding cake, follow these steps:

Materials:

• Dowels or straws: You can use wooden or plastic dowels, or thick milkshake straws. Plastic dowels are easier to cut and less likely to shift than wooden ones. Bubble tea straws are also an option, but ensure they are sturdy.
• Cake boards: Use cardboard or foam core cake boards, which are sturdier and grease-proof. The bottom tier will need a larger cake drum.
• Other tools: Scissors or wire cutters, a cake level, a toothpick or pencil, and an edible marker.

Method:

• Prepare your cakes: Ensure your cakes are completely cooled, levelled, and chilled before stacking. You may also want to crumb-coat your cakes and let them settle for a few hours or overnight before stacking.
• Mark the placement of the dowels or straws: Place a cake board the size of the next tier on top of the bottom tier and trace around it with a toothpick to create a guide.
• Cut the dowels or straws: Insert the first dowel or straw into the cake and mark where it meets the top of the cake with an edible marker. Pull it out, cut it straight across the mark, and use it as a template to cut the rest.
• Insert the dowels or straws: Push the cut dowels or straws all the way down into the cake, following your traced guide. For extra stability, you can add a centre dowel that runs through all the tiers.
• Check for level: Place a cake board on top of the dowels or straws and use a level to check if it's even. Adjust the height of the dowels if needed.
• Repeat for each tier: Add the next tier on top of the dowels or straws, using a spatula or your hands to guide it into place. Repeat the process of marking, cutting, and inserting dowels or straws for each tier.

By following these steps and using the appropriate tools, you can create a strong support structure for your 3-tier sponge wedding cake.

Stacking the cakes and adding final touches

Now that your cakes are assembled and situated on either cardboard or foam core rounds, or a cake drum in the case of the bottom tier, it's time to stack them!

Firstly, ensure your cake base is sturdy enough to hold your cake. A good rule of thumb is to use a base that is at least two inches larger than the largest cake tier. For extra support, you can glue together several cardboard cake rounds or use a 1/2" foam core cake board.

If you are working with a buttercream cake, it is recommended to chill it before stacking to make it firmer and easier to handle. If you are using fondant, this step is not necessary.

To begin stacking, place some melted candy melts or a dollop of frosting in the centre of the cake base to secure the bottom tier. Use a spatula to lift the bottom tier and centre it on the base.

For a three-tier cake, you will need to add dowels to the bottom two tiers before stacking the next tier on top. Dowels provide stability and support to the cake structure. You can use wooden or plastic dowels, or even plastic drinking straws for lighter cakes.

To add the dowels, first take a cake board the same size as the next tier and place it on top of the bottom tier. Use a toothpick to lightly trace around it, creating a guide for placing the dowels. Insert the first dowel and push it all the way down, then mark it where it meets the top of the cake. Pull out the dowel, cut it at the marked line, and use it as a template to cut the remaining dowels to the same height.

Insert the cut dowels back into the cake, creating a circle spaced out no larger than the size of the next cake. You can use a central dowel for extra support, especially if one of the tiers is tall. Place the central dowel in the middle, leaving a gap in the circle you created with the other dowels.

Repeat this process for the second tier. Once the dowels are in place, check that the cake is level using a small level. If it is not level, adjust the height of the dowels—if one is too short, cut a new, longer dowel rather than shortening the others.

Now, take the second tier out of the fridge and use a spatula to loosen it from the cake board. Place some fresh buttercream in the centre of the bottom tier to make it sticky, then carefully lower the second tier on top, centring it with the spatula.

Repeat this process for the third tier if you are creating a three-tier cake. Trace around the cake pan or a cake board the same size as the third tier, then insert and cut the dowels as before. Lift the third tier off its board, spread buttercream on top of the second tier, and carefully place the third tier on top.

To finish, cover any seams between the tiers with buttercream or frosting to create a smooth, neat appearance. Chill the cake to allow the frosting to set, then add any final decorations such as ribbon, lace, sugar paste flowers, or piped royal icing patterns to match the wedding theme and colours.

And there you have it—a stunning three-tier sponge wedding cake, stacked and decorated to perfection!

Transporting and storing the cake

Transporting and storing a 3-tier sponge wedding cake can be a nerve-wracking experience, but with careful planning and preparation, you can minimise the risk of any mishaps. Here are some detailed instructions to help ensure a safe journey for your cake:

Packaging and Assembly:

• It is recommended to transport the cake in parts and assemble it on-site, especially if it is highly decorative, heavy, or fragile. This reduces the risk of damage during transportation and makes it easier to handle.
• Each tier should be packaged in its own individual box. Make sure to include all the necessary tools and finishing touches, such as piping bags, palette knives, and ingredients like royal icing or buttercream.
• If you choose to transport the cake fully assembled, use a tall/deep cake box with box extensions to provide additional height and support for the lid. You can also double up on deep box bases for the lid.
• For a ready-assembled cake, consider freezing it overnight, especially if it is a buttercream cake. This will make it more resilient during transport, and it can thaw en route. However, avoid freezing fondant-covered cakes as the fondant may absorb moisture and soften or discolour.
• Ensure that the cake is placed on a sturdy base, such as plywood or a thick cake drum, to provide stability and support during transport.
• Use internal supports, such as dowels or bubble tea straws, to provide additional stability and prevent the tiers from shifting during transport.

Transportation:

• Place the boxed cake on a flat surface in your vehicle, preferably in the back of an SUV or similar vehicle where you can easily monitor it.
• Fill any void gaps around the cake with packing materials to prevent it from sliding or shifting during transport.
• Drive carefully and slowly, avoiding sharp turns, hard brakes, and potholes. Use blinkers when delivering large cakes and consider using car magnets that say "Handle with Care" or "Caution: Cake on Board".
• Keep the vehicle cool by blasting the air conditioning or using dry ice to maintain a stable temperature, especially during hot weather.
• If possible, have a helper accompany you to monitor the cake and assist with loading and unloading.

Storage:

• If you need to store the cake before assembly or delivery, it is best to keep it refrigerated, especially if it has perishable fillings. This will help to preserve the freshness and stability of the cake.
• For long-term storage, sponge cakes can be baked and frozen up to three months in advance. Allow 24 hours for them to defrost before adding marzipan and icing.
• Store buttercream or other frostings in an airtight container in the refrigerator, where they can last for up to a week.

Frequently asked questions