Stacking A Big Wedding Cake: Tips For A Stable Creation

Stacking a wedding cake is a nerve-wracking but rewarding task. Here is a step-by-step guide to achieving the perfect tiered wedding cake.

Firstly, ensure you have the right equipment. You will need cake boards for each tier, a cake-decorating pen, dowel rods, and a serrated knife. It is also useful to have a rotating cake stand, an offset spatula, and piping bags.

Next, prepare your cakes. Each tier should be placed on a cake board corresponding to its size, e.g. an 8 cake on an 8 board. Chill the cakes in the fridge for around 30 minutes to ensure the frosting is firm and the cakes are easy to manoeuvre.

Now you are ready to stack! Take your bottom tier and insert a wooden dowel into the centre, then distribute more dowels in a circular pattern around the central dowel. Mark where each dowel reaches the top of the cake, then remove and cut them to size. Re-insert the dowels, ensuring they do not sit above the top of the tier, otherwise, the upper tiers will not sit evenly.

Pipe some buttercream onto the bottom tier and carefully place the next tier on top, using a spatula for support if needed. Repeat this process for each tier, remembering that fewer dowels will be used for each tier you add.

Finally, place your top tier on top of the others, using a spatula for support. Pipe buttercream along the base of each tier and use a scraper to even out any visible gaps. If your cake needs extra support, insert a central dowel through the length of all the tiers.

Prepare the tiers

Preparing the tiers is a crucial step in stacking a big wedding cake. Here's a detailed guide to help you through the process:

Cake Boards and Dowels:

Firstly, ensure you have the right supplies. For a sturdy base, use cake boards that are at least two inches larger than the base cake layer. You can tape multiple boards together for added support. Additionally, get wooden or plastic dowels to stabilise each tier.

Preparing the Tiers:

• Placing the Cake Tiers on Cake Boards: Place each cake tier on a correspondingly sized cake board. For instance, an 8-inch cake should go on an 8-inch board. This step ensures stability and makes it easier to handle each tier.
• Levelling and Icing: Level each cake tier to ensure they are flat and even. Then, apply a thin coat of frosting or icing to each tier. This step is crucial for achieving a smooth finish.
• Chilling the Tiers: After icing, chill the tiers in the refrigerator for about 30 minutes. Chilling helps firm up the frosting, making the cakes easier to manoeuvre and stack.
• Marking Dowel Placement: Take the cake board of the tier that will go on top of your current tier and gently place it on the iced surface. This will create an outline that guides you in inserting the dowels. Remove the cake board and use this outline for the next step.
• Inserting and Cutting Dowels: Insert one dowel into the centre of the cake tier, going straight down until it touches the cake board. Use a knife or a marker to score the dowel at the exact height of the top of the cake. Pull out the dowel, cut it to the correct length, and then use it as a guide to cut the remaining dowels for that tier.
• Securing the Dowels: Insert all the dowels for that tier, spacing them evenly about one inch from the cake board outline. Push the dowels straight down until they touch the bottom cake board. Repeat this process for all tiers except the top one.

Once you've completed these steps for each tier, your cake tiers will be well-prepared and ready for stacking! Remember to always handle the cakes gently and ensure that your work surface is level to achieve the best results.

Stack the tiers

Stacking a wedding cake is a delicate process, but it's not as complicated as it may seem. Here are some detailed instructions on how to stack the tiers of a big wedding cake:

Prepare the Tiers:

Before stacking, ensure your cakes are chilled. Chilling the cakes helps to firm up the frosting, making the tiers easier to handle and stack. Place each tier on a cake board corresponding to its size—for example, an 8-inch cake should go on an 8-inch board.

Stacking the Tiers:

• Place the bottom tier on a sturdy cake drum or a large cake board. The cake drum provides extra support and is typically about one inch thick.
• Insert wooden or plastic dowels into the centre of the bottom tier. Dowels provide structural support and prevent the cake from collapsing under its own weight. Mark the dowels where they meet the top of the cake with a cake decorating pen.
• Remove the dowels and cut them with a serrated knife so that they are level with the top of the cake. Reinsert the cut dowels. Ensure the dowels do not sit above the top of the tier, as this will prevent the next tier from sitting evenly.
• Pipe some buttercream onto the bottom tier. This helps the next tier adhere to the bottom tier.
• Carefully place the next tier on top of the bottom tier using a spatula for support if needed.
• Repeat the dowel process for the second tier. Insert one dowel into the centre and press down until it touches the cake board. Add more dowels in a circular pattern around the central dowel. As you add each upper tier, you will use fewer dowels.
• Mark and cut the dowels for the second tier as you did for the first, ensuring they are level with the top of the tier. Reinsert the cut dowels.
• Repeat the stacking and dowelling process for any additional tiers.
• Finally, place the top tier on top of the stacked tiers, using a spatula for support if needed.

Additional Tips:

• If your cake has more than two tiers, it is recommended to add the dowels to all tiers (except the top one) before stacking them.
• To add extra support, especially for heavy cakes like fruit cakes, insert a central dowel through the length of all the tiers.
• To prevent the icing on the cake from sticking to the tier above, place cut parchment or sprinkle confectioner's sugar, cocoa powder, or coconut in the dowel rod area where the cake board will rest.
• Always use a sturdy base for your cake. If your cake design includes a bottom border or has more than two tiers, use a larger diameter cake base for easier handling.
• Ensure your cakes are level before stacking. Use a cake leveler or a large knife to trim any domes or uneven surfaces on your cakes.
• For added stability, chill buttercream cakes before stacking. This will firm up the cake and make it easier to handle.

Use dowels for support

Dowels are an essential part of stacking a large wedding cake. They are a general term for a rod or tube usually made of plastic or wood and are food-safe. They are inserted into the cake to distribute the weight of heavy decorations or other tiers.

If you're making a multi-tiered cake, you will need to use dowels. Cake isn't a very good building material, and without support, your cake will likely collapse under its own weight.

When inserting dowels, they should be equidistantly spaced under the tier they are supporting. Arrange your dowels in a shape using the number of dowels for the corners. For example, use 3 dowels in a triangle shape, 4 in a square, 5 in a pentagon, etc. Push one dowel into your cake down to the board and use a pencil to mark the dowel level with the top of the cake. Remove the dowel and use this as a guide to cut all the other dowels to the correct size. Once cut, push each of the dowels into your cake.

If you are stacking your cake, you can use a small amount of royal icing between the tiers for added stability.

The number of dowels you will need depends on the weight they need to hold up. Generally, use 3-4 for smaller cakes, 4-6 for medium cakes, and 6-8 for large or heavy cakes. If you are creating a tall cake and want some added stability, a single dowel in the centre of the cake is usually enough.

Chill the cake

Chilling your cake is an important step in the cake-making process. It helps the cake firm up, making it easier to stack and decorate. Here are some tips on how to properly chill your cake before stacking a big wedding cake:

Chilling the Cake Layers:

It is recommended to chill your cake layers before assembling the cake. This helps the cake firm up and makes it less likely to break or crumble when you handle it. Place each cake layer on a cake board and wrap them tightly in cling film before placing them in the fridge. Chilling the cake layers for at least two hours is ideal, but chilling them overnight is even better. This will ensure that your cake is stable and easy to work with when you start the stacking process.

Applying a Crumb Coat:

Before chilling your cake, you can apply a crumb coat, which is a thin layer of frosting that helps to trap crumbs and create a smooth surface for your final coat of frosting. After applying the crumb coat, chill the cake again until the frosting sets. This usually takes about 15 minutes in the refrigerator. Be careful not to chill the cake for too long, as you don't want the frosting to get too cold and difficult to work with.

Chilling the Frosted Cake:

Once you have assembled your wedding cake and applied the final coat of frosting, it is a good idea to chill it again. This will help the frosting set and give your cake a neat and professional look. Place the finished cake in the fridge for about 20 minutes to an hour before serving or transporting it. This final chilling step will ensure that your wedding cake stays firm and stable.

Chilling your cake at various stages of the cake-making process is crucial to ensuring a stable and well-stacked wedding cake. It helps the cake layers firm up, makes it easier to handle, and provides a neat and professional finish. By following these tips, you'll be able to create a beautiful and sturdy wedding cake that impresses your guests.

Transport and set up

Transporting a wedding cake is a delicate task that requires careful planning and execution. Here are some detailed instructions for transporting and setting up a large wedding cake:

Transport:

• Choose the right vehicle: Select a car with a spacious and flat loading area, such as an SUV or a van. Ensure the vehicle is clean and free of any dirt or debris.
• Prepare the cake: Before placing the cake in the vehicle, chill it thoroughly. A cold cake is firmer and less prone to damage during transport. Place the cake in a sturdy cake box designed for travel, preferably with each tier packed separately in boxes that match the size of each tier. Use bubble wrap or non-slip mats inside the box to prevent movement.
• Optimise vehicle conditions: Pre-cool the vehicle with air conditioning to maintain a cool environment, especially in warm weather, to prevent icing from melting. Shield the cake from direct sunlight by using sun shields or positioning it in a shaded area.
• Secure the cake: Place the cake on a flat surface in the vehicle, using a level base if necessary. Position it in the centre of the vehicle to minimise movement and secure it with seat belts or cargo straps. If possible, have someone sit next to the cake to hold it steady during the journey.
• Drive smoothly: Avoid sudden accelerations, sharp turns, or abrupt stops to reduce the risk of cake damage. Drive cautiously and give yourself extra time to reach the venue.

Set up:

• Communicate with the venue: Prior to delivery, confirm setup details with the venue, including the table location, stability, and setup time. Ensure the display table is stable and away from high-traffic areas.
• Final assembly: If the cake was transported in separate tiers, assemble them at the venue, starting with the largest tier at the base and working up. Use tools like spatulas and icing bags for assembly and any final decorations.
• Conduct a final inspection: Once the cake is set up, perform a thorough inspection to ensure it is stable, the decorations are secure, and it meets your standards. Take photographs from multiple angles for your records.
• Handover: Provide instructions to the venue staff or event coordinator regarding the cake's care and cutting. Confirm who will be responsible for moving and cutting the cake.

Frequently asked questions