Stacking A Wedding Cake: Buttercream Bliss

Stacking a buttercream wedding cake can be a daunting task, but with the right tools and techniques, it can be a breeze. In this guide, we will take you through the step-by-step process of assembling a stunning tiered wedding cake, from creating a sturdy support structure to achieving smooth frosting and adding the perfect final touches. By the end, you'll be able to confidently stack and decorate a buttercream wedding cake like a pro, impressing your guests with both its beauty and delicious taste.

Layering cake and fillings

Layering a cake and adding fillings is a crucial step in building a sturdy wedding cake. Here's a comprehensive guide to help you with the process:

Preparing the Cake Layers:

Before you start filling and stacking, it's essential to have a sturdy base. Place a cardboard cake circle the same size as your cake layers onto a turntable or a flat surface. Add a small amount of buttercream to the centre of the cake circle, and then place your first cake layer on top. This buttercream acts as "glue" to keep the bottom layer in place and makes it easier to work with and transport the cake.

Filling Cakes with Buttercream:

Buttercream is a popular and straightforward choice for filling and frosting cakes. To fill your cake with buttercream, use an angled spatula to spread a layer of buttercream onto your cake layer. Aim for a thickness of about 1/2 inch, or adjust according to your preferred filling amount. Ensure that the buttercream filling is level by checking at eye level before adding the next cake layer.

Filling Cakes with Soft Fillings (Ganache, Caramel, Jam, etc.):

If you're using softer fillings, such as chocolate ganache, lemon curd, or salted caramel, it's essential to create a buttercream dam to prevent oozing. Use a medium or stiff consistency buttercream, pipe a dam around the edge of your cake layer, about 1/4 inch from the edge. Fill the centre of the dam with your soft filling, and then smooth it down until it's level with the top of the dam.

Stacking Cake Layers:

After filling the bottom layer, place your next cake layer on top, ensuring it's centred. Repeat the process of adding and smoothing the filling before placing the next layer. When adding the top layer, flip it upside down so that the cut side is facing down, reducing crumbs in your final cake finish.

Creating Structure for Tall Cakes:

For taller cakes, consider using the barrel method to add extra support. This involves using dowels, boba straws, and extra cardboard cake circles to distribute the weight evenly. This method is particularly useful for cakes with four or more layers.

Final Steps:

Once you've filled and stacked your cake layers, it's time to add a crumb coat—a thin layer of frosting that traps crumbs and creates a smooth base for your final coat of frosting. Chill the cake before final frosting to set the filling and hold the layers in place.

Remember, the key to successful cake layering and filling is ensuring stability and evenness. Take your time, and don't be afraid to adjust the consistency of your fillings to achieve the perfect texture.

Creating a support structure

To stack a tier cake, you need a support structure to bear the weight of each cake. You can use boba straws, or dowels made of wood or plastic, to create this structure. Begin by pushing your first support into the bottom tier of the cake, all the way down until it touches the board at the bottom. Then, pinch the straw or dowel where it meets the top of the cake, pull it out, and cut it at the pinch point so that it's the exact height of the frosted cake.

You can insert the supports before or after chilling your cake. Chilling the cake first will mean you have to push harder, but it also means that if you accidentally bump the frosting, it won't be damaged as it will be firm. Next, line up the rest of your supports against the first one and cut them to the same size. Thicker straws, like boba straws, are ideal for this as they are strong and easy to cut with scissors.

Take a cake board the same size as the next cake and place it in the middle of the bottom cake. Trace around it with a knife to mark a circle on the frosting of the largest cake. Push the first support back into the hole you made, and then push in the rest of the supports. For a 10" cake or bigger, you'll need a support in the middle. For smaller cakes, this isn't necessary.

For stability, you'll need four more supports placed around the central support in a square formation. Keep them 2 inches apart from each other and at least 1 inch within the circle you drew on the cake. Push the supports into the cake, checking from the side to ensure they are straight and not leaning. Push them all the way down until they touch the cake board.

Stacking cakes

Layering and Filling:

Start by placing your top tiers on a cake board, using a dollop of frosting to attach the first layer of cake. Pipe or spread the filling onto the cake layer, then gently press the next cake layer on top. Repeat this process, alternating cake layers and filling. Ensure that the layers are level by trimming the tops with a serrated knife before assembling. Check that the sides of the cake are straight and use a turntable to ensure each layer is centred.

Chilling and Assembly:

After adding each layer, gently press down on the cake to push out any excess filling. Chill the assembled cake in the fridge for an hour or the freezer for half an hour. For the bottom tier, use a cake drum, which is thicker and stronger than standard cake boards to support the weight. The higher tiers can be built on thin cardboard rounds with a greaseproof lining, as they won't bear as much weight.

Frosting:

Apply a crumb coat, a thin layer of frosting, to trap any crumbs and create a smooth surface. Frosting a cold cake is easier, as it is firmer and less crumbly. The crumb coat will also help set and hold the layers in place. After the crumb coat, apply the final coat of frosting, focusing on straight sides and a level top.

Creating a Support Structure:

To stack your cakes, you need a support structure to bear the weight. You can use boba straws or wooden/plastic dowels. Push the supports into the bottom tier, cutting them to match the height of the frosted cake. Mark and cut additional supports to match the height of the first one. Place a cake board in the centre of the bottom cake and trace around it to mark the position of the supports. Push the supports into the marked positions, ensuring they are straight and go all the way down to the cake board.

Stacking:

Take your chilled cake layers and use an offset spatula to loosen them from the cake board. Spread fresh buttercream in the centre of the cake to make it sticky, then carefully lower the next layer on top, centring it. Repeat this process for each additional tier, measuring the height of each cake with a support straw or dowel and cutting the supports to size.

Covering Seams and Decorating:

Use a piping bag with a round tip or a cut-off tip to pipe buttercream around the bottom of each tier, covering the seams between them. Smooth the buttercream with a frosting smoother, scraping down to the bottom of the cake to create a neat, smooth finish. Finally, choose the prettiest side to be the front of your cake and start decorating!

Adding final touches

Adding the Final Touches

Now that your cake is stacked, it's time to add the finishing touches to make it look perfect for your wedding. Here are some ideas to inspire you:

Flowers and Greenery

Fresh flowers and greenery are a popular choice for decorating buttercream wedding cakes. You can choose blooms that match your wedding colour palette or go for a more natural look with wildflowers and leaves. For a rustic touch, consider using dried flowers or edible flowers such as pansies, nasturtiums, and lavender buds. If you're using fresh flowers, be sure to remove them before serving the cake, as they may be treated with pesticides.

Fruit

Fresh fruit can add a pop of colour and a touch of sweetness to your cake. Apricots, figs, berries, blood oranges, and slices of fruit like pears or pomegranates are all lovely options. You can also use fruit to decorate a cake with a semi-naked or naked finish, where the cake layers are partially exposed.

Piping and Texture

Buttercream is versatile and can be piped or textured in various ways. Consider adding hand-piped details, such as rosettes, monograms, or your initials. You can also create a textured look by using a cake comb to create stripes, swirls, or ridges in the buttercream. If you prefer a smooth finish, use an offset spatula or frosting smoother to achieve sharp edges and straight sides.

Colour

Buttercream can be tinted to match your wedding colours. You can create an ombré effect, watercolour stripes, or a single shade for a bold statement. If you want to add a pop of colour, consider dyeing the buttercream for one tier or using coloured fondant decorations that can be attached with a small amount of water.

Cake Topper

A cake topper can be a lovely final touch. You can choose something simple and elegant, like a silk bow or a fresh flower, or go for something more personalised, like a monogrammed emblem or a topper featuring the couple's initials or names.

Remember, the final touches are all about personal preference and making the cake your own. Don't be afraid to get creative and incorporate elements that reflect your style and theme. Enjoy the process of decorating your buttercream wedding cake!

Covering the seams

To cover the seams between each tier of your buttercream wedding cake, you will need to use a piping bag filled with buttercream. Choose a piping bag with a round tip, or simply cut off the end. You will also need a frosting smoother—any material will do, as long as it has a straight edge.

Pipe buttercream all around the bottom of the cake, resting the bag down so that it touches the tier below. This will completely cover the join between the two tiers. Then, use your frosting smoother to scrape around the cake, holding it straight so that you go all the way down to the bottom of the tier. Scrape a few times to smooth the frosting. This will remove any excess buttercream sticking out from the sides of the cake, while also pushing the buttercream into the gaps between the tiers.

You can also use this method to cover the joins between tiers for patterned or decorated cakes. If you have used colours in your final coat of frosting, simply pipe and smooth the same colour of buttercream to cover the gaps. For example, if the bottom tier of your cake is green, save some of the green buttercream to pipe and smooth around the join.

Another option for covering the seams is to use a beaded border. After stacking your cakes, put leftover buttercream into a piping bag with a small round tip. Squeeze out little blobs of buttercream all the way around the cake to cover any gaps or visible cake board at the bottom of the top tier.

Frequently asked questions