Stacking A Pillow Wedding Cake: A Step-By-Step Guide

Pillow cakes are a neat and simple design for weddings. To make a pillow cake, you'll need to bake a square cake with curved sides, or straight sides if you prefer. Freeze the cake, then use a toothpick to measure one inch in from the edge of the cake, placing it in the centre. Repeat this for the remaining sides. Take a serrated knife and score a curved line from one corner to the toothpick, then to the opposite corner. Repeat for the remaining sides. Cut straight down into the cake along the curved line, then repeat for the other sides. Carve away the edges of the cake to taper it, then flip the cake over and repeat the process. Once you're happy with the shape, attach the bottom of the cake to a cake board and ice it with a thin layer of buttercream, making sure to ice the underside too. Roll out some fondant and cover the cake, smoothing it from the centre outwards, and carefully smooth the fondant around the corners and the underside. Trim away any excess fondant.

Use a cake card or board between each tier

Using a cake card or board between each tier of a pillow wedding cake is essential for structural support. The cake cards should be the same size as the tier they are supporting. Before stacking the tiers, ensure that each tier is level using a spirit level for accuracy.

When preparing your cake cards, cover them so that they are not visible once the tiers are stacked. You can use fondant or buttercream/royal icing to stick the cake card to the tier above.

To ensure the stability of your pillow wedding cake, use dowels for additional support. Mark the exact spot where the top of the cake meets the dowel, and use this as a guide to cut the remaining dowels to size. It is recommended to use one dowel for every 2" of cake. For example, a 12" cake would require six dowels. Place the dowels in a circle slightly smaller than the outline of the next tier. Push the dowels down slightly, and then check that they are straight before pushing them all the way down to the cake board.

Using cake cards and dowels will provide the necessary support to stack your pillow wedding cake tiers securely.

Dowelling is a must

When creating a pillow wedding cake, it is important to use a cake board between each tier. The cake board provides support and stability to each tier, making it easier to stack and transport the cake. It also helps distribute the weight of the tiers evenly, which is crucial for a pillow wedding cake as the curved shape can make it more challenging to balance.

To begin the dowelling process, place a cake card on the base cake that is similar in size to the one holding the top cake. This will help you visualise where the top cake will sit. Mark the cake card's outline lightly with a pencil. Then, plunge a dowel into the base cake about an inch from the edge of the circle, keeping it straight. Use a pencil to mark the height of the cake on the dowel. Repeat this process with additional dowels, creating a square or triangle within the circle, depending on the number of dowels used.

Once all the dowels are marked, remove them from the cake and cut them to the correct length. It is essential that the dowels are cut slightly shorter than the height of the cake to ensure they do not poke through the top. After cutting, reinsert the dowels into the base cake. If desired, you can add a small amount of royal icing between the tiers for added stability.

When stacking the tiers, carefully place the next tier on top, ensuring it is centred and aligned with the marks made earlier. The dowels in the lower tier should provide adequate support for the upper tier. Repeat this process for any additional tiers.

Finally, add any desired decorations or frosting to the stacked tiers. If transportation is required, use a cake box for support and handle the cake with care.

Carve a hump into your cake to reduce the need for carving

To make a pillow wedding cake, you'll need to carve a hump into your cake to reduce the need for carving. Here's a step-by-step guide:

First, bake your cake. You can use any shape and size of cake, but for this example, we'll use an 8-inch, 2-layer filled cake. Once your cake is baked, let it cool completely before moving on to the next step.

Next, freeze your cake. This will make it easier to cut and carve. Using a toothpick, measure 1 inch in from each edge of the cake and place a toothpick in the spot. This will help guide your carving.

Now, take a serrated knife and score a curved line from one corner of the cake to the toothpick, and then to the opposite corner. Repeat this step for all four sides of the cake.

Cut straight down into the cake along the curved lines you've scored. Don't worry if your cuts aren't perfect; you can always trim more cake later. Repeat this step for all four sides.

Using your serrated knife, begin to carve away the edges of the cake to taper it and create the curved shape of a pillow. Take your time and work carefully to get a smooth, even shape.

Flip the cake over and repeat the carving process on the other side. Some bakers like to purposely bake their cakes with a hump, as this can reduce the amount of carving needed.

Once you're happy with the shape of your cake, it's time to attach it to a cake board. You can use a thin layer of buttercream or frosting to secure the cake to the board.

Now, it's time to cover your cake with fondant or buttercream. Roll out your fondant or buttercream until it's large enough to cover the entire cake. Drape it over the cake, starting from the top and working your way down the sides.

Smooth the fondant or buttercream onto the cake, using your hands or a fondant smoother. Pay extra attention to the corners and undersides of the cake, as these areas can be tricky to smooth out. If the fondant isn't sticking well, try applying a little more pressure or spritzing the cake with water before draping the fondant.

Finally, trim away any excess fondant and let your cake chill in the refrigerator for a few minutes to firm up. And that's it! You've successfully carved and stacked a pillow wedding cake. Now, you can move on to decorating your cake however you'd like.

Use fondant to cover the cake

Covering a pillow wedding cake with fondant is a great way to achieve a smooth, professional finish. Here is a step-by-step guide on how to use fondant to cover your cake:

Prepare the Fondant

Before you begin, ensure you have prepared enough fondant to cover your cake. The amount of fondant required will depend on the size of your cake. For example, a 6-inch cake will need about 1 pound 2 ounces of fondant, while a 10-inch cake will need about 2 pounds. It is better to have extra fondant than to run out halfway through covering your cake.

If you are making your own fondant, follow the recipe instructions carefully and make sure all the sugar is dissolved. Use fresh marshmallows and the correct amount of shortening or vegetable oil. If your fondant feels dry or crumbly, add a little more water and shortening, and knead it well.

Roll Out the Fondant

Roll out your fondant to a thickness of about 3/16-inch. If you are using marshmallow fondant (MMF), you can roll it out thinner, which will make it easier to smooth. Roll the fondant into a square or rectangular shape if you are covering a square cake, and into a circular shape for a round cake.

Prepare the Cake

Your cake should be assembled, filled, and chilled before you begin. Apply a crumb coat of buttercream to your cake, and let it settle for a few hours or overnight. This will help the fondant adhere to the cake and create a smooth finish.

Apply the Fondant

Place your cake on a turntable or a large coffee can to make it easier to work with. Buttercream your cake, then carefully lift the fondant and place it over the cake, allowing the fondant to drape over the sides. Trim off the excess fondant, leaving about 2 inches below the base of the cake for now.

Smooth the Fondant

Starting at 12 o'clock on your cake, gently press the fondant into the buttercream, then move to 6 o'clock and press, then 3 o'clock, then 9 o'clock, and continue until the fondant is completely attached. Go around as many times as needed to smooth out any ripples.

If you are covering a square cake, first cup your hands around the corners to apply the fondant, then work on the sides, lifting out/up on the bottom edges to prevent puckers.

Finish the Cake

Once the fondant is smooth, trim off the excess, leaving about 2 inches below the base of the cake. Use a rotary cutter to cut the fondant and give it a final touch-up of smoothing.

If you are adding any additional decorations, such as fondant tassels or rope borders, do so at this stage.

Storage

Do not cover the fondant cake with plastic wrap or store it in the refrigerator, as condensation can ruin the finish. Instead, store the cake in a closed room or cover it with a cardboard box to keep it dust-free.

Use buttercream to ice the cake

To create a pillow wedding cake, you'll need to ice the cake with buttercream. Here's a detailed, step-by-step guide on how to do this:

Firstly, before you begin icing, it's important to have the right supplies. You'll need a cake base and cake boards for each tier of your pillow wedding cake. For the cake base, consider using a sturdy option like a 1/2" foam core board, especially if you're making a heavy cake. As for the cake boards, you can use cardboard cake rounds or thinner (1/4") foam core boards.

Now, let's get to the icing! For a buttercream icing, you'll need butter, shortening, sugar, milk, and vanilla extract. Cream the butter and shortening together until smooth, and then gradually add the sugar, milk, and vanilla extract. Mix until you have a smooth, creamy texture.

If you're making a buttercream wedding cake, it's a good idea to chill the cake before stacking and icing it. This will make it easier to handle and prevent the icing from melting. Once your cake is chilled, use a spatula to carefully lift and place each tier onto the cake base.

When it comes to actually icing your pillow wedding cake, start by adding a thin crumb coat of buttercream around the entire cake. This will help create a smooth surface for the final layer of icing. After applying the crumb coat, loosely wrap the cake in plastic and let it settle overnight or for several hours. This step is crucial, as it allows the layers to settle and prevents any buttercream blowouts or ridges.

Once your cake has settled, it's time to add the final coat of buttercream. Use a spatula to generously apply the buttercream, ensuring a smooth and even finish. If you're creating a tiered cake, remember to add the dowels before stacking each tier, and always use a cake board between each tier for support.

Remember, when it comes to buttercream, it's important to work quickly and efficiently, especially if you're in a warm environment, as buttercream can melt or droop due to humidity. If this happens, don't worry! Simply scrape down the icing, rewhip it, and refrost your cake.

Frequently asked questions