Stacking Wedding Cakes: A Guide For On-Site Success

Stacking a wedding cake at the venue is a delicate task that requires careful planning and execution. The process begins with preparing the cake layers, filling, and stacking them to create tiers. Each tier is placed on a cake board, with the bottom tier usually on a thicker base or plywood that is either the same diameter as the cake or slightly larger. The tiers are then stacked directly on top of each other, with pillars or dowel rods inserted for support and stabilization. It is crucial to ensure that the cake is level and stable to avoid tipping, sliding, or caving in. Transporting the cake tiers separately and assembling them at the venue can reduce the risk of accidents during transportation. When stacking, it is essential to work swiftly to avoid damaging the icing or buttercream.

Transporting the cake to the venue

Transporting a wedding cake to the venue can be a nerve-wracking experience, but there are several steps you can take to ensure a safe and successful delivery. Firstly, always allow ample time to get to the venue. It is recommended to deliver the cake at least two hours before the event starts to account for any unexpected delays or issues. Driving slowly and carefully is crucial, and having a "Cake Delivery in Progress" sign can help ward off impatient drivers. It is also a good idea to contact the venue directly a few days in advance to inquire about parking zones, venue access, and any other relevant details.

To ensure the cake's stability during transport, it is advisable to deliver unstacked cakes, especially if the journey involves steep hills, bumpy roads, or similar challenging conditions. Each tier should be placed in its own box, preferably on non-slip matting or secured with royal icing on greaseproof paper. The tiers can be dowelled in advance, and a central dowel construction can provide additional stability. A sturdy DIY delivery box can also be constructed by cutting and taping a tall cardboard box, lining it with non-slip material, and securing the cake inside with masking tape.

In addition to the cake, it is essential to bring a delivery bag containing all the necessary tools and equipment for stacking and decorating the cake on-site. This includes items such as an apron, tool bag, smoothers, flower picks, matching icing, ribbons, scissors, and a camera for capturing the final setup.

Stacking the cake tiers

Preparation:

Before you begin stacking, there are a few essential tools and preparations to gather and keep in mind:

• Ensure you have all the necessary supplies, including baked and prepared cake layers, cake boards, dowels (plastic or wooden), a cake leveler or large knife, icing spatulas and smoothers, scissors or wire cutters, and any decorations you plan to use.
• It is recommended to use a sturdy cake base, preferably made of foam core or MDF board, that is at least two inches larger than the largest cake tier.
• For the cake boards that go under each tier, use foam core or cardboard cake rounds, ensuring they are the same size as the cake tier they will support.
• If using wooden dowels, sharpen one end to make it easier to insert into the cake. Wash and dry all dowels before use.
• Level each cake layer to ensure a flat surface for stacking.
• If using buttercream, chill the cake layers before stacking to make them firmer and easier to handle.

Stacking Process:

Now, you can begin stacking your cake tiers:

• Start by attaching the bottom cake tier to the cake base. Use a small amount of melted candy melts or hot glue to keep the bottom tier from shifting.
• Use an icing spatula to lift and position the bottom tier onto the cake base. Center it and then remove the spatula.
• For each tier, insert dowels to provide support. Mark the dowels at the height of the cake and then cut them to the same length.
• Insert the dowels into the cake, spacing them evenly, about 1-1.5 inches from the edge. Ensure they are pushed straight down and touch the bottom cake board.
• If your cake has more than two tiers, add dowels to all tiers except the top one before stacking them.
• When stacking the second tier, you can either push the dowels all the way down or lift them slightly so the weight of the cake pushes them down.
• Use a small amount of melted candy melts or pipe a bit of buttercream on top of the bottom tier to help the next tier adhere.
• Use an icing spatula to lift and position the second tier. Center it and make any necessary adjustments.
• Repeat the dowel insertion process for the second tier.
• If desired, add a border to each tier.
• Continue this process for any additional tiers, always checking to ensure the cake remains level.

Final Steps:

Once you have stacked all the tiers, there are a few final touches to complete your wedding cake:

• If desired, insert a sharpened bamboo dowel rod through the center of all cake tiers and cake boards for added support and to prevent shifting.
• Take photos of the finished cake to showcase your work and have proof of its condition upon delivery.
• If using buttercream, allow the cake to come to room temperature before serving.

Remember to take your time, double-check that each tier is level, and ensure your cake is securely stacked before transporting or displaying it. Good luck with your wedding cake creation!

Using icing to glue the cake tiers together

To use icing to glue cake tiers together, you will need to first stack and fill the cake layers. This involves using a turntable and a "working board" to catch crumbs and buttercream. Place a cake board under each cake tier, securing it with a small amount of melted candy melts or buttercream. Add three layers of cake and two layers of filling to each tier, taking care not to add too much filling, which can cause a buttercream blowout. Apply a thin crumb coat to each tier and wrap them loosely in plastic wrap, setting them aside to settle for several hours or overnight.

Once the cake tiers have settled, you can cover them in buttercream, fondant, ganache, or swiss meringue buttercream. If using fondant, first cover the cake with white chocolate ganache.

To attach the tiers, use an icing spatula to lift each tier and place it on the cake stand or base. For buttercream cakes, chill them before stacking to make them firmer and easier to handle. Use melted candy melts or buttercream to stick the bottom tier to the cake base.

To add additional support to the cake, you can use dowels, which come in various materials such as plastic, wood, or bubble tea straws. Plastic dowels are heavy-duty and hollow inside, while wooden dowels can be difficult to cut. Bubble tea straws are suitable for lighter cakes.

Insert the dowels into the bottom tier, marking and cutting them to the appropriate height. The dowels should be level with the top of the cake. Repeat this process for each tier, except for the top one. Check the level of the cake after inserting the dowels, adjusting their height if needed.

Finally, use melted candy melts or buttercream to attach the next tier to the bottom tier. Repeat this process until all tiers are stacked. You can also pipe buttercream around the base of each tier to cover any gaps or smears.

Adding decorations

When adding decorations to a wedding cake, it is important to work carefully and slowly to avoid damaging the cake. Here are some detailed instructions for adding decorations:

• Before adding any decorations, ensure that the cake is stable and secure. This means checking that all tiers are level and that the dowels are correctly inserted and cut to the appropriate length.
• If fresh flowers are being used as decorations, clean them thoroughly and remove any leaves that will be below the waterline in the vase. Soak the flowers in water mixed with flower food for at least an hour before arranging them on the cake.
• For sugar flowers or other delicate decorations, use a gentle touch when placing them on the cake. Sugar flowers can be attached using royal icing or melted candy melts. Be careful not to press too hard, as this could damage the cake's surface.
• If using buttercream or fondant decorations, ensure that they are prepared in advance and are at room temperature before adding them to the cake. This will make them easier to work with and reduce the risk of melting or cracking.
• When placing decorations on the cake, work from the top tier down. This will help avoid accidental contact with lower tiers, reducing the risk of smudges or damage.
• Use a light touch when positioning decorations, especially on buttercream cakes. You don't want to indent the surface or create any cracks.
• If using multiple types of decorations, such as fresh flowers and sugar paste leaves, arrange them in a visually pleasing way. Consider the colour scheme, the size of the decorations, and the overall balance of the design.
• Once all the decorations are in place, step back and assess the final look. Make any necessary adjustments to ensure the cake is visually balanced and all decorations are secure.

Taking photos of the finished cake

Location and Background:

• Choose an aesthetically pleasing location for the cake that is free from distractions such as windows, plug sockets, light switches, fire extinguishers, or signage in the background.
• Consider using a backdrop, such as a drape, to create a more appealing background.
• Natural light is ideal for photography, so consider setting up the cake near a window or in a room with abundant natural light. Cloudy days are preferable to direct sunlight, which can create harsh shadows.
• If possible, incorporate the venue's breathtaking views into your photos by positioning the cake with the scenery in the background.
• Look for natural elements or architectural features such as arches, doorways, windows, or floral arrangements to frame the cake within your composition.

Equipment and Settings:

• You don't need fancy camera equipment; even a phone camera can work well. Familiarize yourself with the features, modes, filters, and lighting options available on your device.
• Use a low aperture (wide aperture) setting to create a beautiful background blur, known as bokeh, which helps isolate the cake and make it the focal point of the image.
• Be mindful of the lighting conditions to avoid blowing out the details of the cake, especially if it is white. Use your highlight alert and histogram to ensure you're not overexposing the image.
• Consider using a diffuser or a softbox to soften the light and avoid harsh shadows when using flash photography.

Composition and Angles:

• Get down to the level of the cake by crouching or kneeling. Shooting from this angle will make the cake look more important and grand in the photo.
• Capture both portrait and landscape orientations to provide more options for album design and appeal to editors of blogs and magazines.
• Include the wedding couple in some photos with the cake to add a unique narrative and showcase their emotions on their special day.
• Experiment with different angles, including close-ups of intricate designs and a top-down view to showcase the cake's design, especially if it has elaborate decorations or personalized messages.

Final Touches:

• Take photos from multiple angles and distances to capture the overall presentation and any unique details.
• Capture the cake-cutting moment during the reception for additional photo opportunities.
• Edit your photos to enhance their visual appeal. Basic editing software or apps on your smartphone can help with adjustments such as lighting, filters, saturation, and more.

Frequently asked questions