Stacking A Wedding Cake: Polystyrene Block Method

Stacking a wedding cake using polystyrene blocks is a great way to add height and stability to your cake. Here's a step-by-step guide to help you create a beautiful and sturdy wedding cake using polystyrene cake spacers or pillars:

First, it is recommended to assemble the cake at the venue the morning before the event. Start by placing the largest cake layer onto a cake drum or stand. If desired, you can tie a ribbon around the base of this layer. Next, mark four points around the edge of the cake with a knife and insert a dowelling rod at one of these points, pushing it all the way down. Mark the rod where it reaches the top of the cake and remove it. Cut three more rods to the same length and insert them into the cake at each of the marked points.

At this stage, you can choose to stack the next cake layer directly on top. Alternatively, you can use a polystyrene cake pillar for added height and stability. If using a pillar, simply place it on top of the dowelled cake layer and then stack the next cake layer on top of the pillar. Repeat this process for each additional tier, ensuring that each cake layer is securely supported by dowelling rods or pillars.

When using polystyrene blocks, it is important to cover them with fondant, ribbon, or another decorative element to create a seamless look. Additionally, when assembling your cake, it is crucial to use cake boards between each tier to provide extra support and stability.

By following these steps and taking your time, you can create a stunning and stable wedding cake that will impress your guests and make your special day even more memorable.

Using polystyrene cake pillars

Prepare the Cake Tiers:

Before you begin stacking, ensure your cake tiers are properly prepared. Level each cake layer and fill them with your chosen filling. It's recommended to use three layers of cake and two layers of filling for each tier. Once filled, apply a thin crumb coat to each tier and let them settle for a few hours or overnight. This will help prevent buttercream blowouts and sagging fondant. After settling, cover your tiers with fondant, buttercream, or any other desired coating.

Use a Sturdy Cake Base:

The cake base is crucial for supporting the weight of your stacked cake. Choose a sturdy base that is at least two inches larger than your largest cake tier. Foam core boards or MDF boards are excellent options for heavy cakes. Avoid using premade cake drums or thin cake boards, as they may not provide sufficient support. Cover your cake base with foil, fondant, or any desired material, and cut out a circle in the centre of the wrapping. This will ensure the bottom tier adheres directly to the base.

Place the Largest Tier:

Start by placing the largest cake tier onto the prepared cake base. Secure it in place with a small amount of melted candy melts or hot glue. This will prevent the tier from shifting. If using a buttercream cake, chill it before placing it on the base for added stability.

Insert Dowelling Rods:

Use a cake disc or cardboard circle to mark four points around the edge of the largest tier. Push a dowelling rod into the cake at one of the points and mark where it reaches the top. Cut the rod and three others to the same length. Insert these rods into the cake at each of the four points. This will provide stability and support for the layers above.

Add Polystyrene Cake Pillars:

Now, you can place polystyrene cake pillars on top of the dowelling rods. These pillars will create a gap between the tiers and add height to your cake. The pillars should be two inches smaller in diameter than the cake tier above. This will ensure a stable and secure fit.

Stack the Next Tier:

Once the pillars are in place, you can stack the next cake tier on top. Carefully lift the tier and place it onto the pillars. If using a buttercream cake, chill it beforehand to make it firmer and easier to handle. Use a spatula or your hands to centre the tier on top of the pillars.

Repeat for Additional Tiers:

If you have more than two tiers, repeat the process of inserting dowelling rods and placing polystyrene pillars for each additional tier. Remember to always assemble the tiers while they are sitting directly on the table, not while they are already stacked. This will ensure stability and prevent collapse.

Finalize and Decorate:

Once all the tiers are stacked, use a level to ensure your cake is straight and stable. Make any necessary adjustments to the dowelling rods if needed. Finally, add any desired decorations, such as a border around each tier or fresh flowers.

Assembling the cake on-site

It is best to assemble the cake at the venue the morning before the event. Before you begin, ensure you have all the equipment you need to assemble the cake, including a cake drum or cake stand, ribbon and decorations, cake spacers or pillars, and dowelling rods.

Place the largest cake onto a cake drum or cake stand and tie with ribbon, if using. Dowelling rods are used to provide stability to a cake so that you can stack several layers on top of each other. Place a cake disc into the middle of the cake and mark four points around the edge with a knife. Push a dowelling rod into the cake at one of the points and mark where it reaches the top of the cake. Cut the rod and three others to the same length and insert them into the cake at each of the four points.

You can then stack the cakes directly on top of each other, or use a polystyrene cake pillar. If you are using a polystyrene cake pillar, cover it with fondant, ribbon, or contact paper. You can also use dummy cakes to add height to your real cake. Each of your real cakes should be on a cake card before stacking onto the dummy, and you can stick them together with some ganache or royal icing.

If you are assembling a two-tiered cake, you can simply stack the second tier on top of the first tier. However, if you are assembling a cake with more than two tiers, it is recommended to add the dowels to all the tiers (except the top one) before stacking them. This will make it easier to stack the cakes without damaging them.

Once you have inserted the dowels into the cake, use a level to check if it is level. If it is not level, you may need to adjust the height of the dowels. If one dowel is too short, cut a new, longer dowel for that spot rather than cutting the others shorter.

After levelling the cake, you can add a border to each tier if desired. If you are using fresh flowers to decorate the cake, add them as close to the event time as possible to avoid the moisture from the flowers spoiling the cake icing.

Covering the styrofoam in fondant

Covering Styrofoam in fondant is a great way to create a flawless finish for a dummy cake. Dummy cakes are often used as display pieces at weddings, and they can be stacked to create impressive tiered cakes. Here is a detailed guide to help you cover your Styrofoam in fondant:

Firstly, it is important to prepare the Styrofoam surface. The Styrofoam should be wrapped to create a smooth finish and prevent lumps, ripples, or tears in your fondant. You can use plastic wrap or tin foil to seal the Styrofoam and create a smooth base. This is especially important if your Styrofoam has a coarse texture or loose bits of Styrofoam that could stick to your fondant.

Once your Styrofoam is wrapped, you can apply a thin layer of shortening, such as Crisco, to fill in any remaining imperfections and create a smooth surface for the fondant to stick to. Alternatively, you can use a "crumb-coat" of buttercream or piping gel to seal the Styrofoam and create a smooth finish. If using buttercream, ensure it is completely smooth, as any lumps will show through your fondant. A light mist of water can also be used to help the fondant stick, but be careful not to apply too much, so the fondant doesn't become gummy.

Now you are ready to apply the fondant! Carefully cover the Styrofoam with fondant, smoothing it out as you go to achieve a flawless finish. If you are stacking multiple tiers, you can use a small amount of water or shortening to help the tiers stick together. For added stability, especially when transporting your cake, consider using a long dowel through the centre of the cake to secure all the tiers together.

With these steps, you can create a beautiful and stable wedding cake with Styrofoam tiers!

Using a centre dowel

First, decide if you want to use a centre dowel. If your cake has more than two tiers or if one of your tiers is particularly tall, a centre dowel can provide extra support. It's also a good idea to use one if you're transporting your cake to the venue.

If you decide to use a centre dowel, start by marking the centre of your bottom tier. You can do this by placing a cake disc in the middle and marking four points around its edge with a knife. Then, push a dowelling rod into the cake at one of these points and mark where it reaches the top.

Remove the rod and cut it to size. You can then insert it back into the cake at the marked point. If you're using multiple rods, cut the others to the same length and insert them at the other marked points.

Now, you can stack your cakes. Place the next tier directly on top of the bottom tier, making sure it's centred. If you're using a polystyrene cake pillar, place it on top of the dowel rods before adding the next tier. Repeat this process for any additional tiers.

Finally, add any decorations or fresh flowers to your cake. If you're adding flowers, try to do this as close to the event as possible to prevent the moisture from the flowers from spoiling the cake.

Using bubble tea straws

Supplies:

First, gather your supplies. You will need:

• Baked and prepared cake layers made into tiers.
• A cake base made from foam core board or MDF board.
• Foam core cake boards for each tier.
• Bubble tea straws for stacking.
• A cake leveler or large knife.
• Icing spatulas and smoothers.
• Scissors or wire cutters.
• Melted candy melts or hot glue.
• An edible marker.

Stacking the Cake Layers:

Start by levelling your cake layers with a cake leveler or large knife. Then, use a turntable and a "working board" to catch any crumbs or buttercream. Place a cake board under each tier, securing it with a small amount of melted candy melts or hot glue to prevent sliding. Add your cake layers and filling, crumb coat the cake, and wrap it loosely with plastic wrap. Set the cake aside to settle for several hours or overnight. Repeat this process for each tier.

Stacking the Cake Tiers:

Cover your cake base with Wilton fanci foil, fondant, or another material of your choice. Cut out a circle in the middle of the wrapping and tape around the area you cut. This will ensure that the bottom board of the bottom tier adheres to the cake base. Secure the bottom tier to the centre of the cake base with melted candy melts or hot glue.

To add the straws, place a cake board on top of the bottom tier and trace around it lightly with a toothpick to create a guide. Insert the first straw and push it all the way down, then mark it at the top of the cake with the edible marker. Pull the straw out, cut it straight across at the mark, and use it as a template to cut the other straws. Insert the cut straws back into the cake, making sure they are level.

If you are stacking more than two tiers, add the straws to all the tiers except the top one before stacking them. This will make it easier to handle the cakes.

To stack the next tier, add a small amount of melted candy melts or buttercream to the top of the bottom tier. Use an icing spatula to lift and guide the tier into place. Centre it using the spatula or your hands, depending on the cake design. Repeat this process for any additional tiers.

Finally, add a border to each tier, if desired.

Tips:

• Always use a sturdy cake base to support the weight of the cake.
• Chill buttercream cakes before stacking to make them firmer and easier to handle.
• Ensure your cakes are level before and after adding the straws.
• Practice different methods of stacking to find what works best for you.

Frequently asked questions