Stacking A Wedding Cake: Using Columns For Support

Stacking a wedding cake with columns is a complicated process that requires a lot of preparation and the right tools. The first step is to bake and chill the tiers of the cake. Once chilled, the tiers are placed on cake boards and frosted with a spatula to ensure a smooth finish. After the frosting has set, it's time to assemble the cake. The bottom tier is placed on a cake drum, and wooden dowels are inserted into the centre, distributed evenly in a circular pattern. The dowels are then marked, removed, and cut accordingly before being re-inserted into the cake. This process is repeated for each tier, with fewer dowels used for the upper tiers. Finally, the top tier is carefully positioned, and buttercream is piped along the base of each tier to cover any visible gaps.

Prepare the tiers

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

Baking and Assembly:

Start by baking your cakes, ensuring they are completely cool before assembly. It is important to have levelled cakes, so use a cake leveler or a large knife to trim off any domes or uneven surfaces. For added stability, it is recommended to use three layers of cake and two layers of filling for each tier.

Cake Boards and Support:

Place each tier on a correspondingly sized cake board, with the bottom tier on a sturdy cake drum about one inch thick. For a secure structure, use foam core cake boards or cardboard cake rounds. Additionally, consider using a central dowel through the length of the cake for extra support, especially if you're working with heavy fruit cakes.

Filling and Chilling:

Fill and frost your cake tiers. Pipe a ring of frosting, such as buttercream, around the outer edge of each layer to create a dam that will hold your filling of choice. Spread the filling evenly within the dam using an offset spatula. Repeat this process for each tier, placing the final layer cut-side-down to minimise crumbs.

Chill your assembled and filled tiers. This step is crucial as it allows the frosting to firm up, making the cakes easier to handle during stacking. Aim for around 30 minutes in the refrigerator.

Dowelling:

Remove the tiers from the refrigerator and prepare to insert the wooden or plastic dowels. Begin with the bottom tier. Place one dowel in the centre and distribute more in a circular pattern around it, keeping them within 1-2 inches from the outer edge.

Use a cake decorating pen to mark where each dowel reaches the top of the cake. Remove the dowels, cut them accordingly, and then re-insert them. Ensure the dowels do not sit above the top of the tier, as this will affect the evenness of the tiers above.

Repeat this dowelling process for each tier, remembering that as you add upper tiers, you will use fewer dowels.

Stacking:

Now, you are ready to stack! Pipe some buttercream on the bottom tier and carefully place the next tier on top, using a spatula for support if needed. Repeat this process until all tiers are stacked.

Finally, pipe buttercream along the base of each tier and use a scraper to even out any visible gaps. Your wedding cake with columns is now stacked and ready for decoration!

Stack the tiers

Stacking a wedding cake is a delicate process, but it's not as complicated as it seems. Here is a detailed, step-by-step guide on how to stack the tiers of a wedding cake with columns:

• Prepare the Tiers: Before stacking, ensure that your cake tiers are baked, chilled, and ready. It is important to chill the cakes after frosting to ensure the frosting is firm and the cakes are easy to manoeuvre.
• Place the Bottom Tier: Start by placing the bottom tier of your cake onto a cake drum or a sturdy base. Cake drums are usually about one inch thick and provide extra support for your wedding cake.
• Prepare the Remaining Tiers: Place each of the remaining cake tiers on cake boards that correspond to their sizes. For example, an 8-inch cake should go on an 8-inch board.
• Insert Dowels: Take the bottom tier and insert wooden cake dowels or plastic straws into the centre of the cake. Distribute them evenly in a circular pattern around the central dowel. These dowels will provide support for the tiers above.
• Mark and Cut the Dowels: Use a cake decorating pen or an edible marker to mark where each dowel reaches the top of the cake. Remove the dowels and use a serrated knife or scissors to cut them accordingly. The dowels should not sit above the top of the tier, or your upper tiers will not sit evenly.
• Repeat for Each Tier: As you move up, repeat the process of inserting and cutting dowels for each tier. Remember to use fewer dowels as you add each upper tier.
• Stack the Tiers: Pipe some buttercream or frosting onto the bottom tier. Carefully place the next tier on top of the bottom tier, using a spatula for support if needed. Repeat this process until all tiers are stacked.
• Final Touches: Once all tiers are stacked, you can pipe buttercream along the base of each tier to cover any visible gaps. If your cake needs extra support, especially if it is a heavy fruit cake, consider inserting a central dowel through the length of all the tiers.

By following these steps, you can confidently stack the tiers of your wedding cake with columns, ensuring stability and a beautiful presentation.

Use a central dowel for extra support

Using a central dowel for extra support is a good idea if you are making a tall wedding cake or one with particularly heavy tiers. If you are making a fruit cake, for example, you will need to add this extra support.

To do this, you will need to drill a hole through the cake boards of each tier (except the bottom one). This hole needs to be big enough to fit the central dowel through. Then, when you are assembling the cake, you can slot each tier down the central dowel. This will ensure that the cake is secure and won't collapse.

However, some bakers do not recommend this method, as if there is an accident during delivery, the central dowel will rip through the entire cake, causing more damage.

An alternative method is to sharpen and cut a large dowel to the height of the cake and push it all the way down through the cake from top to bottom.

Chill the cake before decorating

Chilling a cake before decorating can be a controversial topic in the cake-decorating world. Some decorators even like to decorate their cakes while they are partially frozen. However, chilling a cake can cause icing ridges and buttercream bulges to form. This happens because the cake layers settle and push out the filling, and if the cake is chilled, it will firm up and settle later when it comes to room temperature.

If you are using a perishable filling or frosting, or if you need to add fondant and need the buttercream to be firm, then you should chill the cake. It is also helpful to chill cakes for about 20 minutes before transporting them as it helps to make the cake more stable.

If you are using American buttercream, it is generally best not to chill the cake during the decorating process. Instead, once you have filled and stacked your cake layers, cover the cake with a thin layer of buttercream and then with plastic wrap. Put the cake aside to settle for several hours or overnight. This will allow any buttercream that has been pushed out to be smoothed off before you add the final coat of buttercream or ganache.

Choose the right tools

To stack a wedding cake with columns, you will need the right tools to ensure the cake is stable and secure. Here is a list of tools you can choose from to build your wedding cake:

Cake Boards

First, you will need cake boards to place under each tier of the cake. These provide stability and make it easier to place each tier onto the cake. You can purchase cake boards or cut them yourself to match the size of your cake layers. It is important to ensure the boards are sturdy and will not bend easily. For smaller layers (6 inches or less), you can stack two cakes on one board, but do not stack more than two layers.

Dowels

Next, you will need dowels to provide support and stabilise the cake. You can use wooden or plastic dowels, depending on your preference and availability. Plastic dowels tend to be wider, so you will need fewer of them, but wooden dowels can be sharpened to a point, making it easier to puncture the cake and cake boards. If you choose wooden dowels, sharpen them with a pencil sharpener or a sharp paring knife, ensuring you are not risking any sawdust or debris marring the cake. Wash and dry the dowels before inserting them into the cake, and cut them to the same length before placing any into the cake.

Icing or Fondant

You will also need icing or fondant to coat the layers and "glue" them to the cake boards. When stacking the tiers, it is best to work with freshly done icing to avoid cracking, or wait at least two days after icing the tiers.

Other Tools

Other tools that may be helpful include a cake leveler or a large knife to ensure your cakes are level, scissors or wire cutters for cutting the dowels, and an icing smoother for a smooth finish.

Practice and Experiment

Remember, there are many methods for stacking a wedding cake with columns, and it is important to choose the right tools and techniques for your specific cake. Feel free to experiment with different methods and adjust them to make them work for you.

Frequently asked questions