Stacking A Wedding Cake With Flowers: A Step-By-Step Guide

Stacking a wedding cake with flowers between the tiers can be a daunting task, but with the right tools and techniques, it is achievable even for beginners. Here's a step-by-step guide to help you create a beautiful and stable floral wedding cake.

First, you'll need to bake and prepare your cake layers, aiming for tiers of varying sizes. For example, you could have a 6-inch top tier and an 8-inch bottom tier. Place each tier on a cake board corresponding to its size. It is recommended to use foam core boards, which are sturdier than cardboard cake rounds.

Next, you'll assemble the tiers by layering cake and fillings. Start with the top tier, spreading a dollop of frosting onto the cake board to attach the first layer. Continue alternating cake layers and fillings, ensuring the layers are level by trimming the tops with a serrated knife.

Chill the assembled tiers in the fridge or freezer to set the filling and make the cake firmer, which will make it easier to handle during stacking.

Now, it's time to create a support structure to hold the weight of each tier. You can use wooden or plastic dowels, or even bubble tea straws, for this. Push the supports into the bottom tier, cut them to the height of the frosted cake, and arrange them in a circular pattern.

If you're using flowers with stems, you can insert them directly into the lower cake, ensuring they are non-toxic and placed inside drinking straws. Alternatively, you can use a two-plate system with pillars and floral oasis to hold the flowers.

Repeat the process of inserting supports and adding buttercream for each tier, stacking them on top of each other. Remember to use fewer dowels as you add each upper tier.

Finally, place the top tier carefully on top, using a spatula for support if needed. Pipe buttercream along the base of each tier and use a scraper to smooth out any visible gaps.

Now your wedding cake is stacked and ready for the final decorations!

How to stack a wedding cake with flowers between tiers

Use a cake board for each tier

Using a cake board for each tier is essential when stacking a wedding cake with flowers between the tiers. Here are some detailed instructions on how to use cake boards effectively:

Firstly, it is important to have a cake board for each tier that is the same size as the cake tier. For example, an 8-inch cake should be placed on an 8-inch cake board. This ensures stability and provides a solid base for each tier.

When preparing the cake boards, it is recommended to use a thin layer of frosting or melted candy melts in the centre of the board to help secure the cake tier and prevent it from sliding. This technique is especially useful if you are working with a buttercream cake, as it can be more challenging to keep the cake in place without it sliding.

After frosting or adding the candy melts, carefully place the cake tier onto the corresponding cake board. It is crucial to handle the cake tier gently to avoid damaging the frosting or cake.

Once all the tiers are placed on their respective cake boards, you can begin assembling the cake. Place the bottom tier onto a cake drum or a sturdy base. The cake drum provides extra support for the entire wedding cake structure.

For the upper tiers, carefully lift each tier from its cake board and position it on top of the tier below. It is recommended to use a spatula or cake lifter for support during this process. Ensure that each tier is centred and level before proceeding.

Finally, to enhance the stability of the cake, you can insert wooden dowels or plastic straws into the centre and around the circumference of each tier. Mark the height of the tier on the dowels or straws, remove them, cut them accordingly, and then re-insert them. This ensures that the supports are the exact height of the tier, providing a secure foundation for the tier above.

By following these steps and using a cake board for each tier, you will create a sturdy and beautiful wedding cake with flowers elegantly displayed between the tiers.

Prepare the tiers before stacking

To prepare the tiers before stacking a wedding cake with flowers between tiers, there are several steps to follow. Firstly, ensure that each tier is on a cake board. The size of the cake board should correspond to the size of the tier, for example, an 8-inch cake should be placed on an 8-inch board. Chill the cakes in the refrigerator for about 30 minutes to an hour to allow the frosting to firm up.

Next, create a support structure to hold the weight of each cake tier. This can be done using wooden or plastic dowels, or even bubble tea straws. Push the first support into the bottom tier until it hits the board at the bottom. Mark where the support meets the top of the cake, then remove and cut it to that length. Repeat this process for the remaining supports, ensuring they are all the same size.

For the bottom tier, use a cake drum, which is thicker and stronger than a standard cake board, to provide extra support. Place the bottom tier onto the cake drum, then insert a wooden cake dowel into the centre. Evenly distribute more dowels in a circular pattern around the central dowel, keeping them within 1-2 inches of the outer edge of the tier. Mark where each dowel reaches the top of the cake, then remove and cut them to size. Re-insert the dowels, ensuring they do not sit above the top of the tier, as this will prevent the upper tiers from sitting evenly.

Pipe some buttercream onto the bottom tier, then carefully place the next tier on top, using a spatula for support if needed. Repeat this process for each additional tier, inserting dowels into each tier before stacking the next one.

Stack the tiers

Stacking a wedding cake is a straightforward process. Here is a detailed, step-by-step guide:

Firstly, prepare your cakes by baking and frosting them. Chill the cakes after frosting to ensure the frosting is firm and easy to work with. For a four-tiered cake, place the largest tier, which will be the bottom tier, onto a cake drum. A cake drum is thicker and stronger than a standard cake board, providing extra support for the wedding cake.

Next, place each of the remaining tiers on cake boards corresponding to their sizes, for example, an 8-inch cake on an 8-inch board. At this point, you can also add a thin layer of frosting, known as a crumb coat, to trap any crumbs and ensure a smooth finish.

Chill the cakes for about 30 minutes to an hour to allow the frosting to firm up. You can also chill the cakes in the freezer for half an hour if you're short on time.

Now, you are ready to stack! Take the bottom tier and insert wooden cake dowels into the centre, distributing them evenly in a circular pattern. Mark the height of the dowels with a cake decorating pen and remove them. Cut the dowels cleanly with a serrated knife, ensuring they are all the same height and do not sit above the top of the tier. Re-insert the dowels, then pipe buttercream on the bottom tier.

Carefully place the next tier on top of the bottom tier, using a spatula for support if needed. Repeat the process of inserting dowels, marking their height, and cutting them to size. As you add each upper tier, you will use fewer dowels.

For the final step, carefully position the top tier onto the lower tiers, again using a spatula for support if necessary. Pipe buttercream along the base of each tier and use a scraper to even out any visible gaps.

If your cake requires extra support, such as a heavy fruit cake, insert a central dowel through the length of all the tiers.

Adding flowers between the tiers:

To incorporate flowers between the tiers of your wedding cake, there are several methods you can use. One approach is to use a single plate, push-in pillar style, and insert the flower stems directly into the lower cake, ensuring they are non-toxic. Alternatively, you can use a two-plate system with 3-inch pillars and floral oasis to hold the flowers.

Another option is to use hidden pillars or columns between the tiers, which will be concealed by the flowers. You can also use styrofoam forms between the layers and insert the flowers into them. To ensure the flowers stay fresh, place them on wax or parchment paper.

Add flowers to the cake

Now that you have your cake tiers assembled, it's time to add the flowers! Fresh flowers are a popular choice for wedding cakes, but you can also use artificial flowers if you prefer. Here are some tips on how to add flowers to your stacked wedding cake:

• Choose flowers that are non-toxic and safe to be in contact with the cake. You can consult with a florist to select the best blooms for your design.
• Before placing the flowers on the cake, wrap the stems in drinking straws or floral tape to prevent any sap or moisture from coming into contact with the cake.
• If using fresh flowers, place a circle of wax paper or parchment paper under the flowers to catch any moisture. This will help keep the cake surface dry.
• For a simple and elegant look, insert flower stems directly into the cake layers, ensuring they are securely anchored.
• For a more structured arrangement, use floral foam or a small container filled with water and place it between the tiers. This will keep the flowers hydrated and fresh.
• Another option is to use flower picks or styrofoam forms between the layers to hold the flowers in place.
• When positioning the flowers, consider the overall design and balance of the cake. You can create clusters of flowers, drape them between tiers, or use them as a border around each tier.
• If you want to add flowers to the top of the cake, place them just before serving to avoid any moisture affecting the cake surface.
• Always inform your clients that fresh flowers are not meant to be consumed and should be removed before cutting the cake.

By following these steps, you can create a stunning wedding cake with flowers between the tiers. Remember to handle the flowers with care and keep them chilled until you are ready to assemble the cake.

Cover the seams

Once you've stacked your cake, you'll want to cover the seams where each tier meets the one below it. To do this, put some buttercream into a piping bag with a round tip. Pipe the buttercream all around the bottom of the tier, making sure the bag touches the cake below, to completely cover the join between the two tiers. Then, use a frosting smoother to scrape around the cake, pushing the buttercream into the gaps between the tiers to fill them in. Repeat this process for each tier.

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