Stacking A Wedding Cake: Using Straws For Support

Stacking a wedding cake can be a daunting task, but with the right tools and techniques, it can be a breeze. Here's a step-by-step guide to help you stack a wedding cake like a pro:

First, let's gather our supplies. We'll need cake boards for each tier of our wedding cake, a cake-decorating pen, and wooden cake dowels. It's also important to have our cakes chilled before stacking, as this will make them easier to manoeuvre.

Now, let's begin stacking! Place the bottom tier of the cake onto a cake drum, which is usually about one inch thick to provide extra support. Then, put the remaining cake tiers on cake boards of corresponding sizes. For example, an 8 cake should go on an 8 board.

Once our cake boards are ready, we can start frosting. Using a spatula will help us achieve a smooth finish. After frosting, pop the cakes back in the fridge for about 30 minutes to let the frosting firm up.

Now it's time to insert the wooden dowels. Start by placing one dowel in the centre of the bottom tier and then distribute more in a circular pattern around it. Mark where each dowel reaches the top of the cake with your cake-decorating pen. Remove the dowels, cut them to the correct length, and re-insert them into the cake.

Repeat this process for each tier, using fewer dowels as you go up. As you stack each tier, pipe some buttercream on the bottom tier to help it stick and use a spatula for support if needed.

Finally, place the top tier on top of the lower tiers and pipe buttercream along the base of each tier to cover any visible gaps. And that's it! Our wedding cake is stacked and ready for decoration.

Some additional tips to keep in mind: if your cake is particularly tall or heavy, you may want to use a central dowel that runs through the length of all the tiers for extra support. Also, when cutting the dowels, ensure they don't sit above the top of each tier, as this will prevent the upper tiers from sitting evenly.

Choosing the right straws

Type of Straws:

• Bubble Tea Straws: These are wider and sturdier than regular drinking straws. They can be easily cut with scissors and are suitable for cakes that are not too heavy. However, some people find it challenging to source sturdy bubble tea straws.
• Milkshake Straws: Milkshake straws are thicker than standard straws, making them ideal for pushing into chilled cakes. They are readily available at stores like Cash and Carry or on Amazon.
• Plastic Straws: While regular plastic straws are not recommended due to their lack of strength, there are specialised plastic dowels or poly dowels available. These come in small and large sizes and can be cut with scissors or wire cutters.

Number of Straws:

The number of straws required per tier depends on the size of each tier. Generally, between 3 and 9 straws are used per tier. As a rule of thumb, you should use as many straws in a cake as the size of the cake it will support. For example, if you have an 8-inch cake at the bottom and a 6-inch cake on top, use 6 straws in the bottom tier and 4 in the top tier.

Cake Type:

The type of cake you are making will also influence your choice of straws. If you are creating a heavy fruit cake, for instance, you may need additional support in the form of a central dowel inserted through the length of all the tiers. For lighter cakes, bubble tea straws or plastic straws may suffice, while milkshake straws can handle heavier cakes.

Environmental Considerations:

It is worth noting that there has been concern about the use of plastic straws due to their impact on the environment, particularly their risk to sea turtles. While switching to paper straws may not significantly reduce ocean pollution, it is essential to consider alternatives if possible.

Preparing the cakes

Baking and Chilling the Cakes

Begin by baking your cakes, ensuring you have different-sized tiers for stacking. It is recommended to use dense cakes, such as mud cakes, to provide a stable foundation for stacking. Once your cakes are baked, chill them in the freezer to make them easier to handle during the stacking process.

Frosting and Chilling Again

After your cakes have chilled, it's time to frost them. Using a spatula, apply a smooth layer of frosting to each tier. This step will ensure a neat finish. Once frosted, place the cakes back in the refrigerator for another chilling session. Chilling the frosted cakes allows the frosting to firm up, making it easier to stack the tiers without damaging the frosting.

Using Cake Boards

Now, it's important to use cake boards to provide support for each tier. Place the bottom tier of your cake onto a cake drum, which is typically about one inch thick and provides extra support. For the remaining tiers, use cake boards that correspond to the size of each cake. For example, an 8-inch cake should be placed on an 8-inch cake board.

Marking and Cutting the Straws

Take wooden cake dowels or thick straws (preferably bubble tea or milkshake straws) and insert them into the centre of the bottom tier. Distribute more straws in a circular pattern around the central straw for added support. Use a cake decorating pen to mark where each straw reaches the top of the cake. Then, remove the straws and use a serrated knife to cut them cleanly at the marked points. This ensures that the straws do not extend above the top of the tier, allowing the next tier to sit evenly.

Stacking the Tiers

Now, it's time to assemble your wedding cake! Pipe some buttercream onto the bottom tier and carefully place the next tier on top, using a spatula for support if needed. Repeat the process of inserting and marking the straws for this tier. As you add each upper tier, you will use fewer straws. Once you've marked the straws, remove them, cut them accordingly, and re-insert them into the cake. Repeat this process for each tier until you reach the top.

Final Touches

Finally, carefully position the top tier on top of the lower tiers, using a spatula for support. Pipe buttercream along the base of each tier to conceal any visible gaps and create a seamless look. If your cake requires extra support, especially if it's a heavy fruit cake, consider inserting a central dowel through the length of all the tiers.

Stacking the cakes

Step 1: Prepare the Cake Tiers

Before stacking, ensure your cakes are chilled. Chilling firms up the frosting, making the cakes easier to manoeuvre. Place the bottom tier of your cake onto a cake drum, which is typically about one inch thick and provides extra support. Place the remaining tiers on cake boards corresponding to their sizes (for example, an 8-inch cake goes on an 8-inch board).

Step 2: Frost the Cake Tiers

Using a spatula, frost each tier smoothly. Return the tiers to the fridge for around 30 minutes to chill and allow the frosting to firm up.

Step 3: Insert Dowels into the Bottom Tier

Take the bottom tier out of the fridge. Insert one wooden cake dowel into the centre, then distribute more dowels in a circular pattern around the central dowel. The dowels should be within 1-2 inches from the outer edge of the tier.

Step 4: Mark and Cut the Dowels

Use a cake decorating pen to mark where each dowel reaches the top of the cake. Remove the dowels and use a serrated knife to score them so that they snap cleanly. Cut them all to the same height, ensuring an even surface for the next tier.

Step 5: Re-insert the Dowels and Add the Next Tier

Re-insert the dowels into the bottom tier. They should not sit above the top of the tier, or the upper tiers will not sit evenly. Pipe some buttercream on the bottom tier. Carefully place the next tier on top, using a spatula for support if needed.

Step 6: Repeat the Dowelling Process for Each Tier

Repeat the dowelling process for each tier. Start by inserting one dowel into the centre of the tier and pressing down until you feel it touch the cake board. Repeat this in a circle around the central dowel. As you add upper tiers, you will use fewer dowels.

Step 7: Final Stacking and Decorating

Once all the tiers are stacked, carefully position the top tier. Pipe buttercream along the base of each tier and use a scraper to even out any visible gaps. Now, your wedding cake is structurally complete, and you can move on to the fun part—decorating!

Using dowels for support

Preparing the Tiers:

First, bake and chill your cake tiers. Place each tier on a cake board corresponding to its size (e.g., an 8" cake on an 8" board). Using a spatula, frost your tiers smoothly. Chilling the cakes before stacking helps to firm up the frosting and makes the cakes easier to manoeuvre.

Inserting Dowels:

Take the bottom tier and insert wooden cake dowels for support. Start by placing one dowel in the centre of the cake, pushing it down until it touches the cake board. Then, distribute more dowels in a circular pattern around the central dowel, keeping them within 1-2 inches from the outer edge of the tier.

Marking and Cutting Dowels:

Use a cake decorating pen to mark where each dowel reaches the top of the cake. Remove the dowels and use a serrated knife to score them for a clean snap. Alternatively, you can use scissors or wire cutters to cut the dowels. Cutting the dowels ensures that they do not sit above the top of the tier, allowing the upper tiers to sit evenly.

Stacking the Tiers:

Re-insert the cut dowels into the bottom tier. Pipe some buttercream on top of this tier and carefully place the next tier on top, using a spatula for support if needed. Repeat the process of inserting and marking the dowels for this tier. As you add each upper tier, you will use fewer dowels.

Final Assembly:

Continue stacking the tiers, always marking and cutting the dowels to ensure a level surface. For the final tier, carefully position it on top of the lower tiers, using a spatula for support. Pipe buttercream along the base of each tier and use a scraper to even out any visible gaps.

Extra Support:

If your wedding cake requires extra support, such as for a heavy fruit cake, you can insert a central dowel through the length of all the tiers. This provides additional stability by connecting all the tiers together.

Using dowels is a reliable method for stacking a wedding cake. Remember to mark and cut the dowels accurately to ensure a stable and level structure for your beautiful creation!

Transporting the cake

Transporting a wedding cake can be a nerve-wracking experience, but with careful planning and preparation, you can ensure a safe and successful journey. Here are some detailed instructions and tips for transporting your stacked wedding cake:

• Check with the Baker: If you are transporting a cake made by a professional baker, get their transportation recommendations. Find out the cake's measurements and refrigeration requirements. Ask about the weight of the cake, so you know how many people you may need to help with transport.
• Use a Cake Drum and Sturdy Box: The cake should be placed on a cake drum, a heavy-duty cake board, preferably with a wooden dowel securing the cake layers. Then, place the cake drum inside a sturdy cardboard box that is the same width as the cake drum. This will prevent the cake from sliding and getting damaged during transport.
• Reserve a Flat Place in Your Vehicle: Ensure that you have a stable and secure position for the cake in your vehicle. The cake should be placed on a level surface, preferably on the floor of the car, SUV, or van, rather than on a lap or car seat, which can be unstable. Avoid placing the cake in a container where you have to lift it up and out, as this can damage the sides.
• Keep the Vehicle Cool: Maintain a cool temperature in your vehicle during transport, even if the cake does not require refrigeration. Keep the air conditioner on and avoid direct sunlight. For long trips, consider picking up the cake the day before and freezing it, then let it slowly thaw overnight.
• Drive Carefully: Send at least two people to transport the cake. Drive slowly and carefully, taking turns and stops slowly. Look out for speed bumps and sharp turns. Have one person sit next to the cake to hold it steady during the drive.
• Leave the Cake Stand Behind: It is recommended to transport the cake on its cake drum or board and place it on the cake stand when you arrive at the venue, especially if you are less experienced. This reduces the risk of damage during transport.
• Inform the Pickup Person: If someone else is picking up the cake, be sure to inform them of these steps and any specific instructions. Send them this article or similar resources so they know what to expect and how to handle the cake properly.
• Create an Emergency Cake Kit: Prepare a kit with extra frosting, icing spatulas, and other decorating tools in case you need to make any last-minute repairs or touch-ups to the cake.
• Timing and Venue Communication: Aim to deliver the cake at least two hours before the event starts to account for any delays or unexpected issues. Communicate with the venue beforehand to confirm the delivery address, parking instructions, and any specific requirements they may have.
• Slow and Steady Wins the Race: When driving with the cake, take your time and drive like a "nervous granny." Avoid sharp turns and sudden movements, and always brake earlier than you normally would. Use hazard lights if needed to warn other drivers that you are transporting a delicate item.
• Secure Stacking: Before transport, ensure your cake tiers are securely stacked and supported. Consider using a central dowel system, where each tier (except the top one) is dowelled and built around a central dowel for stability. This provides a strong spine for your cake and prevents it from collapsing.
• DIY Delivery Box: If you can't find a suitable box for your tall cake, you can make your own. Purchase a tall cardboard box and cut down two side edges to create a "doorway" flap. Secure the top with duct tape, line the base with non-slip material, and optionally, line the walls with heat-resistant material to keep the cake cool.
• Evidence and Handover: Take photos of the cake after setup to have evidence of its condition upon delivery. Also, provide the event manager with a handover sheet that includes relevant information such as portion sizes, flavours, dietary specifications, and decorative elements that need to be removed. Get the event manager to sign a form confirming receipt and taking responsibility for any damage caused by the venue or its staff.

Frequently asked questions