Stacking Fruit Wedding Cakes: Tips For A Tasty Tower

Stacking a wedding cake is a delicate process that requires a firm foundation and the correct accessories to avoid a collapsed cake, uneven layers, and ruined decorations. Wedding cakes are often multi-tiered, with cakes placed directly on top of one another, requiring a structurally sound cake and even layers of filling. This process is similar for fruit cakes, which can be stacked using cake boards, dowels, and icing.

How to prepare a fruit cake for stacking

Preparing a fruit cake for stacking requires several steps, and it's important to plan ahead to ensure the best results. Here's a detailed guide on how to prepare a fruit cake for stacking:

Baking the Fruit Cake:

• Soak the dried fruits: Combine dried fruits such as currants, sultanas, raisins, cherries, and mixed peel in a large bowl. Pour brandy, rum, or whisky over them, ensuring all the fruits are covered. Seal with cling film and leave to soak for at least 24 hours, or even weeks for a more intense flavour.
• Prepare the cake tin: Grease a deep round tin with butter and line it with double layers of parchment paper. Optionally, wrap the outside of the tin with a double layer of newspaper to protect the cake's edges from overbaking.
• Cream the butter and sugar: In a large mixing bowl, cream together butter and brown sugar until light and fluffy.
• Gradually add the eggs: Beat in the eggs one at a time, mixing well after each addition. If the mixture starts to curdle, add a spoonful of flour.
• Sift in the dry ingredients: Combine plain flour with spices like cinnamon, nutmeg, and cloves, and a pinch of salt. Then, gently fold this mixture into the butter-sugar mixture.
• Add the soaked fruits and nuts: Carefully fold the soaked fruits and any additional nuts into the batter until evenly distributed.
• Preheat the oven and bake: Preheat your oven to a temperature between 140°C and 160°C, depending on your oven type (fan or conventional). Pour the batter into the prepared tin, smoothing the top with a spatula. Place the cake in the middle of the oven and bake for approximately 4-6 hours, depending on the size of your cake. To check if it's done, insert a skewer into the centre; if it comes out clean, the cake is ready.
• Cooling and storage: Once baked, allow the cake to cool completely in the tin. Then, remove it and wrap it tightly in cling film, followed by foil. Store it in a cool, dark place.
• Feeding the cake: In the weeks leading up to your event, "feed" the cake by unwrapping it weekly and brushing it with a small amount of brandy or rum. This helps keep it moist and enhances the flavour.

Preparing the Fruit Cake for Stacking:

• Level the cake: Use a cake leveler or a large knife to trim the top of the cake if it's uneven, creating a stable base for stacking and decorating.
• Apply apricot jam: Brush a thin layer of warmed apricot jam onto the cake. This acts as an adhesive, helping the next layer of marzipan stick securely.
• Add a marzipan layer: Dust your work surface with icing sugar to prevent sticking. Roll out the marzipan to about 5mm thick, ensuring it's large enough to cover the entire cake. Carefully lift and drape it over the cake, using your hands to smooth it down and eliminate air pockets. Trim away any excess marzipan from the base with a sharp knife. Allow the marzipan to set for at least 24 hours before proceeding.
• Cover with fondant icing: Dust your work surface and rolling pin with icing sugar. Roll out the fondant to about 3-5mm thick. Lift and drape it over the marzipan-covered cake, smoothing it gently from the top down the sides. Use a fondant smoother to remove any air bubbles and creases. Trim the excess fondant at the base for a neat finish.
• Chill the cake: Place the decorated cake in the refrigerator to chill for about 30 minutes to allow the frosting to firm up, making it easier to handle during stacking.
• Insert cake dowels: Take the bottom tier of the cake and insert wooden or plastic cake dowels into the centre, distributing them evenly in a circular pattern. Mark the height of the dowels where they reach the top of the cake with a pen or edible marker. Remove the dowels, cut them to the marked length, and re-insert them into the cake. Ensure the dowels do not sit above the top of the tier, as this will affect the evenness of the upper tiers.
• Repeat for additional tiers: If you have multiple tiers, repeat the process of inserting dowels for each tier before stacking them. As you add upper tiers, you will use fewer dowels.
• Stack the tiers: Pipe buttercream onto the bottom tier and carefully place the next tier on top, using a spatula for support if needed. Repeat this process for each additional tier.
• Final touches: Once all tiers are stacked, pipe buttercream along the base of each tier and use a scraper to even out any visible gaps. If extra support is needed, especially for heavy fruit cakes, insert a central dowel through the length of all the tiers.

Timeline and Planning:

It's recommended to bake the fruit cake 8-12 weeks before the event to allow for a deeper, richer flavour. Start "feeding" the cake with alcohol 6 weeks before, and apply the marzipan layer 1 week prior. Complete the decoration 3 days before the event.

Tips and Troubleshooting:

• If your cake has a cracked top, lower the oven temperature slightly and cover the cake with parchment paper during baking.
• If the cake is too dry, add more liquid to the batter or "feed" it with additional alcohol after baking.
• Ensure even baking by properly lining the cake tin and preheating the oven. Rotate the cake halfway through baking if needed.
• To prevent a sinking centre, ensure the cake is thoroughly baked by testing with a skewer before removing it from the oven.

Using cake boards to stabilise your wedding cake

Using cake boards is an essential part of stabilising your wedding cake. These are used in conjunction with dowel rods, which are inserted into the cake to provide support.

Firstly, place the bottom tier of the cake onto a cake drum, which is about one inch thick to provide extra support. Then, place the remaining tiers on cake boards of corresponding sizes. For example, an 8" cake should be placed on an 8" board.

Once the tiers have been placed on their respective cake boards, you can begin the process of inserting the dowel rods. Mark the place where the top edge of the cake meets the dowel, then cut the dowel to the correct length. Repeat this process for each cake tier, except for the top tier.

When stacking the tiers, place the bottom tier on the cake drum and insert a wooden cake dowel into the centre. Evenly distribute more dowels in a circular pattern around the central dowel, ensuring they are always within 1-2 inches from the outer edge of the tier. You can then place the next tier on top, using a spatula for support if needed. Repeat this process for each tier, remembering to use fewer dowels as you add each upper tier.

For a four-tiered cake, you may want to consider adding extra support by inserting a central dowel through the length of all the tiers. This is especially important if your cake is particularly heavy, such as a fruit cake.

The role of dowels in stacking a wedding cake

Dowels are an essential part of stacking a wedding cake, especially for fruit cakes, as they provide stability and prevent the cake tiers from collapsing. They are typically made of wood or plastic and are inserted into the lower tiers of the cake to distribute the weight and support the tiers above. Here is an overview of the role of dowels in stacking a wedding cake:

Support and Stability:

Dowel rods provide vertical support to the cake, preventing the tiers from collapsing or sinking into each other. They help distribute the weight evenly, ensuring that the upper tiers do not crush the lower ones. This is especially important for heavy fruit cakes.

Prevent Shifting and Sliding:

Dowel rods also provide horizontal support, preventing the tiers from shifting, sliding, or slipping apart. They lock the stacked tiers together and help the cake withstand jiggling, tilting, or rough handling during transportation.

Structural Integrity:

Dowel rods help maintain the shape and structure of the wedding cake, ensuring it remains upright and intact. They provide overall stability and prevent the cake from leaning or tilting to one side.

Safety:

The use of dowel rods reduces the risk of the cake collapsing, which is crucial for large and heavy wedding cakes. It ensures the cake remains stable and secure, providing peace of mind during transportation and display.

Number and Placement of Dowels:

The number of dowels required depends on the size and weight of the tiers. Generally, each tier will need 3-6 dowels spaced evenly in a circular pattern for optimal support. The dowels should be cut to the appropriate length, ensuring they do not poke through the top of the cake.

Types of Dowels:

Wooden and plastic dowels are commonly used for stacking wedding cakes. Wooden dowels are sturdy, affordable, and versatile, while plastic dowels are popular in the UK and easy to find in cake shops. Other options include bubble straws and metal dowels.

In summary, dowels play a crucial role in stacking a wedding cake, especially fruit cakes, as they provide the necessary support and stability to prevent collapsing and ensure a secure structure. They are an essential component of the cake-stacking process and should be carefully placed and measured for optimal results.

How to stack a wedding cake without dowels

Stacking a wedding cake without dowels is possible, but it is not recommended, especially for large or heavy cakes. Dowels provide stability and prevent the cake from caving in or collapsing.

If you are set on not using dowels, there are a few alternative methods you can try. One way is to use a central dowel that runs through the length of all the tiers. This provides extra support and can help prevent the cake from shifting or tipping. Another option is to use cake cards or cake boards, which are placed under each tier of the cake. This method is not as secure as using dowels, but it can work for smaller or lighter cakes.

• Make sure your cake is well-chilled before stacking. This will help the cake layers hold their shape and make them easier to manoeuvre.
• Use a thick cake base or cake drum for the bottom tier. This provides extra support for the weight of the cake.
• Allow your icing or fondant to set before stacking the tiers. This will help prevent cracking and ruin your decorations.
• Transport the tiers separately and assemble them at the venue to reduce the risk of accidents during transport.
• If you are using a heavy fruit cake, it is recommended to place the fruit cake tier at the bottom due to its weight.

Decorating a stacked fruit wedding cake

Planning and Preparation:

Before you begin stacking and decorating, it's essential to have a clear idea of your desired outcome. Consider the number of tiers, the size of each tier, and the overall design theme. Gather all the necessary tools and ingredients, including cake boards, dowels, a spatula, frosting or icing, and any decorative elements you plan to use.

Stacking the Cake:

Start by placing the bottom tier of the cake onto a cake drum or a thick cake board. The cake drum provides extra support for the entire structure. Place the remaining tiers on cake boards of corresponding sizes. For added stability, you can use wooden or plastic dowels, following the guidelines mentioned earlier. Chill the cakes before stacking to ensure the frosting is firm and easy to work with.

Decorating the Cake:

Once your cake is stacked securely, it's time for the creative part – decorating! Fresh flowers and fruit are popular choices for wedding cakes, adding colour and texture. You can also use icing, fondant, or marzipan to create a smooth finish or intricate designs. Consider incorporating the wedding colour palette or theme into your design.

Final Touches:

After you've added the main decorative elements, it's time for the final touches. Use buttercream or icing to pipe borders, add any additional details, and conceal any visible gaps between tiers. If desired, you can enhance the stability of the cake by running a long wooden dowel through all the tiers from the top.

Presentation and Display:

Consider the cake stand or platter you'll be using to display the cake. Ensure it is sturdy enough to support the weight of the entire cake. Transporting a stacked fruit wedding cake can be a delicate process, so plan accordingly and assemble the final tiers at the venue if needed.

Frequently asked questions