Stacking Sponge Cakes: Tips For A Perfect Wedding Tower

Stacking a sponge wedding cake is a delicate process that requires careful preparation and the right tools to avoid a collapsed cake. The process begins with baking and chilling the individual cakes, which can be done up to three months in advance and frozen until needed. Before stacking, each cake should be levelled, filled, and frosted. A sturdy base is crucial to support the weight of the entire cake. Cake boards, preferably made of foam core or MDF, are placed under each tier, with the bottom tier on the thickest board. Dowels, typically wooden or plastic, are then inserted into the bottom tier to provide stability and bear the weight of the upper tiers. The next tier is glued with icing or melted candy melts and centred using a palette knife. This process is repeated for each subsequent tier, ensuring that the dowels are cut to the correct length and inserted straight. Once all tiers are stacked, a final touch of piping buttercream around the joins of the tiers can cover any visible gaps.

Prepare the tiers

Preparing the tiers is a crucial step in stacking a wedding sponge cake. Here is a detailed, step-by-step guide to help you prepare your cake tiers:

Step 1: Baking the Cake Tiers

Start by baking your sponge cakes. You can bake them in advance and freeze them; just make sure to allow enough time for them to defrost before assembling. Use the appropriate pan sizes for each tier, and don't forget to grease and line your tins. The number of tiers will depend on your desired cake height, but a typical three-tier cake would include a 6", 8", and 10" cake.

Step 2: Assembling the Cake Layers

Once your cakes are baked and cooled, it's time to assemble the layers. Place a dollop of frosting on a cake board and attach your first layer of cake. Pipe or spread a layer of filling onto the cake and then press the next cake layer on top. Repeat this process, alternating cake layers with filling. Ensure that your layers are level by trimming the tops with a serrated knife. Check that the sides of the cake are straight and not leaning to one side.

Step 3: Chilling the Cake Tiers

Chill your assembled tiers in the refrigerator for about an hour or in the freezer for half an hour. Chilling will help set the filling and hold the layers in place, making it easier to handle the cakes during the stacking process.

Step 4: Preparing the Cake Boards

You will need a cake board for each tier, with the boards corresponding in size to the cakes (e.g., an 8" cake on an 8" board). For the bottom tier, use a cake drum, which is thicker and stronger than standard cake boards to support the weight of the upper tiers.

Step 5: Applying the Crumb Coat

Apply a crumb coat to each tier. This is a thin layer of frosting that traps any crumbs, ensuring they don't get into the final coat of frosting. It's easier to frost a cold cake, so work on one tier at a time, removing it from the refrigerator as you're ready to frost it.

Step 6: Final Coat of Frosting

After the crumb coat, apply the final coat of frosting to each tier. Focus on getting straight sides and a level top. You can use an offset spatula or a frosting smoother to achieve sharp edges at the top of the cake.

Step 7: Adding Support Structures

To support the weight of the upper tiers, you'll need to create a support structure. You can use wooden or plastic dowels, or even bubble tea straws for lighter cakes. Insert the dowels into the centre of the bottom tier, pushing them all the way down until they touch the cake board. Mark where the dowels meet the top of the cake, then remove and cut them to the appropriate height. Reinsert the dowels, ensuring they do not sit above the top of the tier, as this will affect the evenness of the upper tiers.

Step 8: Stacking the Tiers

Now, you're ready to stack! Pipe some buttercream onto the centre of the bottom tier to act as glue. Carefully place the next tier on top, using a spatula for support if needed. Repeat the process of inserting dowels, marking, cutting, and reinserting for this tier. As you add each upper tier, you will use fewer dowels. Continue until you've stacked all your tiers.

Step 9: Final Touches

Pipe buttercream along the base of each tier to cover any visible gaps or seams. You can also use a scraper to smooth out the frosting and create a neat finish. If desired, add decorations such as ribbon, lace, or sugar paste flowers to match your wedding theme and colours.

Preparing the tiers is a crucial step in creating a stable and beautiful wedding sponge cake. By following these steps, you'll be well on your way to a stunning and securely stacked cake!

Stack the tiers

Now that you have your cake layers and all of your supplies, you are ready to assemble a tiered cake. If you take your time and follow the steps closely, you are bound to succeed.

Using icing, glue the bottom tier onto a cake board. The bottom tier is usually on a thicker cake board or even a plywood base that is either the same diameter as the cake or at least 2 inches bigger, depending on the design.

Evenly coat the layer with frosting or icing. Make sure the cake is completely level using a level from the hardware store, set on the top.

Insert dowels into the bottom layer. There are different types of dowels you can use, such as wooden or plastic dowels, or even bubble tea straws for lighter cakes. You can sharpen one end of a wooden dowel to make it easier to puncture the cake and cake boards.

Use the cake board for the next layer to gently imprint the outline (centred) on the icing or fondant of the bottom layer. Remove the cake board and use this guideline when inserting the dowels.

Insert one of the dowels into the tier (within the marked circle) and push it straight down to the cake board. Use a knife to score the dowel at the exact height of the top of the cake and then pull the dowel back out.

Cut the dowel to the correct length and then cut the remaining dowels for that tier to the same length. Insert the dowels into the cake tier, spacing them evenly apart, about 1 inch in from the cake board outline. Push the dowels straight down until each one touches the bottom cake board.

Repeat this process with the remaining layers—except the top one—centring them exactly using a palette knife to move them without ruining the icing.

Using icing, glue the top layer on a cake board of the same size, ice evenly, and place on the cake.

After the cake is stacked completely, you can stabilise it further by running a long wooden dowel with a sharpened end through all the cake tiers from the top. The sharpened end should penetrate through each cake board and then embed itself into the base cake board. This will prevent any shifting.

If your dowels are not long enough to go through the entire cake, it is advisable to stabilise the first two tiers on the bottom using this method and then repeat it with the top two or three tiers.

Use dowels for support

Using dowels is an essential step in stacking a wedding cake, especially if you're working with a sponge cake. Sponge cakes are light and airy, so they need extra support to avoid collapsing under the weight of the tiers above. Here's a detailed guide on using dowels for support in your wedding cake:

Choosing the Right Dowels

Select the appropriate type of dowels for your cake. Plastic dowels, also known as poly dowels, are a popular choice for stacking sponge cakes. They are typically hollow, heavy-duty, and easier to cut than wooden dowels. However, wooden dowels can be sharpened to a point, making it easier to puncture the cake. You can also use bubble tea straws for cakes that aren't too heavy, but avoid regular straws as they are not sturdy enough.

Preparing the Dowels

Wash and dry the dowels before use. If you're using wooden dowels, sharpen one end to make it easier to insert into the cake. Cut the dowels to the appropriate length—they should be the same height as the cake tier they will support. It's best to cut all the dowels for each layer before placing any into the cake to ensure uniform length.

Inserting the Dowels

Start by placing the largest tier on a sturdy cake board. This board should be at least two inches larger than the cake tier. You can use royal icing or melted candy melts to secure the cake to the board.

Next, use a toothpick to trace a circle on the cake, outlining where the next tier will sit. Insert one dowel into the centre of the cake, going straight down until it touches the cake board. Then, mark the dowel at the top of the cake using an edible marker or a knife. Pull out the dowel, cut it to the marked length, and use it as a template to cut the remaining dowels for that tier.

Now, insert the cut dowels into the cake, spacing them evenly apart within the traced circle. Push them straight down until they touch the cake board. Repeat this process for each tier, except for the top one. Ensure that the dowels are inserted straight and not at an angle.

Final Assembly

After all the dowels are in place, you can assemble the cake. Use icing to "glue" each tier onto a cake board of the same size before placing it on top of the lower tier. Centre each tier precisely using a palette knife to avoid damaging the icing.

For added stability, you can run a long wooden dowel with a sharpened end through all the tiers from the top. This will prevent any shifting during transport or display. If your dowels are not long enough to go through the entire cake, stabilise the first two tiers together and then repeat with the top tiers.

Chill the cakes

Chilling your cakes before stacking them is an important step in assembling a wedding cake. While it is not necessary to chill your cakes if you are working with fondant, it is highly recommended if you are working with buttercream. Chilling buttercream cakes will make them easier to handle and will prevent damage to the icing.

If you are working with buttercream, it is best to chill your cakes for about 20 minutes before stacking them. This will make the cakes firmer and easier to handle without damaging the icing. However, if you are using a perishable filling, you should chill your cakes before assembling to prevent spoilage.

Chilling your cakes is also important if you are using the "settling" method. This involves wrapping your iced cakes in plastic wrap and letting them sit overnight or for several hours to allow the layers to settle and any excess buttercream to be released. However, it is important to note that you should not chill your cakes during this process as it will prevent the layers from settling properly.

Another benefit of chilling your cakes before stacking is that it allows you to ensure that your cakes are completely level. You can use a small level to check that your cakes are level before and after inserting the dowels. This will help you identify any issues and make adjustments as needed.

In summary, chilling your cakes before stacking is an important step, especially when working with buttercream or perishable fillings. It provides stability, makes the cakes easier to handle, and helps prevent damage to the icing. By following these tips, you can create a beautiful and stable wedding cake.

Decorate

Decorating a Stacked Wedding Cake

Decorating a wedding cake is an exciting task, but it can also be a little daunting. Here are some tips and ideas to help you create a beautiful and elegant stacked sponge wedding cake.

Filling and Crumb Coating

Before you start stacking your cake layers, you'll want to fill and crumb coat them. This will help your cake layers hold together and create a smooth base for your final coating of buttercream or sugarpaste.

For the filling, you can use buttercream, whipped cream, or even fresh fruit. If you're using buttercream, be sure to apply a thin layer to avoid bulging at the sides. You can also add a layer of stock syrup to your cake layers to keep them moist, especially if they won't be eaten immediately.

Once you've filled your layers, it's time to crumb coat. This will help trap any crumbs and create a smooth surface for your final coating. Apply a thin layer of buttercream or sugarpaste, depending on your preference, and refrigerate for at least 20 minutes to let it set.

Choosing Your Final Coating

You have a few options for the final coating of your stacked wedding cake. You can choose between buttercream or sugarpaste, each offering a different look and feel.

#### Buttercream

Buttercream is a popular choice for wedding cakes as it creates a smooth and creamy finish. It's also versatile and can be tinted to match your wedding colours. If you're using buttercream, make sure you make enough to generously coat your cake. You don't want to run out halfway through!

#### Sugarpaste

Sugarpaste, also known as fondant, offers a more polished and sleek look to your wedding cake. It's perfect if you want a clean, elegant finish. Sugarpaste is also great for creating intricate details and decorations. However, keep in mind that it can be more challenging to work with, especially if you're a beginner.

Stacking and Supporting Your Cake

When stacking your sponge cake layers, it's crucial to use supports to prevent the cake from collapsing. Here are some tips for stacking and supporting your wedding cake:

• Use cake cards or cake boards between each tier to provide a stable base.
• Insert wooden dowels into each tier to support the weight of the layers above. The number of dowels will depend on the size of your tiers, but typically, you'll need at least four dowels per tier.
• Stack your tiers slightly off-centre to allow more room for decorations.

Adding the Final Touches

Now for the fun part—adding the final decorations to your stacked wedding cake! Here are some ideas to inspire you:

• Fresh flowers or sugar paste flowers can add a romantic and elegant touch to your cake.
• Cake toppers can be a great way to personalise your wedding cake. You can find a variety of designs, from monograms to cute figurines.
• Fresh berries or fruit go well with sponge cakes and can add a pop of colour.
• Dust your cake with powdered sugar for a simple yet elegant look.
• Ribbons or bows can be wrapped around your cake tiers for a stylish touch.
• Edible glitter or gold leaf can be used to add a touch of sparkle.

Remember, the key to decorating a stacked wedding cake is to take your time and have fun with it! It's your creation, so feel free to experiment and add your personal touch. Happy decorating!

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