Stacking Wedding Cakes: A Guide To Tiered Confectionery Bliss

Stacking wedding cakes on top of each other is a fairly straightforward process, but it requires careful preparation to ensure the cakes are structurally sound and do not collapse. Here is a step-by-step guide to achieving this:

Prepare the Cakes:

Firstly, ensure your cakes are baked and chilled. Chilling the cakes makes the frosting firm and easier to manoeuvre. Place the bottom tier of the cake onto a cake drum, which is about one inch thick and provides extra support. Then, place the remaining tiers on cake boards corresponding to their sizes (e.g., an 8 cake on an 8 board).

Frost the Cakes:

Use a spatula to frost each tier smoothly. Pop the tiers back into the fridge for around 30 minutes to chill and let the frosting firm up.

Insert the Dowels:

Take the bottom tier and insert wooden cake dowels to create an internal structure. Start with one dowel in the centre, then distribute more in a circular pattern around it. The dowels should always be within 1-2 inches from the outer edge of the tier. Mark the height of each dowel with a cake decorating pen where it reaches the top of the cake.

Cut and Re-insert the Dowels:

Remove the dowels and use a serrated knife to cut them cleanly at the marked height. Re-insert the dowels back into the bottom tier, ensuring they do not sit above the top of the tier, as this will prevent the upper tiers from sitting evenly.

Stack the Cakes:

Pipe some buttercream on the bottom tier. Carefully place the next tier on top, using a spatula for support if needed. Repeat the process of inserting and cutting the dowels for this tier. As you add each upper tier, you will use fewer dowels.

Final Stacking:

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

Additional Tips:

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

- The number of dowels per tier depends on the size, typically ranging from 3 to 9 dowels.

- When transporting a large cake, consider taking it in smaller pieces and stacking it at the venue to reduce the risk of collapse during transportation.

Use a cake board for each tier

Using a cake board for each tier is essential when stacking a wedding cake. The cake boards provide support and stability, ensuring that the tiers do not collapse or shift during transport or display. Here are some detailed instructions and tips for using cake boards when stacking wedding cakes:

Choose the Right Cake Boards

Select cake boards that are the same size as your cake tiers. For example, an 8-inch cake should be placed on an 8-inch cake board. It is recommended to use thin cake boards, as they are easier to work with and provide sufficient support.

Prepare the Cake Tiers

After baking and chilling your cake tiers, place each tier on its corresponding cake board. It is important to chill the cakes before stacking to ensure the frosting is firm and the cakes are easy to manoeuvre. You can pipe or spread a dollop of frosting onto the cake board to attach the first layer of cake securely.

Stacking the Tiers

When you are ready to stack the tiers, take the bottom tier and insert wooden cake dowels or other supporting structures like bubble tea straws. Mark the height of the dowels with a cake decorating pen, and then remove them for cutting. Cut the dowels so that they are slightly lower than the top of the frosting on the cake. Reinsert the dowels, and then 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 the tiers are stacked, use a spatula or scraper to even out any visible gaps or seams between the tiers. You can pipe buttercream or use fresh frosting to cover any imperfections and create a smooth finish.

Remember, the key to successfully stacking wedding cakes using cake boards is to ensure that each tier is securely attached to its corresponding cake board and that the supporting structures, such as dowels, are properly cut and inserted. By following these steps, you can create a stable and beautiful wedding cake.

Prepare your cakes before stacking

Preparing your cakes before stacking is an important step in the process of creating a wedding cake. Here is a detailed guide to help you get started:

Step 1: Bake your cakes and let them cool

Before you begin stacking, ensure that your cakes are completely cooled. This will make it easier to handle them and create a more stable structure.

Step 2: Level and trim your cakes

Using a long serrated knife, trim the tops of your cakes to create a flat and even surface. This step is crucial, as it ensures that your tiers will sit straight and not lean to one side.

Step 3: Prepare your cake boards

Place each cake tier on a correspondingly sized cake board. For example, an 8-inch cake should be placed on an 8-inch board. You can use cardboard cake rounds or foam core cake boards, which are thinner and stronger.

Step 4: Chill your cakes

Chilling your cakes before stacking helps to firm up the frosting and makes it easier to manoeuvre the tiers without damaging the frosting. Place the cakes in the refrigerator for about 30 minutes to an hour.

Step 5: Create a crumb coat (optional)

If desired, you can apply a thin layer of frosting, known as a crumb coat, to trap in any crumbs and create a smoother surface for the final coat of frosting. This step is not necessary but can help achieve a neater finish.

Step 6: Frost your cakes

Using a spatula, frost your cake tiers with a smooth and even layer of frosting. This step can be done before or after chilling, depending on your preference. Remember to chill the cakes again after frosting if you applied the crumb coat earlier.

Step 7: Assemble your tools and supplies

Before you begin stacking, gather all the tools and supplies you will need, including wooden or plastic dowels, a cake drum or base, a cake decorating pen or edible marker, a serrated knife, and an offset spatula or icing smoother.

Step 8: Insert dowels into the bottom tier

Take the bottom tier of your cake and insert one wooden or plastic dowel into the centre. 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.

Step 9: Mark and cut the dowels

Use your cake decorating pen or edible marker to mark where each dowel reaches the top of the cake. Remove the dowels and use the serrated knife to cut them accordingly, ensuring they are all the same height.

Step 10: Re-insert the dowels

Carefully place the cut dowels back into the bottom tier, making sure they do not sit above the top of the tier. This will ensure that the next tier sits evenly on top.

Now that you have prepared your cakes, you are ready to begin the stacking process. Remember to work carefully and slowly, and always handle the cakes with gentle hands to avoid damaging the frosting or the cake structure.

Use a cake drum for the bottom tier

Using a cake drum for the bottom tier of a wedding cake is a great idea, as it provides a sturdy and stable base for the entire cake structure. Here are some tips and instructions for using a cake drum effectively:

Choose the Right Cake Drum

Select a cake drum that is thicker and stronger than a standard cake board. The cake drum should be at least 2 inches larger than the bottom tier of your wedding cake. For example, if you have an 8-inch cake, choose a 10-inch or larger cake drum. This will ensure that the drum can comfortably support the weight of the cake.

Prepare the Cake Drum

Wrap the cake drum in food-safe foil or paper. This will create a clean and decorative surface for your cake. You can also cover the drum with Wilton fanci-foil, fondant, scrapbook paper, or wrapping paper. Just make sure that the wrapping material is greaseproof to avoid any stains.

Assemble the Bottom Tier

Place the bottom tier of your cake directly on the prepared cake drum. If you prefer, you can use a small amount of buttercream or melted candy melts to help the cake stick to the drum and prevent sliding. This step is especially useful if your cake is not chilled.

Level and Fill the Cake

Use a cake leveler or a long serrated knife to trim the tops of your cake layers, ensuring they are even and level. Fill and stack your cake layers, alternating cake and filling. Chill the assembled bottom tier in the refrigerator for at least an hour to allow the filling to set and hold the layers in place.

Add Structural Support

Before stacking the next tier, add structural support to the bottom tier. You can use wooden or plastic dowels, or bubble tea straws, depending on the weight of your cake. Insert the supports into the bottom tier, pushing them all the way down until they touch the cake drum. Mark the supports at the level of the top of the cake and then cut them to the same height. This ensures that all the supports are even.

Finalize the Cake Assembly

Once the structural supports are in place and your other tiers are assembled and chilled, you can stack the tiers on top of the bottom tier. Use fresh buttercream or frosting in the centre of the bottom tier to make it sticky, then carefully lower the next tier into place. Repeat this process for any additional tiers.

Cover the Seams and Decorate

Use a piping bag to pipe buttercream or frosting around the joins between each tier, covering any gaps or visible cake boards. Smooth the frosting with a frosting smoother to create a neat and seamless finish. Finally, decorate your cake as desired, adding any final touches and embellishments.

Insert dowels for support

Inserting dowels is a crucial step in stacking a wedding cake. Dowels provide support and stability to the cake structure, ensuring that each tier can bear the weight of the tiers above it. Here's a detailed guide on inserting dowels for your wedding cake:

Choosing the Right Dowels:

• Dowels can be made of plastic or wood. Plastic dowels, also known as poly dowels, are preferred by many bakers as they are sturdier and easier to cut.
• Another option is to use bubble tea straws, which are thicker and wider than regular straws and can provide sufficient support for lighter cakes.
• Wooden dowels are also an option, but they can be more challenging to cut and may shift more easily.

Preparing the Cake Tiers:

Before inserting the dowels, it is essential to have your cake tiers ready. Here's what you need to do:

• Place the bottom tier of the cake onto a cake drum or a sturdy cake board. The cake drum provides extra support and is usually about one inch thick.
• Each of the remaining cake tiers should be placed on cake boards of corresponding sizes. For example, an 8-inch cake should be placed on an 8-inch board.

Inserting the Dowels:

Now, let's get to the main part—inserting the dowels:

• Take the bottom tier and insert one wooden or plastic cake dowel into the centre of the cake.
• Evenly distribute more dowels in a circular pattern around the central dowel. The dowels should always be within 1-2 inches from the outer edge of the tier.
• Mark where each dowel reaches the top of the cake using a cake decorating pen or an edible marker.
• Remove the dowels and use a serrated knife or cutters to cut them straight across the marked line.
• Re-insert the cut dowels back into the bottom tier. Ensure that the dowels do not sit above the top of the tier, as this will prevent the upper tiers from sitting evenly.

Adding the Next Tier:

• Pipe some buttercream or fresh frosting onto the bottom tier. This will help the next tier "stick" to the bottom tier and enhance stability.
• Carefully place the next tier on top of the bottom tier using a spatula for support if needed.
• Repeat the process of inserting dowels into this tier, starting with the centre and working your way outwards in a circular pattern.
• As you add each upper tier, you will use fewer dowels.
• Mark, cut, and re-insert the dowels for this tier, ensuring that the surface is clear.

Final Steps:

• Continue this process for each additional tier you are adding to your wedding cake.
• 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 to cover any visible gaps and use a scraper to even out the buttercream.

Bonus Tip:

If your cake requires extra support, such as a heavy fruit cake, you can insert a central dowel through the length of all the tiers. This will provide additional stability to the entire structure.

Remember to always measure the height of the dowels accurately and cut them to the appropriate length. It's better to make them slightly too tall and then cut them down if needed. With these steps, you'll be well on your way to creating a stable and impressive wedding cake!

Pipe buttercream to stick tiers together

When stacking a wedding cake, it is important to ensure that the tiers are securely attached to each other. One way to do this is by using buttercream. Here is a step-by-step guide on how to use buttercream to stick the tiers of your wedding cake together:

Prepare the Tiers

Before stacking the tiers, it is important to ensure that they are properly prepared. This includes levelling the cakes, filling and crumb coating them, and allowing them to chill.

First, use a long serrated knife to trim off any domes or uneven surfaces on the top of your cakes. This will ensure that your tiers are level and sit straight on top of each other.

Next, fill and crumb coat your cakes. Pipe a ring of buttercream or frosting around the outer edge of each layer. This ring will act as a dam to hold in the filling. Spread your chosen filling within the dam, using an offset spatula as needed. Place the second layer of cake on top, and repeat this process for the remaining layers. Remember to place the last layer of cake upside down or cut-side down to minimise crumbs when icing the outside.

Once your cake layers are filled and crumb coated, it is important to chill them before stacking. This will help the buttercream or frosting set, making it easier to handle and stack the tiers. Place the cakes in the refrigerator for about 15 minutes, or until the frosting sets.

Stacking the Tiers

Now it's time to stack the tiers together! Here's how:

• Place the bottom tier on a sturdy cake drum or cake board.
• Pipe some buttercream onto the centre of the bottom tier. This will help the next tier stick to it.
• Carefully place the next tier on top of the bottom tier, using a spatula for support if needed.
• Repeat this process for any additional tiers, stacking them from largest to smallest.
• Once all the tiers are stacked, use a piping bag to pipe buttercream around the bottom of each tier to cover any visible gaps or seams.
• Use a frosting smoother to scrape around the cake, pushing the buttercream into the gaps and creating a neat, smooth finish.

Additional Tips:

• It is generally recommended to use cake boards between each tier for added support.
• If your cake has more than two tiers, it is a good idea to add dowels to all the tiers (except the top one) before stacking them. This will provide extra stability and help distribute the weight evenly.
• When using dowels, mark and cut them to the exact same height as the frosted cake tier to ensure a level surface.
• If your cake is particularly tall or heavy, consider using a central dowel that runs through the length of all the tiers for extra support.

Frequently asked questions