Supporting Tiered Wedding Cakes: Techniques For Stability And Style

Wedding cakes are often tiered, with multiple layers of cake stacked on top of each other. This architectural method of construction requires careful planning and execution to ensure the cake is stable and secure. The process begins after the cake tiers have been baked and may include frosting and chilling the cakes before assembly.

To stack a tiered wedding cake, each tier is placed on a cake board, with the bottom tier on a thicker cake drum for extra support. The tiers are then assembled by inserting wooden or plastic dowels, bubble tea straws, or other supports into the bottom tier, marking their height with a pen, and cutting them to size. The next tier is then placed on top, and the process is repeated until all tiers are stacked. A central dowel can be inserted through the length of the cake for additional support.

Transporting a tiered wedding cake can be stressful, but proper preparation and safe delivery techniques can help ensure a successful outcome. It is crucial to allow ample time for transportation and to handle the cake with extreme care to avoid any damage or collapse.

Use cake circles

Using cake circles is an important step in assembling a tiered cake. Cake circles, also known as cake boards, are placed directly under each tier of the cake. They provide support and stability, ensuring that the tiers do not collapse or sink into each other.

When selecting cake circles, it is recommended to choose ones that are made of sturdy material, such as cardboard or plastic. The bottom tier of the cake should have a cake circle that is an inch or two larger than the cake base. This makes it easier to pick up and move the cake to its final serving location. For the middle and top tiers, the cake circles should be the same size or slightly bigger than the cake tier.

Before placing the cake on the cake circle, it is important to level the cake layers. This can be done using a cake leveler or a large knife to ensure that the layers are flat and even. Once the cake layers are level, you can begin assembling the tiers.

To assemble the tiers, start by marking the center of the first/base tier and outlining where the next tier will go. This will help you place the support dowels in the correct positions. Cut the support dowels to the height of the tier they will be supporting, and space them evenly before inserting them into the base tier. It is recommended to use one dowel for every 2-3 inches of cake.

Repeat this process for each tier, always checking to ensure that the cake remains level. Once all the tiers are stacked, you can add a border to each tier and decorate the cake as desired.

Using cake circles is a crucial step in assembling a tiered cake. They provide support and stability, ensuring that the tiers do not collapse or sink into each other. By following the steps outlined above and choosing the appropriate materials, you can create a beautiful and sturdy tiered cake.

Use support dowels

Using support dowels is a great way to ensure your tiered wedding cake stays securely in place. Here's a detailed guide on how to use them:

Preparing the Tiers:

Before you begin stacking, it's important to prepare your cake tiers. Place each tier, except for the bottom one, on a cake board corresponding to its size (e.g., an 8" cake on an 8" board). Chill the cakes in the fridge for about 30 minutes to allow the frosting to firm up, making them easier to handle.

Inserting the Dowels:

Take the bottom tier and insert a wooden cake dowel into its 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. Mark the height of each dowel where it reaches the top of the cake using a cake decorating pen. Remove the dowels and cut them cleanly along the marked lines. Reinsert the dowels back into the bottom tier, ensuring they don't sit above the top of the tier, so that the next tier sits evenly.

Stacking the Tiers:

Pipe some buttercream onto the bottom tier. Carefully place the next tier on top, using a spatula for support if needed. Repeat the dowel insertion process for this tier, starting with a central dowel and adding more in a circle around it. As you add upper tiers, you'll use fewer dowels. Mark, cut, and reinsert the dowels as before, ensuring a clear surface on the tier. Repeat this process for each subsequent tier.

Final Steps:

Once you've stacked all the tiers, carefully position the top tier. Pipe buttercream along the base of each tier and use a scraper to smooth 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.

Using support dowels is a reliable method to stabilise your tiered wedding cake. Remember to mark and cut the dowels accurately and always handle the tiers with care during assembly. Now your wedding cake is securely stacked and ready for decoration!

Additional supplies

• Cake boards for each tier: These provide a stable base for the cakes and make it easier to move them. The bottom tier should be placed on a cake drum, which is thicker and provides extra support. The remaining tiers can be placed on cake boards that correspond to their sizes (e.g., an 8" cake on an 8" board).
• A cake-decorating pen can be used to mark the height of the dowels and ensure they are inserted correctly.
• Dowel rods or straws: These provide support and stability to the cake. Plastic dowels, wooden dowels, or bubble tea straws can be used, depending on the weight of the cake. For heavier cakes, plastic or wooden dowels are recommended. The number of dowels needed depends on the size of the cake, with larger cakes requiring more dowels.
• A central dowel can be inserted through the length of all the tiers for extra support, especially if the cake is heavy.
• A cake leveler is used to ensure that the cake layers are even and level before stacking.
• A cake turntable is useful for smoothing and levelling icing and can make the process of decorating the cake easier.
• An offset spatula is helpful for lifting and moving cake tiers, as well as for frosting the cake.
• A bench scraper or pastry cutter can be used as a cake comb to create textured effects on the frosting.
• A small 2-directional level can be used to ensure that the tiers are level and that the central dowel is straight.
• Ruler to help centre and space the dowels.
• Confectioners' sugar, cocoa powder, or coconut can be sprinkled in the dowel rod area to prevent the icing from sticking to the tier above.

Stack and frost your cake layers

Stacking and frosting your cake layers is a crucial step in creating a stunning tiered wedding cake. Here's a detailed guide to help you achieve a secure and elegant structure:

Prepare Your Cake Tiers:

Before you begin stacking, ensure your cake tiers are baked, levelled, and chilled. Level the tops of your cakes to create a flat surface for stacking. Chilling the cakes will help firm up the layers, making them easier to handle and manoeuvre.

Gather Your Supplies:

You'll need cake boards, a cake-decorating pen, wooden or plastic dowels, a serrated knife or cutters, a spatula, and buttercream or frosting.

Stacking Process:

Place your bottom tier onto a sturdy cake drum, which is thicker than a regular cake board to provide extra support. The cake drum should be at least one inch thick.

For the remaining tiers, use cake boards that correspond to the size of each cake. For example, an 8-inch cake should go on an 8-inch board.

Frosting:

Using a spatula, frost each tier with buttercream or your chosen frosting, ensuring a smooth finish. Pop the frosted tiers into the fridge for about 30 minutes to chill and allow the frosting to firm up.

Inserting Dowels:

Take your bottom tier and insert a wooden or plastic cake dowel into its centre. Then, distribute more dowels evenly in a circular pattern around the central dowel. These dowels should be within 1-2 inches from the outer edge of the tier.

Marking and Cutting Dowels:

Use your 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. Re-insert the dowels, ensuring they don't sit above the top of the tier, as this will affect the evenness of the upper tiers.

Stacking Tiers:

Pipe some buttercream onto the bottom tier. Carefully place the next tier on top, using a spatula for support if needed. Repeat the process of inserting dowels, marking, cutting, and re-inserting for each tier. As you add upper tiers, you'll use fewer dowels.

Final Touches:

Once you've stacked all the tiers, carefully position the top tier. Pipe buttercream along the base of each tier and use a scraper to smooth 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.

Now your wedding cake is structurally sound and ready for decorating!

Mark the centre of your first/base tier

Marking the centre of your first tier is crucial for achieving a well-aligned and stable tiered wedding cake. Here are some detailed instructions to guide you through this process:

Step 1: Prepare the Base Tier

Begin by placing your bottom tier onto a sturdy cake drum or a cake board. Cake drums are typically about one inch thick and provide extra support for your wedding cake. If you're using a cake board, consider taping two or three boards together for added stability. The cake board should be at least two inches larger in diameter than your base cake layer.

Step 2: Outline the Next Tier

To ensure that your tiers are centred and aligned properly, you can gently imprint the bottom cake with the outline of the next tier. This outline will guide you in inserting the dowel rods and stacking the tiers. You can use a cake decorating pen or a toothpick to mark the centre and outline.

Step 3: Mark the Centre

Using your cake decorating pen or a toothpick, mark the exact centre of your base tier. This centre point will serve as a reference for inserting the central dowel and stacking the next tier.

Step 4: Insert a Central Dowel

Insert a wooden cake dowel or a bubble tea/coffee straw into the centre of the base tier. This central dowel will provide stability and support for the entire cake structure. Push the dowel straight down until it touches the cake board.

Step 5: Mark and Cut the Dowel

Mark the top of the dowel where it reaches the surface of the cake with your cake decorating pen. Then, remove the dowel and use a serrated knife or scissors to cut it cleanly at the marked point. This ensures that the dowel doesn't extend above the top of your tier, allowing the next tier to sit evenly.

Step 6: Re-insert the Dowel

Once you've cut the dowel to the correct length, re-insert it into the centre of the base tier. Now, you have a perfectly marked and centred first tier, ready to support the tiers above!

Remember, these steps are crucial for achieving a stable and visually appealing tiered wedding cake. Take your time, and don't be afraid to use tools like the CAKESAFE Tier Ruler to help with marking and centering your tiers accurately.

Frequently asked questions