The Art Of Tiering A Wedding Cake

Creating a tiered wedding cake can be a daunting task, but with careful planning and execution, it is achievable. The process involves stacking tiers directly on top of each other, using supports such as wooden dowels or bubble tea straws to stabilise the structure. The number of dowel rods used per tier can range from 3 to 9, depending on the size of the cake. It is crucial to chill the cakes after frosting to ensure the frosting is firm and the cakes are easy to manoeuvre. When assembling, a central wooden dowel can be inserted through all tiers to provide additional stability during transportation. Fresh flowers, if desired, should only be added on the morning of the event to prevent wilting. Proper planning and practice are essential for a stress-free experience.

Layering cake and fillings

Layering a cake and adding fillings is a fun part of the cake-making process, as you can get creative with different flavours and textures. However, it is also a crucial step, as the filling and stacking process forms the foundation of your cake. If your cake filling is unstable, it can throw off the entire outcome of your cake.

Firstly, place a cardboard cake circle that is the same diameter as your cake layers onto a turntable. Then, add a small amount of buttercream to the cake circle, which will act as "glue" to keep the bottom layer in place. This will make your cake easier to work with and transport.

If you are using a stable filling, such as buttercream, simply add a few scoops of it onto your cake layer and smooth it down with a spatula until it is about half an inch thick, or your desired thickness. Ensure that the filling is level by checking at eye level.

If you are using a softer filling, such as chocolate ganache, lemon curd, or salted caramel, it is recommended to create a buttercream dam to hold the weight of the cake layer and keep your filling secure. To do this, pipe a dam with medium or stiff buttercream around the edge of your cake layer, about a quarter of an inch from the edge. Then, fill in the centre with your desired filling. Smooth down the filling until it is level with the top of the dam, and place the next cake layer on top.

Repeat this process for each layer, alternating cake layers with filling. To ensure straight sides, spin the cake on the turntable and check it from different sides to make sure it is sitting directly on the layer beneath. It is also important to press down on the cake after adding each layer to prevent the filling from oozing out later under the weight of the frosting.

Chill the assembled cake in the fridge for an hour or in the freezer for half an hour while you prepare the next cake. For the bottom tier, use a cake drum, which is thicker and stronger than standard cake boards to support the heavy cake on top. For the higher tiers, use thin cardboard rounds with a greaseproof lining, as they do not need to support any weight since you will be creating a support structure.

Creating a support structure

Firstly, it's important to understand the role of each component in the support structure. The "table legs" of your structure are the dowels, which can be made of wood or plastic. These will be inserted into each tier of the cake to bear the weight of the tiers above. The "tabletop" is the cake board, which sits on top of the dowels and provides a stable surface for the next tier.

Now, let's assemble the support structure. Start by placing the bottom tier of the cake onto a cake drum. A cake drum is thicker and stronger than a standard cake board, providing extra support for your wedding cake. The cake drum should be about one inch thick.

Next, you'll need to insert the dowels into the bottom tier. Start by pushing a dowel into the centre of the cake until it touches the cake drum. Mark the dowel where it meets the top of the cake, then remove it and cut it to the appropriate height. Repeat this process by inserting and cutting dowels in a circular pattern around the central dowel. As a general rule, dowels will be within 1-2 inches of the outer edge of the tier. For cakes that are 12 inches or larger, insert at least three additional dowels towards the centre.

Once all the dowels are cut to the correct height, push them back into the bottom tier. The dowelss should not sit above the top of the tier, or the upper tiers will not sit evenly. You can use a cake-decorating pen to mark the height on each dowel.

Now, take the next tier of the cake and carefully place it on top of the bottom tier. If necessary, use a spatula for support. Repeat the process of inserting and cutting the dowels for this tier. As you add each upper tier, you will use fewer dowels.

Finally, add the top tier of the cake, carefully positioning it on top of the other tiers. Pipe buttercream along the base of each tier to cover any gaps, and use a scraper to smooth out the frosting.

If your cake requires extra support, for example, if it is a heavy fruit cake, you can insert a central dowel through the length of all the tiers. Sharpen one end of a bamboo dowel rod and insert it through the centre of the cake and cake boards. This will provide added stability and prevent the tiers from shifting.

Stacking cakes

Preparation

Before stacking, it is important to prepare the cakes. Each cake tier should be placed on a cake board corresponding to its size, for example, an 8-inch cake on an 8-inch board. The cakes are then frosted using a spatula for a smooth finish and chilled for about 30 minutes to an hour to allow the frosting to firm up.

Creating Internal Structure

To support the weight of the cake tiers, an internal structure is necessary. This is achieved by using wooden dowels or bubble tea straws as supports. For the bottom tier, insert a central dowel and distribute additional dowels in a circular pattern around it. Mark the height of the dowels with a cake decorating pen and cut them to size, ensuring they do not protrude above the top of the tier.

Stacking the Cakes

Pipe buttercream or frosting onto the bottom tier and 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 will need fewer dowels. For added stability, a sharpened bamboo dowel can be inserted through the centre of all tiers and cake boards.

Final Touches

To cover any gaps or seams between the tiers, pipe buttercream or frosting around the join of the cakes and smooth it out with a frosting smoother. This will create a neat and seamless finish.

Adding final touches

Now that your cake is assembled, it's time for the final touches!

Cover the seams

Use a piping bag to pipe buttercream all around the bottom of each cake, resting the bag down so that it covers the join between the tiers. Then, use a frosting smoother to scrape around the cake, pushing the buttercream into the gaps in between the tiers to fill them in. This will ensure that the bottom of the cake is neat and smooth.

Decorate the cake

You can add decorations to your cake at any point, but it's best to wait until you've finished stacking and covering the seams so that you can see how everything lines up and how the sizing looks. This will also give you the chance to decide which is the prettiest side so that it can be the front, and then choose the placement of your decorations.

Fondant decorations can be attached by brushing the back of the decorations with a tiny bit of water to make them sticky, and then pressing them into the cake.

Add fresh flowers

If you want to add fresh flowers to your cake, these should be added on the morning of your wedding. Buy the flowers the day before and keep them in water overnight, then trim the stems to about 1 inch in length. Wrap the stem of each flower with floral tape to prevent any flower stem fluid from leaching into the cake, as this can cause a bitter taste.

To secure the flowers, use clear bubble tea straws, which are thick, plastic straws that work well for placing flowers into the cake at different angles.

Covering seams

Covering the seams between tiers is an important step in assembling a wedding cake. Here is a detailed, step-by-step guide on how to cover the seams of a tiered wedding cake:

Prepare the Buttercream or Royal Icing:

Before you begin, ensure you have a piping bag filled with either buttercream or royal icing. Royal icing dries quickly and will help hold the tiers together, but buttercream is also a good option and can be used to add extra "glue" between the layers.

Pipe the Icing:

Using a round tip or simply cutting off the end of the piping bag, pipe the icing all around the bottom of the cake tier, resting the bag against the cake below to completely cover the join between the two tiers. If you are using buttercream, work quickly, as it can start to bubble up.

Smooth the Icing:

Use a frosting smoother with a straight edge to scrape around the cake, pushing the buttercream into the gaps between the tiers to fill them in. Remove any excess icing that is sticking out from the sides of the cake. For royal icing, ensure you clean off the tip of the piping bag to avoid any errant icing getting on the cake.

Final Touches:

Check for any gaps or visible cake boards at the bottom of the top tier and fill them in with additional icing. You can also use any excess royal icing to fill in any small holes or pinpricks in the icing.

Covering the seams between tiers will give your wedding cake a neat and smooth finish, creating the perfect blank canvas for further decoration.

Frequently asked questions