Wedding Cake Tiers: The Perfect Timing For A Tasty Tower

Wedding cakes are often tiered, with the traditional cake featuring three tiers. Each tier of a wedding cake has its own significance. The bottom tier is for eating during the ceremony, the middle tier is for distributing after the event, and the top tier is saved for the couple's first wedding anniversary.

When making a wedding cake, it is important to plan when to make each tier, as well as allowing time for the cakes to cool and be decorated. It is also crucial to consider the size of each tier and the number of guests the cake will serve.

Bake cakes in advance and freeze them

Wedding cakes can be a stressful endeavour, so baking the cakes in advance and freezing them can help break the task into more manageable steps.

How to Freeze Wedding Cake Tiers

It is important to let the cakes cool completely before freezing them. This is because the cakes need to be safely packaged, and it takes longer to freeze something that is warm. This longer freezing time could lead to bacteria, which is a safety hazard.

Once the cakes have cooled, wrap each layer of cake in multiple layers of cling film. This step creates a protective barrier against external elements. Once securely wrapped, transfer the layers into a durable, airtight plastic container to prevent any potential moisture or bacteria from getting in.

Some bakers like to freeze their cakes in cake pans, which can then be placed in a freezer-safe container or wrapped in another layer of aluminium foil. This method helps speed up the cooling process.

Most cakes can be frozen for up to three months without ruining their moisture or flavour. For best taste and texture, don't freeze cakes for longer than three months. You could stretch it to four or five months, but the sooner you serve it, the fresher it will taste.

Defrosting Wedding Cake Tiers

To defrost the cakes, transfer the wrapped cakes from the freezer to the refrigerator 24 hours before decorating or serving. This will allow the cakes enough time to thaw out, and will still leave time for the all-important icing and decoration. Make sure not to start decorating until the cakes are completely thawed.

Benefits of Freezing Wedding Cake Tiers

Freezing the tiers in advance not only saves time but also makes the overall task more manageable. Frozen layers are also easier to work with as they won't crumble as much, and the crumb coat will go on more easily. Freezing the cakes also creates a slightly firmer texture, making it much easier to precisely apply fillings and icings.

Use cake circles/cake boards

Cake boards are essential for supporting and transporting a wedding cake. They are also known as cake circles or cake drums, with the latter term reserved for thicker boards. Cake circles are typically thin, around 1/8 inch in construction, while cake drums are thicker, ranging from 1/4 to 1/2 inch in thickness.

When creating a tiered wedding cake, it is crucial to use cake circles for each tier. These boards should be the exact same size as each tier, ensuring they fit seamlessly within the structure. Once the tiers are stacked, these cake circles will be concealed through piping work or decorations.

The bottom tier of the wedding cake, however, requires a larger cake board, often referred to as a cake drum. This board should have a clearance of approximately 2 to 4 inches around the cake base, making it 4 to 8 inches wider than the bottom tier. This bottom board is the only one that will remain visible to guests, so choosing an aesthetically pleasing option or decorating it to match the wedding theme is advisable.

To ensure stability, it is recommended to use multiple cardboard rounds glued together for the base cake board. Covering the cake board with fondant or finishing it with a ribbon can also enhance its appearance and give it a professional touch.

Additionally, cake dowels or rods are essential for supporting the weight of the tiers above. These are inserted into the cake, providing extra stability to prevent the bottom tiers from collapsing under the weight.

Use support dowels

Using support dowels is essential when making a wedding cake with multiple tiers. Cake dowels are typically made of plastic or wood and are designed to be inserted into your cake to distribute the weight of heavy decorations or other tiers. They add stability to tall cakes and prevent them from sinking or collapsing under their own weight.

When creating a stacked or pillared wedding cake, it is crucial to use cake dowels in combination with cake boards. The dowels transfer the weight of the cake from one board to another, ensuring that the top tiers do not sink into the bottom ones. If you prefer a seamless look for your cake, use a cake board the same size as the cake tier and cover it while decorating.

The number of dowels required depends on the size and weight of your cake tiers. For smaller cakes, 3-4 dowels are usually sufficient, while medium-sized cakes may need 4-6 dowels. Larger or heavier cakes may require up to 8 dowels for adequate support. Additionally, a single central dowel can be used for added stability in tall cakes.

When inserting dowels, it is important to space them equidistantly under the tier they are supporting. For example, for a round cake, arrange three dowels in a triangular shape, or for a square cake, use four dowels in a square formation. Mark the height of the dowels by inserting one into the cake down to the board and marking it level with the top of the cake. Then, remove the dowel and cut all the required dowels to the same size.

By following these guidelines and using support dowels effectively, you can create a stable and secure wedding cake with multiple tiers. This will ensure that your cake remains intact and prevents any structural failures or collapses.

Measure cakes and cut cake boards to size

To measure cakes and cut cake boards to size, you'll first need to decide on the number of tiers and the size of each tier. A traditional wedding cake usually has at least three tiers, but some couples opt for more or fewer tiers depending on their preferences and the number of guests.

Once you've decided on the number of tiers, you can determine the size of each tier. The size of each tier will depend on the desired number of servings and the shape of the cake. For example, a 10-inch round cake typically serves 30-40 guests, while a 10-inch square cake serves 50 guests. If you're making a tiered cake, you'll want to choose different sizes for each tier, such as a combination of 10-inch, 8-inch, and 6-inch tiers.

After deciding on the size of each tier, you can measure the cakes accordingly. Each tier will consist of two layers, so you'll need to bake two cakes for each tier. For example, if you have a three-tier cake with 10-inch, 8-inch, and 6-inch tiers, you'll need to bake two 10-inch cakes, two 8-inch cakes, and two 6-inch cakes.

Finally, you'll need to cut the cake boards to size. Each tier will be placed on a separate cake board, with the board being smaller than the cake itself. For example, if you have a 10-inch cake tier, you'll need a cake board that is 8 inches or smaller. Cut the cake boards accordingly, ensuring they are slightly smaller than the corresponding cake tier.

Stacking and assembling tiers

Stacking and assembling the tiers of a wedding cake can be a daunting task, but with careful planning and execution, it can be done successfully. Here are some detailed instructions to guide you through the process:

Prepare the Cake Tiers:

Before you begin stacking, it's essential to have your cake tiers ready. Bake your cakes in advance and freeze them to make them easier to work with. Each tier should consist of two layers of cake, and it's crucial to ensure that the tops of the layers are completely flat for stable stacking. Use a serrated knife to level the cakes if needed.

Create a Stable Foundation:

Start by creating a sturdy base for your cake. Use cake boards or a plywood base that is at least 2 inches bigger than the diameter of the bottom cake tier. For added stability, tape two or three cake boards together. Cover the base with foil or another suitable material.

Level and Fill the Cake Tiers:

Place the bottom cake layer on the covered cake board and ensure it is perfectly level. Fill and stack the remaining cake layers for each tier on separate cake boards, making sure each tier is level. You can use cardboard or foam core cake rounds for the upper tiers.

Apply Icing or Fondant:

Cover each cake tier with icing or fondant as desired. It's important to work with freshly iced cakes when stacking to avoid cracking the icing. Alternatively, wait at least two days after icing before stacking.

Stabilize with Dowel Rods:

To stabilize the cake and prevent it from collapsing, use dowel rods and cake boards. Gently imprint the bottom cake with the next size cake board to guide the placement of the dowel rods. Measure the height of each stacked cake (except the top tier) and cut the dowel rods accordingly. Insert the dowels into the cakes, spacing them evenly and ensuring they are straight and flush with the top of the cake.

Stacking the Tiers:

Carefully stack the tiers on top of each other. For added support and to prevent shifting, use a sharpened bamboo dowel rod and insert it through the centre of all the cake tiers and cake boards.

Final Touches:

After stacking, use fresh buttercream or frosting to cover any seams or gaps between the tiers. Smooth the frosting with a palette knife or a frosting smoother. Add any final decorations, such as flowers, ribbons, or sprinkles, to complete the look.

Assembling a wedding cake with multiple tiers can be a challenging task, but with careful planning, the right tools, and a steady hand, you can create a stunning centerpiece for your special day.

Frequently asked questions