How To Stack A Cake?

Preheat your oven to 325 degrees and grease/flour your cake pans (I usually cut a piece of parchment paper the same shape as the bottom of my pan and add

How to stack layers of cake?

When the cakes are completely cooled, you are ready to stack the layers. On a 9-inch round cake board, place the first layer of cake bottom side down. Use a cake revolving plate so you can turn the cake as you frost. Dollop a large amount of buttercream on top and spread with an offset spatula to the edges of the cake.

How do you stack a cake on a cake board?

When the cakes are completely cooled, you are ready to stack the layers. On a 9-inch round cake board, place the first layer of cake bottom side down. Use a cake revolving plate so you can turn the cake as you frost.

Can you make a stacked cake at home?

Stacked cakes look gorgeous and complicated, but it’s actually pretty simple – and now you can do it right from home. With a cake base, a few boards, and dowels, you can easily stack your cakes into a two-tiered wonder.

How high should you stack a cake?

Stacking a cake is as simple as it sounds. We will stack our cake four layers high which should result in a 4 inch tall (maybe slightly taller) cake that looks very professional. This technique is a breakout lesson from my Cake Decorating 101 collection.

How do you stack cake layers without breaking them?

You can avoid breaking the top layer when building your cake by popping it into the freezer—it’ll help ensure the layer is stable. If you’re short on time, use a spatula to gently lift the top layer onto the bottom.

How do you stack and frost a cake?

Place layer, rounded side down, on plate. Spread 1/3 to 1/2 cup frosting over top of first layer to within about 1/4 inch of edge. Place second cake layer, rounded side up, on frosted first layer. Coat side of cake with a very thin layer of frosting to seal in crumbs.

How do I stop my cake from doming?

To stop your cake from doming, line the outsides of your cake tin with a double layer of foil. Simply take long strips of foil, fold them to the height of your cake pan and wrap around the outside. The extra foil slows down the heating of the pan, so the cake batter at the edges won’t cook as quickly.

Do you stack cakes upside down?

Tip: Cool your cake layers upside down to help flatten them out, which will make your final cake much prettier and easier to assemble. Tuck overlapping pieces of parchment paper under the edge of the cake; this will help keep your stand clean as you frost.

How do I stop my cake filling from oozing?

We want to make sure that filling doesn’t seep into the cake layers.

  1. Pipe a barrier around the edge of the cake layer.
  2. Place the second cake layer carefully on top of the filling.
  3. If you have openings around your cake (like the pictures below), pipe more frosting around the outside of the cake to secure the filling.

How to stack and Crumb coat a cake?

Stacking the layers: Carefully lift the layer and use the cake board to help leverage it so it is centered, and gently place it on the frosting layer. Repeat steps to fill and stack the remaining layers. Crumb coat: Using the offset spatula, add frosting a little at a time, smoothing side to side. Don’t smooth the spatula to the edges of the

How to fill and stack a layer cake?

  • Place a few pieces of tape on the bottom of your cake board and stick it to the turntable centering it the best you can.
  • Cut raspberries in half and place a layer of berries directly on top of the buttercream.
  • Stack with the second layer of cake and repeat the process two more times.
  • How do you stack a tiered cake?

  • NOTE: If any of your cake tiers are taller than 6 in.,follow ‘Stacking Tall Tiers’ instructions below.
  • Level,fill and stack cake layers for remaining cake tiers on cake boards with the same diameter as the cake.
  • Gently imprint bottom cake with the next size cake board being stacked.
  • Measure height of each stacked cake except the top tier.
  • How to Stack a Cake – For Beginners

    I am unquestionably a novice when it comes to cake stacking, but I enjoy pushing the boundaries of my imagination to the extreme.In order to create a cake tower for my son’s birthday celebration, I realized I’d have to do some research beforehand.When I was looking for help on the Internet, I saw that the advice provided by specialists appeared to be quite confusing.Sometimes the best person to provide guidance to a beginning is someone who is themselves a beginner.As a result, I’m here as an amateur cake stacker with basic and straightforward instructions!I was prepared thanks to some excellent suggestions from Melissa @ Lil’ Miss Cakes and some Internet resources.

    You’ll want to start with a well-tested formula.On Joy of Kosher, you may find my recipe for Rainbow Layer Cake.Due to the fact that you will be stacking two cakes, simply double the recipe.My cake will have layers of red and yellow, so after mixing the batter, I divided it into two big basins and stirred in red gel food coloring in one and yellow in the other (gel food coloring will not affect the texture of the batter).I then baked my cake for 30 minutes at 350 degrees.

    Here are a few pointers: The bottom cake should be baked in three 9-inch round pans, and the top cake should be baked in three 6-inch round pans.Prepare each pan by lining it with parchment paper and spraying it with cooking spray to ensure that the cakes easily come out of their pans.Following complete cooling of the cakes, use a serrated knife to slice off the rounded dome on top of the cakes to make them more equal in appearance.

    In order for the cake to be balanced, you must avoid uneven layering.Keep the excess cake for making cake pops!When the cakes have been allowed to cool fully, you may begin to stack the layers.

    Place the first layer of cake on a 9-inch circular cake board with the bottom side facing up.To make it easier to spin the cake when frosting, use a cake revolving plate.Large dollops of buttercream should be placed on top of the cake and spread with an offset spatula to the edges of the cake.The second layer of cake should be placed on top of the first, followed by a second layer of cake, this time placed bottom side up for a more level top to the cake.Crumb coat the cake with a second big dollop of buttercream, which means you are covering the cake with a thin layer of buttercream to conceal any blemishes and set any loose crumbs that have accumulated on the surface.

    • It is not necessary for this process to be visually appealing!
    • Refrigerate for a minimum of 30 minutes before serving.
    • Repeat the technique with the 6-inch tier (on a 6-inch cake board) and place it in the refrigerator for at least 30 minutes before serving.
    • At this stage, the bottom layer should be complete and ready to be decorated!
    • Place a generous dollop of buttercream on top of the cake and use a clean spatula to spread the icing around the top and sides of the cake.
    1. Preparation Tip: Keep a cup of hot water handy to dip the offset spatula into before wiping it with a paper towel and smoothing the buttercream on top with the hot tool.
    2. Pour sprinkles into the palm of your hand and press them on your cake’s buttercream, like I did, to create a sprinkled effect.
    3. Open up the rolled fondant and scoop out 12 teaspoons of the mixture, rolling them into balls.
    4. Place the balls all around the bottom of the cake, in alternating colors, so that they look like a ring.
    1. As an added bonus, it conceals any faults!
    2. I used colored fondant to create superhero cutouts for the top of the cake as a decoration.
    3. You may use whatever cookie cutter you choose to create interesting shapes.
    • Powdered sugar should be sprinkled over the counter and the rolling pin to prevent the fondant from sticking.
    • The fondant is rolled out and cut out into the desired forms, which are then placed aside.
    • Remove the top layer from the refrigerator and, using additional buttercream, fully cover it.
    • Lay out your fondant shapes on top of the cake and set them aside.

    After that, stabilize your cake so that the top layer will stay in place.You may either purchase plastic dowels or use broad straws for this project.Place them in the center of the bottom cake, and trim away any extra that has accumulated.Place the top layer on top of the dowels, making sure it is centered on the cake, and gently press down.

    Make a few more fondant balls for the margins of the top layer and you’ll be finished in no time.Refrigerate for up to 3 days if not used right away.Please leave a remark if you have any queries or suggestions.

    Take a look at the layers!

    How to Stack a Two Tier Cake in 5 Fool-Proof Steps

    Do you think there is anything more impressive than a two-tiered cake?The ability to properly stack a cake is essential whether you’re making an elegant wedding cake or an amusing two-tiered cake for a child’s birthday party or any other occasion.Although you may require a few tools, stacking is lot easier than you might imagine!Hi!My name is Michelle, and I’m a huge fan of tiered desserts.Make them because they are just as much pleasure to look at and eat as they are to consume!

    Throughout my baking career, I’ve had to experiment with and test various stacking techniques, and I believe I’ve finally mastered it.If you’re considering of making your own two-tier cake, you’ll want to be sure you know how to do it correctly.Despite the fact that it is not particularly difficult, stacking a cake incorrectly might result in a cake that falls over – and therefore damage one of the most important aspects of the celebration.Who’s up for a little cake stacking?

    How to Stack a Two Tier Cake

    As previously stated, stacking a cake is not difficult – despite the fact that it may appear to be so. The simple step-by-step directions for stacking your very own cakes at home may be found in the section below. Take note that every baker has their own stacking method, but this is the quickest and most efficient way to complete the task.

    Cook and Cool Your Cakes

    The first step is to prepare your cakes for baking.If you’re stacking them, it’s evident that one of them will have to be larger than the other.Allow them to cool completely before icing them once they’ve finished cooking.Once the cake has been frosted, keep it in the refrigerator for a few hours to allow the frosting to set.This is a really significant step.Why?

    Because working with a soft cake or frosting might be a sloppy experience.When you put an iced cake in the refrigerator for a few hours, it will become firm enough to be easily maneuvered.The decorated cake, on the other hand, should not be frozen.If you freeze the cake, it will become too hard to handle, and you will have difficulty inserting the dowel rods.

    Choose a Base

    The last step is to choose which basis you will be employing.If you are not planning on transporting your cake, then this step is not necessary.You can almost utilize anything as a foundation for your design.When in doubt, consider gluing a couple cake boards together until you find something suitable.Choosing the right cake for travel is more important if you are delivering it.The foundation of your two-tier cake must be sturdy and substantial enough to hold the weight of the cake.

    A sturdy cake drum will ensure that you can transport the cake without difficulty.

    Set and Prepare the Cakes

    Now that your base has been completed, you may proceed to arrange your bottom cake on top of it.Make every effort to keep it as centered as possible.The base of the cake should be somewhat larger than the cake itself, so that you have enough room to carry it and adorn the base of the cake if required.Then, using one of your cake boards that is the same size as the top cake, place it on top of the bottom cake and smooth down the top cake.Using a 6-inch cake board, for example, to mark the spot where the top cake will be placed on top of the bottom cake can save you time and effort.If necessary, use a ruler to center it.

    Then, using a toothpick, make a circle around the cake board to use as a guide.This is important in order to determine where to position the rods that will provide support to the top tier.

    Place the Support Rods

    After you’ve marked the perimeter of the cake board, remove it from the bottom cake.Insert a few rods (usually four) inside the circular outline to complete the construction.However, you do not want the rods to be excessively lengthy.Insert the rod and make a mark on the top of the bottom cake where it meets the top of the top cake.Then, take the rod out of the water and align it with the rest of the rods you’ll be working with.Make sure they’re all the same length by cutting them all at the same time.

    Insert the rods into the cake as shown.Make sure to keep within the boundaries of the circular outline so that the rods may do their function without being seen from the outside.It is essential that all rods are precisely the same length.Your cake will be uneven if you don’t do this.When it comes to chopping, be selective!

    Adding an additional support rod to the center of the cake will be necessary if you plan on transporting it.It may be necessary to stack two support rods together in order to accomplish this.The rod should be long enough to reach the bottom of the cake base and almost as tall as the top of your top cake, if possible.

    Stack the Top Cake

    It’s time to stack your support rods now that they’ve been prepared.To begin, sprinkle a small amount of sugar over the cake board to prevent it from sticking.It’s important to remember that your top cake should be supported by a cake board that is the same size as the cake.) Use your angled spatula to pick up your second cake and place it on top of the rods, then repeat the process with your third cake.This final step must be taken with extreme caution.If you want your second layer to seem visually nice, you should make sure that it lines up properly in the middle of the bottom cake.Here is a fantastic movie that demonstrates how to stack cakes in an unbelievable amount of time and efficiency following the approach described above.


    See? Putting together a two-tier cake isn’t quite as complicated as it looks at first glance. To be honest, it could be one of the simplest cake techniques you learn this week. Looking for answers to your remaining questions on how to stack a two-tier cake? Check out the frequently asked questions section below.

    Do I need dowels for a two-tier cake?

    Dowels are not required for a two-tiered cake, at least not technically. However, I would not recommend attempting to build two cakes without them. Dowels will provide the support that is required to keep the ship from collapsing or sinking. Dowels are inexpensive and will only add a few minutes to your cake stacking time – so why not use them?

    See also:  What Does Have Your Cake And Eat It Too Mean?

    How many dowels do I need for a 2 tier cake?

    Due to the fact that everyone will have their unique technique of attaching dowels to their two-tier cakes, there is no right or wrong approach. But if you’re still not sure how many dowels to put on your cake, consider this general rule of thumb: one dowel for every two inches of cake thickness.

    How do you attach a second tier to a cake?

    To transfer the top layer onto the bottom cake, you can use an angled spatula to help you. Alternatively, you may just take it up and set it directly in the center of the table. If you’re carrying your two-tier cake with a central rod that’s rather long, this is the preferable alternative.

    Do you need cake boards between tiers?

    Cake boards, like dowels, aren’t strictly speaking a ″must-have″ item (except for the base). If your cakes are lighter and smaller in size, you may be able to get away with not using a cake board in between stages of cake. Cake boards, on the other hand, will provide stability, thus I strongly urge that you use these.

    Final Thoughts

    Stacked cakes appear to be difficult and time-consuming, but they are actually rather simple to make — and you can now do it from the comfort of your own home.With a cake base, a few boards, and a few dowels, you can quickly and simply stack your cakes to create a two-tiered masterpiece.You make your own two-tiered cakes, don’t you?Do you have a preferred way of stacking?Please share your experience in the comments section so that we may test it as well!Since I was a child, I’ve been a huge fan of sweets.

    This prompted me to go on a self-taught baking quest that began when I was thirteen years old.Over ten years have passed since I began my baking experiences, and I’ve gained a great deal of knowledge along the road.People now clamor for my wonderful sweets, whether it’s a chocolate cake or a strawberry crepe, and I’m thrilled.

    Introduction: How to Level, Fill, & Stack a Cake

    This tutorial will walk you through the process of leveling, filling, and stacking a tall, bakery-quality cake from scratch.The importance of leveling a cake cannot be overstated.Fortunately, it is quite simple!It lays the groundwork for a cake that is consistent in appearance.Torting is a term used by bakers to describe the process of leveling a cake on a baking sheet.It’s the same thing as before; it’s just a nicer word.

    When it comes to cake, the filling is unquestionably wonderful, and there are infinite possibilities!We will talk about the best options based on the weather and the surrounding area.A cake can be stacked in the same manner as a stack of books.Using four layers, we will create a cake that is 4 inches tall (or little taller) and that appears to be highly professional in appearance.This is a breakout lesson from my Cake Decorating 101 collection, and it is a piping method.

    For those of you who are interested in learning more about cake decorating, please visit our website!

    Step 1: Leveling a Cake

    HOW TO LEVEL A CAKE IN THE EASIEST WAY POSSIBLE 1.Place the totally cooled cake back in the cake pan and cut the top of the cake off using a serrated bread knife that is level with the top edge of the pan, as shown in the photo.2.Gently move the knife back and forth over the cake in a sawing motion until the entire cake is sliced through.Repeat the process with the other cake, removing the tops as you go.It is possible to repurpose the leftovers by baking them into cake top cookies and cake balls, or you can just eat them!:If you conduct a simple Google or Pinterest search, you will discover several recipes for cake top cookies and cake balls.

    3.After you have removed the top of the cake, you should have a cake that is roughly 2 inches tall and completely level.4.There are two methods for dividing the cake into layers.Using a cake leveler is the quickest and most precise method available.

    Hobby Lobby had these for $3.99, which was a great deal for me.It is a basic wire cake leveler with an adjustable height that will simply slice a cake into layers.Adjust the leveler to 1 inch and use a gentle back and forth motion to cut the cake in half on the leveling surface.

    Alternately, you may use the serrated knife to estimate where the centre of the cake is located and then slice the cake into even layers as best as you can using the serrated knife.

    Step 2: Filling Options & Buttercream Recipe

    My goal with this tutorial is to keep things as simple as possible while making it as easy and pleasant as possible to follow.In order to fill our layers, we’ll be preparing a wonderful (and simple) vanilla buttercream, but before, let’s talk about the several filling possibilities!There are literally hundreds of different cake filling recipes and combinations to choose from.Buttercream, pastry cream, bavarian cream, ganache, curd, jam, fresh fruit, and pudding are some of the most common fillings.Each of these famous fillings is accompanied with a plethora of recipes that are specific to that filling.Choosing which filler to use is heavily influenced by the current weather conditions and forecast.

    Please keep in mind that if the weather is particularly warm, your fillings may become mushy, thin, or liquid very soon.As a result, if the filling becomes too heated, gravity will begin to pull the cake down, causing the cake to droop.Using a pastry cream, bavarian cream, curd, pudding, or a butter-based filling is very important because of the high fat content.When the contents begin to flow out of the bottom of the cake or through the edges between the layers, the situation can swiftly spiral out of control.Believe me when I say that, as tempting as these fillings may seem, there is a time and a place for these delectable sweets, and it is not during the summer months!

    Another significant factor to consider is the possibility of spoiling.No matter how hot or how cold the weather is, if you are creating a cake with a lemon curd filling or any other recipe that contains eggs, the cake must be consumed within four hours, regardless of the temperature.According to the amount of decorating that will be put within or on top of a cake, this is frequently not achievable.

    Vanilla buttercream is my go-to frosting for almost all of my cakes.It mixes well with any kind of cake and is sure to delight the majority of your visitors.Using the following recipe, which contains vegetable shortening, is strongly recommended throughout the hot months.

    This is not the healthiest option, and I entirely realize that; nonetheless, it will withstand high temperatures, whereas butter would not.I left the butter and shortening out in the summer sun for about 15 minutes to demonstrate what would happen if you used an all-butter frosting in the heat of the summer sun!Take into consideration the fact that you will not be consuming buttercream on a daily basis.During the cooler months, you can replace the shortening in the following recipe with 3/4 cup butter instead of the shortening.RECIPE FOR FROSTING WITH VANILLA BUTTERCREAM 1/2 cup softened butter (at room temperature).

    • 1 cup shortening (vegetable oil) 1 1/2 teaspoons vanilla extract (**see below for more information on extract) 2 lbs confectioners’ sugar (powdered) a half cup of water** It’s fine to experiment with other types of extracts such as citrus, peppermint, almond, and so on.
    • Please bear in mind the flavor of the cake as well as whether or not you intend to include berries or fruit (more on this in the next stage) in the layers.
    • Even while a chocolate cake with orange buttercream and fresh raspberries sounds delectable, a chocolate cake with lemon buttercream and fresh bananas might not be quite so delectable!
    • Place the butter, shortening, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment and beat on high speed until the mixture is completely smooth.
    1. Alternatively, if you don’t have a stand mixer, you may use a hand mixer.) 2.
    2. Reduce the speed to low and gradually add 1 pound of powdered sugar.
    3. Mix until fully absorbed, increasing or decreasing the speed as needed.
    4. The consistency of the mixture will be lumpy and thick.
    1. The mixture will be thin at this point.
    2. 3.
    3. Add 1/4 cup of the water and stir until everything is fully combined.
    • 4.
    • Beat on high for roughly one minute, or until there are no lumps, the remainder of the powdered sugar and the remaining water.
    • You should have a buttercream that is silky smooth and easily spreadable.

    Step 3: Filling & Stacking the Cake

    • We may now begin constructing the layers of cake now that the buttercream has been prepared. You will require the following materials: A turn table (if you don’t have one, you will need a cake foundation or a cake plate that is entirely flat). You could also use an upside-down nine- or ten-inch round cake pan for this recipe.)
    • Tape
    • rubber spatula
    • 6-inch cake board
    • off-set spatula
    • baking soda
    • Cake layers that have been leveled and sliced
    • Buttercream
    • 30 fresh raspberries or your preferred berry or fruit, cut in half or slices (optional)
    • a piping bag fitted with a large star tip
    • INSTRUCTIONS1. Place a few pieces of tape on the bottom of the cake board and adhere it to the turntable, ensuring that it is centered as much as possible. Place one of the cake layers (cut side up) immediately on the cake board. Repeat with the remaining layers. Despite the fact that many bakers believe it is important to use buttercream or ganache to adhere the cake to the board, I believe this is an unnecessary step when using freshly cooked cake. However, if you have allowed your cakes to dry out or if you have frozen them, this will become a problem, but ours will have enough moisture to’stick’ on their own. When it comes to adding layers of buttercream, there are two fundamental approaches. Choose the one that you believe will work best for you. METHOD1a. Spoon about 3/4 cup of buttercream onto the first cake layer and smooth and level the buttercream with an offset spatula. METHOD1b. Spoon about 3/4 cup of buttercream onto the second cake layer and smooth and level the buttercream with an offset spatula. You should be able to produce a pretty smooth and level layer by spinning the turntable while maintaining steady control of the spatula. METHOD2You will also need the following items for this method:Wilton A2 piping tip
    • 12 inch piping bag
    • Scissors
    • Large coupler

    A.Cut the tip of the piping bag off and insert it into the coupler with the tip attached.The piping bag can be replaced with an airtight freezer bag if you don’t have one.) You may either cut a corner off of a freezer bag, creating a hole large enough to squeeze the buttercream out, or you can combine the freezer bag with the tip and coupler as shown in the photo.The problem of using a freezer bag is that they nearly invariably burst apart at the seams, resulting in buttercream splattering all over the kitchen.It is, nevertheless, possible.!) Spoon a substantial amount of buttercream (about 1 1/2 to 2 cups) into the piping bag that has been prepared.In a circular motion, squeeze the bag hard to cover the cake with buttercream, holding the tip of the bag in the middle of it.

    Repeat until the cake is equally covered with buttercream.Allow a small portion of the cake’s edge to show through the frosting.Once all of the layers are piled, the buttercream will begin to spread to the edges.Slice raspberries in half and arrange them on top of the buttercream, in a layer immediately on top of the buttercream.If you do not want berries in your cake layers, you may completely eliminate them from the recipe.

    You can use any other berry or soft fruit in its place.If you pick strawberries, for example, you may find that you need to cut them into slices rather than merely half-way through.3.

    Stack the second layer of cake on top of the first, then continue the process twice more.Using your fingers, gently push the top layer down so that the buttercream forms a mold around the berries.Upon completion, take a photo and post it to the class project section located beneath this paragraph.

    If you made any changes to the flavors of the cake or buttercream, as well as the fruit, please let us know.You should wrap your cake carefully in plastic wrap if you aren’t planning on going on to the next lesson immediately away.Allow it to sit at room temperature for up to 24 hours before proceeding with the crumb coat application.

    2 People Made This Project!

    9 Simple Steps to Assembling a Tiered Cake

    Cakes that are stacked, such as wedding cakes, are constructed by stacking different-sized cakes directly on top of one another on the cake stand.Stacking cakes and cakes with columns or tiers can be quite dramatic and attractive, but they require a sturdy base as well as the proper decorations in order to be successful.A multi-tiered cake built on an inadequate foundation would most likely result in destroyed embellishments, uneven layers, and, in the worst case scenario, a fully collapsed confection.No matter how many tiers of cake you are stacking, from two to eight, it is preferable to have a minimum of a 2-inch to a 4-inch difference in the circumference of each tier to get the greatest appearance.

    Stabilizing the Stacks

    Cakes that are stacked, especially those that are quite tall, must be stabilized to prevent them from toppling, sliding, or even collapsing.Individual cake boards and dowels in each layer of the cake can be used to secure the cake in one manner or another.This makes it easier to transfer the cake from the kitchen to the celebration site, since the tiers may be transported separately and then assembled at the event location, reducing the likelihood of unpleasant mishaps occurring during transportation.Tiers should be layered while the frosting is still wet and soft to avoid breaking the icing later on.As an alternative, you can wait for at least 2 days after icing the layers before attempting to stack them.Only when the lowest stages are made of a hard fruit cake or carrot cake is it not required to use complete dowelling in a stacked design.

    With a light sponge cake or mousse-filled creation, the top layers would simply sink into the lower levels and the cake would tumble over if the dowels were not used.

    Using the Cake Boards

    While cake boards are not strictly necessary for building a stacked cake, they do help to stabilize the cake and make placing each tier on the cake much easier.The cake boards should be purchased or cut so that they are the same size as the cake tier (or else the board will show).It is also critical to ensure that the board is made of a durable material that will not bend or break easily.For smaller layers—6 inches or less in height—you can stack two cakes on a single serving board.Do not attempt to stack more than two layers at a time.In order to know where to position the dowels beneath the next cake layer, lightly set the next cake board on top of the previous cake layer to create an outline.

    This will allow you to know where to place the dowels and ensure that they are truly under the next cake layer.

    Using the Dowels

    For the cake, it is not difficult to construct a strong foundation out of wooden dowels.You may use either wood or plastic dowels, depending on what you have on hand or your personal inclination.As a general guideline, one dowel should be used for every two inches of cake in diameter.If you are making a 16-inch or 18-inch cake, you will need at least 8 dowels, and if you are making a 10-inch cake, you will need at least 6 dowels.Plastic dowels are often wider than wood dowels, allowing you to utilize less plastic dowels in your building project as a result.However, one advantage of using wooden dowels is that you may ″sharpen″ one end of them into a point, which makes it simpler to penetrate the cake and the cake boards when using them.

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    Using a pencil sharpener or even a sharp paring knife, you may sharpen the dowel to perfection.Make certain that any cutting or shaping is done away from the cake to avoid the possibility of sawdust or debris contaminating the cake.Regardless of whether you are using wood or plastic dowels, you should thoroughly wash and dry them before putting them into the cake.Another tip is to cut all of the dowels for each layer before inserting any of them into the cake; this way, you can ensure that each dowel is cut to the same length on each layer.It’s also important that they are put straight up and not at an angle.

    It may be simpler to insert the dowels into the cake if the cake has been refrigerated before doing so.In order to properly position the dowels for each tier, begin by inserting one dowel in the center of the largest tier and then placing other dowels a little inside the perimeter where the next tier would be placed (so the dowels are below the second tier).

    Assembling a Stacked Cake

    Once you have your cake layers and all of your ingredients, you are ready to start putting together your tiered cake design. If you take your time and carefully follow the procedures, keeping in mind the helpful hints, you will almost certainly be successful.

    1. ″Glue″ the bottom layer to the cake board with icing
    2. the bottom tier is normally on a thicker cake board or even a plywood foundation that is either the same diameter as the cake or at least 2 inches larger depending on the design
    3. Spread the frosting or icing on the layer in an even layer.
    4. Make certain that the cake is entirely level by placing a level from the hardware store on top of it
    5. and
    6. Dowels should be inserted into the bottom layer.
    7. The bottom layer’s icing or fondant should be softly imprinted with the contour (centered) of the cake board that will be used for the following layer. Removing the cake board and inserting the dowels in accordance with this instruction
    8. Fill the layer with one of the dowels, being sure to go straight down to the cake board (inside the circle you put on your template). Pull the dowel back out after you have scored it at the correct height of the cake’s top using a sharp knife.
    9. Using the initial measurement, cut the rest of the dowels for that tier to the right length
    10. this will save time later on.
    11. Placing the dowels into the cake tiers and spacing them evenly apart, approximately 1 inch in from the cake board outline, is a good idea. Push the dowels straight down until they are all in contact with the bottom of the cake board.
    12. Use a palette knife to move the frosting without destroying it and repeat the process with the remaining layers (except the top one), making sure they are all perfectly centered.
    13. Making use of icing, adhere the top layer to a cake board of the same size as the cake
    14. ice the cake board uniformly and set it on top of the cake
    15. As soon as the cake is fully built, thread a long wooden dowel with a sharpened end through all of the tiers, starting at the top. The pointed end should pierce each cake board and then embed itself into the base cake board. This will prevent any shifting from occurring. If your dowels are not long enough to run through the entire cake, it is recommended that you support the first two levels on the bottom using this approach first, and then repeat the process with the upper two or three tiers.

    How To Stack A Layer Cake For Beginners

    It’s time for an admission: when it comes to stacking and decorating a layer cake, I haven’t always known what I was doing or even what I was meant to be doing.Although I am not a professional cake designer, I enjoy baking cakes for my friends and family when the opportunity arises.Over the years, I have picked up a few tips and tricks from other bakers about how to decorate cakes.The lessons I learned from my many cake failures have paid off, and I feel confident in stating that I understand how to stack and design a layer cake.Consequently, even if you are not a skilled cake decorator, you may still create a visually appealing creation.Stacking a Layer Cake is a simple cake-building technique that is great for novices.

    Let’s get this party started!



    To level the cake tops, use a cake cutter or a long serrated knife with a serrated edge. Start at the lowest portion of the dome and work your way up the cake’s sides and edges. I propose cutting little incisions all around the cake, increasing in size as you go closer to the center, until the top comes loose.


    Being able to achieve the proper frosting consistency can make or break the success of your cake or cupcakes!The cake and frosting will not hold together properly if the batter is too thin.It will be difficult to distribute if the mixture is too thick.When the frosting has reached the proper consistency, it may be simply spread on a cake and piped into decorations that retain their shape after being cut out.In order to determine whether or not your frosting is the proper consistency, tap a rubber spatula on the icing; if nothing sticks, your frosting is too thick.My rubber spatula is too thin if it’s coated in frosting and feels a little sticky to the touch.

    A smooth, silky, easily spreadable frosting buttercream is what you’re looking for in your frosting.Before you pipe buttercream onto a cake, give it a final whip just before you use it, to ensure that the buttercream holds its shape.Buttercream loses its lovely consistency in a short period of time.

    My Go-To Frosting/Buttercream Recipes:

    • Easy Vanilla Buttercream Frosting
    • Easy Chocolate Frosting
    • Easy Vanilla Buttercream Frosting

    Eggless Swiss Meringue Buttercream is one of the numerous frosting recipes included in my cookbook, The Simply Eggless Cookbook, which also contains many other recipes.


    One cup of frosting is the standard amount for an 8-inch cake in my house. It’s a good idea to put less frosting on your 6-inch cake. Depending on your preference, you may either spread or pipe the icing onto the cake. I prefer to use a piping bag so that I can ensure that the frosting is distributed evenly between the layers of cake.


    • A CAKE CUTTER or SERRATED KNIFE is used to level off the cakes on a cake stand.
    • To keep a cake plate clean, I like to cover the borders with four strips of parchment paper
    • this keeps the platter from getting cake on it.
    • Cake Turntable: Using one makes the procedure easier, but it is not required. Using a cake stand that can be rotated as you work is all that is required
    • all that is required is patience.
    • PIPING BAG: I use these to pipe the icing onto the cake
    • they are little and lightweight.



    Spread a dollop of buttercream in the center of a cake board, plate, or stand; this will serve to hold your cake in place while serving.



    Using a spatula or a knife, apply or pipe the frosting onto the cake layer, working your way from the center of the cake to the edges, spreading the frosting evenly all over.Stack cake layer2 on top of the first and cover with icing.Repeat the process with the remaining cake layers.Turn the last cake layer upside down so that the flatter bottom portion of the cake is now the top portion of the cake, as seen below.When you’ve finished stacking and filling all of your cake layers, your cake should resemble somewhat like the picture above.

    4 – CRUMB COAT


    What is a crumb coat, and how does it work?The crumb coat is merely a thin layer of icing put to the outside of a cake to keep the layers together while also catching any wayward crumbs that may have gotten between them.Is it necessary to crumb cover my cake before serving it?The application of a crumb coating to a cake is not always essential, but it may elevate the presentation of your cake from ″okay″ to ″amazing.″ To be completely honest, I seldom crumb coat my cakes, especially because I primarily prepare cakes for my family and friends.However, a crumb coat is highly suggested if your objective is to have a flawlessly frosted masterpiece.To apply a crumb coat to a cake, simply spread a thin layer of frosting over the sides and top of the cake with an offset spatula or knife.

    Make sure it is as even as possible and that it covers the entire cake.The cake should then be chilled for 10 to 15 minutes to allow the crumb coat to solidify before applying the final coat of frosting.

    5 – FINISH IT UP!

    Once the crumb-coated cake has been allowed to cool completely, you may apply your final layer of buttercream and smooth it out with a spatula.At this time, the entire world is your oyster!Simply add one color of buttercream and smooth it out, or create an ombré effect with stripes or waves or even ruffles, depending on your preference.In order to get a flawless finish on your cake’s icing, evenly distribute approximately 1 1/2 cups of buttercream over the cake’s top and sides.Use an icing smoother or offset spatula to smooth the top and sides of the cake after it has been baked.You may use extra frosting to fill in the gaps if necessary; simply keep working the sides until you are satisfied with the result.


    • As soon as the crumb-coated cake has been allowed to cool completely, you may apply the final layer of buttercream, smoothing it out as needed. At this time, the entire world is your oyster. Simply add one color of buttercream and smooth it out, or create an ombré effect with stripes or waves or even ruffles, if you want. Using a spatula, spread about 1 1/2 cups of buttercream evenly over the top and edges of the cake. This will ensure that the icing is smooth. Next, using an icing smoother or an offset spatula, gently smooth the top and sides of the cake. It is okay to use extra frosting to fill in the gaps if necessary
    • simply keep working the sides until you are satisfied.


    • Spread a small amount of buttercream onto the cake board
    • this will help to keep your cake in place.
    • Before you pipe buttercream onto a cake, give it a final whip just before you use it to ensure that it is smooth and creamy. Especially if it is meringue-based, as in Swiss and Italian frostings, buttercream loses its exquisite consistency very soon.
    • If you’re going to fill the cake with something gooey like lemon curd, ganache, fresh fruits, or something similar, make sure to pipe a thick ring of buttercream around the edges of each layer to keep the filling contained. If the cake appears to be unstable and soft, it will almost certainly need to be chilled.
    • Place the top layer of filling on top of the last layer of filling, upside down.

    ↓↓You can find these cake recipes, and more, in my cookbook, The Simply Eggless Cookbook ↓↓

    When it comes to baking and decorating cakes, there is absolutely no right or wrong way to go about it; this is simply how I go about it. I’d love to hear any additional cake-decorating tips and tricks you have, so please post them in the comments below. I’d love to hear from any other cakers out there who have anything to say.

    You don’t want that layer cake to be crumbling, tumbling or leaning to one side. Here’s what to fix!

    The way I prepare and decorate cakes is not the only way to do it; this is simply my method of doing it. If you have any other cake decorating ideas and/or methods, please share them in the comments section! Please share your thoughts with me if you are a fellow caker.

    Mistake1: Not greasing the cake pan

    Greasing the pan thoroughly can help you avoid that awful sinking feeling when your cake adheres to the pan.Using parchment paper, make sure the bottom doesn’t cling and comes out cleanly, then oil the pan with either butter and flour or nonstick baking spray to prevent the cake from sticking.Follow these step-by-step steps to ensure that your pan is adequately oiled.11th of November, Madele/Shutterstock

    Mistake2: Unevenly distributing batter in pans

    Layer cakes, as opposed to sheet cakes, need the even distribution of batter across numerous pans in order for the finished cakes to be absolutely level.To measure the batter as you’re pouring it, start by eyeballing it and then use your trusty kitchen scale to ensure it’s evenly distributed.Are you debating whether or not to purchase a digital scale?Here are four compelling arguments for why you should get one.

    1. 4 out of 11 SawBear/Shutterstock

    Mistake3: Not cooling layers properly

    Baking may take a lot of patience, especially when it comes to chilling your cakes after they have been baked.Allow your cakes to cool in their pans on a wire rack for 10 minutes before serving.Remove the cake from the pan by loosening the edges of the pan with a dinner knife, placing a cooling rack on top of the pan, and quickly turning over until the cake falls out of the pan.ninikas/Shutterstock, image number 5 of 11.

    Mistake4: Stacking uneven layers

    It’s likely that your cakes will have a rounded or domed top when they come out of the oven.Trimming your layers so that they are flat can help you avoid having a lopsided cake that might topple over.Gently cut away the rounded portion of the rounded section using a serrated bread knife.Instead of starting at the edge of the cake, attempt to slice only the domed portion of the cake in order to conserve as much cake as possible before moving on.

    1. Sixteenth of eleven CandyBox Images/Shutterstock

    Mistake5: Trimming warm layers

    It’s likely that your cakes will have a rounded or domed top when they come out of the baking oven.Trim your layers so that they are flat to avoid having a lopsided cake that might topple over.Gently cut away the spherical portion with a serrated bread knife.Starting at the edge of the cake, aim to just slice off the domed portion of the cake to keep as much of the baked good in tact as possible.

    1. 11th image courtesy of CandyBox Images/Shutterstock

    Mistake6: Breaking the top layer during assembly

    Don’t be intimidated by the cake assembling process. Place the top layer of your cake in the freezer before assembling it; this will assist to guarantee that the layer is sturdy and doesn’t break during assembly. Use a spatula to carefully move the top layer of the cake onto the bottom layer if you are short on time. 8 out of 11 UfaBizPhoto/Shutterstock

    See also:  How To Put Ganache On A Cake?

    Mistake7: Frosting warm layers

    We can’t stress this enough: don’t forget to chill your cake layers completely!Frosting a heated cake will result in a colossal smear of frosting.If you’re worried about running out of time, bake the layers the day before you plan to decorate them.When it comes to frosting, do you know which buttercream icing is ideal for your particular cake type?

    1. ABO PHOTOGRAPHY/Shutterstock (September 11, 2011)

    Mistake8: Forgetting the crumb coat

    Listed below is an old baking tip that can help you achieve a show-stopping finish.Put one thin layer of frosting on the cake and smooth it out evenly, then place it in the refrigerator for 15 minutes to set the frosting before adding the final layer of icing.This crumb coat binds the layers together and prevents wayward crumbs from peeping through the gaps in between them.10 out of 11 Photograph by Arina P Habich/Shutterstock

    Mistake9: Using a leaky filling without a border

    If you pick a filling that is prone to seeping down the sides of your cake, such as jam, fruit puree, or pastry cream, you will need to build a border to keep the filling from leaking down the sides.Before you add your filling, pipe a circle around the edge of your bottom layer with your frosting to make a border.Voila!There will be no mess.

    1. 11 / 11 / 11 / 11 / 11 SergeBertasiusPhotography/Shutterstock

    Mistake10: Forgetting to wipe your knife while cutting the cake

    The finest part of a layer cake is when you cut it apart to reveal the perfectly layered inside.To ensure that your cake is sliced into picture-perfect pieces when presenting it at a celebration, clean your cake knife between each cut.When everything else fails, try soaking the knife in warm water and rinsing it thoroughly before making each cut.The original publication date was January 17, 2019.

    How to Frost a Layer Cake

    Created on the 10th of January, 2017.With this step-by-step guide to frosting like a pro, you can transform a basic cake into a show-stopping masterpiece.Remove any stray crumbs from the baked cake layer with a pastry brush.4 strips of waxed paper should be placed around the edge of the plate.

    1. Place the layer on the plate so that the rounded side is facing up.
    2. Spread approximately a third to half cup frosting over the top of the initial layer, stopping about a quarter inch from the border.
    3. Place the second cake layer on top of the frosted first layer, rounded side up.
    4. Cover one side of the cake with a very thin coating of icing to keep the crumbs from falling out.

    Swirl the frosting around the side of the cake, creating a rim about 14 inches high over the top of the cake.Spread the remaining frosting on top, just to the edge of the rim that has been built up.Remove the strips of waxed paper with care.

    Tips for Frosting a Layer Cake

    Plan ahead of time while baking a multilayer cake. Before you begin, make sure you have read through the whole cake and frosting recipe. A large number of stacked cakes may be made in a single day. Alternatively, you might stretch out the preparation over a period of several days or weeks.

    Tips for Baking and Frosting Cakes on the Same Day

    While the cake is baking, prepare the icing.Allow several hours for the cake layers to bake and cool completely.While the cake layers are baking, you may prepare the icing.After you’ve finished creating the frosting, wrap it securely in plastic wrap.

    1. Serve immediately or as soon as possible after.
    2. You may bake, construct, and decorate a tiered cake the day of or the day before you want to serve it, depending on your time constraints.
    3. If you can’t wait a day, keep the cake in a cool area until the next day.

    Tips for Baking and Frosting Cakes in Advance

    How to prepare cake layers ahead of time.The cake layers can be baked up to three weeks ahead of time.Cool the layers fully before wrapping them in aluminum foil and freezing them.Place layers in the freezer at least 12 hours before adding another layer on top.

    1. This will prevent the layers from sticking to one another.
    2. In order to utilize frozen cake layers, unwrap them and allow them to defrost for around 2 to 3 hours before icing and decorating them.
    3. How to prepare frosting ahead of time.
    4. To make the frosting, start at least 2 days before you want to use it.

    Store covered in refrigerator.It use, allow to sit for approximately 1 hour to bring to room temperature before stirring until smooth.

    General Cake and Frosting Tips

    Cooking spray should not be used on cake pans.As the cake bakes, it must cling to the sides of the pan.This permits the cake to rise higher and have a smoother crust as a result of this.Recipes for trans-fat-free frosting that are easy to make.

    1. Make sure to use 1 tablespoon meringue powder per 1 cup shortening when preparing frosting with trans-fat-free shortening so that the frosting is firm enough to spread.
    2. It is not possible to make the frosting firmer by omitting the meringue power and simply increasing the amount of powdered sugar used.

    Why does my cake have a dome?

    Is your cake topped with a dome, a hump, or a bump? Learn why it has a dome and how you may avoid it in order to have a lovely flat cake every time you bake it. If you’re looking for advice on how to fix a domed cake that you’ve already cooked, we have some suggestions for you as well!

    A cake may have a dome for two reasons:

    1.The cake pan is heating up significantly more quickly than the remainder of the cake.2.This causes the edges of the cake to set before the cake has fully risen, and while the rest of the cake cooks, the center of the cake rises and forms a dome.

    1. Double-layer aluminum foil should be used to line the outsides of your cake tin to prevent your cake from doming.
    2. Long strips of aluminum foil are simply folded to the height of your cake pan and then wrapped around the outside of your cake pan.
    3. This is because the additional foil slows down the temperature of the baking pan, resulting in the cake batter around the borders not cooking as rapidly.
    4. 2.

    The cake tin is too small for the cake.Because of this, your cake will dome over and shatter.Use a cake pan that is the same size as the one specified in the recipe, or go with a bigger pan.

    How do I fix my cake with a dome?

    If your cake has a dome on top, it is still perfectly safe to eat and you may enjoy it in its current state.In order to have a flat cake, wait until the cake has completely cooled before slicing off the dome with a long serrated knife.Icing should be used to decorate the cake.For a layer cake, you may alternately flip the top layer of cake so that the flat bottom is facing up and repeat the process.

    1. This will only work if the dome isn’t too high above the ground.
    2. Decorate your cake with frosting to ensure that it is attractive and even in appearance.
    3. Try one of the cake recipes listed below now that you’ve learned how to make a flat cake correctly.
    4. Get the recipe for Wholemeal Date and Walnut Loaf by clicking here.

    Served with a cup of tea, this nutritious, not-too-sweet cake is the perfect afternoon tea treat.Find the recipe for Vanilla Layer Cake with Passionfruit Curd here: Vanilla Layer Cake with Passionfruit Curd.This traditional vanilla cake may be stacked with a variety of toppings to suit your taste.In this recipe, the passionfruit curd, whipped cream, and coconut flakes are layered on top of the cake.Get the recipe for this dairy-free dish.Lime Avocado Pound CakeWith the addition of avocado, this pound cake is given a gorgeous color and a deliciously delicate crumb texture.

    Never again will you be without a recipe.Join hundreds of other home chefs in assembling a collection of recipes that you will not only like, but will also repeat over and over again!With a free membership, you may organize your favorites, make shopping reminders, and even create and share your own eBooks!

    Rainbow Teacake with Vanilla Frosting and M&Ms

    Jam and Cream Victorian Tea Cake

    Coffee and Hazelnut Layer Cake

    Pink Jelly Cakes

    Carrot and Pecan Cake with Cream Cheese Frosting

    Chocolate Mudcake with Berry Sauce

    Malted Milk Cake with Malted Frosting

    Traditional Sponge Cake with Jam and Cream

    Giant Wagon Wheel Cake

    Sponge Cake with Cream and Passionfruit Curd

    Celebration Surprise Inside Sponge Cake

    Coffee and Hazelnut Layer Cake

    Persian Love Cake

    Chocolate Mudcake

    Plum Upside Down Cake

    How To Frost a Cake

    Learn how to stack and frost a gorgeous, professional-looking cake every time by following our tips and techniques. Learn how to stack and frost a gorgeous, professional-looking cake every time by following our tips and techniques.

    What You Need

    Follow These Steps

    1. Place a dollop of frosting on the cake stand and set it aside. Prepare the cake stand by spreading a couple of teaspoons of frosting on it before putting down the first cake layer. This will prevent the cake from rolling around on the plate. If you don’t have a cake stand, you may use a large, wide-bottomed mixing bowl turned upside down and a plate placed on top of it as a substitute. When the cake is raised and closer to the viewer’s eye level, frosting is easier to apply.
    2. Stack the first cake layer on top of the cake stand.
    3. Right side up, place the cake layer on the icing so that the flat bottom of the cake layer rests on the stand.
    4. To make your cake layers more flat, turn them upside down and cool them that way. This will make the finished cake much more attractive and easier to construct.
    5. Place a couple pieces of parchment paper under your cake to prevent it from sticking.
    6. Make use of overlapping strips of parchment paper to tuck under the border of the cake
    7. this will assist to keep your stand clean while you are frosting.
    8. Begin with 1 to 112 cups of whipped cream frosting.
    9. A large dollop of frosting (about 1 to 112 cups) should be placed on top of the bottom layer with an offset spatula
    10. Spread the frosting to the edge of your cake, but not all the way around.
    11. Start in the centre of the cake and spread the frosting evenly over the top and just over the edge of the top surface, using the spatula to help you. The icing that hangs over the sides of the cake will assist you in frosting the sides.
    12. Place the second layer on top of the first, top-side-down.
    13. Place the second cake layer on top of the first and gently press down to ensure that it adheres. Take a step back and make sure it’s level and centered before continuing.
    14. For the second layer, use between 1 and 112 cups of frosting.
    15. Place a large dollop of frosting in the center of the cake and spread it out to the edges with the offset spatula. If you end up with crumbs in your frosting, simply scrape the dirty frosting off your spatula and place it in a different bowl. When you first start to frost, be liberal with your application. Even if you end up with too much frosting, you can always scrape some off, but if you start with too little, you run the danger of drawing crumbs from the cake into the frosting.
    16. Sections of the sidewalls should have frost.
    17. Consider dividing the cake into quarters and tackling each quarter one at a time, rotating the cake stand as you work. Attempt to coat the cake with icing as soon as possible
    18. Smooth out the frosting or use it to make any design you choose.
    19. After the cake has been frosted, you may go back and decorate it. Smooth down the icing, or add swirls or other textures to make it more interesting. Remove any extra icing from the cake. With care, peel away the pieces of parchment paper to reveal your perfectly frosted cake.

    Tip Tuesday: How to Properly Stack a Cake with a Soft Filling

    For today’s Tip Tuesday, I’m going to share all of my best tips and methods for stacking a cake with a soft filling the perfect way. There will be no more shaky cakes!

    It’s All About Structure

    The secret to correctly stacking and decorating a cake with a soft filling and preventing the filling from spilling out the edges or the cake from sliding back and forth is to take your time and carefully arrange the cake. Making use of my Peach Crisp Cake as an example, I’ll walk you through the processes that will help you stack and fill this sort of cake correctly.

    Step 1

    Spread the frosting evenly across the top and sides of the cake layer. It is important to spread some frosting on top of each cake layer, as seen in the photo above, in order to function as a barrier between the cake and the filling. We want to make sure that the filling does not leak through the layers of the cake.

    Step 2

    Create a barrier around the border of the cake layer using piping gel.The purpose of this step is to ensure that the filling does not flow out of the sides of the cake, which will make it extremely difficult to frost the cake if it does so.Don’t be afraid to use the pipes.I’d rather you have a thicker rim of icing than a rim that is too thin and won’t hold your filling tightly in place.

    1. This barrier also aids in the support of the cake layer that will be placed on top of the filling when you’ve finished playing.

    Step 3

    Filling should be added last.It is critical that you do not overfill the cake with the filling at this phase.Your cake will become shaky if you use too much of your soft filling; this is true no matter how thick the frosting barrier you use to protect it.Aside from that, you’ll run the chance of the filling leaking out the sides of your cake.

    1. For a 3-layer, 8-inch cake, I recommend using approximately 12 cup of filling, and for a 4-layer, 6-inch cake, I recommend using about 14 cup of filling.

    Step 4

    Place the second cake layer on top of the filling, being careful not to disturb the filling.

    Step 5

    If your cake has holes around it (as seen in the photos below), pipe extra frosting around the outside of the cake to help hold the contents in place when serving.

    Step 6

    Place your final cake layer on top of the cake, bottom side up, and use a pastry brush to paint a light coat of frosting around the perimeter of the cake.The crumb coat is a thin layer of icing applied to the top of your cake.After that, you’ll want to freeze the cake for approximately 10 to 15 minutes to let the crumb coat and filling to solidify before proceeding with the rest of the decorations.

    Additional Tips

    • Here are a few additional pointers that may prove useful along the way: In order to prevent the cake from wobbling while you ice the edges of a cake that is higher than three layers, I recommend using dowels or straws to assist support the cake while you stack it
    • If your cake is still a little unstable after you’ve filled it, go ahead and freeze it for approximately 10 to 15 minutes BEFORE you apply the crumb coat to make it more stable. The filling will be mor

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