How To Stack A Wedding Cake Without Pillars?

How To Stack A Wedding Cake Safely In A Stack

  1. Make templates of the cakes in the middle and top with baking paper.
  2. Mark on the templates the center and 4 evenly spaced dowels.
  3. Place template of cake above on the underneath cake and make the marks on the cake where the dowels and center will be.
  4. Push dowel into the cake and make a mark where the top of the cake is.

To avoid cracking the icing, tiers should be stacked while the icing is freshly done. Alternatively, you can wait for at least 2 days after icing the tiers before stacking. The only time full dowelling is not necessary for a stacked construction is if the lower tiers are a firm fruit cake or carrot cake.

What can I use instead of cake dowels?

Use straws instead of dowel rods to support your larger cakes. Her theory is that the straws displace less cake and so therefore can support as much weight as a dowel rod. It works great for me because straws are cheap, easy to find, and disposable.

Can you stack cakes without boards?

Before you can stack a cake, all of the layers must be leveled, even and finished with buttercream or fondant. Every tier should be on a cake board (cardboard round or other shape), and the bottom tier should be on a thicker cake board to support all of that weight.

How tall can you stack a cake without dowels?

It is a 6-inch cake with three layers of cake each 2-inches in height. Usually, you can stack the three layers on a single cake board/circle as shown below. Such a 6 or 7-inch cake does not necessarily need any support dowel inside the cake.

How do you stack layered cakes?

How to Stack and Decorate a Layer Cake Without an Architecture

  1. Stack it evenly. Some cakes dome when baked.
  2. Invest in a turntable (the other kind) I’m not talking about your vinyl.
  3. Use an offset spatula—or a handy alt.
  4. Cover your cake plate.
  5. Add a little something on top.
  6. Have a backup plan.

Can I use straws as cake dowels?

I’ve stacked cakes up to 6 tiers using only straws. The reason I prefer them is that in my experience, dowels are hard to cut so that they are level on the bottom. They are also a pain to cut! Straws are strong, easy to cut and very inexpensive.

Does 2 tier cake need dowels?

You do not have to place a center dowel for two-tier cakes unless you want to. They aren’t as likely to fall as tall tiered cakes. If you’re making a buttercream cake, you’ll need to be careful while stacking the cake to not dent your icing.

What can I use instead of Cakeboard?

When making a cake board at home, you can use supplies that you likely already have at home. Heavy-duty cardboard, tin foil, or even wrapping paper.

How tall should each tier of a wedding cake be?

Each tier can range from 3–6 inches (depending what the cake is layered with, e.g. fruit, creams, mousse, etc). So an average 3-tier wedding cake height can range from 9–18 inches tall.

How many layers of cake do you need before support?

By ‘support’, I mean doweling inside. What is this? Any cake that will be taller than three layers, needs to have support if you’ll be adding more cake layers on top. Sometimes you can get away with four layers, but honestly, I don’t test it.

How many layers should a wedding cake have?

When you think about a wedding cake, it’s usually 2 or three layers, and doesn’t usually have any additional frosting decorations. It doesn’t use quite as much frosting as a fancy, tall layer cake.

Do you have to dowel a 3 tier cake?

To figure out how many dowels you need-a good rule of thumb is to work down the cake layers in odd numbers. So for instance I have this three-tier cake with 6, 8- and 10-inch tiers. So I’ll use 3 dowels supporting the 6-inch tier and 5 dowels to support the 8-inch tier.

Do you have to use dowels in a tiered cake?

You do not have to place a center dowel for two-tier cakes unless you want to. They aren’t as likely to fall as tall tiered cakes. If you’re making a buttercream cake, you’ll need to be careful while stacking the cake to not dent your icing. Using spatulas is one of the best ways to make sure you don’t ruin your icing.

Can you use skewers as cake dowels?

Use a cutting board underneath to safely cut the dowels. For smaller cakes (with 2 tiers at most), I have also used plastic drinking straws and wooden skewers. I like using these because they are easy to cut. What I do is I cut the straws and skewers the same height as the cake.

How to Stack a Wedding Cake

Stack is a cake in the category Cakes. Find the low-cost wedding inspiration you’re looking for here: How to make a wedding cake stack. It can’t be that tough, can it? Just stack them one on top of the other and you’re done?!? While this may appear to be the case, there are a few tips to ensuring that your wedding cake does not topple over on you!

How to Stack a Wedding Cake Using Pillars

There are several things to consider while planning a wedding cake.If the cake is particularly conventional in form, it is probable that pillars will be used to separate the tiers.If you have purchased your cake from a supermarket, this will be the most straightforward method.

Measure and draw on the template an even spacing for four pillars.Step 1 Create a paper template of the middle layers, then trace and cut out the template.Placing the paper template of the cake on top of the cake and making a little mark into the cake where the pillars will be would be the second step.

Using the pillars from the packet, locate the dowels (these are the sticks) and insert one dowel into the mark on the cake all the way to the cake board, followed by another pillar over the dowel so that the dowel is contained within the pillar.Step 3 Make a mark on the dowel at the point where it extends above the top of the pillar.Removal of the dowel from the cake is followed by the measurement of all other dowels for that layer, followed by the cutting of the dowels to the appropriate size.Step 5Put dowels into the four dents in the cake that have been marked, and then place the pillars on top of them.

Repeat the process for all of the center layers, which will give the cake its solidity.Once all of the cakes are finished, you will be able to assemble the cake by stacking all of the layers together.You will most likely want to lift the entire cake for display purposes, and don’t forget to decorate!Here are some fantastic decorating ideas!You may create an elegant modern appearance with a stacked cake, which is when all of the cakes are placed on top of each other.

  1. However, as you can see, this is not a simple process.

How To Stack A Wedding Cake Safely In A Stack

Rexness captured this image.Step 1: In the centre of the cake, cut out patterns of the cakes and cover them with baking paper.Mark the center and four equally spaced dowels on the templates in the second step.

Measure and mark the cake where the dowels and center will be by placing the cake template on top of the underlying cake and marking it with a sharpie.Step 4Insert a dowel into the cake and create a mark on the top of the cake where the dowel was inserted.Extraction of the dowel and use of it as a measuring tool for the remaining dowels in that layer, followed by cutting them all to size.

Fill the cake layers with all of the dowels and stack them on top of each other to complete the construction.When all of the cakes are placed together, insert a dowel in the middle of each cake to hold it all together.All that is left is for you to do is decorate!If all of the above seems a little intimidating, you may always hire a cake stand.

They are available in a variety of forms, and you can even purchase them for fairy cake decorations.Look for the greatest discounts at your local catering rental company, or ask around to find local caterers that are willing to share their knowledge.Wishing you the best of success with your stacking!Because I am an Amazon Associate, I receive money when people make eligible purchases.Other links on this site may direct you to other businesses with whom I am affiliated, which is how I am able to keep this site running and pass along savings to you on your wedding.

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How To Stack A Wedding Cake Without Pillars?

Before they can be piled, the layers must be leveled, equal, and completed with buttercream or fondant, as appropriate. The top and bottom tiers should be made of circular or other forms, with the bottom layer made of thicker cake boards to hold the weight of the complete cake board.

What Can I Use Instead Of Cake Dowels?

If you prefer to support your bigger cakes using straws rather than dowel rods, you can do so. As a result, because they displace less cake than a dowel rod, straws can sustain the same amount of weight as a rod. Straws appeal to me since they are inexpensive, easily accessible, and disposable, making them ideal for me.

Can You Make A 2 Tier Cake Without Dowels?

The cake is perfectly balanced and does not require the use of a dowel or cake board to separate the layers. If you stack a light sponge cake or a mousse filled cake together without using dowels, the cake will sink and plunge, which is not a good idea in this situation.

How Tall Can You Stack A Cake Without Dowels?

Three layers of cake, each about two inches in height, are stacked together to form a six-inch round cake. As seen in the image below, it is frequently easy to arrange the three layers on a single cake board or cake circle. The cake does not require the use of a support rod because it is constructed in this manner.

Do You Have To Use Dowels When Stacking Cakes?

If the lowest stages are moist fruit cakes or carrot cakes, complete dowelling is not required for stacking and stacking is not recommended. Using wooden dowels to support the top tiers of a light sponge cake or mousse-filled cake will prevent the top tiers from sinking into the lower tiers.

Can I Make A 4 Layer Cake Without Support?

Cakes with a cake board attached to the bottom are the most common style of cake to find. A cake can be composed of two layers, each of which can be 4 to 6 inches in height. Additional support is not necessary if the cake circle or board has been properly constructed.

Can I Stack A 2 Tier Cake Without Dowels?

If you do not want to utilize a central dowel for your two-tiered cake, you are not required to. Cakes with several lofty layers are more prone to falling. When preparing a buttercream cake, you should be careful not to dent the frosting while stacking the layers. The use of spatulas will help to guarantee that your icing does not become contaminated.

What Can I Use If I Don’t Have Cake Dowels?

To guarantee that the dowels are cut safely, cutting boards should be placed below them prior to cutting.For smaller cakes, I’ve also used plastic drinking straws and wooden skewers, which are also inexpensive (with 2 tiers at most).I like them since they are simple to cut, which is why I prefer them.

Using a cake cutter, I cut the straws and skewers to the same height as the cake and then skewered them together.

What Can I Use Instead Of A Wooden Dowel?

Instead of using wood glue and dowels, you may use epoxy and all-thread rod to create a super-strong bond that doesn’t require a lot of precision fitting. By drilling your holes in the same area as you would for a dowel assembly, you can make your holes about 1″ wider in diameter than the diameter of the all-thread rod.

How Tall Can A Cake Be Without Dowels?

Three layers of cake, each about two inches in height, are stacked together to form a six-inch round cake.As seen in the image below, it is frequently easy to arrange the three layers on a single cake board or cake circle.The cake does not require the use of a support rod because it is constructed in this manner.

As long as the cake boards underneath are in excellent condition, they will support their weight.

Do Tall Cakes Need Dowels?

When it comes to baking a tall cake, there are several alternatives. When baking a tall cake, the most important thing to remember is that you will need support. Any cake that will be higher than three layers will require additional support if you intend on adding more cake layers on top.

What Happens If You Don’t Put Dowels In A Cake?

The cakes can be stacked immediately after they have been iced if you wish to avoid the frosting splitting. If you stack a light sponge cake or a mousse filled cake together without using dowels, the cake will sink and plunge, which is not a good idea in this situation.

Stacking Cakes (with or without pillars)

Instructions on how to stack cupcakes – without the use of pillars You’ll need the following supplies: Instructions:

  1. Using the biggest cake board or cake foundation, place your base cake (the largest) on top of it. Make sure to ‘glue’ it together by spreading on a dab of buttercream or icing.
  2. Place the remaining layers on cake boards that are the same diameter as the first. The reason for this is that we don’t want these boards to be visible to the public.
  3. Mark the diameter of the cake you are going to place on top of the huge cake (first tier) on the cake’s surface (second tier). Think of the dowel rods as being arranged in a triangle or a square inside this diameter (3 dowel rods if the second layer is not too large, 4 dowel rods if it is a large one).
  4. A dowel rod (which may be purchased at cake supply stores and is FDA authorized) should be poked into the base cake until it hits the base. Make a note of the height of the cake. Remove the rod and make a cut along the line you drew previously. Repeat the process with the remaining dowel rods you’ll be using for the cake’s base.
  5. Dowel rods should be placed in the base cake with a spacing of 2-3 inches between them (note that they should be inside the diameter of the following cake tier
  6. )
  7. Replace all of the levels with the exception of the last one
  8. and
  9. Stack the cupcakes on top of one another
  10. Decorate the top of your cake

Stacking Cakes Using Pillars – A Guide There are a plethora of pillar sets available. Here’s a brief link to Cake Pillars if you’re interested. These sets include the divider plates and pillars that are shown in the photos. Instructions:

  1. In order to begin, place your base cake on top of its cake base.
  2. Determine the size of the next separator plate and gently push it on top of the middle of the base cake to designate the location of the pillars (be careful not to press too hard or you will ruin the frosting on the cake)
  3. Place the layer cakes on their separate plates (each with a size labeled accordingly)
  4. Poke each pillar on the base cake that you have indicated for pillars until you can feel them touching the cake board. Repeat this process for all of the pillars. To make the cake more sturdy, you can insert dowel rods into the middle of the hollow pillars
  5. however, if you think your cake isn’t quite stable enough, you may insert dowel rods into the hollow pillars as well for further support.
  6. Place the second layer cake on top of the pillars and secure it to the pillars with its separator plate, which was previously secured to the base cake.
  7. Repeat the procedure for all layers, with the exception of the topmost tier.
See also:  Who Sells The Best Carrot Cake Near Me?

How to use straws for cake support (instead of dowel rods)

Using straws as supports for your cake instead of dowel rods is a quick, simple, and inexpensive approach to ensure that your cake is sturdy.Rose Levy Beranbaum is a sharp lady, to say the least.Once again, this is a trick I picked up from her book The Cake Bible, and it has come in handy several times.

Straws, rather of dowel rods, can be used to support your bigger cakes.Her reasoning is that the straws displace less cake and, as a result, can sustain the same amount of weight as a wooden dowel rod.Straws are a perfect solution for me because they are inexpensive, easily accessible, and disposable.

I pretty much always have them on hand anytime I’m working on a cake that need a little additional assistance.Every time I’m baking a tiered cake or when I’m working with a slippery filling such as lemon curd, I go for these.

To use straws for cake supports:

Straws should be inserted into the cake before the icing but after filling.The location of the straws will be determined by the weight of the object you are trying to support.When making tiered cakes, I place the straws in a circular pattern around the circle of the next layer, with some in the centre for extra support and some at the ends.

For slick fillings, I lay the straws all around the cake to prevent them from falling out.I enjoy using a large number of straws.After inserting the straws, lift them up just a little bit and cut them off at the point where the cake mark is visible on the straw (see photo).

Re-insert the straw that was cut off into the cake.Cut the remaining straws to the appropriate length.Frost, as is customary.

To Avoid Using Plastic Straws:

Because plastic straws are essentially destroying the environment, I’ve made it a point to avoid using them whenever possible.I was overjoyed to discover that paper straws are equally as effective as plastic straws for supporting a tiered cake and holding a stacked cake together.Despite the fact that they are a little more pricey, they will not kill all the turtles.

To me, it appears to be a worthwhile trade-off.Check out some other interesting cake decorating ideas, such as how to fill a piping bag with water using a water glass or how to build a tiered cake while working a full time job!If you like this post, please consider sharing it on Facebook or Pinterest.

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How to Stack Cake Tiers

Wedding cakes and huge celebration cakes are sometimes made up of numerous levels to accommodate the crowd.Although it is sometimes the last thing that customers consider when it comes to putting their idea into action, stacking cake tiers is an extremely vital element of the process.If a cake is not properly secured, it will not be able to withstand the stresses of transportation or presentation at the event.

First, level and even all of the layers of the cake before covering them with buttercream or fondant to complete the stacking process.Every layer should be supported by a cake board (a cardboard circular or other shape), and the bottom tier should be supported by a thicker cake board in order to carry the entire weight of the entire cake!With the exception of the bottom cake board on which the cake is resting, you should not be able to see any cardboard.

To eliminate thumbprints or cracks in the cake, all of the piping should be completed after the cake has been piled.To get started, you’ll need chopsticks, straws, or plastic dowels to hold your stacks together.If you are using dowels for the bottom layer, arrange them in a small-scattered circle toward the center of the cake, leaving 1 to 2 inches of space around the outside perimeter of the cake without any dowels.You should use around 6 to 8 dowels each tier.

Tap or push the dowels into the cake board on the bottom to ensure that they are flush with the board; then cut the dowels with scissors to ensure that they are not jutting out or visible; they should be level with the top of the cake.Once all of the dowels are in place, stack the next tier on top of the previous one.All levels must remain on their cardboard supports at all times.To create the next layer, repeat the process using dowels, and so on.You may use one long wooden dowel pounded through the entire cake to finish it off after you’ve reached the top of the cake.

  1. It will strike cardboard if you start at the center top and press it all the way through the top tier.
  2. Hammer it through and continue to work your way down through all of the cakes and cardboard supports until you reach the lowest layer of the cake tower.
  3. In this way, the cakes will be protected from sliding or slipping.
  4. Once the cake has been completely piled, it can be decorated and/or piped onto the surface of the cake.
  5. Don’t be concerned if you accidently produce any cracks or dents in your cake when stacking it.

The good news is that you can always cover it up with your embellishments or additional buttercream.You did save some money, didn’t you?Always keep a little amount of additional frosting in the same color and taste on hand for this specific purpose.As an alternative, place a flower in the damaged area or utilize that space to pipe a decorative pattern on the wall.

  1. Cakes that are stacked properly will be much simpler to carry and deliver to your customers – and, most important of all, they will look absolutely stunning when it comes time to display your masterpiece to your clients!
  2. This post is part of a week-long series on wedding cakes by Culinary Institute of America student Stephanie Zauderer, which will cover everything from the planning phases through the delivery and reception of the cake.
  3. More information will be available tomorrow.
  4. Image courtesy of Stephanie Zauderer

How to make Tall cakes or Extended Height Cakes

Tall cakes, often known as extended height cakes, have been popular in recent years.They have the capacity to create the overall design of the cake tall, lean, and exquisite by using a variety of different techniques.Making these cakes is not a tough process.

Despite this, there are a few safety considerations that should be taken, such as using cake boards, doweling, and stacking.In addition, I discuss the distinctions between tall, extended height cakes, and double barrel cakes in this piece.

What is the difference between tall and double barrel cakes?

  • A tall cake is typically nothing more than a cake whose height has been increased. Typically, this is accomplished by adding another layer. Instead of a two-layer cake, you now have a three-layer cake to serve your friends and family. A double barrel cake, on the other hand, is a stack of two or three cakes placed one on top of the other. It may grow to reach between 8 and 10 inches in height. So, to put it simply, a tall cake is a cake with an extended height, and a double barrel is a cake with an extended layer height. As an illustration, consider the cake shown below: The top layer is a conventional cake, measuring 4 inches in height
  • the middle tier is a double barrel cake, measuring approximately 10 inches in height
  • and the bottom tier is a tall cake, measuring approximately 6 inches in height.

Standard cakes

  • A typical cake consists of two layers of cake, with a cake board placed underneath each layer
  • the layers can be either 2 inches or 3 inches tall, thus there can be two layers, resulting in a cake that is 4 to 6 inches tall. As long as they are placed on a sturdy cake circle or board, they will not require any further support.

A typical cake consists of two layers of cake, with a cake board placed underneath; the layers might be 2 inches or 3 inches tall, with a total of two layers resulting in a cake that is 4 to 6 inches tall. Because they are on a nice cake circle or board, they do not require any further support.

Tall cakes

  • Tall cakes are my favorite type of cake in general. And, while the majority of my cake orders are for standard 4-inch cakes, I often deliver 5- or 6-inch layer cakes. Despite this, large cakes are far more visually appealing! Isn’t that correct? Take a look at my recent white blossom wedding cake (the photo below). All of these cakes are four-inch layer cakes. Simply close your eyes and visualize this exact cake with six-inch layers for one brief moment: Can you image how much more of a wow impact this cake would have if it were an additional 6 inches tall? Right? There are three layers of cake, each of which is 2 inches in height, and it is a 6-inch cake.
  • You may usually arrange the three layers on a single cake board or circular, as illustrated in the image below.
  • It is not necessary to place a support dowel within a 6 or 7-inch cake in this situation. They may still support their weight as long as they are supported by a sturdy cake board beneath them. One who does not bend
  • one who is rigid.
  • This African safari wedding cake is a fantastic example of the difference between a normal height cake and a tall or extended height cake. These are the typical top two layers – 2 x 2 layers with three fillings = 5-inch tall
  • and the bottom two layers are also conventional.
  • This is in contrast to the bottom tier which has three 2-inch cakes with two layers of fillings, which is 6 inches tall (nearly 7-inch tall cake).

Double-barrel cakes

  • This is a 6-inch tall cake with three layers, as was the case previously.
  • However, if you decide to divide each layer into many layers, you will need to dowel and sandwich another cake round in between each one. Why?
  • The bottom cake layers will not bow under the weight of the upper cake layers as a result of this
  • the more layers you add, the weaker your structure will become. As a result, the more assistance you require
  • Additionally, more layers imply more mobility. As a result, even a central dowel is often required to ensure that the layers are placed uniformly.

Consider this to be one cake within your double-barrel cake – can you envision stacking four additional layers on top of that without any support? It wouldn’t hold up under the weight and would start to move around with the icing.

Servings sizes

  • Tall Cake – Well, it’s only one more layer, so it’s really only making your cake a little bit higher. As a result, each serving is a taller piece of cake rather than a greater number of serves. Of instance, if it was a family gathering, you could offer half a slice of cake. However, in general, you would like to serve your visitors a decent slice of cake that is cut from top to bottom from start to finish. It has a more pleasant visual appearance. As a result, it does not result in any additional servings. However, it does add icing to the cake in terms of finances. As a result, I charge different costs for my tall cakes as opposed to my ordinary cakes.
  • In the event of a double barrel, the answer is yes! It’s two whole cakes sandwiched together with a cake board in the middle, so it can be cut in half and served as two cakes. So you have additional portions, and you price it as if it were two cakes combined into one large double barrel cake.

Tip Thursday – tall or extended height cake

I attempted to develop a small diagram to aid you in your understanding.My next post will cover double-barrel cakes, which you can read about here.I hope you find it to be of assistance as well.

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Please send it to me so that I may see it.Send me a photo of your work by posting it here, below my image on this board, and I’ll post it on this board.On Pinterest, you’ll also discover a collection of my tutorials and recipes that I’ve created.

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.

See also:  When To Pick Mushrooms Off Cake?

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.

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 tier to the cake board with icing
  2. the bottom tier is usually on a thicker cake board or even a plywood base 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 gently imprinted with the outline (centered) of the cake board that will be used for the next layer. Removing the cake board and inserting the dowels in accordance with this instruction
  8. Fill the tier with one of the dowels, making sure to go straight down to the cake board (within the circle you marked on your template). Pull the dowel back out after you have scored it at the exact height of the cake’s top with a sharp knife.
  9. Using the first measurement, cut the rest of the dowels for that tier to the correct 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 icing without ruining 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, glue the top layer to a cake board of the same size as the cake
  14. ice the cake board evenly and place it on top of the cake
  15. As soon as the cake is fully stacked, run a long wooden dowel with a sharpened end through all of the tiers, starting at the top. The sharpened end should penetrate 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 go through the entire cake, it is recommended that you stabilize the first two tiers on the bottom using this method first, and then repeat the process with the top two or three tiers.

How to Stack and Decorate a Layer Cake Without an Architecture Degree

Even the most meticulous pastry maker (I may or may not have two pairs of culinary tweezers, two X-Acto knives, and a protractor in my kitchen drawer) can appreciate the beauty of a layer cake that appears to be a little sloppy in the middle.Layer cakes are the pinnacle of home baking: they’re nostalgic, approachable, and produced with passion.If someone given me the choice between a perfectly baked commercial cake and a slightly drooping handmade cake, I’d take the slightly slumped homemade cake every time.

Having said that, there is no reason why your layer cake should not look as wonderful as it tastes—especially considering it may be the focal point of the party—because it is the centerpiece of the celebration.Here are six crucial techniques for decorating your layer cake now that you have mastered the art of baking one.

1. Stack it evenly

When certain cakes are cooked, they rise to the top.Because rounded tops provide less stability, stacking cakes with rounded tops will result in an inconsistent appearance.Approaching the cake layer from an angle that is below eye level, use a long serrated knife to slice off the domes.

I prefer not to cut all the way through the cake in a single cut since you are more likely to cut the cake crookedly if you do it this way.Instead, cut into the cake about a third of the way through, toward the center, then turn the cake around and cut toward the center once again.Continue until you have worked your way around the entire cake, and then cut through the center of the cake and peel off the dome.

(It helps if you have a turntable; see below for additional information.) After that, turn the top cake layer upside down so that the bottom of the cake is facing up (see photo).You should have a flawlessly flat and crumb-free cake top at this point.Some folks choose to throw away the cake toppers.They’re what I call the ″ideal snack.″

2. Invest in a turntable (the other kind)

I’m not referring to your vinyl record collection.A cake turntable makes cake decorating a far more efficient process in every respect.There are several inexpensive alternatives to the hefty cast-iron Ateco version, which is the gold standard.

If you want to utilize a turntable, you’ll also want to get some inexpensive cardboard circles to serve as cake supports.This will allow you to support the cake while transferring it to the serving plate (or box) without the risk of the cake shattering or collapsing.In order to ″glue″ the bottom cake layer to the cardboard, a small amount of buttercream is used.

While decorating the cake, use a folded, moist paper towel or a piece of tape to secure it to the table.This will prevent the cake from moving while you work.Aside from adding a little height to the cake (I typically tape two together), cardboard circles also help to prevent the cake knife from damaging your beautiful plate while serving the cake.

3. Use an offset spatula—or a handy alt

The majority of bakers swear by offset spatulas, both large and little, for spreading and even buttercream on a cake or other baked good.An offset spatula, which serves as a straightedge, leveling tool, and spreader all in one, is well worth the money.Offset spatulas, on the other hand, are not the only equipment that may be used to apply buttercream to a layer cake.

As well as these equipment, bench scrapers and even home rulers are frequently used, especially when it comes to spreading buttercream uniformly over the sides of the cake.After you’ve finished decorating the cake with buttercream, place the long edge of the ruler or bench scraper flat against the side of the cake, with the bottom edge resting on the cake turntable or plate.Needed the ruler, drag around the cake, or spin the cake on a turntable if using, to make smooth, uniformly buttercreamed sides, repeat the process on the other side.

How to stack a cake with straws

Let’s say you decide to take the plunge and make your first tiered cake.What is the safest way to stack the layers one on top of the other once they have all been completed?No, this is not a ridiculous question!

If you’ve never done it before, there might be a slew of considerations that aren’t immediately apparent.Today, we’ll teach you how to stack your cake using straws, which you’ll find useful.For those of you who have never worked with straws before, the concept may seem a little strange, but I assure you that straws are fantastic for stacking cakes.

I’ve piled cakes as high as 6 levels high using only straws to hold them together.They are preferred over dowels for the following reason: in my experience, dowels are difficult to cut so that they are flat on the bottom.They are also quite difficult to cut!Straws are robust, easy to cut, and very affordable to buy in bulk.

What you’ll require

  1. Milkshake Straws
  2. Scissors
  3. Chilled Cakes On Cardboard 

What kind of straws work best as cake supports?

When I mention straws, I’m talking to the thick milkshake straws that are commonly found in milkshakes.Several people recommend bubble tea straws, but I’m having trouble locating any that are durable enough.Milkshake straws are available at Cash and Carry, but, as with most things, they may also be purchased on Amazon.

Milkshake straws are thicker than traditional straws, making them ideal for inserting into a cold cake.I should also mention that there has been a lot of attention recently in the media regarding the dangers of using straws to sea turtles.I believe this is a good thing.

Sea turtles are my most favorite animal, and I want to do everything I can to help rescue them.However, when it comes to cake designing, I have to utilize what is most cost-effective and provides the best stability for my cakes.In addition, you may find it fascinating to know that straws account for just 0.08 percent of all plastic waste dumped into the ocean worldwide.So, while converting to a paper straw may make you feel better and may result in some fashionable films about rescuing the turtles, switching to a paper straw will not have a significant influence on actual ocean pollution, in my opinion.

The fishing industry, rather than the environment, poses the greatest threat to the ocean (nets and leftover fishing supplies trapping animals in the ocean).More information about this may be found in this news story.And that’s all I have to say about the milkshake straws and the politics of environmental pollution.I’m sorry I had to travel to the place!

How do you prepare cakes for stacking?

  • The first thing you’ll need is some delicious cakes! When I have a cake that needs to be ready by Saturday, I normally bake and decorate it according to this schedule. Tuesday – I’ll go through my cake design to see if there’s anything I need to get, and then I’ll build a shopping list. On Tuesdays, I also take a check at my cake orders for the following week to see if I need to place any online orders.
  • Wednesday – Grocery shopping for ingredients, as well as the preparation of my frosting and fondant.
  • Thursday – Bake my cakes, chill them in the freezer, fill them, then crumb-coat them before putting them in the refrigerator to rest.
  • Friday – Ice the cakes with the final coat of buttercream and place them in the refrigerator till the next day. Make buttercream flowers and place them in the freezer to firm them later. Constructing and decorating the cake
  • Saturday – Make a cake delivery. There is no problem with changing this timeframe if your cake is due on a different day.

To learn more about baking, cutting, icing, and filling your first cake and how to create your first cake from scratch, check out my how to make your first cake video instruction.Here are some additional cake decorating lessons that you might find useful if you’re just getting started with cake decorating.Instructions on how to cover a cake with fondant How to obtain crisp borders on your buttercream decorations How to bake a square buttercream cake (with directions).

How to cover a square cake with fondant (with pictures) Making a wedding cake is a simple process.The rule of thumb is to place as many supports in a cake as the size of the cake that will be supported by the supports in question.To illustrate, suppose you have an 8-inch cake for your bottom layer and will be stacking a 6-inch cake on top of it.

In order to support the 6′′ cake, you will need to install 6 supports into the 8′′ cake.After that, you would insert four supports into the 6′′ cake in order to build a 4′′ tier on top.What is the best location for the supports?They will be supported as close to the edge of the cake as feasible without their presence being seen.

Placing your supports on the furthest edge of your cake will provide you with the most solidity and prevent your cake from collapsing in on itself.Make an indention in the supporting cake using a cake pan or cake board the same size as the cake you’re supporting so you know precisely where you’ll be laying your cake and where the supports should be placed.A large cake will necessitate the use of several supports, so it is wise to place some of them farther in the center and to include an extra one in the center just for good measure, especially if you are supporting a huge cake.Check out the Easy Double Barrel Blog Post for a tutorial on how to cut and arrange the straw supports precisely.It demonstrates how to put straw supports into any cake.

  1. Okay!
  2. Consequently, after you have your supports all set up and ready to go, you are ready to begin stacking!
  3. Remember that your cakes should be created with genuine butter in both the cake and the frosting and that they should be cooled until they are firm to the touch.
  4. Regardless of whether you are stacking on site or at home before traveling, your bottom cake should already be set on your foundation cake board before you begin.
  5. Continue to move your next tier to the table’s perimeter and carefully slip it off.

Making use of an additional cake board to support your layers will make it easier to move the cake without damaging it.Carefully align the cake with your traced shape and supports, using the cake as a support from the top and bottom of the cake.Place a big offset spatula underneath the cake to make it easier to place it down without damaging the edge of the pan.This procedure should be repeated for each tier that has to be stacked.

  1. Because they are so small and light, smaller tiers may not require the use of a spatula.
  2. If you’ve made the decision to stack on site, you’re finished!
  3. For a stacked cake, you will need to add additional structure support to keep it from falling over.
  4. Take a 1/4-inch wooden dowel rod that has been cut to a height that is slightly below the height of your cake and sharpen one end.
  5. A 1/4-inch rod will fit in any conventional pencil sharpener without modification.

Push the rod through all of the layers and cake boards with caution.Another little rod, placed on top of the support dowel rod and pushed in until the rod is completely embedded in the top of the cake will allow you to finish pushing it in without destroying the cake’s surface.I really prefer to hammer mine into the bottom of the cake board to give it more support.We’ve sharpened the rod so that it can easily penetrate through the cake boards without bending or breaking.When you remove the support rod from the top of your cake, you’ll see a hole that you’ll want to fill with buttercream, fondant, or cover with a decorative element.

  • Your cake is now ready to be transported to the event location.
  • It is entirely up to you and your personal choice whether or not you stack your cake on site or transport it stacked while traveling.
  • Liz, on the other hand, prefers to stack the cake before transporting it, but I prefer to stack the cake on site if possible.
  • No matter how you slice it, we don’t advocate traveling with a cake that is more than three levels high.
  • For cakes with more than three layers, I will stack the first three tiers and transport the remaining tiers separately in boxes, stacking the other tiers once I get at the location.
  • I’ve never had a problem with any of the tiered cakes that I’ve brought on my travels.
  • They’ve always made sure everything was safe and secure.
  • If you still have any queries regarding how to stack a tiered cake, I hope this has answered them.
  • As usual, please let us know if you have any questions, and we will do all we can to assist you!
  1. Good luck with your stacking!
See also:  Why Is It Called Devil'S Food Cake?

Cake Decorating Basics: Must Have Tool Review

Cake Decorating Basics: Airless Space Buttercream

Cake Decorating Basics: Leveling and Torting

Cake Decorating Basics: Filling and Crumb Coating

Cake Decorating Basics: Avoiding Cake Blowouts

Cake Decorating Basics: Smooth Final Coat of Buttercream

Cake Decorating Basics: The Upside Down Method

Cake Decorating Basics: The Secret to Small Cakes

Cake Decorating Basics: Covering a Cake in Fondant

Cake Decorating Basics: Easy Double Barrel

Cake Decorating Basics: How to Stack a Tiered Cake

After my four-tier wedding cake disaster, I promised to myself that I would never again attempt a stacked cake unless I figured out precisely what I was doing incorrectly.

Stack Like a Pro

When I initially began out in the cake business, I was scared to sell anything more complicated than a single-tiered cake.Whatever I attempted to stack would collapse and damage the cake, the customer would be unhappy, and I would have a bad reputation as a lousy cake maker, and that was all I needed to know.And it did come to pass.

It occurred to me twice: once with a wedding cake, and once with a birthday cake, and both times were embarrassing.One client was enraged; the other client was my niece, who adored me, so I got away with merely shame as a result of the situation.After the four-tier wedding cake disaster (which happened to be my niece’s cake), I promised to myself that I would never bake another stacked cake until I figured out what I was doing wrong.

I was right.So started my voyage of trial and error, and I’m going to share what I’ve learned with you in the hopes that you will escape the shame that I still carry with me to this day.Stacking cakes is actually rather simple, but there are a plethora of small details that may lead a stacked cake to devolve into a floor cake.Here are some examples.

Fortunately, I’ve recognized the bulk of these flaws and am here to instruct you on how to correctly stack a cake on a plate.You can create anything you want with a two-tier cake after you’ve mastered the technique.With as many cakes as you desire, you may stack them as high as you like without danger of collapsing from the weight.

Here’s a Four-Tier Wedding Cake I Didn’t Screw Up

Step One

Obviously, the first step is to have your cakes prepared for stacking, but there are several modifications you can make to your single tiers that will make stacking easier and more reliable.First and foremost, though, is this: When you remove your newly baked cake from the oven, make sure to allow it to cool fully before cutting into it.There must be no traces of residual heat left in the cake at any time.

To stack a cake that is still somewhat warm in the center will almost always result in catastrophe.If you’re in a rush, you can definitely cool the cakes in the freezer before serving them.Once the cake has cooled fully, cover each layer individually in cling wrap and leave it out at room temperature overnight.

This technique was shared with me by one of my baker friends who has been in the industry for several years; Non-stop resting will allow the cake to condense together and prevent a crumbly mess, and it will also aid to retain moisture inside the cake, reducing the need to add additional simple syrup to raise the moisture level of the cake.Please believe me when I say that this step makes the difference between an average tasting cake and a very moist and wonderful cake.Refer to my articles on icing and crumb coating, as well as my piece on leveling, for further information on how to complete preparing your cakes precisely.In order to avoid disaster while stacking your cake, it is critical to ensure that your cake is leveled.

I’ll provide links to such articles below (at the end of this article).Take a look and make sure you follow the directions to the letter.

Get As Close to This as Possible

Step Two

Now that you’ve achieved the highest level of perfection with your cakes, you’ll need to select what you’ll utilize to provide stability.Some bakers make use of bubble tea straws, while others make use of wooden dowels.According on what I have on hand at the moment, I will use any or both terms interchangeably.

Both are equally productive as each other.You’ll also need to select whether or not you’re going to utilize a cake board between each layer of your creation.I do this on occasion, but not all of the time.

What I bake depends entirely on the recipe I’m using, how tall the cake is, and how dense the final product turns out to be.A two-tiered cake can sometimes be assembled without the need of either straws or a board to divide the layers.This is something I do not encourage, though, because it is a potentially dangerous course of action.Using more support than you need is usually preferable than using less support and risking a collapse, especially if you’re just starting out and have no prior experience with how your cakes will behave in the future.

To make it easier on dowel the bottom layer, move it to a cake board that you’ve already prepared and is ready to be used for presentation.In the long run, this will save you a lot of sorrow and frustration.In most cases, it is nearly hard to shift the bottom layer of cake from one board to another.So let’s pretend for a while that you’re just getting started.You’ll have an 8-inch cake for the base of your cake and a 6-inch cake for the top layer of your cake.

  1. Make a move with your 8 ″First, get the cake to the presentation board.
  2. Leave the number 6 alone now ″another cardboard circle, but cut the round to be exactly the same size as the cake that will be resting on top of the first.
  3. When you stack the board, this will assist you in concealing the board while still giving the solidity you require.
  4. For whatever size of cake, this method will yield the same results.
  5. It is critical to utilize cardboard rounds rather than cake drums for this project, as cake drums are quite thick and are often used as display boards rather than for structural support.

Every size cake, whether it’s a two-tier or a six-tier, should be supported by a single cardboard circle that is the same size as the cake.Using a craft knife to cut the cardboard circles is the quickest and most efficient method.

Cake On Cardboard Round

Step Three

Now that your cakes are perfectly positioned on their perfectly fitted cardboard circles, you must measure the height of the cakes to determine where they will be placed on the cake stand.This may be accomplished quickly and accurately by using parchment paper and placing the cake pan that is one size larger on the paper and drawing a circle around the pan.The circle that is left may be cut out to create a template that is the correct size.

Continue by scrolling down.

Read More From Delishably

Place the circle on top of the bigger cake, making sure it is exactly in the middle of the larger cake. Make all of the necessary edits after seeing it from numerous different perspectives. Once you’ve gotten the parchment round as centered as you possibly can, use a toothpick to trace around the perimeter of the parchment round into the icing.

Create a Parchment Circle for Each Teir

Dowel Placement Template

Step Five

  1. Following the placement of your dowels, it is time to begin stacking them.
  2. The reason we haven’t placed a dowel in the center is simple.
  3. If you are making a two-tier cake, you are not required to use a central dowel unless you wish to.

They aren’t as prone to falling as tall tiered cakes, for example.Making a buttercream cake necessitates extreme caution while stacking the cake so that your frosting does not become dented when baking.Using spatulas is one of the most effective techniques to ensure that your icing does not become ruined.Start with the rear of the cake and ensure you’re within the circular guideline before pulling the spatula out toward you while simultaneously letting the cake to gently fall into position on the cake board or plate.If you see that you are not following your guidelines, you will need to make a decision based on your best judgment.

Depending on how badly the cake has gotten out of line, you may have to reposition it.To gently coax the cake into position if your buttercream has crusted over, wrap a paper towel across the palm of your hand and softly press the cake into the cloth.If the buttercream hasn’t crusted over yet, wait until the cake has to be moved before moving it.Using a non-crusting buttercream, set the entire cake in the freezer for fifteen minutes if you need to make any adjustments to the cake position.When this happens, you will be able to make adjustments to the top tier without destroying your icing.

  1. Before moving on to the next tier, turn the cake around and examine it from every aspect to ensure that it is perfectly centered before proceeding.
  2. Maintaining perfect level layers and absolute centering of each tier are the most important aspects of constructing a properly balanced cake stacking.

Step Six

  1. If you want to add an extra layer of protection to your cake, you should run a dowel along the middle of the cake, passing through each tier.
  2. In my experience, BBQ skewers work best for doweling three levels and below.
  3. Their blades have been pre-sharpened, and they’re long enough to cut through all of the layers while remaining robust.

Choose a location in a middle of the top layer and put the sharpened dowel into it, pushing it down through the top tier with your hands.When you get to the cardboard circle under the top tier, you’ll know you’ve reached the bottom tier.Hit the dowel through the board with a rubber mallet or a hammer covered in tape to ensure it is not damaged.Once it has passed through the bottom board (which is your presentation board), you may stop hammering it down.You are now finished.

Your cake is now ready to be served and is of good quality.

An Excellent Tutorial From Krazy Kool Cakes

How to Level Your Cakes

Cake Decorating Fundamentals: How to Make Your Cakes Level You would assume that leveling a cake would be a no-brainer. Many amateur bakers, on the other hand, are unaware of how critical it is to start with a flat surface!

How to Crumb Coat Your Cakes

The Fundamentals of Cake Decorating: How to Crumb Coat a Cake The crumb coat is also referred to as dirty ice in some circles. This procedure helps to keep crumbs trapped in the frosting and prevents the final coat of icing from being cluttered with crumbs that are unappealing to the eye.

How to Achieve the Perfect Buttercream Finish

The Fundamentals of Cake Decorating: How to Create the Perfect Buttercream Finish It is possible to achieve fondant-like smoothness in buttercream finishing with a lot of skill and patience.

2018 Becca Hubbard-Woods & Associates, Inc.

How To Make Your Own Cake Board

  1. A cake board is an excellent tool for both decorating and carrying your cake.
  2. Despite the fact that you may purchase cake boards, understanding how to build your own can save you money.
  3. Cake boards are a simple method to provide support for your cake while also adding a little more flair.

If you’re planning a birthday party or a wedding, they’re an exquisite way to add a particular touch to the cake you bake.In order to construct your very own cake board at home, you will only just a few things.

What is a Cake Board?

  1. It is used to support a cake or cupcakes, making transportation easier, and improve the presentation of the cake or cupcakes.
  2. They are constructed of a rigid substance, such as cardboard, and are individually wrapped with aluminum foil.
  3. They are available in a variety of sizes and forms, including as circles and rectangles.

When it comes to cakes with numerous layers, they are highly suggested since the additional support is useful.Additionally, icing is frequently used to write messages on them for added adornment.They are available in a range of various hues, with silver being the most popular choice.A tiny quantity of frosting is frequently applied to the top of the cake to assist in keeping the cake in place.It also serves as a sturdy foundation for cutting the cake into segments.

Learn how to transport a cake without using a box in this article.

Making Your Own Cake Board

  1. Despite the fact that you can purchase cake boards, constructing your own allows you to personalize it anyway you like.
  2. You may make them in any form or color that you want to.
  3. This is a terrific way to create something special for a birthday party, wedding, baby shower, or anniversary celebration.

In order to make a cake board at home, you may use things that are most likely already in your possession.Heavy-duty cardboard, tin foil, or even wrapping paper might be used as a substitute.You may cut the cardboard to the precise size you need using scissors or an Exacto knife, and then cover it with wrapping paper or aluminum foil to finish it off.If you wish to have an extensive pattern on your cake, you should make the border of your cake board at least two inches bigger than the cake itself.This will provide you with sufficient support for your cake as well as space to write a message if wanted.

If, on the other hand, you have a simply adorned cake with no writing on the board, the board can be only slightly wider in diameter than your cake.

Cutting the Cardboard

  1. In order to achieve the best results, you should use cardboard that is 1/8 to 1/4 inch thick in width.
  2. If you want a thicker board, you may join two pieces of cardboard together to make it a little thicker.
  3. Be sure to measure out your cardboard and trace it onto the cardboard before beginning to cut it.

If necessary, trace the cake pan you used or a pan that is slightly larger than the cake pan you used to make the cake.Once you’re ready, gently cut your cardboard with an Exacto knife or scissors to avoid splinters.See the Cake Decorating Terminology for more information.

Lining with Foil or Wrapping Paper

  1. Cut away any rough edges from your cardboard after you’ve cut it to create a nice bord

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