Tres Sucre of Salt Lake City offers one-tier wedding cakes starting at $100, two-tier cakes starting at $200, three-tier cakes starting at $300, and four-tier cakes starting at $400. Most cake bakers charge a delivery fee to safely get multitiered cakes to their customers’ venue. These fees usually increase the farther the baker is from the venue.
How to bake and decorate a 3 tier cake?
How to Bake and Decorate a 3-Tier Wedding Cake 1 Splitting a Cake. If you’re planning to split the layers (sometimes called ‘torting’), you’ll again need to place the cake on its cardboard round on a turntable and use a 2 Using Cake Supports. 3 Stacking the Tiers.
What size Pan do I need to bake a 3-tier cake?
This tutorial will show you how to bake and decorate a round, 3-tier wedding cake, featuring a 10-inch bottom tier, an 8-inch middle tier, and a 6-inch top tier. Each tier consists of two layers, which means you’ll need to bake two 6-inch cakes, two 8-inch cakes, and two 10-inch cakes. Try to find pans that are three inches deep.
How many layers does a wedding cake have?
This tutorial will show you how to bake and decorate a round, 3-tier wedding cake, featuring a 10-inch bottom tier, an 8-inch middle tier, and a 6-inch top tier. Each tier consists of two layers, which means you’ll need to bake two 6-inch cakes, two 8-inch cakes, and two 10-inch cakes.
How much batter do I need for a 2 inch cake?
Try to find pans that are three inches deep. The cakes themselves will be two inches, but the extra room helps prevent overflow. To make this wedding cake you’ll need 24 cups of cake batter: 4 cups for the top tier, 7 to 8 cups for the middle tier, and 12 cups for the bottom tier.
Does a 3 tier cake Need supports?
Each tier that will be supporting a tier (or more) needs supports! My rule of thumb here is: if you’re only making a 2 tier cake, boba (or fat) tea straws work well for me. If the cake is 3 or more tiers, I use wooden dowels instead of the straws.
How do you keep a 3 layer cake from sliding?
To avoid the Leaning Tower of Layer Cake look, make sure to chill your cake in the refrigerator before adding another layer. Once it sets, you can gently push it back into alignment. “Otherwise, don’t stress too much—even crooked cake is still delicious!” says English.
Do you need cake boards between tiers?
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 many dowels do I need for a 3 tier cake?
Remove it and cut all your dowels for that tier. 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.
Does a 3 layer cake need dowels?
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. They can still hold their weight as long as they have a good cake board below.
How many boxes of cake mix do I need for a 3 layer cake?
I recommend 3 layers if this is among the first few cakes you have made. Bake the two boxes (4 rounds) then choose the best three of the four rounds out of the oven. Show activity on this post. One standard box of cake mix (approximately 15-19 oz.) will make two 9′ layers.
How long does it take to make a 3 layer cake?
Basic 3-Layer Cake
- Prep: 10 mins.
- Cook: 40 mins.
- Total: 50 mins.
Do you freeze cake before frosting?
While you do not have to freeze a cake before frosting, it is recommended. Freezing a cake before frosting it will result in a moister cake and it will be easier to decorate and add icing.
How many cups of frosting do I need for a 3 layer cake?
All that’s needed is a little planning. In general, we recommend a total of 5 cups of frosting for three 8- or 9-inch round layers and 4 cups for two layers. Here’s how to divvy it up. Use 3/4 cup of frosting between each layer.
Which side of the cake do you frost?
Frosting is easier when the cake is elevated and closer to eye level. Put the cake layer on top of the frosting right-side up so that the flat bottom sits on the stand. Tip: Cool your cake layers upside down to help flatten them out, which will make your final cake much prettier and easier to assemble.
How many people would a 3 tier cake serve?
We rate the yield on OUR cakes to serve 5 people to the pound (3.2 oz. per slice) so for example if you have 100 guests you recommend a 20 lb. cake. (100 guests divided by 5 = 20) If you wish to reserve the top tier for the couple to take home add 2-3 pounds to the total. Top tiers are typically 6′ to 8′ in size and 1.5 to 3 lbs.
How to bake and decorate a 3 tier wedding cake?
How to make a 3 tier Betty Boop cake?
– 1 pint of fresh strawberries – Apricot glaze for dipping the strawberries in (1/2 cup apricot jam, 2 tbsp water, boiled and strained) – silk flowers, cut with wire cutters, washed, dried, and wrapped in saran wrap. – gum paste + wooden skewers (depending on decoration)
How to Bake and Decorate a 3-Tier Wedding Cake
Here is a step-by-step guide on how to bake and decorate a circular, three-layered wedding cake that is 10 inches in diameter at the bottom tier, 8 inches in diameter at the middle layer, and 6 inches tall at the top layer.Two layers make up each tier, which means you’ll need to bake two 6-inch cakes, two 8-inch cakes, and two 10-inch cakes to complete this project.Look for pans that are three inches deep or deeper.The cakes themselves will be two inches in diameter, but the additional space will aid to avoid overflow.
Tools You’ll Need
- Here’s everything you’ll need to get started: Pans for round cakes (6-inch, 8-inch, and 10-inch)
- a turntable for rotating cakes
- 12 inch cake drum (for the bottom layer)
- 14 inch serrated cake knife
- flat offset spatula
- cake dowels
- pastry bag with tips
- cake smoother and scraper
- stand mixer
- plywood (for transporting cake)
- icing (optional).
Wedding Cake and Filling Recipes
In order to make this wedding cake, you’ll need 24 cups of cake batter: 4 cups for the top tier, 7 to 8 cups for the middle tier, and 12 cups for the bottom tier.The cake batter will be divided as follows: Keep in mind that each tier is made up of two layers.This light and fluffy homemade vanilla cake recipe is designed to provide exactly 4 cups of batter, which is perfect for assembling the top layer of the cake.To make the middle tier, simply double the recipe, and to make the bottom tier, be sure to treble the amount of ingredients.
- Similarly, you’ll need anything from 12 to 18 cups of buttercream frosting for this recipe.
- This basic buttercream frosting recipe yields 6 cups, so simply multiply it by three to get the desired quantity.
- Finally, if you’re intending to separate the layers and fill them, you’ll need around 5 cups of the filling of your choice to complete the task.
Jams and preserves, lemon curd, chocolate mousse, vanilla custard, Bavarian cream, whipped cream, and pastry cream are all possibilities.
Baking the Cakes
- Cooking spray should be sprayed into the pans first, followed by cutting a piece of wax paper to fit around the bottom of the pan and inserting it into the bottom of the pan before spraying again. This may appear to be overkill, but it will guarantee that the cakes do not cling together. The baking time at 350 degrees Fahrenheit will rise in proportion to the number of layers: a 6-inch cake will take 25-30 minutes, an 8-inch cake will take 35-40 minutes, and a 10-inch cake will take 55-60 minutes.
Keep in mind that these are only suggestions.In certain cases, depending on the type of oven and how old the oven is, it may run 50 degrees hotter or colder than the genuine 350 degrees Fahrenheit, which will impact the amount of time it takes for the cakes to bake.Utilize an oven thermometer to check that your oven is genuinely at 350 degrees Fahrenheit.When your oven is ready and your cakes are baking, the following step is to check to see whether they are done.
- When they’re done, a toothpick inserted in the center will come out clean, the cakes will be golden brown in color, their edges will pull away from the sides of the pans, and they will bounce back when you press on them with your finger.
- It is especially critical that the 10-inch layers bounce back into position.
- Allow them to cool for 10 minutes before loosening with a knife and transferring them to a cooling rack to finish cooling.
Baking Cakes in Advance
It saves time and helps divide the total job down into smaller, more manageable tasks when cakes are baked ahead of time and frozen before serving.Once the cakes have cooled completely, cover them carefully in plastic wrap and store them in the freezer for up to a week.It is less difficult to work with frozen layers.Their crumbling is reduced, and the crumb coat is applied more readily as a result.
- It’s important to note that it’s ideal to freeze the cakes before leveling them.
- Similarly, if you intend to divide the layers in order to fill them, you should wait until after you have taken them out of the freezer.
- For one thing, you’ll save the effort of having to wrap extra layers.
But, more crucially, reduced exposure to air will help to keep the cake fresher for longer periods of time.Make sure you have adequate space in your freezer before you begin.You may also prepare the buttercream ahead of time.Keep it in an airtight jar in the refrigerator for up to a week, or freeze it for longer storage times.
Leveling a Cake
The tops of the layers should be totally flat so that they don’t slant or wobble when they are stacked.For the 10-inch layer, a long (14-inch) serrated cake knife is recommended, especially when working with a large cake pan.In this case, it is just easier if the blade of your knife is longer than the diameter of your cake.) Maintain the level of the blade when rotating the cake on the turntable.When cutting through a cake, employ a sawing motion rather than trying to drive the blade through it, which might cause the cake to tear.
- You just need to complete the tops; nevertheless, you must complete all six layers.
- (You can eat the pieces of the animal that you have chopped off!) When assembling the layers, turn the cakes over so that the bottoms are facing up instead of down.
- The straight edge of the cake pan ensures that the tops of each layer will be flat, which is important for presentation.
This is especially true for those at the top of the food chain.
Splitting a Cake
If you’re aiming to divide the layers (a process known as ″torting″), you’ll need to set the cake on its cardboard circular on a turntable and cut it lengthwise with a serrated knife once more.Maintaining the level of the blade and using a sawing motion while rotating the cake on the turntable is the same procedure as previously.When you rebuild the piece, the sliced sides should be aligned with one another.Alternatively, you may cut a notch in the side of the cake before splitting it and use that notch to assist you line up the two pieces again once they have been split for more precision.
Applying the Crumb Coat
The next step is to apply the frosting to the cake.Begin by applying a crumb coat.Using this light, first layer of frosting as a foundation coat, you may ensure that the final coat is tidy and crumb-free by grabbing onto crumbs that develop when you first apply frosting to a cake.Before putting the final coat of frosting, place the cake in the refrigerator for 30 minutes to allow the crumb coat to solidify.
- This step must be completed before putting the crumb coat to your cake if you are filling it.
- To start, pour a dab of icing over the bottom of the cake board to act as adhesive.
- Place the bottom layer on top of the cake board, then pipe a buttercream dam around the border of the top layer to secure it in place.
This will aid in preventing the filling from spilling out of the container.To assemble your cake without filling it, simply add a layer of buttercream to the bottom layer, spread it about, and then set the top layer on top.Remember to place it so that the bottom of the cake is facing up in order to have a level border.Apply the crumb coat next, and allow it to set for 15 to 30 minutes.Don’t keep it going any longer than that.It’s possible that your cake will become too cold, causing condensation to develop and the second frosting layer to fail to adhere properly.
Applying the Frosting
Each layer is now built and placed on a ring of cardboard or foam core, or a cake drum in the case of the bottom tier, depending on the design.It is important to note that the cake drum is wider than the diameter of the bottom layer, allowing you to slip your fingers under it for lifting.Using a turntable, slowly and carefully set each constructed tier on the turntable and spread a mound of frosting on top of each tier.Then, using a palette knife, spread the frosting all around the top of the cake, turning the cake as you go.
- Repeat the process for the sides.
- Make every effort to work swiftly in order to keep things cool.
- Place each layer in the refrigerator while you work on the next one.
How to Smooth Frosting
A palette knife performs a decent job of smoothing the frosting, but an icing smoother (also known as a cake scraper or decorating comb) comes in helpful for creating a truly crisp finish.The fundamental shape of the object is a piece of metal with a flat edge and sometimes a second, serrated edge.While spinning the cake on your turntable, run the edge of the smoother down the edges of the cake in the opposite direction of the cake’s rotation to create a smooth finish.In order to achieve a rustic appearance, press the tip of your palette knife on the sides of the cake while rotating it in order to create a swirl pattern.
- For a so-called ″naked″ cake, apply the crumb coat first, and then, instead of freezing, apply the outer coat immediately, scraping away the majority of the frosting with a scraper after each layer.
Using Cake Supports
The use of cake supports may be accomplished in a variety of methods, but they all boil down to the same thing: placing vertical dowels into the cake to assist in bearing the weight of the layers above it. You’re not actually tying the levels together; you’re simply providing support. It is possible to use wooden cake dowels, plastic cake dowels, or even plastic drinking straws.
Stacking the Tiers
Whatever sort of cake supports you use, make sure they are cut to the height of each layer and that they are driven all the way through the cake so that their tops are level with the cake’s surface.In most cases, a triangle structure (with three dowels each layer) will suffice for support.Begin with the lowest rung of the pyramid.Once the dowels are in place, add a piece of wax paper around the size of the next layer on top of them, then position the next layer and continue the dowel process for the middle and higher tiers of the structure..
- In order to provide additional support, some bakers like to sharpen a long dowel and drive it all the way through the entire cake from top to bottom.
- (Using foam core boards rather than cardboard makes this process easier.)
Decorating With Fresh Flowers or Edible Decorations
Cake is now iced and put on a cake stand! All that’s left is to finish the final touches. Decorative embellishments around the borders can be piped on, or ribbon, sprinkles, and edible decorations like as fresh berries or edible flowers can be used to add an attractive finishing touch.
How to Make a Three-Tiered Buttercream Cake (From Home)
Everyone have a wonderful Friday!I recently completed a three-tiered cake and thought you would find it interesting to learn about the process I went through to complete it.It occurred to me that, despite the fact that it appears to be a difficult task, it is actually rather doable.Making a three-tiered cake in the comfort of your own home is quite doable if you have the right materials and know how to do it properly.
- Here is a simple one that I’m going to demonstrate: layers of incredibly delicious chocolate cake filled with vanilla Italian meringue buttercream and adorned with ganache, fresh strawberries, and silk flowers.
- For the cake itself (recipe and ingredient numbers below), because I only had one 4 quart stand mixer, I chose to put all the ingredients in a large stainless steel mixing bowl and mix it three times before transferring it to a separate large stainless steel mixing bowl.
- I prepared all of my pans by buttering and lining them with parchment paper, and I used round cake pans measuring 2 6′′, 2 8′′, and 2 10′′.
Then I divided the batter among the muffin tins, making sure that each was filled to the same height.I cooked them and let them to cool until they were warm to the touch but not hot, and then I carefully lifted them out of their pans with a knife going around the edge.The buttercream was created in a similar manner, by taking the entire recipe and dividing it by three to acquire the amounts I required for each batch of the frosting.I used the same stainless steel mixing bowl that I used for the cake batter for both the cake batter and the buttercream (it’s the largest mixing dish I own).Since the components for the second and third batches of cake batter are the same, it is OK to begin the second or third batch without washing the bowl between batches.A completely different narrative is told when three batches of Italian meringue buttercream are baked in a succession at the same time.
- Meringue can only be made in a bowl that is completely clean and free of oil, so make sure to properly wash and dry your bowl in between batches.
- After it has dried, wiping it off with lemon juice on a paper towel is a fantastic technique to guarantee that it is fully grease-free again.
- After the cakes had been allowed to cool fully, they were ready for leveling, cutting, and decorating.
- Please view the video instruction below to learn how I went about the entire procedure.
Prior to stacking buttercream cakes, make certain that they are completely cold before you handle them.It is also critical that they have some form of support, which is why, in addition to placing cake boards beneath each tier (a 6′′ board for the top tier, an 8′′ board for the middle tier, and a 12′′ board for the bottom tier), I used bubble tea straws to dowel my cakes.For the simple reason that I don’t have the right cutting equipment for hardwood dowels, and I just find bubble tea straws more convenient to deal with, I prefer to utilize them wherever possible.The height of the bubble tea straws must be the same as the height of the cake into which they are being inserted.
I utilized four for my bottom layer and three for the middle tier, and I stacked and adorned my cakes in the traditional manner of the day.I’d say the procedure went rather easily, with the exception of some minor difficulties with the ganache owing to low temps and an offset spatula that was a little too large.The following are the components and their quantities:
3 Tier Chocolate Cake + Italian Meringue
Cake
| Ingredient | 6” | 8” | 10” |
| Soft unsalted butter | 113g – 1/2 cup | 197g – 7/8 cup | 254g – 1 cup |
| Granulated sugar | 220g – 1 cup | 386g – 2 cup | 496g – 2-1/2 cup |
| Eggs, at room temperature | 2 | 3 | 4 |
| Cocoa powder | 51g – 1/3 cup | 90g – 1 cup | 116g – 1-1/3 cup |
| Buttermilk | 244mL – 1 cup | 428mL – 1-3/4 cup | 550mL – 2-1/4 cup |
| All purpose flour | 172g – 1-1/3 cup | 302g – 2-2/3cup | 388g – 3 cups |
| Baking soda | 5g – 1 tsp | 9g – 2 tsp | 11g – 2-1/4 tsp |
| Baking Powder | 1g – 1/4 tsp | 3g – 1/2 tsp | 4g – 3/4 tsp |
| Salt | 2g – 1/2 tsp | 4g – 3/4 tsp | 6g – 1 tsp |
Buttercream
| Ingredient | 6” | 8” | 10” |
| Sugar | 276g – 1-3/4 cup | 325g – 1-1/3 cup | 579g – 2-7/8 cup |
| Water | 103mL – 2/5 cup | 121mL – 1/2 cup | 216mL – 7/8 cup |
| Egg Whites | 154g – 5 egg whites | 182g – 6 egg whites | 324g – 10 egg whites |
| Soft Butter | 467g – 2 cups | 550g – 2-1/2 cups | 981g – 4-1/3 cups |
| Vanilla extract | 5mL – 1 tsp | 10mL – 2 tsp | 15mL – 1 tbsp |
- Ganache: 175g/1 cup semisweet chocolate chips
- 175g/3/4 cup heavy whipping cream
- 175g/1 cup semisweet chocolate chips
- 175g/3/4 cup heavy whipping cream
- Decorations 1 pint of ripe strawberries (fresh)
- Prepare an apricot glaze to serve with the strawberries (1/2 cup apricot jam and 2 tablespoons water, heated and drained).
- Cut silk flowers with wire cutters, then wash and dry them before wrapping them in saran wrap
- gum paste + wooden skewers (depending on the decoration)
- a variety of other materials.
NOTE: Although I post ingredient measurements in cups, I always advocate converting to grams/mL and using a scale since it is considerably more exact and may be the difference between a recipe succeeding and failing. Baking is a science that requires precise measures! Enjoy!
Introduction: How to Make a 3 Tier Cake Stand Mad Hatter Style
In its original form, this lesson was published on my site, and it will teach you how to make a cake/tea stand in the manner of the ″Mad Hatter.″ These comical center pieces are quite popular among collectors of old china.A Mad Hatterstand is normally comprised of a teacup and saucer, and on occasion, an ateapot, as its centerpiece.The more Alice in Wonderland stories you read, the better!My Etsy shop Tea Times Creations has all the items required to execute this craft!
- Most of the fittings available on the market have a conventional threaded component in the stem that is not long enough to grab both the teacup and saucer, which has been a source of frustration to me for a long time.
- I have collaborated with my supplier to design a stem that has a larger threaded portion on it (26mm insteadof 15mm).
- This method works for the majority of deep-footed teacups.
I am now offering this particular stem in gold for style 11 (the giant ″clover″ or large bloom), as well as other colors.If your teacup does not have a bottom, any of the handles I have available will fit it.I’m now working on another project to resolve this issue, which will most likely be tutorial number three!These lovely ladies adorn tables at everything from bridal showers to wedding receptions and even baby showers!For this extremely exciting new milestone, I will be providing three instructions on how to produce these stunning pieces of art to commemorate the occasion.The first one makes use of merely the diamond coated drill bit that we keep on hand in the business, as well as a standard hand held domestic drill.
- It will also be a hand-held drill that will be used in the second instruction, and it will be a bench drill press that will be used in the third video.
- All three ways are also applicable when drilling through glass!
Step 1: Gather Your Supplies!
First and foremost, ALWAYS WEAR PROTECTIVE EYE GOGGLES.- One pair of metal grips for a three-tier stand (I use primarily bone china) drill bit with diamond coating – for use in the home – A tape measure and a marking pen.- A piece of discarded wood from a block (to anchor the plate while protecting the surface below) – Drinking water (used at all times for lubrication and to avoid overheating) – Dust mask if you are drilling a large number of parts.This thing is full with dust!
Step 2: Let’s Get Drilling!
First and most importantly, you must establish a ″anchor″ in your project’s development.Because most porcelain glazes are highly slippery, if you try to drill through them with your bit, you will not be able to maintain control over the drilling and your plates will move all over the place!Some people like to use painters tape, but I have found that this method is both faster and more precise.Start slowly and carefully drilling at an angle into the plate while it is still dry, in order to obtain adequate ″bite″ into the plate.
- Because of the amount of dust generated, it is extremely important to acquire a strong grip in the ground.
- An additional crucial consideration is to always begin drilling on the displayside of the plate.
- It is typical for the bit to make what is known as ″love bites″ as it departs the plate, which means that the exit hole is not as clean as the entering hole when the bit left the plate (especially if the bit is has been used a fewtimes already).
Some pieces (such as teapots) require you to turn them, and in most instances the hardware will conceal this.However, it is best to be cautious than sorry.Once you’ve started drilling the anchor ditch, gradually straighten the bit and continue to drill SLOWLY (patience pays off here!), maintaining constant pressure, and allowing the bit to do the majority of the work rather than you!During this stage, make sure to add enough of water as you go.The absence of water shortens the life of your bit and causes additional stress on your fragile china in the form of heat and friction, reducing its durability.
- Consequently, the water will not only cool the bit, but will also serve as a lubricant!
- When the exit spots are approaching, you will be able to sense it, so proceed with caution at this point.
- As you can see, this procedure produces a rather straight hole.
- Once you’ve carefully drilled all of your components, all that’s left is to put your masterpiece together!
Step 3: The Possibilities Are Endless.
In my experience I know there are many ways to skin this cat (though nocats were hurt in the development of this lesson!), but I have drilledthousands of holes in some of the rarest and most costly china thatis out there, so these instructions have been put to the test.Preparing the design of your stand should be done in advance; consider the composition, the balance between the elements, and the color scheme.It is time well spent when creating an heirloom piece that will be passed down through the generations.If you’re worried about drilling into your grandmother’s priceless china, my business offers personalized drilling so you won’t have to worry about having a heart attack!
- Share your work, leave comments and send me photos of your finished products!
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Assemble, stack, and support a tiered cake!
Build a Tiered Cake by assembling, stacking, and supporting it! A three-tiered cake requires assembly, stacking, and support. It is not necessary to be difficult to assemble and stack multiple tiers of any cake. If you follow a few simple guidelines and principles, you’ll have no trouble at all!
- The importance of properly cold cakes cannot be overstated! One of my most important cake-making recommendations is to cool the cake thoroughly! In my cake batters, I utilize butter as an ingredient. The reasons for this are based on the flavors, textures, and stability of the product. To prevent cold butter from solidifying, I wrap each of my cooked and slightly cooled cakes in plastic wrap and place them in the refrigerator for at least 2 hours after they have been prepared. This will be extremely useful for torting (cutting a cake horizontally to create layers), filling, and stacking layered cakes. Cakes are best served at room temperature, but while torting and stacking, you want it to be cool
- work with one tier at a time if possible. Each cake layer must also be created on a cake board that is the same size as the cake it is to be served on. Also, make certain that everything is on an even incline. You may purchase a level (or even use an app on your phone) to simply ensure that everything is aligned and that level tiers are being created as you go. I arrange my levels in the order of the bottom tier to the top tier. It is critical to complete the process in this manner, and I will explain why. You want to maintain consistency throughout your procedure. When you have finished preparing the bottom tier (torturing, filling, and placing your straws or dowels), place it back in the refrigerator. This will keep it cool, and it will also stiffen your buttercream, which will increase the solidity of your cake. Make your way up to the next layer and repeat the process
- each tier that will be supporting another tier (or more) will require support! The following is my rule of thumb: if you’re only preparing a two-tier cake, I’ve found that boba (or fat) tea straws work great. When there are three or more levels to the cake, I substitute wooden dowels for the straws. If this is the case, you may want to know how many straws or dowels you should place in each tier of your cake. I have a pretty straightforward response for you. If your cake is any size at all, use half of the total for supports. Assume your tiers are 12′′, 10′′, 8′′, and 6′′ rounds in diameter. In order to make the 12′′ cake, you will need 6 wooden dowels, 5 wooden dowels for the 10′′ cake, and 4 wooden dowels for the 8′′ cake. Because it is the highest layer, the 6′′ would not require any. I also made the straws or dowels a few millimeters (a few centimeters) shorter than the length of the cake’s top tier. Using a central dowel can greatly assist you in reducing gaps between your layers
- a center dowel is never a bad idea! Ninety-nine percent of the time, I utilize a central dowel. Some of my single-tier cakes have been decorated with a straw running down the middle. For me, peace of mind is really vital! To support my enormous, multi-tiered (3 or more tiers) cake, I’ll actually utilize a larger wooden dowel that’s screwed into my wooden cake board. When making cakes in this manner, you must lower the cakes onto the dowel rather than the other way around as with other methods. However, as previously said, stability and peace of mind are quite essential in this situation.
I hope this has been of assistance, and please do not hesitate to contact me if you have any more queries. The video below shows me putting together a two-tiered semi-naked wedding cake, which I had to do. It will assist you in understanding the process. This is the All-Butter American Buttercream I use for my cakes! 2 Comments (out of 13 total)
How to Fix a Leaning Layer Cake (+ Other Layer Cake Problems, Solved!)
Knowing what is always welcome at the Williams Sonoma Test Kitchen is a good start.Cake!Favorite Cakes, a booklet from the Williams Sonoma Test Kitchen, is bursting with new ideas for cakes that have that unmistakable great handmade flavor, but are decorated to seem like they were created by a professional cake designer.For example, layer cakes, which are statuesque, show-stopping pieces of art that appear like they might be created for a wedding, but are simple enough to whip up for a birthday party, were popular in the Test Kitchen throughout the book.
- From a carrot cake with a ″naked cake″ appearance to little layer cakes with champagne and raspberry, or a stunning ombré layer cake, the book is all about creating these extravagant layer cakes entirely doable at home with a few simple ingredients.
- They gained knowledge on how to handle some of the most typical layer cake challenges as a result of the experience.
- They’ve seen it everything, from a cake layer that’s stuck to the pan to a cake that’s starting to topple on the counter.
In this section, our test kitchen cooks respond to some frequently asked layer cake questions.
What kind of cake pans are best?
Nothing is more frustrating than baking a batch of cakes only to discover that they have all been stuck to the pan.Choosing the proper pan is therefore critical.Goldtouch cake pans are a favorite in our Test Kitchen.According to Inken Chrisman, a Williams Sonoma Test Kitchen cook, ″These pans are incredibly nonstick, so you can cover them with paper and gently oil them, and you’ll be good to go!″ Depending on the size of the cake you desire, use an 8-inch or 9-inch pan.
- The 8-inch cake is simpler to stack and will result in less droop if you’re doing more than two layers.
- (Pro tip: If you’re doing more than two tiers, use 8-inch cakes.)
What’s your favorite way to level cakes to avoid the dreaded dome?
A cake with a flat, even top is the mark of a professional-level cake, and it serves as the perfect foundation for a variety of colorful embellishments.However, it is possible that your layers may come out of the oven with a come in the middle.If that occurs, there are two options available, according to Williams Sonoma Test Kitchen chef Isabelle English.″Level it out using a large serrated knife, or if the dome isn’t too dramatic, simply place the top layer dome-side-down on top of the bottom layer.″ When trimming your cake toppers, don’t go overboard; shave off a small amount at a time to keep it looking smooth and even.
Ooops: My cakes are stuck in the pan! What now?
It’s every baker’s greatest fear, yet it does happen, even when the best of intentions are followed.When this happens, Emily McFarren, a Williams Sonoma Test Kitchen cook, suggests running an offset spatula over the sides of a pan and inverting it to aggressively tap the cake out.Don’t forget to line your cake pan with parchment paper and oil and flour the pan according to the recipe directions in order to lessen the likelihood of this occurring to you.
Any tips for spreading the frosting between each layer?
The Test Kitchen swears by piping frosting because it is the quickest and most consistent method of ensuring uniform frosting application.To begin, pipe a ring of frosting around the edge of the layer with a wide round tip.Fill in the gaps with a single coat of piped frosting, then smooth it out with an offset spatula to make it seem even.This will provide a uniform coating of icing on the cake without pulling it apart, and it will also create a smooth surface for stacking more layers, according to Christopher.
Help, my cake is crooked! What do I do?
There’s a significant likelihood that your icing is too soft, which is causing the cake to lean, if you followed all of the directions above and your cake is still crooked.Preventing the appearance of a Leaning Tower of Layer Cake by chilling your cake in the refrigerator before adding another layer can help to avoid this.As soon as it has set, you may gently press it back into place.The rest of it, English advises, ″do not stress too much—even crooked cake is still wonderful!″
What is a crumb coat and why does it matter?
Chrisman notes that a crumb coat is ″intended to help your cake look flawlessly frosty without any crumbs mixed in with the icing.″ Apply a thin coating of frosting to the tops of your stacked cakes to accomplish this.In the words of Chrisman, ″it will capture all of the crumbs off the surface of the cake.″ After that, refrigerate your cake for a few hours before applying the final, flawless coat of icing.
How do I get the “naked cake” effect?
″Take off all of your clothing, then ice the cake,″ said McFarren.″It’s truly that simple.″ Putting away the humor, you actually only have two choices.″One option is to pipe the frosting between the layers of the cake and leave the outside of the cake naked,″ McFarren explains.Consequently, the visible cake and icing layers are stacked neatly on top of one another.
- Another method is to generously fill between the layers, softly press down, and use the extra frosting that squeezes out to thinly coat the outside of the cake, according to McFarren.
- When you want a contemporary, rustic look with part of the cake showing through the icing, this is the approach you use.
What’s the easiest way to make a frosting job look profesh?
The key to successful cake decorating is hidden in the tool drawers: The following are the four cooking utensils that our test kitchen recommends.1.A big offset spatula will offer you the ideal angle for carefully smoothing out the frosting.2.A bench scraper is excellent for smoothing the sides and edges of the cake, particularly where the side and top of the cake join together.It will be more lovely if you use fun piping tips.
3.Using a rotating cake stand, you may apply frosting evenly and quickly in a flowing motion.4.Most importantly, remember that time is the most powerful instrument; don’t rush things.Allow for thorough cooling of your cakes and take your time while icing them.
Any simple décor ideas that don’t involve a PhD in piping?
The Favorite Cakes book is overflowing with simple cake décor ideas, such as how to add artistic patterns to cakes with ordinary objects such as forks, how to make forms out of marzipan (yes, it is possible!), and how to decorate cakes with edible flowers.″If all else fails, cover it in sprinkles!″ exclaims the author of English.You can get the cookbook Favorite Cakes: Showstopping Recipes for Every Occasion here.
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.It will strike cardboard if you start at the center top and press it all the way through the top tier.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.
- In this way, the cakes will be protected from sliding or slipping.
- Once the cake has been completely piled, it can be decorated and/or piped onto the surface of the cake.
- 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.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!
- 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.
- More information will be available tomorrow.
- Image courtesy of Stephanie Zauderer
Episode 5: Doweling and Stacking Multi-Tiered Cakes – Article Video
Videography by Gary Junken and Cari Delahanty, with editing by Cari Delahanty; music by Sarah Breckenridge.A wedding cake, or any type of multi-tiered cake, must be supported by dowels on all four sides.This provides the cake the strength it needs to withstand a transfer, or even just to be left out for an extended length of time.Create a stunning multi-tiered cake with the help of this video, which shows you how to add the dowels and stack the layers.There are more episodes in this series to come.
| Episode 1: Leveling and Splitting Layer Cakes | Episode 2: Crumb Coat for Fondant Cakes | Episode 3: Buttercream Effects |
| Episode 4: Fondant-Coated Cake | Episode 5: Doweling and Stacking Multi-Tiered Cakes | Episode 6: Fruit Leather Decorations |
| Episode 7: Simple Fondant Shapes | Episode 8: Stamping | Back to Series Intro |
Videography by Gary Junken and Cari Delahanty, with editing by Cari Delahanty; music by Sarah Breckenridge When preparing a wedding cake or any type of multi-tiered cake, supporting each layer with dowels is vitally necessary—it provides the cake the strength it needs to withstand a transfer or even simply a lengthy amount of time on a counter.Create a gorgeous multi-tiered cake with the help of this video, which shows how to add dowels and stack the layers.Continue reading for more episodes of this series.
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.You may save this Tip Thursday post, as well as my previous Tip Thursday entries, to your Pinterest board.PIN THIS RECIPE TO YOUR PINTEREST BOARD FOR LATER.HAVE YOU TRYED MY RECIPE?
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.
How many standard cake boxes will i need if i’m baking 3 or 4 9 inch round cakes?
If you live in the United States, a regular box of cake mix will provide two circular layers of cake.As a result, two boxes will be required to create four levels.I believe the same holds true outside of the United States; simply read the box.If this is one of your first few attempts at baking a cake, I recommend three layers.Bake the two boxes (4 rounds), then take the best three of the four rounds out of the oven and put them on a baking sheet.Posted on April 22, 2016, 20:02 EST PaulbPaulb2,6621 gold badge has been awarded to you.
16 silver badges and 19 bronze badges were awarded.One normal box of cake mix (about 15-19 oz) will provide two 9-inch tiers of cake when baked as directed.They’ll be on the thin side, to begin with.Whichever cake mix you choose should specify the number of tiers and the size of the layers it will produce in advance.Posted on April 22, 2016, 2:40 p.m.Debbie M.
is a writer and editor based in New York City.Debbie M.has earned 5,0666 gold badges.There are 24 silver badges and 44 bronze badges.One carton with one additional egg worked well in a 9 1/2-inch pan for one pan of brownies.
- Get 4 or 5 to be safe, because it’s preferable that you don’t have to go back to the store.
- replied at 02:00 on April 17, 2021
Basic 3-Layer Cake From Scratch
| Nutrition Facts (per serving) | |
|---|---|
| 411 | Calories |
| 17g | Fat |
| 59g | Carbs |
| 6g | Protein |
Full Nutrition Label Display Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings: 12 | |
| Amount per serving | |
| Calories | 411 |
| % Daily Value* | |
| Total Fat 17g | 22% |
| Saturated Fat 10g | 51% |
| Cholesterol 89mg | 30% |
| Sodium 197mg | 9% |
| Total Carbohydrate 59g | 21% |
| Dietary Fiber 1g | 3% |
| Total Sugars 34g | |
| Protein 6g | |
| Vitamin C 0mg | 0% |
| Calcium 41mg | 3% |
| Iron 2mg | 10% |
| Potassium 137mg | 3% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
- Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. Bake this cake in three layers, or in a rectangle pan, depending on your preference. There are no specific flavors for this cake because it is a basic dessert. When incorporating the egg whites into the mixture, you can add some confetti sprinkles to the cake to make it more festive for a special occasion. Warm jam can be drizzled over the layers of the cake before it is frosted to add even more flavor. 3/4 teaspoon baking soda
- 1 1/4 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 cup (8 ounces) unsalted butter, melted
- 2 cups sugar
- 3 big eggs, separated
- 1 teaspoon pure vanilla extract 1 cup milk 13 1/2 ounces (about 3 cups) all-purpose flour
- Assemble all of the materials
- Prepare three 8-inch cake pans by greasing and flouring them. If you prefer, butter and flour a baking pan that measures 9 by 13 by 2 inches.
- Bake at 375°F for the layers or 350°F for the rectangle pan until the layers are set.
- The butter and sugar should be combined in a mixing dish with an electric mixer until light and fluffy
- Blend in the egg yolks until completely combined.
- Measure the milk into a cup and stir in the vanilla extract until well combined
- leave aside.
- In a separate dish, combine the dry ingredients and whisk until well combined.
- As part of the creamed mixture, add about one-third of the flour mixture, along with half of the milk and vanilla mixture, and combine well. Repeat the process with another one-third of the flour mixture, the remaining milk, and the vanilla extract
- blend well. Add the rest of the flour mixture and beat until it is completely smooth.
- Clean beaters and a separate bowl are needed to stiffen the egg whites, which should then be folded into the batter and mixed just until incorporated.
- Bake the layers for 20 to 25 minutes at 375 degrees Fahrenheit, or until a wooden pick or cake tester inserted in the center comes out completely clean. 35 to 45 minutes, or until a wooden pick or cake tester inserted in the middle comes out clean, should be enough time to bake the rectangle cake at 350 F.
This recipe has received a rating. This does not sit well with me. It’s hardly the worst case scenario. Yes, this will suffice. I’m a fan, and I’d suggest it. Amazing! It’s fantastic! Thank you for your feedback!
Freezing Cake Before Frosting (Simple Method)
There are a variety of advantages to freezing your cake before icing it.Aside from that, many expert bakers swear by the benefits of chilling cake before icing.It has also been my experience that this is the best course of action.And in this post, you will not only discover why freezing your cake before adding decorations and icing is the best option, but you will also learn the most straightforward approach for ensuring that your cake is moist and tasty when it is baked.
Why You Should Freeze a Cake Before Frosting
A pleasant surprise awaits you if you have never frozen a cake prior to icing it.By taking the time to freeze your cake before frosting it, you will get far superior results in terms of texture and flavor, as well as icing outcomes.When icing the cake, freezing it first will save you a significant amount of time.It will greatly improve the ability of your cake to withstand icing.When you add icing and decorations to your cake, it will keep its shape and be less crumbly as a result of this.You will also notice that cakes that have been frozen before to icing are significantly more moist than cakes that have been frosted without first being frozen.
This means that not only will you have a cake that is simpler to work with, but you will also get a cake that tastes better!And it is for this reason that most professional bakers always freeze their cakes before frosting them.
How to Freeze a Cake Before Frosting
I’ve seen a variety of ways for freezing cakes, some of which are effective and others which are completely ineffective.And if you do it properly, your cake will come out dry, which is something no one likes.This simple method for freezing cake is effective every time, and it is also quick and simple to do.Simply follow these methods each and every time you bake a cake, and you will be delighted with the results.Steps in the freezing of the cake
- First, prepare your favorite cake recipe and allow it to cool entirely on a wire rack. Once the cake has cooled, cover it tightly in plastic wrap. If you’re constructing a multi-layer cake, wrap each layer separately from the others. Check to be that your cake is completely covered, since we do not want air to get into your cake while it is in the freezer.
- Wrap your cake in aluminum foil and set it aside. Make sure to wrap each layer individually while constructing a multi-layer cake.
- Place your cake in freezer-safe bags or an airtight container to prevent it from drying out. Remove as much air as possible from the room
- Place your cake in the back of the freezer after it has been sealed.
- Refrigerate for at least three hours, but overnight is preferable if you have the luxury of time, before serving.
Note: If you plan on freezing your cake for an extended amount of time, put the date on the packaging so you don’t forget when you last froze it in the first place. That’s all there is to it! The quickest and most straightforward technique of freezing a cake. If you make ensure that the item is correctly wrapped, you will have fantastic outcomes.
How to Frost a Frozen Cake
To prepare your frozen cake for frosting, just remove it from the freezer and allow it to come to room temperature for 5-10 minutes.Now, gently uncover your cake and, if wanted, level the top of your cake.It is critical to allow your cake to defrost a little before smoothing the top.Leveling a cake is the process of removing the elevated top of your cake in order to produce a flat surface on which to apply frosting.The icing for your cake is now ready to go!If you are icing a multi-layer cake, be sure that each layer is level before going on to the next layer of frosting.
If desired, you can optionally top the cake with a crumb icing layer.The cake crumbs will be less visible through the icing as a result of this technique.This will allow you to complete icing and decorating your cake after placing it in the freezer for about 15 minutes before completing your frosting and decorating.
Frosting Frozen Cake FAQ
Should I freeze cake before frosting?
While it is not necessary to freeze a cake before icing it, it is highly advised that you do so. When you freeze a cake before frosting it, it will be moister and simpler to decorate and apply icing to the top of the cake.
Does freezing a cake make it more moist?
The majority of expert bakers agree that freezing a cake before icing and serving results in moister cakes, notwithstanding some disagreement over this.
How do you store a cake before frosting it?
The best way to keep a cake before icing it is to place it in the freezer for several hours. The procedure detailed above is the most effective method of freezing a cake prior to icing it with a buttercream frosting.
Can you chill cake overnight before frosting?
In fact, you may refrigerate a cake for up to a week before icing it. The most effective approach is to wrap your cake in plastic wrap, then tin foil, and then place it in a freezer-safe, airtight container before placing it in the freezer overnight to cool it completely.
Do professional bakers freeze cake?
Yes, a large number of experienced bakers freeze their cakes before icing and decorating them. This makes it much simpler to handle the cake while it is being decorated, and it also results in a moister cake.
How do you keep a cake from crumbling when frosting?
The easiest approach to keep a cake from cracking while icing it is to freeze it before frosting it first. After that, apply a crumb frosting layer and place the cake in the freezer for about 15 minutes before completing icing it.
Does freezing cake ruin it?
No, in fact, freezing a cake may make it more moist and simpler to deal with when icing and decorating it later on in the process.
How do you thaw out a frozen cake?
While the cake is still wrapped in plastic, it should be thawed at room temperature. If you intend to frost your cake, allow it to defrost for no more than 10 minutes before unwrapping and icing the cake. Allow your cake to defrost to room temperature for the remainder of the time before serving it.
Can cake layers be frozen?
Yes. Before freezing, each layer should be separately wr