– Size and Number of Servings. A 3-tier wedding cake does not have a standard size. – Icing or Frosting. There are a number of choices. – Cake Shape. Round shape cakes are less expensive than other shape choices. – Toppers. You will have lesser expenses if you opt for simple toppers, such as fresh, edible flowers or greenery.
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.
How many dowels do I need for a 3 tier cake?
You can use a long dowel inserted in the centre going through all the tiers for 3 tiered cakes and upwards to make sure the cake is centred and stable. The number of dowels to use depends on the size & shape of the cake, usually 2 dowels per inch of the cake. Use the upper tier size as a guide when determining dowel placement.
How do you level tiers on a cake?
1 Make sure all your tiers are dowelled properly and are on their individual cake cards. 2 Use little royal icing as glue, between tiers to ensure they don’t move. 3 Always use a leveller to ensure that each tier is levelled. 4 Cut all the dowels of the same height for each tier. More items
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.
Do you need dowels for a 3-tier cake?
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 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 tall is a 3 layer cake?
So, instead of a two-layer cake, you now have a three-layer cake. While a double barrel cake is two or three cakes stacked one on top of the other. It can be about 8 to 10 inches tall.
How do you keep a 3 tier cake from falling?
Add a thick layer of buttercream frosting to your cake tiers and use a flat spatula to spread it out. Smooth the frosting out with a bread dough scraper so that it’s totally smooth. Tip: You can also use a layer of fondant over the top and sides of your cake to make sure they’re perfectly smooth.
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 layers of cake do you need before support?
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. The reason is that the cake gets too heavy.
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.
What size cake pans should I use for a 3 tiered cake?
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. The cakes themselves will be two inches, but the extra room helps prevent overflow.
How much frosting do you put between cake layers?
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. Put 1 1/2 cups on top of the cake.
Does one box of cake mix make two round cakes?
Usually, a boxed mixed can be baked in a 9-inch by 13-inch pan or two 9-inch rounds. In my kitchen, I normally bake with 8-inch round pans, which results in a thicker/taller cake.
How much does a three tier cake weigh?
– Wedding cake with 4 standard cakes all 4 inches tall – Wedding cake with all tall tiers each 6-inches tall – and Wedding cake with a double barrle in the middle 8-inches tall
How to create the best cake recipes?
– about 3 tbsp apricot jam, warmed and sieved – icing sugar – 675g/1lb 8oz marzipan
How to make easy one piece cake?
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 prepare this wedding cake, you’ll need 24 cups of cake batter: 4 cups for the top layer, 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 starters, you’ll save yourself the time and 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.In order to begin, pour a dab of icing onto the bottom of the cake board, which will serve as a glue.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.
Stack a multi-tiered cake in 7 easy steps
- Every layer (except from the top) of any cake, whether it is made of sponge or rich fruit cake, must be supported with dowels to prevent the cake from crumbling.
- Making your cakes properly built and preventing layers from collapsing is easy when you follow our step-by-step tutorial.
- Dowelling and stacking the cakes will be considerably simpler if the covered cakes have been allowed to settle for at least 24 hours before proceeding.
All of the tiers should be baked, assembled, and covered at least a day before they need to be stacked.This allows them to settle and avoids the possibility of layers shifting or icing being marked when moving the cake about.
- Check that all of the covered cakes are perfectly level (use a leveller) and that they are all on their respective cake cards.
- To dowel the layers, you can use food-safe wooden or plastic dowels, which can be purchased from any cake decorating provider or online retailer.
- Thick straws can also be utilized for cakes that are little more than two levels high.
For three-tiered cakes and higher, a long dowel put in the center and running through all of the tiers can be used to ensure that the cake is properly centered and solid.
The amount of dowels to use varies depending on the size and form of the cake; typically, 2 dowels are used for every inch of cake.When choosing where dowels should be placed, use the size of the higher layer as a reference.Check out the Cake Stacker app, which will provide you with the quantity and placement of dowels for each layer size while stacking tiers in order to calculate how many dowels will be necessary.
Make an outline of the base tier that corresponds to the size of the higher tier. Make an outline in the frosting by pressing a cake board or a cake tin of the same size lightly into the center of the cake to imprint it. Now, using a toothpick or a knife, delicately trace the contour of the object.
In order to begin dowelling the cake, make dowels to layer height, slide one dowel into each tier down to the cake card, using a food safe pen indicate where you want the dowel to go and then take it out and trim it to size.Make use of that dowel as a reference and cut the remaining dowels for that tier to the same height as it.Each dowel should be securely inserted into the cake.
If the cake is leveled, the dowels will be flush with the frosting when it is finished.If the cake is not totally level, you may notice that one or two of the dowels are just a little bit above the frosting on the surface.As long as you cut all of the dowels to the same height, this shouldn’t be a problem.
Before building the rest of the tiers (aside from the top), repeat the same on the remaining tiers.
To begin building the cake, start with a food-safe thick cake drum as the foundation.It is certain that a multi-tiered cake would be heavy, thus it will require a robust foundation to be placed atop.To adhere the tiers to the board and to one another, use royal icing as a glue to adhere them together.
Some should be applied to the base and the base tier should be positioned in the center of the board.Check that the base tier is in the center of the cake board and make any necessary adjustments right away.
Stack the tiers, using royal icing as adhesive in between the levels and checking that they are level, making any necessary adjustments right away if necessary.Finally, use a long, strong wooden dowel to tie all of the cakes together and ensure that they do not slip off the cake plate (just a little bit shorter than the total cake height) One end of the dowel should be sharpened before carefully driving it through all of the layers with a hammer, stopping when it reaches the cake drum.Cover the hole in the cake’s top with buttercream or a cake decoration that matches the pattern of the cake.
Allow for a few hours of resting time before decorating the cake.
- Points to keep in mind Make certain that all of your layers are correctly dowelled and that they are on their respective cake cards.
- Use a small amount of royal icing as adhesive between the layers to keep them from moving
- It is always advisable to employ a leveller to guarantee that each layer is level.
- For each layer, make sure that all of the dowels are the same height. If your cake is not leveled, the dowel will protrude from the top of the cake, which is perfectly OK because it will result in a totally leveled stacked cake at the conclusion of the process.
- Ensure that your buttercream cakes are cold before stacking them, since stiff yet soft frosting is far simpler to deal with than soft icing.
- If you have never seen a multi-tiered cake before, remember that it is made up of separate cakes piled on top of one another. Consider giving it a shot with a tiny 2-tier cake to begin with. Make it for a family gathering rather than for an order. Because of this, you will no longer be under any strain.
The actions and suggestions shown above are only suggestions. We recommend that you use more dowels rather than fewer! Good luck with your stacking!
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
|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|
|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
- To make the ganache, combine 175g (1 cup semi-sweet chocolate chips), 175g (3/4 cup heavy whipping cream), and 175g (1/2 cup heavy whipping cream).
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!
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 need to be difficult to assemble and stack many layers 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 procedure. I use this buttercream for all of my cakes since it is made entirely of butter and cream cheese. 2 Comments (out of 13 total)
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 5,0656 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
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.
- 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 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).
- 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.
- 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 to Prevent Tiered Cakes from Sinking
Article to be downloaded article to be downloaded If you’ve been making cakes for a while, you’re certainly familiar with the feeling of terror that comes over you when you notice your cake is beginning to collapse in on itself.It’s the last thing you want to happen when you’re putting together a cake for a wedding, a birthday celebration, or a family gathering: your cake sagging.However, you may put a few supporting layers between your cakes to ensure that they remain upright before your visitors begin to eat them.
1 With a knife, smooth out your cake layers so that they are all the same thickness. Cut off the top layer of each cake with a bread knife using a sharp knife. Make an attempt to construct a flat line on the top of each cake so that the tops of the cakes are all the same height. If your cakes are already level, it will be much easier to stack them on top of one another.
- 2Frost the top and sides of your cake layers with buttercream until they are completely smooth. Spread a thick layer of buttercream frosting between the layers of your cake tiers, using a flat spatula to spread it out evenly and smoothly. Using a bread dough scraper, smooth out the frosting until it is completely smooth and even. A layer of fondant may also be applied over the top and sides of your cake to ensure that they are completely smooth. Promotional material
- 3 A thin layer of buttercream frosting should be spread on a cake plate before baking. Make sure the cake plate you’re using is a little bit larger than the lowest tier you’ll be using. Spread a thin layer of frosting into the middle of the cake plate using a flat spatula to ensure that your bottom tier will not wriggle about during baking. Generally speaking, cake plates may be found at most home goods stores.
- 4Place the bottom tier of the cake plate in the center of the dish. Pick up the bottom tier using a flat spatula, and try to touch it as little as possible to prevent it from sticking. Place the bottom tier of the cake on the cake plate with care, making sure it is centered.
- 5 On the top of the layer, make a mark around the circumference of the next cake plate. In the baking world, cakes plates (also known as cake boards) are round discs made of cardboard or plastic on top of which each layer is stacked. It’s crucial to know the size of your cake plates before you start stacking your cakes. To prepare the next tier of the cake, place the cake plate for the next tier in the middle of the bottom tier and carefully outline it with your knife in the top of the bottom tier. After that, remove the cake dish from the table and place it somewhere safe for later. It is possible to create your own cake boards out of cardboard by cutting out circles that are the precise diameter of each layer, or you may purchase pre-cut cake plates or boards from a home goods store.
1 Take the height of your bottom tier into consideration. The number of dowels you need will be determined by the height of your cake layers. For an exact measurement, a ruler or a tape measure should be used. You can also test the depth of the cake by inserting a long straw into the middle of the cake and seeing how deep it goes.
2 Measure and cut four plastic dowels that are as tall as your bottom tier.Make a pencil mark on each dowel to indicate the height of your cake.Next, using PVC cutters, trim the excess length off each dowel so that they are the correct height for your cake’s height.
Plastic dowels are readily available at most home improvement stores.In comparison to wooden dowels, they are thicker and more durable.
3 Push the dowels into the cake board impression in a diamond pattern around the perimeter.Take a look at the impression you produced with your knife on the top of your tier to see what I mean.Push one dowel into the top of the circle, one into the bottom, and the remaining two dowels into the circular’s two sides.
Make certain that they are approximately the same distance apart.The tops of the dowels should be flush with the tops of the tiers, so that they do not protrude from the rest of the structure.
4 Place a cake board on top of the bottom tier to protect it from damage.To protect the top of the bottom layer, use a cake board that has the same diameter as the next cake tier on which to place it.Place it on top of the dowels, making sure that it rests evenly on the surface.
Some plastic cake boards are equipped with dowels that are affixed to the bottom.It is possible that your cake board will fit into the holes that you cut with the plastic dowels.If this is the case, you can proceed.
- 5Place the next tier of the cake on top of the board. Carefully lift the second tier of the cake with a baking spatula, taking care not to disturb the icing in the process. Set it lightly onto the cake board, and then use a spatula to smooth off the icing if necessary. To prevent smearing the icing on your cake layers, try not to touch them too much.
- 6Measure the height of the second tier and place plastic dowels into it to support it. The height of the next tier of your cake should be determined, and then four plastic dowels should be cut to that height using your PVC cutters. Placing them in a diamond pattern in the center of the cake will ensure that they are approximately 0.5 inches (1.3 cm) away from one another.
- Without using a cake board below the top tier, place it on top of the other tiers. Using 4 layers, put dowels and cake boards between the second and third stages to keep the cake from falling apart. It is not necessary to place a cake board on top of the center tier if you just have three tiers. Because it is the smallest of the three tiers, the top layer will not require a cake board and will instead be supported by the dowels beneath it.
- 1 Measure the height of your stack and cut a bamboo stick to that length. Holding a sharpened bamboo dowel in front of you, make a pencil mark on the top of your cake stack. Cut the extra bamboo stick off with your PVC cutters or a knife so that it is the same height as the rest of your stacks. Bamboo sticks are readily available at most home improvement stores
- bamboo sticks are ideal for anchoring cakes since they do not become soggy like regular wooden dowels and are not as thick as plastic dowels
- bamboo sticks are also inexpensive.
- The bamboo stick should be threaded into the center of your stack of books. Place the bamboo stick in the middle of the top tier of the display case. Slowly work your way down through all of the levels of your cake until you reach the bottom. Any stick that pokes out of the top of the cake should be chopped off immediately! Tip: If you are having difficulty putting the bamboo stick into the cake, pound it into the cake with a hammer. Frosting should be used to fill the hole on the top of the cake. It is possible that there will be a little but noticeable hole in the top tier of the cake due to the bamboo stick passing through it. Make a repair for the hole on the top tier with buttercream frosting so that it is no longer visible. If you want even more covering, you may use frosted flowers or a cake topper to cover up the uneven surface at the top of your cake.
- Inquire about something There are 200 characters remaining. Include your email address so that you may be notified when this question has been resolved. Advertisement submissions are welcome. When stacking your cakes, make sure to work on an even, level surface to prevent them from tipping over.
- It is best to remove each tier one at a time and cut them individually when it is time to slice the cake.
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Things You’ll Need
- Piping bag
- Bread knife
- Bread dough scraper
- Cake plate
- Cake boards
- Plastic dowels
- PVC cutters
- Rule or measuring tape
- Bamboo stick
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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.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
How to Make a Tall Cake
I really enjoy a good tall cake.It just has an exquisite and dignified appearance.Is it possible to make a cake appear stately?
Anyway, I’m a huge admirer of the tall cake, but there are a few secrets and recommendations you should be aware of before you attempt to create one yourself.If you don’t do it right, you might end up with a disaster on your hands, so I decided to put up a list of my tips and methods for making a tall cake (or as some call it, a double barrel cake).There are a plethora of techniques for creating a tall cake, but the most important thing to remember is that you must have a solid support system in place.
I tried to provide you with as many specifics as possible in this essay.I’ve included some pictures of the process I used to put this cake together, but you can also watch the video at the bottom of this page to witness it being built in real life.Oh, and if you want to see all of my advice on how to stack a tiered cake (with varied sized tiers), then you should check out this page.This post includes affiliate links for your convenience.As an Amazon Associate, I receive money when people make qualifying purchases via my links.
Supplies Needed to Make a Tall Cake:
- There are anywhere from 4 to 6 layers in a cake, and we’ll go over this in more detail later. I used 6′′ round cake layers – here’s my favorite cake recipe if you’d want to try it: Icing Spatulas
- Mini Level
- Wax Paper
- Icing Smoother (you’ll need a tall one)
- Vanilla Bean Buttercream Recipe
- Cake Leveler
- Cake Base (a few inches larger than your cake layers – I like foam boards)
- Cake Rounds (the same size as your cake layers)
- White candy melts (for attaching the cake boards)
- Cake Turn Table
- Vanilla Bean Buttercream Recipe
- Icing Spatulas
- Mini Level
- Wax Paper
- Vanilla Bean Buttercream Recipe
- Here are a few possibilities: Icing smoothers (tall plastic and tall metal) and dowels for assembling the cake layers are also recommended. Poly Dowels are one of my favorite products. For a connection to the official poly dowels, please see this page: Poly-Dowels The following are some more alternatives to plastic ‘cuttable’ dowels:
- The wooden dowel in the center of the cake (the dowel that runs all the way through the cake and into the cake foundation.). In reality, this is just a long wooden dowel that you can usually find at any craft store. pencil sharpener (for sharpening the central dowel)
- edible marker (for marking food items) (for marking the dowels) Knife (for trimming the cake)
- hot water (for smoothing the buttercream if you use a metal smoother)
- cake pan (I use the Americolor brand, and it tends to last quite a long time for me)
- Optional: Gumpaste Rose is a kind of gum paste. Here’s how to do it, according to my tutorial: Instructions on how to make a large gumpaste rose
Options for Making a Tall Cake:
When it comes to baking a tall cake, the most essential thing to remember is that you MUST include support in your cake.I’m referring to the doweling on the interior as ″support.″ Any cake that will be taller than three layers, especially if you plan on putting more cake layers on top, will require additional support.I’ve heard that you can get away with four layers on occasion, but I haven’t tried it myself.
The reason for this is that the cake becomes too heavy.It may just collapse on itself, the weight of the cake could generate buttercream ridges, or you could have cake layers that slide down your backside as you’re eating it all.A tall cake is basically simply a two-tiered cake with a tall cake on top.
It just so happens that the top and bottom tiers are the same size.As a result, if someone pays you to bake a tall cake, make sure you charge the appropriate amount.It’s not actually a ‘one’ cake, but rather a combination of two cakes.Allow me to share some ideas for building tall cakes with you:
First Option for Making a Tall Cake:
The first alternative is to make the bottom tier of the cake from of three layers, and the top tier of the cake out of three layers. You’ll need a little smaller cake board in between the tiers, as well as dowels to provide support in the bottom tier.
Second Option for Making a Tall Cake:
Two layers of cake for the bottom tier and two layers of cake for the top tier are the second choice to consider while making a cake. Add the somewhat smaller cake board in between the cake layers, and the dowels in the bottom tier to complete the cake tier construction. This selection will result in a cake that is shorter in length than the first option.
Third Option for Making a Tall Cake:
As a result, this is the option I choose.I used three cake layers on the bottom tier and two on the top tier, as well as a cake board in the center and dowels in the bottom tier to support the layers.My decision to go with this choice was made since four layers of cake didn’t seem tall enough for me, and six layers of cake appeared to be far too tall for a 6′′ round cake.
So, you’ve now been presented with a number of alternatives to consider.Let’s get started on the actual construction of the cake.
Making the Tall Cake:
Remember, if you’d like to watch the video rather than go through all of the steps, you can find it at the bottom of the page if you scroll down close to the bottom of the post.First and foremost, you want to make certain that your cake layers are level.You absolutely want them to be as level as possible in order to avoid any mishaps or for them to move about on you if they do move later on.
Take a huge foam core cake base and cover it with fanci foil, or whichever method you like for covering a cake board is most appealing to you.If you’d like to see additional possibilities as well as all of my cake board suggestions, you can find them here: Cake Boards: Some Suggestions Place the cake foundation on your turntable and fill the center with some melted white candy melts to finish it off.This will assist you in attaching the bottom cake board to the top cake board so that it does not slide around.
You’ll want to attach a cake board to the cake foundation at this point.You must ensure that the cake board is the same size as your cake layers before proceeding.I made this cake with six-inch cake layers and a six-inch cake board.Make careful to allow it to settle for a few minutes to ensure that it is strong and stable.You may even put it in the refrigerator for a few minutes if you want to speed things up.
For the bottom layer of cake, I prefer to go ahead and apply a small amount of melted candy melts to the board to ensure that the cake is properly adhered to the board.Some people prefer to use buttercream for this, but I haven’t found it to be particularly successful for me.Then go ahead and put the first cake layer on top of it.Fill in the gaps between the buttercream and the other cake layers until the bottom tier is the height you want.(Remember, you can only advance up three layers at a time.) Place another cake board on top of the first and use your level to ensure that the bottom tier is primarily horizontal.When in doubt, simply push down on the board a little to bring it back up to level.
- As soon as it is mostly level, remove the cake board from the top and cover it with buttercream.
- Take one of the plastic dowels and place it into the top tier of the cake, then mark the top with an edible marker to finish it off.
- If you’d like to use wooden dowels, that’s quite OK.
- You may also use bubble tea straws instead of regular straws.
Ensure, however, that they are made of sturdy plastic rather than fragile straws.Straws of any kind will not work in this situation.Twist the dowel while taking it out of the cake once you’ve marked it with your marker.You’ll need to make sure that all of your other dowels are the same height.
To ensure a level cake, I cut all of my dowels to the same height before inserting them.This is preferable to just cutting the dowels while they are still within the bottom cake layer, which I think results in a more uneven cake.For the 6 inch circular cake, I used four wooden dowels.
Insert the dowels into the bottom layer of the tiers.Keep the exact centre spot vacant, though, since you’ll need to add a center dowel later on in the process.It is necessary to obtain a cake board that is the same size as your cake layers, but you will need to cut it a little bit…perhaps around half an inch will need to be removed from all sides of the board.You’ll want to make this board a little smaller so that it doesn’t poke out while you’re icing the entire thing.Now all you have to do is place your cake board on top of your bottom tier.
- Now utilize your mini level to double-check your work.
- If something is wrong, make the necessary modifications.
- Add a small amount of melted white candy melts on the board so that the following layer of cake clings to it.
- Some folks prefer to use buttercream for this, but I prefer to use candy melts because it appears to be sturdier than buttercream.
- Now all you have to do is stack your cake layers until they reach the desired height.
- (Remember, you can’t go more than three).
Due to the fact that the cake was becoming so tall, I only added two layers to the top tier.Check to see that the cake is level and make any necessary adjustments.Now you’ll need to take a measurement of the height of your cake in order to cut the center dowel.Include the height of the foam core cake foundation in your calculations, since the dowel will need to go all the way through it as well (not just through the cake).Yes, I realize I’m being very scientific by measuring with my hand.In addition, it’s fine if the middle dowel is a little shorter…you just don’t want it to be any taller than the cake.
- Now, cut the dowel in half and sharpen one end of it using a file.
- After that, simply wash it away.
- To finish, simply push it (or hammer it) through the entire cake (even through the center board) and into the cake’s bottom layer.
- Continue to work your way down to the bottom of the cake base.
- Make use of the dowel piece that was cut off to assist you in hammering it all the way through.
- Yes, I’m pounding the meat with a meat mallet…
I couldn’t seem to locate my hammer.Hey, it seems to be working, doesn’t it?Okay, now I prefer to chill the cake for a short period of time so that it would be more stable when I trim it.So, just place the cake in the refrigerator for approximately 15 – 20 minutes.After it has been allowed to cool for a