– Setting a specific discount (i.e. 50% off) – Just charging for ingredients – Making cakes for free, but only for immediate family members – Charging full price
How to assemble a tiered cake?
When inserting the dowels into the largest tier, you should start by putting one in the center of the cake; then place additional dowels a little inside the circumference where the next tier will sit (so the dowels are below the second tier). Once you have your cake layers and all of your supplies, you are ready to assemble a tiered cake.
How do you cut dowels for a cake tier?
Insert one of the dowels into the tier (within the marked circle) taking care to go straight down to the cake board. Use a knife to score the dowel at the exact height of the top of the cake and then pull the dowel back out. Cut the dowel the correct length and then cut the remaining dowels for that tier using the first measurement.
What are the different types of cake tiers?
Here is a cake that is a combination of both the types above. The third tier is stacked directly on the 4th tier, similarly, the first tier is stacked on the second tier. The second and third tier, on the other hand, are stacked using pillars.
What can I use to support my cake tiers?
Wooden cake dowels, plastic ones, or even plastic drinking straws can be used. Whichever kind of supports you use, cut them to the height of each tier and drive them all the way through the cake so that their tops are flush with the cake.
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.
Do I need dowels for a two-tier cake?
Technically, you don’t need dowels for a two-tier cake. But I wouldn’t suggest trying to stack two cakes without them. Dowels will offer support that is necessary to avoid collapsing or sinking. Dowels are cheap and will only add a few extra minutes to your cake stacking – why not?
Can you stack two cakes without support?
Multi-tiered cakes without a great foundation will eventually collapse, making you waste all the effort you put into a cake. On the other hand, it would not be a great thing to do is to stack a light sponge cake or mousse filled cake together without dowels; without them, the cake will sink and plunge.
What size should a 2 tier cake be?
A two tier cake means you need two cakes (composed of layers) in two different sizes. The standard size is usually a 6″ cake stacked on top of a 8″ cake and it feeds about 40-50 people depending on how big you cut the slices.
How many layers should a 2 tier cake have?
Layers can also be made by stacking several thin cakes together with filling or frosting between each layer. With tiered cakes, the top tier is typically two inches smaller than the bottom tier. Each tier will typically have two to three layers. However, some larger tiers may have four layers or more.
Do you need dowels for a 3 layer cake?
It is a 6-inch cake with three layers of cake each 2-inches in height. Usually, you can stack the three layers on a single cake board/circle as shown below. Such a 6 or 7-inch cake does not necessarily need any support dowel inside the cake. They can still hold their weight as long as they have a good cake board below.
How much buttercream 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.
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.
How do you stack a tiered cake?
How to make a Moana tiered cake?
How to create the best cake recipes?
– about 3 tbsp apricot jam, warmed and sieved – icing sugar – 675g/1lb 8oz marzipan
9 Simple Steps to Assembling a Tiered Cake
Cakes that are stacked, such as wedding cakes, are constructed by stacking different-sized cakes directly on top of one another on the cake stand.Stacking cakes and cakes with columns or tiers can be quite dramatic and attractive, but they require a sturdy base as well as the proper decorations in order to be successful.A multi-tiered cake built on an inadequate foundation would most likely result in destroyed embellishments, uneven layers, and, in the worst case scenario, a fully collapsed confection.No matter how many tiers of cake you are stacking, from two to eight, it is preferable to have a minimum of a 2-inch to a 4-inch difference in the circumference of each tier to get the greatest appearance.
Stabilizing the Stacks
Cakes that are stacked, especially those that are quite tall, must be stabilized to prevent them from toppling, sliding, or even collapsing.Individual cake boards and dowels in each layer of the cake can be used to secure the cake in one manner or another.This makes it easier to transfer the cake from the kitchen to the celebration site, since the tiers may be transported separately and then assembled at the event location, reducing the likelihood of unpleasant mishaps occurring during transportation.
Tiers should be layered while the frosting is still wet and soft to avoid breaking the icing later on.As an alternative, you can wait for at least 2 days after icing the layers before attempting to stack them.Only when the lowest stages are made of a hard fruit cake or carrot cake is it not required to use complete dowelling in a stacked design.With a light sponge cake or mousse-filled creation, the top layers would simply sink into the lower levels and the cake would tumble over if the dowels were not used.
Using the Cake Boards
While cake boards are not strictly necessary for building a stacked cake, they do help to stabilize the cake and make placing each tier on the cake much easier.The cake boards should be purchased or cut so that they are the same size as the cake tier (or else the board will show).It is also critical to ensure that the board is made of a durable material that will not bend or break easily.
For smaller layers—6 inches or less in height—you can stack two cakes on a single serving board.Do not attempt to stack more than two layers at a time.In order to know where to position the dowels beneath the next cake layer, lightly set the next cake board on top of the previous cake layer to create an outline.This will allow you to know where to place the dowels and ensure that they are truly under the next cake layer.
Using the Dowels
For the cake, it is not difficult to construct a strong foundation out of wooden dowels.You may use either wood or plastic dowels, depending on what you have on hand or your personal inclination.As a general guideline, one dowel should be used for every two inches of cake in diameter.
If you are making a 16-inch or 18-inch cake, you will need at least 8 dowels, and if you are making a 10-inch cake, you will need at least 6 dowels.Plastic dowels are often wider than wood dowels, allowing you to utilize less plastic dowels in your building project as a result.However, one advantage of using wooden dowels is that you may ″sharpen″ one end of them into a point, which makes it simpler to penetrate the cake and the cake boards when using them.Using a pencil sharpener or even a sharp paring knife, you may sharpen the dowel to perfection.
- Make certain that any cutting or shaping is done away from the cake to avoid the possibility of sawdust or debris contaminating the cake.
- Regardless of whether you are using wood or plastic dowels, you should thoroughly wash and dry them before putting them into the cake.
- Another tip is to cut all of the dowels for each layer before inserting any of them into the cake; this way, you can ensure that each dowel is cut to the same length on each layer.
- It’s also important that they are put straight up and not at an angle.
- It may be simpler to insert the dowels into the cake if the cake has been refrigerated before doing so.
- In order to properly position the dowels for each tier, begin by inserting one dowel in the center of the largest tier and then placing other dowels a little inside the perimeter where the next tier would be placed (so the dowels are below the second tier).
Assembling a Stacked Cake
Once you have your cake layers and all of your ingredients, you are ready to start putting together your tiered cake design. If you take your time and carefully follow the procedures, keeping in mind the helpful hints, you will almost certainly be successful.
- ″Glue″ the bottom layer to the cake board with icing
- the bottom tier is normally on a thicker cake board or even a plywood foundation that is either the same diameter as the cake or at least 2 inches larger depending on the design
- Spread the frosting or icing on the layer in an even layer.
- Make certain that the cake is entirely level by placing a level from the hardware store on top of it
- Dowels should be inserted into the bottom layer.
- The bottom layer’s icing or fondant should be softly imprinted with the contour (centered) of the cake board that will be used for the following layer. Removing the cake board and inserting the dowels in accordance with this instruction
- Fill the layer with one of the dowels, being sure to go straight down to the cake board (inside the circle you put on your template). Pull the dowel back out after you have scored it at the correct height of the cake’s top using a sharp knife.
- Using the initial measurement, cut the rest of the dowels for that tier to the right length
- this will save time later on.
- Placing the dowels into the cake tiers and spacing them evenly apart, approximately 1 inch in from the cake board outline, is a good idea. Push the dowels straight down until they are all in contact with the bottom of the cake board.
- Use a palette knife to move the frosting without destroying it and repeat the process with the remaining layers (except the top one), making sure they are all perfectly centered.
- Making use of icing, adhere the top layer to a cake board of the same size as the cake
- ice the cake board uniformly and set it on top of the cake
- As soon as the cake is fully built, thread a long wooden dowel with a sharpened end through all of the tiers, starting at the top. The pointed end should pierce each cake board and then embed itself into the base cake board. This will prevent any shifting from occurring. If your dowels are not long enough to run through the entire cake, it is recommended that you support the first two levels on the bottom using this approach first, and then repeat the process with the upper two or three tiers.
How to Make a Tiered Cake – Tools and Techniques
With the use of icing, ″glue″ the bottom tier to a cake board; the bottom tier is often on a thicker cake board or even a plywood foundation that is either the same diameter as the cake or at least 2 inches larger depending on the design; and
Distribute the frosting or icing evenly on the layer;
With a level from the hardware store placed on top of the cake, check that it is entirely level.To create a base layer, insert dowels into the bottom.The bottom layer’s icing or fondant should be softly imprinted with the contour (centered) of the cake board that will be used for the following layer’s cake.
Removing the cake board and inserting the dowels according to this instruction
Fill the layer with one of the dowels, being sure to go straight down to the cake board (inside the circle drawn on it).Use a knife to score the dowel at the precise height of the top of the cake, and then pull the dowel back out.Using the initial measurement, cut the rest of the dowels for that tier to the right length; this will save time later.Placing the dowels into the cake tiers and spacing them evenly apart, approximately 1 inch in from the cake board outline, is a good practice.
- Push the dowels straight down until they are all in contact with the bottom cake board, then stop.
- Use a palette knife to move the frosting without destroying it and repeat the process with the remaining layers (save the top one), centering them perfectly each time.
- Making use of icing, attach the top layer to a cake board of the same size as the cake; ice the cake board uniformly before placing it on top of the cake.
- After the cake has been entirely built, you may further strengthen it by inserting a long wooden dowel with a pointed end through each of the cake layers starting at the top; the sharpened end should pierce through each cake board and then embed itself into the base cake board.
- Consequently, there will be no moving.
- If your dowels are not long enough to run through the entire cake, it is recommended that you use this approach to stabilize the first two levels on the bottom and then repeat the process with the upper two or three tiers.
Different Types of a Tiered Cake
There are two fundamental forms of tiered cakes: round and square.Two different designs: one with pillars and one without pillars Another form is a combination of direct stacking and stacking using pillars, which is referred to as hybrid stacking.This is a three-tiered cake that does not have pillars.
And here’s a cake with pillars on each level: Here is a cake that is a hybrid of the two types of cakes mentioned above.The third layer is placed immediately on top of the fourth tier, and the first tier is stacked directly on top of the second tier, and so on.Pylons are used to support the second and third tiers, which are both supported by pillars.
Tools You Need to Make a Tiered Cake
When it comes to creating tall, stable tiered cakes, the following equipment and ingredients are required:
Dowel rods or bubble tea straws
Dowel rods are long, thin wooden rods that are frequently accessible at craft and baking specialty shops.They are also available online.Just make sure that the rods you choose are suitable for use in the kitchen.
It is always best to acquire them from cake decorating stores, and I personally prefer the Wilton brand.Alternatively, you may purchase these items using the links I’ve supplied on the right hand side of this page.Plastic cake rods are also available, and they perform the same functions as their wooden counterparts.Bubble tea straws are a fantastic and less expensive alternative to these rods.
- These are the thick straws that are used for drinking bubble tea, and they are available in a variety of colors.
- They are considerably easier to cut, and despite the fact that they are straws, they are incredibly robust and give excellent support for tiered cakes.
- A foundation cake board that is a few inches larger than the lowest layer cake will be required for stacked cakes, as would a cake stand. In addition, one cake board will be required for each of the other cakes that will be piled on top of one another. The boards used to support these cakes should have the same diameter as the cake that they are intended to hold. While you should purchase a solid cake board for the foundation of the cake, it is preferable to utilize cardboard to support the rest of the cakes. A dowel rod may be easily inserted through the centre of the stacked cakes to prevent them from sliding off during transportation
- this is done for convenience.
- In addition to the pillared cake board, you will also require a foundation cake board, which is comparable to the stacked cake board. As for the other tiers, though, I would recommend that you use the separation plates to keep them from touching. Separator plates are required for tiered cakes that are supported by pillars. These plates have specific knobs on the bottom that you may use to fasten the pillars into place. Depending on your cake design, separator plates can be somewhat wider in diameter than the cake they are holding or they can be the exact same diameter as the cake they are carrying.
Pillars and Separator Plates
Cake pillars are available in a variety of shapes and sizes on the market.They are available in a variety of sizes, shapes, and colors, and are used to create tall tiered cakes.In most cases, each tier will require four pillars, so if you are building a three-tiered cake, you will require two sets of four-pillared pillars.
A separater plate is similar to a cake board in that it serves the same purpose, but it has specific knobs beneath (often four knobs to hold four pillars) that assist secure the cake pillars, resulting in a very sturdy cake support system.
Now that you’ve learned about the equipment necessary for creating tall, stable cakes, it’s time to learn how to properly stack them. For step-by-step directions on how to build such cakes, please see this link.
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.
How to Make Tiered Cakes
It is possible that this content contains affiliate links.Please take the time to read my privacy statement and disclosure.Are you ready to elevate your cake to a whole new level, figuratively speaking?
I’m referring to the process of creating tiered cakes.You know, the ones that are layered one on top of another, raising the height of the cake and creating multiple layers inside it.Tiered cakes give the cake that extra wow factor, making it a little more fun and memorable for the occasion.I understand that there are many beautiful one-layer cakes out there; yet, a multi-tiered cake appears to garner more attention due to its ‘heightened presence.’ Another reason for desiring a larger cake is, of course, to be able to serve a larger number of people.
- Creating a one-tier cake to serve 300 people will take up a significant amount of table space when compared to creating a five-tier cake.
- When making a stacked cake, the most important thing to remember is that support is essential.
- It is necessary to provide adequate support in order to ensure that the cake layer that has been layered does not sink into the layer underneath it.
- This lesson will demonstrate how to stack a cake with the use of dowels as support.
- Dowels are available in a variety of shapes and sizes that may be used to support a cake.
- The kind of dowels seen in the photo below are the ones that I use the majority of the time.
- I make use of a variety of materials, including wood, hollow plastic, plastic straws, and even skewers.
Other cake designers have employed a variety of support methods, including bubble tea straws, thicker wooden dowels, and other similar items.All of these dowels must be suitable for use in the kitchen.Wooden and plastic dowels are the types of dowels that I commonly use, especially when making big cakes or desserts with at least three layers.These two materials are extremely durable and will withstand the test of time.Sharp shears or a small saw can be used to cut the wooden dowels into the desired length.
Cut the hollow plastic dowels using a serrated knife or a heavy-duty utility knife to make them more manageable.Because plastic dowels are larger than wooden dowels, the serving portions would (only very slightly) be affected by this change.Having said that, I prefer to use plastic dowels these days since they are easier to cut than wooden dowels, which I find to be more convenient.To cut the dowels in a safe manner, place a cutting board below them.
I’ve also used plastic drinking straws and wooden skewers to decorate smaller cakes (those with no more than two layers).These are very convenient to use since they are simple to cut.What I do is cut the straws and skewers to the same height as the cake and use them as decorations.
In order to provide additional stability, I insert the skewers into the straws after they have been placed in the cake.So let’s get started with the cake stacking.
Stacked Tiered Cakes Construction
In this lesson, we will demonstrate how to construct a three-tiered cake out of hollow plastic dowels.The cake sizes are as follows, starting at the bottom: 12″, 9″, and 6″.Of course, you may employ a variety of cake sizes depending on the cake’s specific requirements.
Because a multi-tiered cake will be heavy, it will require a robust foundation to be placed on top of.When I make the base, I often use a cake drum that is 1/2″ thick.Another alternative would be to use a masonite board that has been carved into a shape and then covered with aluminum foil for the cake.Check that anything you pick is both food-safe and robust enough to handle the weight of the cake before using it.
- Place the largest cake on the cake drum and fill and frost it as you normally would.
- Place the container in the refrigerator until it is cooled.
- It is simpler to work with a cold cake and a firm icing rather than a soft frosting when the cake is cooled.
- I normally just make educated guesses about where the cake will be placed on top.
- For greater precision, use another cardboard cake circle or pan that is the same size as the next tier to be placed on top of the first.
- Place it in the center of the cake or wherever the cake is going to be placed on the plate.
- Using a toothpick or a knife, lightly sketch the contour of the shape.
Insert a plastic dowel into the cake, just inside the lines that have been drawn.Make a mark on the cake with your thumb, remove the dowel, mark with a pen, and cut the cake into pieces.Make use of that dowel as a guide for cutting the rest of the dowels in half.I used four plastic dowels for this project.If I were to use wooden dowels, I would insert approximately 6 of them.
Place the second tier (9″ cake) on top of a cardboard cake circle that is the same size as the first tier (9″ cake).Fill with ice, then cool.Make the same adjustments for the smaller cake (6″) that will be placed on top.To finish the 9-inch cake, repeat the dowelling procedure as before.
Carefully pick up the cake with one hand and use a metal spatula to guide the cake into the center of the first tier before putting the second tier on top of it.Repeat the procedure with the smaller cake.Decorate the cake whatever you like.
Finally, to keep all of the cakes together and ensure that they don’t slide off the cake stand, take a large wooden dowel that is somewhat shorter than the cake.Sharpen one end of the dowel and, using a hammer, slowly push it through all of the layers of the cake until it reaches the drum of the cake.Buttercream should be used to fill up the hole on the top.A three-tiered cake has now been successfully created.tier cakes – top of the page – cake decorating techniques and tips The photographs, lessons, and other content of make-fabulous-cakes.com are protected by intellectual property rights laws and regulations.
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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 Stack a Two Tier Cake in 5 Fool-Proof Steps
Do you think there is anything more impressive than a two-tiered cake?The ability to properly stack a cake is essential whether you’re making an elegant wedding cake or an amusing two-tiered cake for a child’s birthday party or any other occasion.Although you may require a few tools, stacking is lot easier than you might imagine!
Hi!My name is Michelle, and I’m a huge fan of tiered desserts.Make them because they are just as much pleasure to look at and eat as they are to consume!Throughout my baking career, I’ve had to experiment with and test various stacking techniques, and I believe I’ve finally mastered it.
- If you’re considering of making your own two-tier cake, you’ll want to be sure you know how to do it correctly.
- Despite the fact that it is not particularly difficult, stacking a cake incorrectly might result in a cake that falls over – and therefore damage one of the most important aspects of the celebration.
- Who’s up for a little cake stacking?
How to Stack a Two Tier Cake
As previously said, stacking a cake is not difficult – despite the fact that it may appear to be so. The simple step-by-step directions for stacking your very own cakes at home may be found in the section below. Take note that every baker has their unique stacking strategy, however this is the quickest and most efficient approach to do the task.
Cook and Cool Your Cakes
The first step is to prepare your cakes for baking.If you’re stacking them, it’s evident that one of them will have to be larger than the other.Allow them to cool completely before icing them once they’ve finished cooking.
Once the cake has been frosted, keep it in the refrigerator for a few hours to allow the frosting to set.This is a really significant step.Why?Because working with a soft cake or frosting might be a sloppy experience.
- When you put an iced cake in the refrigerator for a few hours, it will become firm enough to be easily maneuvered.
- The decorated cake, on the other hand, should not be frozen.
- If you freeze the cake, it will become too hard to handle, and you will have difficulty inserting the dowel rods.
Choose a Base
The last step is to choose which basis you will be employing.If you are not planning on transporting your cake, then this step is not necessary.You can almost utilize anything as a foundation for your design.
When in doubt, consider gluing a couple cake boards together until you find something suitable.Choosing the right cake for travel is more important if you are delivering it.The foundation of your two-tier cake must be sturdy and substantial enough to hold the weight of the cake.A sturdy cake drum will ensure that you can transport the cake without difficulty.
Set and Prepare the Cakes
Now that your base has been completed, you may proceed to arrange your bottom cake on top of it.Make every effort to keep it as centered as possible.The base of the cake should be somewhat larger than the cake itself, so that you have enough room to carry it and adorn the base of the cake if required.
Then, using one of your cake boards that is the same size as your top cake, place it on top of the bottom cake and smooth out the top cake.Using a 6-inch cake board, for example, to mark the spot where the top cake will be placed on top of the bottom cake will save you time and effort.If necessary, use a ruler to center it.Then, using a toothpick, make a circle around the cake board to use as a guide.
- This is important in order to determine where to position the rods that will provide support to the top tier.
Place the Support Rods
After you’ve marked the perimeter of the cake board, remove it from the bottom cake.Insert a few rods (usually four) inside the circular outline to complete the construction.However, you do not want the rods to be excessively lengthy.
Insert the rod and make a mark on the top of the bottom cake where it meets the top of the top cake.Then, take the rod out of the water and align it with the rest of the rods you’ll be working with.Make sure they’re all the same length by cutting them all at the same time.Insert the rods into the cake as shown.
- Make sure to keep within the boundaries of the circular outline so that the rods may do their function without being seen from the outside.
- It is essential that all rods are precisely the same length.
- Your cake will be uneven if you don’t do this.
- When it comes to chopping, be selective!
- Adding an additional support rod to the center of the cake will be necessary if you plan on transporting it.
- It may be necessary to stack two support rods together in order to accomplish this.
- The rod should be long enough to reach the bottom of the cake base and almost as tall as the top of your top cake, if possible.
Stack the Top Cake
It’s time to stack your support rods now that they’ve been prepared.To begin, sprinkle a small amount of sugar over the cake board to prevent it from sticking.It’s important to remember that your top cake should be supported by a cake board that is the same size as the cake.) Use your angled spatula to pick up your second cake and place it on top of the rods, then repeat the process with your third cake.
This final step must be taken with extreme caution.If you want your second layer to seem visually nice, you should make sure that it lines up properly in the middle of the bottom cake.Here is a fantastic movie that demonstrates how to stack cakes in an unbelievable amount of time and efficiency following the approach described above.
See? Putting together a two-tier cake isn’t quite as complicated as it looks at first glance. To be honest, it could be one of the simplest cake techniques you learn this week. Looking for answers to your remaining questions on how to stack a two-tier cake? Check out the frequently asked questions section below.
Do I need dowels for a two-tier cake?
Dowels are not required for a two-tiered cake, at least not technically. However, I would not recommend attempting to build two cakes without them. Dowels will provide the support that is required to keep the ship from collapsing or sinking. Dowels are inexpensive and will only add a few minutes to your cake stacking time – so why not use them?
How many dowels do I need for a 2 tier cake?
Due to the fact that everyone will have their unique technique of attaching dowels to their two-tier cakes, there is no right or wrong approach. But if you’re still not sure how many dowels to put on your cake, consider this general rule of thumb: one dowel for every two inches of cake thickness.
How do you attach a second tier to a cake?
To transfer the top layer onto the bottom cake, you can use an angled spatula to help you. Alternatively, you may just take it up and set it directly in the center of the table. If you’re carrying your two-tier cake with a central rod that’s rather long, this is the preferable alternative.
Do you need cake boards between tiers?
Cake boards, like dowels, aren’t strictly speaking a ″must-have″ item (except for the base). If your cakes are lighter and smaller in size, you may be able to get away with not using a cake board in between stages of cake. Cake boards, on the other hand, will provide stability, thus I strongly urge that you use these.
Stacked cakes appear to be difficult and time-consuming, but they are actually rather simple to make — and you can now do it from the comfort of your own home.With a cake base, a few boards, and a few dowels, you can quickly and simply stack your cakes to create a two-tiered masterpiece.You make your own two-tiered cakes, don’t you?
Do you have a preferred way of stacking?Please share your experience in the comments section so that we may test it as well!Since I was a child, I’ve been a huge fan of sweets.This prompted me to go on a self-taught baking quest that began when I was thirteen years old.
- Over ten years have passed since I began my baking experiences, and I’ve gained a great deal of knowledge along the road.
- People now clamor for my wonderful sweets, whether it’s a chocolate cake or a strawberry crepe, and I’m thrilled.
How To Make A Two Tier Cake Without Dowels
When it comes to baking, knowing how to build a two-tier cake without the use of dowels is critical.Keep in mind that the height of the cake contributes to its overall appearance.However, it should be built on a solid basis that every baker should be familiar with.
Multi-tiered cakes built on a shaky base will ultimately fall apart, causing you to lose all of the time and work you put into crafting the cake.As long as the cake is perfectly balanced, two-tier cakes may normally be served without the need of a dowel or cake board in between the layers.Being able to choose the proper sort of cake provides you an advantage; for the lowest tier, choose a thick cake, such as pound cake, to provide adequate support for the upper tier.Adding frosting between the tiers will cause it to function as a glue, holding them all together as a whole.
- It is particularly useful for stacking cakes while the frosting is still wet, as this prevents the icing from splitting.
- A light sponge cake or a mousse filled cake stacked together without dowels, on the other hand, would not be a good idea since the cake would sink and plunge if it did not have dowels.
- Cake boards are a fantastic way to support each tier of a cake during baking.
- Purchase cake boards that are durable so that they will not bend easily.
- Make sure you use cake boards that are similar in size to the cake layer in order to avoid overlapping.
What are the Two-Tier Cakes?
Tiers and layers are distinct from one another in terms of their function.As a result, a tier of cakes is made up of several layers of cake stacked together.As a result, numerous layers of cake are contained within a single tier.
Furthermore, a two-tier cake necessitates the creation of two cakes, each of which is built of layers of differing sizes.Take into consideration the fact that the conventional sizes are often a 6-inch cake piled on top of an 8-inch cake, as seen in the photo.In addition, it can serve forty to fifty people at a time.While this is true, it is also dependent on the size of the portions of cake that you are giving to your guests.
- Because it may not appear to feed a large number of guests, it is advisable to have two-tiered cakes instead of one.
- Stack cakes, on the other hand, are significantly larger in size than typical cakes.
- As a result, you may make the cake slices smaller while still enjoying a tasty piece of cake.
- Furthermore, while constructing a two-tiered cake, be sure to use a denser cake batter.
- However, this does not imply that this is the only alternative you should examine.
- In addition, fluffy cakes are layered into two-tiered arrangements.
- As a result, be certain that your layers are appropriately thick during baking.
More delectable dishes may be found here: The Best Strawberry Cake without Gelatin and Sensationally Easy Tres Leches Cake are two of my favorite desserts.
What You Will Need to Make a Two Tier Cake without Dowels
- Cake board
- Angled spatula
Step by Step Instructions on How to Stack a Two Tier Cake without Dowels
Step 1: Prepare the cake and all of the necessary components.Step 2Pick up a sturdy cake board for the bottom layer that has a diameter that is at least two inches larger than the bottom tier cake and place it on the cake board.Once the bottom layer cake is assembled, attach it to the cake board using frosting or icing.
Step 3Keep in mind to equally coat each layer with icing; doing so helps to reinforce the structure of the cake, which is important because you will not be using any dowels to support it.Prior to assembling the top tier, spread frosting in the center of the bottom tier cake, as shown in Step 4.Keep in mind that the top tier’s cake board is the same diameter as the bottom tier’s cake board to allow for overlap.Step 5After stacking the cake, use an angled spatula to clean the corners of the cake.
- Design in accordance with this.
Tips and Tricks for Making Two-tier Cakes without Dowels
When stacking cakes, it is desirable to have a 2- to 4-inch variation in height between each tier, regardless of the number of cakes you are layering.Two-tier cakes made of fondant are much easier to stack than cakes made of buttercream or frosting because the fondant covering provides a more stable grip than cakes made of buttercream or icing.Aluminum pans should never be used for stacking.
Despite the fact that they are affordable, they are not durable.In addition, they do not offer outstanding results while baking two-tiered confections.That is why it is important to get high-quality baking pans that will last for a long time.If you’re using buttercream, make sure to scrape the spatula off the edges of the bowl before adding the frosting.
- After that, you can indulge in another scoop of freshly made buttercream.
- This will keep the bothersome crumbs from getting into your buttercream and ruining your creation.
- Furthermore, while preparing a two-tiered cake, do not use regular-sized straws to support the layers.
- It is preferable to use bubble tea straws since they are easier to cut than other types of straws.
- They are also thicker in comparison.
- Aside from that, avoid making the straws any higher than the cake itself.
- Therefore, the top tier will be below the level of the bottom layer, and vice versa.
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Two-Tiered Cake Sizes
In terms of desserts for festivities, two-tiered cakes might be a beautiful option to serve.However, before you begin baking, you’ll want to know what size two-tiered cake to make for your occasion so that you can plan accordingly.There is nothing better than making a tiered cake since it allows you to use any flavor combinations you choose.
Decorate them in any way you like, whether it’s with fondant or buttercream.You are only limited by your imagination.Two-tiered cakes may also accommodate a big number of guests, which makes them ideal for any special occasion.
Tiers vs Layers
When it comes to cake language, people frequently become perplexed by the terms tiers and layers.A single cake will frequently have two or three layers, and in some cases even more.One tier will be made up of that single cake with the layers.
There are numerous layers of cake included within a tier, so.Layer cakes are often created by dividing a cake in half and filling the spaces between the layers with frosting or a filling.It is also possible to create layers by stacking many thin cakes together with filling or icing between each layer.Tiered cakes are normally two inches less in height than the bottom layer, with the exception of very large cakes.
- In most cases, each tier will consist of two to three levels.
- Some of the bigger tiers, on the other hand, may contain four or more levels.
Two-Tiered Cake Sizes
It’s important to figure out how many people you’ll be serving before you start baking for your next party or get-together. To ensure that you have enough cake to offer your guests, create a large batch beforehand. If you slice your tiers appropriately, you may be able to serve up to 40-50 people, depending on the size of your tiers.
Small 2 Tier Cake Size
- For a tiny two-layer cake, a 6-inch cake pan for the top tier and an 8-inch cake pan for the bottom tier would do. Due to the fact that each tier will normally have two layers, this will serve around 12-16 people. A fantastic size for birthday parties or summer barbecues with your friends or family, this dish will serve a crowd. More mouthwatering dishes may be found here: Recipes for No-Bake Cheesecake with Coolwhip and Sour Cream Blueberry Coffee Cake are also available.
Medium Two-Tier Cake Pan
An 8-inch cake pan for the top and a 10-inch cake pan for the bottom will be used to create a medium two-tiered cake.Because each tier will typically offer two to three layers, this will serve around 28-34 people.When it comes to business parties or huge family gatherings, this size is great.
Springform Cake Pan Set Of 3 (4 7 9 Inch) – Round Nonstick Baking Pans for Tier Cakes – Springform Cake Pan Set Of 3 (4 7 9 Inch)
To make a huge two-tier cake, start with a 10-inch cake pan for the top layer and move down to a 12-inch cake pan for the bottom layer. Because each tier will have between two and four levels, it will be able to accommodate 46-54 people. This size is ideal for small weddings or banquets of up to 100 people.
Stacking A Two-Tiered Cake
Use support while stacking a two-tiered cake to keep it from tipping over.Dowels or straws are employed to prevent the bottom layer from collapsing as a result of the weight on the bottom tier.Prior to filling your tiers, you should cut each layer with a serrated knife, which you may do while making them.
A level surface on the top of the cake is vital for layering cakes and may be achieved by trimming the top of the cake.All of the layers will be able to lay flat, and the two-tiered structure will be balanced as a result.Using a cake board at the bottom of your tiers will also be advantageous since it will create a firm and level surface for your cake to be assembled on.It also makes it possible for you to pick up your cake and move it around as necessary.
Transporting Your Cake
If you need to transport your cake, select a box that is tall enough to accommodate it.To avoid tipping over or hitting something, make sure it is placed on a flat spot in your automobile.The addition of a non-slip mat increases the likelihood that it will remain in place while you are driving.
If you have the luxury of time, it is not a terrible idea to wait until you get at the site before stacking your cakes.Consequently, there will be less possibility of the top tier sliding off during shipment.
Making A Beautiful Two-Tier Cake
Two-tiered cakes may be a lovely dessert to offer at any event, whether it is a casual gathering with family and friends or a wedding reception.Fortunately, two-tiered cakes are available in a variety of sizes, with the general rule of thumb being that the bottom layer is two inches larger than the top layer.The size of the cake may be customized to accommodate anywhere from a dozen to fifty guests.
Each tier can have numerous levels, with icing or filling in between each layer to make it more visually appealing.You may make your cake with any flavor of cake or frosting you like, however American buttercream is frequently the most popular choice among bakers.Do you have any queries about the sizes of two-tiered cakes?If you have any questions, please post them in the comments section below.
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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 fil