Cake Boards For Tiered Cakes? Best 47 Answer

After my four tier wedding cake fiasco, I vowed never to bake a tiered cake again until I figured out exactly what I did wrong.

Stack like a pro

When I first started cake art I was absolutely terrified of selling anything about a one tier cake. All I knew was that anything I tried to stack would collapse and ruin the cake, the customer would be angry, and I would have a terrible reputation as a terrible cake artist. And it happened. This has happened to me twice – once with a wedding cake and once with a birthday cake. A client was angry; The other client was my niece and loved me, so all I got away with was humiliation. After the four-tiered wedding cake fiasco (my niece’s cake), I vowed never to bake a stacked cake again until I figured out exactly what I did wrong. So my journey of trial and error began, and I’ll pass what I’ve learned on to you so you can avoid the humiliation I carry to this day.

Stacking cakes is actually pretty simple, but there are a lot of little things that can cause a stacked cake to become a bottom cake. Luckily, I’ve identified most of these issues and I’m here to teach you how to properly stack a cake. Once you learn how to stack a two tier cake, the sky’s the limit. You can go as high as you want with as many cakes as you want without fear of collapsing.

Here’s a four tier wedding cake I didn’t screw up

Step one

You’d think the obvious first step would be to have your cakes ready to be stacked, but there are a few things you can do about your individual tiers that will make stacking easier and foolproof.

First things first: when you take your freshly baked cake out of the oven, allow it to cool completely. There must not be any residual heat in the cake. If you try to stack a cake that is still slightly warm in the middle, you will encounter disaster. If you are in a hurry, you can also chill the cakes in the freezer.

Here’s an excellent tip I was taught by one of my baker friends who has been in the business for several years; Once the cake has cooled completely, wrap each layer in cling film and leave at room temperature overnight. Not only does this help the cake rest so it condenses together to avoid a crumbly mess, but it also locks in the moisture inside so you don’t have to use simple syrup to boost the moisture levels. Trust me, this step is the difference between a mediocre tasting cake and an insanely moist and delicious cake.

To finish off the perfect preparation of your cakes, read my article on frosting and crumb coating and the article on leveling. Leveling your cake is paramount to avoiding a disaster while stacking your cake. I will link these articles below (at the bottom of this article). Check it out and follow the instructions to the letter.

Get as close to that as you can

step two

Now that you have your cakes as perfect as can be, you need to decide what you are going to use for stability. Some bakers use bubble tea straws, others use wooden dowels. I use both alternately depending on what I have on hand. Both work as well as each other.

You also need to decide whether or not to use a cake board between each layer. Sometimes yes, sometimes not. It all depends on what recipe I’m using, how high the cake is and how dense it will be. There are times when I can stack a two tier cake without using straws OR a board to separate the tiers. However, I don’t recommend doing this because it’s a risky thing to do. If you’re just starting out and don’t know how your cakes will behave, it’s always better to use more support than you need rather than needing it and suffering a breakdown.

Before dowelling the bottom tier, move it onto the cake board that you have already prepared and ready to display. This will save you a lot of heartache in the end. It’s almost impossible to move the bottom layer of a stacked cake to a new board.

So let’s say you’re just getting started. You will have an 8 inch cake as the base cake and a 6 inch cake as the top tier. First move your 8 inch cake onto the presentation board. Now leave the 6-inch cake on another cardboard round, but trim the round so it’s exactly the same size as the cake that’s sitting on top. This will help you hide the board when you stack it while still providing the stability you need. This works the same for all cake sizes. It’s important to use cardboard rounds for this and not cake drums, as cake drums are very thick and typically serve more as display platters than stability.

For any size cake, whether you’re making a two-tier cake or a six-tier cake, you want each individual cake to sit on a single circular piece of cardboard that’s exactly the same size as the cake. The easiest way is to cut the cardboard rounds with a craft knife.

Round cake on cardboard

This is a cake on a cardboard round. If you were going to use this cake for stacking, you would need to trim the board after freezing so it was exactly the same size as the cake.

step three

Now that your cakes are on their perfectly fitting cardboard rounds, you’ll need to measure the top of the cakes to see where they will sit. An easy way to do this and get it perfect is to take a piece of parchment paper, place the next larger size cake pan on the paper and trace around the pan. Cut out the remaining circle and you have a just-sized template.

Position the circle on the larger cake, making sure you center it exactly. Look at it from different angles and make any necessary adjustments.

Once you have the parchment as centered as possible, use a toothpick to toothpick the outside of the parchment into the icing.

Create a circle of parchment for each part

Template for placing dowels

step five

Once you’ve placed your dowels, it’s time to start stacking. We left the center without dowels for a reason. You don’t have to place a center dowel for two tier cakes unless you want to. They are not as likely to fall off as large cakes.

If you’re making a buttercream cake, you’ll need to be careful when stacking the cake to avoid denting your icing. Using spatulas is one of the best ways to ensure you don’t ruin your frosting. Place the back of the cake down first, making sure you’re inside your circle line, and pull the spatula out towards you while gently letting the cake fall into place. If you see yourself not following your policies, you should make a decision.

If the cake is grossly out of line, you’ll have to move it. If your buttercream is crusted, the easiest way is to use a paper towel over the palm of your hand to gently shake the cake in place. If the buttercream isn’t already crusted, wait until it needs to move the cake.

If you’re using a non-crusting buttercream and need to adjust the cake position, place the entire cake in the freezer for fifteen minutes. You can then adjust the top layer’s position without ruining your frosting.

Turn the cake over, look at it from all angles and make sure it’s completely centered before moving on to the next layer.

The key to a securely stacked cake is making sure the layers are all completely even and each layer is absolutely centered.

step six

If you want extra security consider placing a dowel all the way through the center of the cake through all the tiers. The best type of dowels I’ve found for tiers three and under are barbecue skewers. They’re pre-sharpened, long enough to get through all layers and thick enough to be sturdy.

Find the center of the top tier, insert the sharpened dowel and, hands down, poke it through the top tier. When you reach the cardboard round below the top level, you’ll feel it. Use a rubber mallet or a hammer wrapped in tape to gently drive the dowel through the board. You can keep hammering it through the entire cake until it goes through the bottom panel (your presentation panel) and you’re done. Your cake is now done and set!

An excellent tutorial from Krazy Kool Cakes

How to line up your cakes

Cake Decorating Basics: How to line your cakes

You would think that leveling cakes is a piece of cake. However, many home bakers don’t realize the importance of creating a level base!

How to coat your cakes in crumbs

Cake Decorating Basics: How to Crumble a Cake

The crumb coat is also known as dirty ice. This step traps crumbs in the frosting and prevents the last layer of frosting from being littered with dirty-looking crumbs.

How to achieve the perfect buttercream finish

Cake Decorating Basics: How to Achieve the Perfect Buttercream Finish

Buttercream surfaces can be just as smooth as fondant with practice and patience.

© 2018 Becca Hubbard-Woods

Using straws instead of dowel rods to support your cake is a quick, easy, and inexpensive way to make your cake strong.

This Rose Levy Beranbaum is a smart woman. This is another tip I learned from her book The Cake Bible that has saved my butt a million times over. Use straws instead of dowel rods to support your larger cakes. Their theory is that the straws displace less cake and therefore can support as much weight as a dowel stick.

It works great for me because straws are cheap, easy to find, and disposable. I pretty much always have them with me when I have a cake that needs a little extra support. I use them whenever I’m making a tiered cake or when using a slippery filling like lemon curd.

How to use straws for cake supports:

Insert straws into cake before frosting but after filling. Where you place the straws depends on what you need to support. For tiered cakes, I pin the straws in a circular pattern around the perimeter of the next tier with some in the center for extra support. When using them for slippery filling, I place the straws around the cake. I like to use multiple straws.

After inserting the straws, pull them up a bit and cut them off where the cake mark is on the straw.

Push the cut straw back into the cake. Cut the remaining straws to length. Frost as usual.

How to avoid using plastic straws:

Since plastic straws are basically ruining the earth, I’ve tried to avoid them whenever possible. I was very pleased to find out that paper straws work just as well as plastic for supporting a tiered cake and holding a tiered cake together. They’re a bit more expensive, but they don’t kill all turtles. Seems like a worthwhile compromise to me.

For more fun cake decorating tips, check out how to fill a piping bag with a water glass or how to bake a tiered cake while working full time!

If you liked this post, share it on Facebook or Pinterest!

Happy baking!

If you’d like a copy of my FREE Bakery Bakery Checklist, sign up below and I’ll send it to you. I like to print off a copy and keep it in my pantry so I know what I have and what I need from the store.

Happy baking!

How to make tiered cakes

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Are you ready to literally take your cake to the next level? Well, I’m talking about making tiered cakes. You know, the ones that are stacked on top of each other, making the cake taller and with different tiers.

Tiered cakes add that wow factor to the cake and make it that little bit more fun and special for the event. I know there are many single-tiered cakes that are awesome, but a multi-tiered cake seems to get more attention due to its “increased presence”. And of course, another reason for a bigger cake is to have more servings. Making a one-tier cake for 300 people takes up a lot of table space, as opposed to making a five-tier cake.

The most important thing to think about when building a stacked cake is the support. Adequate support is required to prevent the stacked layer of cake from sinking into the layer below.

This tutorial shows how to stack a cake using dowels for support. There are different types of dowels that can be used to support a cake. Below in the photo are the types of dowels I use most of the time. I use wood, hollow plastic, plastic straws and even skewers. Other cake decorators have also used bubble tea straws, thicker wooden dowels, and other types of support systems. All these dowels must be food safe.

The dowels I use a lot, especially for large cakes or cakes with at least 3 tiers, are wooden and plastic dowels. These two are very strong materials and hold up very well. Use sharp scissors or a small saw to cut the wooden dowels. Use a serrated knife or a sturdy utility knife to cut the hollow plastic dowels. Plastic dowels are larger than wooden dowels, so this would (very slightly) affect portions. Still, I prefer plastic dowels these days because I find them easier to cut than the wooden ones. Use a cutting board underneath to safely cut the dowels.

For smaller cakes (maximum 2 tiers) I also used plastic straws and wooden skewers. I like to use these because they are easy to cut. What I do is I cut the straws and skewers to the same height as the cake. I stick the straws into the cake and stick the skewers into the straws for extra support.

So let’s start stacking a cake…

Stacked tiered cake construction

For this tutorial we will build a three tier cake using hollow plastic dowels. The cake sizes starting from the bottom are 12″, 9″ and 6″. Of course, you can use different cake sizes depending on your cake needs.

A multi-tiered cake will be heavy, so it needs a stable base to stand on. I usually use a 1/2 inch thick cake drum for the bottom. Another option would be to use a sheet of hardwood cut to shape and covered with cake foil. Whatever you use, make sure it’s food safe and strong enough to support the weight of the cake.

Place the largest cake on the cake drum and fill and glaze as usual. Place in the fridge until cool. It’s easier to work with the frosting on a chilled cake that’s hard than soft.

I usually just guess where the cake is going to go on top. But to be more specific, take another round cardboard cake or pan the same size as the next layer to put on top. Place it in the center of the cake or wherever you want the cake to be placed. Trace the outline lightly with a toothpick or knife.

Take a plastic dowel and insert it into the cake inside the markings. Mark the height of the cake with your thumb, take out the dowels, mark with a pen and cut. Use this dowel as a guide when cutting the other dowels. I used four plastic dowels. If you are using wooden dowels I would put in about 6 of them.

Place the 2nd tier (9″ cake) on the same size cardboard cake circle. Fill, freeze and chill. Do the same for the smallest cake (6″) that goes on top. Repeat the dowelling process for the 9 inch cake.

To place the 2nd tier on top of the first, gently grasp the cake with your hand and use a metal spatula to guide the cake down the center. Do the same with the smallest cake.

Decorate the cake as you like. Finally, to hold all the cakes together and make sure they don’t slide down, use a large wooden dowel, slightly shorter than the cake. Sharpen one end of the dowel and, with the help of a hammer, gently drive it into all the layers until it reaches the cake drum. Cover the hole made at the top with buttercream.

And there you have it – a tiered cake.

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› Tiered cakes

Stack cakes, such as As wedding cakes arise when cakes of different sizes are placed directly on top of each other. Stacked cakes and cakes with columns or tiers can be very dramatic and beautiful, but they certainly require a solid foundation and the right accessories to succeed. A multi-tiered cake without the right base is doomed to fail, most likely resulting in ruined decorations, uneven layers, and possibly a completely collapsed confection.

Regardless of how many cakes you are layering, from 2 to even 8 tiers, it’s best to have at least a 2″ to 4″ difference in the diameter of each tier for the best look.

stabilize stack

Stacked cakes, especially very tall ones, need to be stabilized to prevent them from tipping, sliding or even collapsing. One way to secure the cake is to use individual cake boards and dowels in each tier. This makes transporting the cake from the kitchen to the party easier – the tiers can be stored separately for transport and then assembled at the venue to reduce the risk of unsightly accidents.

To avoid cracking the icing, tiers should be stacked while the icing is freshly prepared. Alternatively, after icing the levels, you can wait at least 2 days before stacking them.

Full dowelling is not required in a stacked construction only when the lower tiers are a solid fruitcake or carrot cake. With a light sponge cake or a mousse-filled creation, without the dowels, the upper tiers would simply sink into the lower ones and the cake would tip over.

Using the cake boards

Using cake boards in a stacked cake not only helps with stabilization but also makes it a lot easier to place each tier on top of the cake. Purchase or cut the cake boards to be the same size as the cake layer (otherwise the board will show). It’s also important to make sure the board’s material is strong and doesn’t bend easily.

For smaller layers – 6 inches or less – you can stack 2 cakes on 1 board. Don’t try to stack more than 2 layers. Before placing the pie layer(s) on the board, place the next pie sheet slightly on top of the previous pie layer to create an outline; This way you know where to place the dowels and make sure they are actually under the next layer.

use of the dowels

Creating a stable foundation for the cake from dowels is not difficult. Depending on availability or preference, you can use wooden or plastic dowels. A good rule of thumb is to use 1 dowel for every 2 inches of cake. For example, a 16″ or 18″ cake will require at least 8 dowels and a 10″ cake will require at least 6 dowels.

Plastic dowels are typically wider than wooden dowels, allowing you to use fewer plastic dowels in your construction. One benefit of wooden dowels, however, is that you can “sharpen” one end to a point, making it easier to pierce the cake and pie boards. You can sharpen the dowel with a sharpener or even a sharp paring knife. Make sure you are away from the cake when cutting or shaping so there is no risk of sawdust or dirt damaging the cake.

Whether wood or plastic, the dowels should be washed and dried before inserting them into the cake. It’s also best to cut all the dowels for each layer before sticking them into the cake – this way you can ensure each dowel is cut to the same length. They should also be inserted straight up and not at an angle. It may be easier to insert the dowels into the cake if the cake has been chilled beforehand.

When inserting the dowels into the largest tier, you should start by placing one in the center of the cake; Then put additional dowels a little inside the perimeter where the next tier will sit (so the dowels are under the second tier).

Assembling a stacked cake

Once you have your cake layers and all your supplies, you’re ready to assemble a multi-tiered cake. If you take your time and follow the steps carefully and remember the helpful tips, you will surely succeed.

What should you use… a cake board or cake drum?

What is a cake board?

A cake board is a piece of hardboard covered with foil (usually silver, but other colors are available) and about 3-4mm thick. They are dense and very strong. They are perfect for most cakes and if you are careful when slicing your cake they can be reused a number of times.

Other names for cake boards: double thickness card, hardboard

What is a cake drum?

A tart tin is usually a foil-covered sheet of cardboard or cardboard foam board (like tart boards, they come in other colors, but silver is most common) and are about 12-13 mm / ½ inch thick. They are strong and generally come in larger sizes than cake boards. Like cake boards, they can be reused with proper care.

Other names for cake drums: cake bases

So which ones should you use?

The main difference between the 2 is their thickness. Approximately 12mm / ½ inch cake drums are perfect to add ribbon for extra decoration.

Cake drums have traditionally been used for wedding cakes but are gaining popularity on all cakes due to the ability to add a ribbon.

Cake boards are not obsolete however, they are often cheaper and are used for tiers in stacked cakes as the thin but hard board is easy to cover but provides adequate support for the cake.

You can read more about the differences between the cake boards, cards and drums that we sell.

Looking for a cake board with a little extra strength and durability? Masonite’s are made from steam-cooked and pressure-formed wood fibers, making them a type of engineered hardboard that’s the perfect pie stand for those heavier cakes.

As well as looking superb, Masonite Cake Boards are 4mm thick and are extra strong and sturdy with the ability to support the considerable weight of a larger, heavier cake.

Available in a variety of different designs, colors and sizes including 10″, 12″ or 14″, our masonite cake boards can be wiped clean and reused whenever you need them, making them an incredibly economical and practical choice. No matter what size or height of cake you are baking or how you decorate it, we have a perfect masonite board for you.

Can’t find what you’re looking for? Check out our range of cake displays.

There are no hard and fast rules about what size cake board you need. This all depends on the style, shape, size and weight of your cake. Sometimes a cake board can become part of the cake’s features or design, and other times it’s purely practical and used as a base for your cake. Cake boards also make great supports and can help create a professional look, especially if this is your business. Avoid the cardboard look covered in kitchen foil with our handy top tips.

Measure

The first and probably the most obvious step would be to know what size cake you are baking. Find out what size pan you use for baking, and if you’re not sure, take a tape measure and physically measure it. As a basic guide, your cake board should be 2 to 3 inches larger than the diameter of your cake.

draft

You may want to add lettering or decorations to the cake board. If so, it might be better to choose a slightly larger cake board than originally suggested to make room for them. It may be worth remembering that pies don’t necessarily have to be centered on the board. You can stagger them (closer to the back of the board) on both square and round cake platters to give more space at the front for writing etc.

cake type

Sponge cakes tend to be relatively light, so we recommend using a thinner cake stand so as not to spoil the effect of the piece itself. It’s still best to choose a board about 2 inches larger than your sponge cake, or if it’s a novelty or irregular-shaped cake, possibly even larger.

Fruit cakes can be quite heavy, weighing several kilograms. In this case it is best to use a drum style board as these offer much more stability for such tight jaws. Again, you’ll need to choose a board that’s 2 to 3 inches larger than the pan it was baked in, but it’s also important to consider how you’re glazing it. For example, a traditional wedding cake is usually covered with a layer of marzipan, followed by either rolled fondant or royal icing, so a larger board gives extra room for that double covering. Decorations on wedding cakes are often very delicate and in this case, again, a larger board will ensure that intricate additions to the sides or bottom don’t slide off or get accidentally knocked.

Tiered cakes

If you’re baking a tiered cake where several different cakes appear as one, the size will depend on the look you’re going for. Often tiered cakes reach to the edge of the board to dress it up. In this case, buy boards the same size as your cans. They are often slightly larger to allow for layers of glaze. If you want your boards to be visible or used for decorations, pay attention to the difference in size for each level. For example, for a 3-tier cake with 6, 8, and 10 inch cakes, we would recommend 8, 10, and 12 inch boards so that each board is 2 inches larger than each cake.

Cake boards are now so widely available in a whole range of different shapes, colors and sizes. Please take a look at our range here. We hope you have found this information useful and that you can now buy cake plates in the future with all the knowledge you need.

Sources:

https://www.sweetinspirationonline.co.uk/size-cake-board-need/

https://www.cakecentral.com/forum/t/685767/cake-board-sizes

How do you stack a two tier cake? This easy step-by-step tutorial will answer all your questions about baking, filling, stacking, and decorating a two-tier cake from start to finish! It’s not as hard as you think!

Stacking a two tier cake starts with baking a cake that has the stability to be stacked. That means you need a cake that can support the weight of a cake on it.

A light and fluffy cake like an Angel Food Cake isn’t the best choice for a stack cake, as it’s likely to collapse or collapse under the pressure.

As a trained pastry chef and owner of a homemade cake shop for 5 years, I’ve made many, many cakes! If you love cake decorating, be sure to check out my 10 ways to make your cakes look more professional and how to decorate a cake with flowers!

For better readability, this post has been divided into different sections:

What kind of cake is best?

A denser cake is a good choice, but it doesn’t have to be your only choice. You can make a looser cake recipe and still stack it as long as you bake your layers thick enough.

One of my favorite cake stacking recipes is this easy one bowl vanilla cake recipe. It’s a bit dense, but the flavor is so good and it stacks beautifully! This recipe can be found in the recipe card below.

I also have this chocolate cake recipe, but it’s a bit more on the fluffy side. If you are a beginner at stacking two tier cakes I would say start with the vanilla recipe!

The recipe I used for this tutorial is my Cookie Buttercake recipe. It’s sturdy enough to be stacked and SO insanely delicious!

Which Buttercream Recipe Should I Use?

Go with this classic American buttercream recipe. It squirts really nicely and will crust perfectly for stacking too. You have to double the recipe to have enough to stack a cake. Or triple it if you like a frosting loss.

to use baking pans

These Wilton pans are my all time favorite pans whether I’m stacking a cake or not. They are long lasting, retain heat very well and because the sides are straight you always get good straight sides when baking.

I have them in all four sizes – but if you’re stacking a cake, you’ll need multiples of the same size. So that means 3 8″ round cake pans and 3 6″ round cake pans. Sometimes Michaels has a sale and you can get the pans really cheap so keep an eye out!

I always like to bake and stack my cakes in 3 tiers because it gives the cake height which looks more professional. You can read about some other ways to make your cakes look more professional here.

Aluminum disposable pans

I don’t like using disposable aluminum pans for stacking. I know they’re the cheaper option, but they really aren’t very robust and won’t give the best results. Invest in good bakeware and you’ll be using them for years!

cake size you need

A two tier cake means you need two cakes (composed of layers) of two different sizes. The standard size is usually a 6-inch cake stacked on top of an 8-inch cake, and it feeds about 40-50 people depending on how big you slice.

Keep in mind that it might not seem like it could feed that many people, but stacked cakes are larger than regular cakes, meaning you can slice thinner and still have a nice piece of cake. Sometimes I cut off a slice and because it’s so big, then cut it in half to serve.

The difference between planes and layers

That confuses people sometimes.

Layers and layers are two different things. There are several cake layers in one level. A cake layer consists of several layers of cake. Does this make sense?

Each tier of the cakes I make usually contain three layers of cake. Sometimes my 6 inch cakes only have 2 layers when they are really thick and the height is there without needing an extra layer of cake.

Notes on the tools required:

Cake Boards – Using two different sized boards when icing and filling is helpful as it allows you to lift and move the cake. Plus, it catches any frosting that falls to keep the turntable from getting messy.

You want one that is 2 inches taller than your cake, so in this case a 10″ and one that is the same size as your cake, an 8″ for the bottom cake. As well as an 8″ cake board and a 6″ cake board for the smaller cake. So to recap, you will need: 1, 10″ cake board

2, 8″ cake boards

1.6″ Cake Stand If you are planning this for a fancy party or would like the cake presented on something nicer than a cake stand then you can buy one of these cake drums and use it as your 10″ cake stand. A cake drum is different than a cake board. A cake drum is thicker, prettier and sturdier and is usually what cakes are presented on for parties and other things when not on a cake stand. A cake board is just a round piece of cardboard that isn’t as sturdy as a drum. So if you’re making this for delivery or for someone I suggest doing it on a cake drum.

Assembling the cake layers Start with a flat top When the cakes have cooled you will need to cut off the tops to make them flat as you cannot stack a cake without a flat top. You can use these baking strips to flat bake your cakes or some other hacks floating around the internet, but I prefer to just snip off the domed top. Keep the leftovers too! They ensure a delicious breakfast. I use either a cake flattener or a long serrated knife. If you are a beginner I recommend the Cake Leveler, it is SUPER easy to use. It’s basically like a saw for your cakes. The only problem with this is that if the outside of your cake is a little crusty, the initial cut into the cake will be a little tough. But it’s totally doable and the best way to get started! You should now have between 5-6 layers of cake with flat tops. You will need a turntable, an offset spatula, some cake boards and buttercream.

Start filling

Place a 10″ cake board on the turntable. Dab a little buttercream in the center of the cake board – just a tiny bit.

Then place the 8 inch cake board on top and press to seal.

Spread about 1 tablespoon of buttercream over the 8 inch cake board and place your first layer of your 8 inch cake on top.

Fill the cake with buttercream:

You can either use a piping bag or simply use your offset spatula to spread an even layer of buttercream over the cake layer. If using a piping bag, pipe a rim of buttercream around the cake 1/4 inch in and then fill from there.

If using the spatula, start by placing about 1/4 to 1/3 cup buttercream in the center and work your way outwards. Stop 1/4 inch from the border.

Once you have an even layer of icing, take another layer of cake and flip it over so the bottom is now the top. Put it on top of the buttercream layer. Yes, the cut side should be the side on top of the buttercream.

This will ensure you have a flatter top!

Repeat the process of filling with buttercream and topping the last layer as before with the bottom of the cake turned over.

Glaze the cake

First we will start with a crumb coat.

A crumb coat is exactly what it sounds like – a coat for crumbs, haha. No really, it’s just a light layer of frosting over your cake to trap the crumbs so when you add another layer of frosting the crumbs won’t show or make your cake look messy.

Crumble your cake

Using an offset spatula, pick up some frosting and smear it onto the sides of your cake while spinning your turntable. Work your way up from the bottom, covering the cake with just a light layer of frosting.

Tip!

Make sure you scrape the back of your spatula down the sides of the bowl before taking another scoop of fresh buttercream – this will keep those pesky crumbs from getting into your buttercream!

Here’s a link to a video if you need more visuals!

Pick up the cake, and that’s where the larger cake board comes in handy – and pop it in the freezer for 15 minutes to seal in the crumbs.

Repeat this process with an 8 inch cake board, a 6 inch cake board and your 6 inch cake layers.

When your 6 inch cake is ready to go in the freezer, take out the 8 inch cake. Now it’s time for the top layer of frosting.

Frosting top coat

It’s essentially the same thing you did with the crumb coat before, only with more frosting.

I like to start at the sides from the bottom and work my way up with my spatula, going around and around, twisting and widening as I freeze. Don’t worry if you make a mess or if it’s not perfect – it takes a lot of practice!

When the cake is covered (you don’t want to see cake stains) and you’ve reached the top, stop and switch from the spatula to the bench scraper.

How to hold the bench scraper:

Make sure your wrist is straight and the bench scraper is resting squarely on the cake – hold it in one spot and spin your turntable.

If you notice that some spots need more icing, add a little and keep turning the bench scraper against the cake. It will make up for it.

The sides of the cake should now be more or less smooth. Don’t worry if it’s not perfect or you need a few tries. It really takes patience and practice.

There should now be a lip of icing on top of the cake that is higher than the cake. Leave that alone and fill the top of your cake with more frosting.

Now use your bench scraper or spatula at an angle – smooth that lip from the outside of the cake inwards.

Here’s another video on how to do it because it’s really best to watch to understand! You can fast forward to exactly 5 minutes and you’ll see exactly what I’m talking about!

How to have smooth cake edges

To create REALLY smooth edges, I’m going to share with you a trick I learned while working at a cake decorating shop.

Fill a food-safe, clean water bottle with clean water and lightly mist your just-frosted cakes. YES, YOU HEAR ME CORRECTLY.

Spray your cake with water and then take the bench scraper and go lightly over any bumps and edges. Then watch them disappear. Do this one cake at a time on the turntable, rotating as you go.

Come on, I’m waiting.

Repeat with both cakes!

OK, so now we have two beautiful cakes. 1 8 inch cake with 3 layers and 1 6 inch cake with either 2 or 3 layers.

LET THIS STACKING BEGIN!!

Stacking a two tier cake

You will need:

Bubble tea straws or wooden dowels

scissors

Believe in yourself that you can do this

First let me say that regular straws don’t work. You need the thick bubble teas like this one. I prefer these over the wooden dowels. They’re thicker, easier to cut, and don’t run the risk of getting wood splinters in your cake.

I also suggest that if you plan to present this cake on a cake stand, you should now move the 8 inch cake onto it.

This is another reason we use the 10″ cake board. Now that you have the 8″ board underneath, you can slide the cake off the 10″ board onto a cake stand.

How to move a pie from the pie stand to the pie stand

Using a large offset spatula (or the small one if that’s all you have), glue it between the 10″ and 8″ cake boards and gently lift. Have your other hand ready to lift and shift the weight to your hand. Then put it on the cake stand.

This picture shows how to lift it up with the spatula only with a smaller cake.

Now we were ready to stack a two tier cake!

The Bubble Tea Straws will support the weight of the upper tier on the lower tier. Because of this, they must be placed strategically.

You want to make sure they are evenly placed under the weight of the top tier. Place the straws too close together and the weight will not be evenly distributed. Too far and you will see the straws coming out of the bottom row at the top.

You have to make sure the straws are placed under the top layer so she can carry the top layer and no one notices!

I like to place 4 evenly spaced straws in a square shape and then sometimes one in the center if my cake is 10″ or larger. Since this is an 8 inch cake, we’ll go with 4 straws. This will ensure that the weight of the upper tier is balanced.

How to place the straws on the lowest level

Insert each straw into the cake until it hits the bottom, then mark where the top of the cake is with either icing or your eyeball. Pull the straw back up and cut off the tip with scissors. Push the straw back in. Make sure it is either level with the top of the cake or slightly below.

You don’t want the straw to be higher than the cake or your top tier won’t be able to line up flush with the bottom tier.

Repeat for all 4 straws. Make sure they are all flush with the cake.

Now spread a layer of buttercream over the straws to hide them. This also allows the top tier of the cake to stick to the bottom tier.

Stacking the top level

Now for the fun part. Oh, did I say fun? I meant scary haha. YES, this part is scary, but you can do it!

It’s time to bring the top level down to the bottom level. Here are some tips before you start:

If the buttercream is hard, it’s less likely to show fingerprints if you mess it up.

If this is fresh buttercream that hasn’t set yet, pop it in the freezer for 10 minutes before stacking.

Know that if you screw up, there are always ways to fix something!

Ok, let’s do this!

Using your offset spatula, separate the 8 inch cake board from the 6 inch board that the cake sits on.

You will leave the 6 inch cake board attached to the cake. With two hands, hold the cake underneath with just your fingertips. Bring it to the bottom level and look up where you want to place the cake.

Get it as close to the bottom level as you can without touching it, then drop it into place. If your straws are aligned correctly (which they should) it will hold the weight of the cake!

Alternatively, you can lean one side of the top tier onto the bottom tier where the straws are and then drop the other side onto it, but I find that this can mess up the bottom tier of buttercream if it’s not hardened as much is.

If you go the second way, then do it from the back so if you mess up, you’ll mess up the back of the cake.

THERE YOU GO, YOU DID IT.

You stacked a two tier cake! Exhale relieved!!

What to do if things go wrong

first time ok!! The most common place people make mistakes is in the gap between the upper and lower levels.

This is a super simple fix. You can whistle a border or design around the meeting point, or add another decoration like flowers, sprinkles, or cookie crumbs.

Also know that we are our worst critics, so something that might seem awful to us (like a thumbprint) might not even catch the eye of someone seeing the cake for the first time.

How to decorate a two tier cake

There are so many ways to decorate a cake! I love to decorate my cakes with fresh flowers. Learn how to do it safely in this post!

Other ways to decorate a cake:

sprinkles

piping designs

Cookies

Dessert Sauces – drip them along the edges

Macarons – buy them in different sizes and put them on top.

fresh fruit – keep it

Delivering a cake When you deliver a cake, you have to make sure that this cake is particularly stable. One way to do this is to insert a large dowel into the second tier from the top AFTER it’s stacked. This dowel should go through the top of the top tier, cut through the 6 inch cake board and into the 8 inch cake. This gives the cake extra stability and ensures it doesn’t tip over. Make sure you do this first before adding any decorations as you will need to hide the top level hole. I recommend using a wooden dowel this time and not a straw as the straws aren’t long enough. You can sharpen the dowel on the bottom to ensure it cuts through the cake board. Or you can buy cake boards that have a hole in the middle for just that purpose.

Phew, this post was long!

Even though I no longer make a living selling cakes, it’s nice to share my experiences and information I’ve learned along the way.

I hope it can help explain the things you need and need to do to stack a two tier cake!

If you enjoyed this post or have ever tried stacking your own cake, I’d love to hear about it in the comments below!

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Learn how to glaze a cake with these 10 easy steps! Yes, even if you are a beginner, you can learn how to decorate a cake like a pro from start to finish!

We’ve all seen these gorgeous cakes.

You know the ones I’m talking about. Those that are even and smooth and beautifully decorated. The ones with the straight edges and the sprinkles in just the right place, wondering how they do it!?

WAS THERE. Actually I was there for a while but I made it out alive and I’m here to give you my top 10 tips to make your cakes look more professional!

How to decorate a cake to look more professional

When I first started my cake decorating days, I was fascinated by how cakes could be decorated in so many different ways. I was wondering how to stack my layers and how the frosting always looked so even. But mostly I found myself wondering why the heck my damn cakes couldn’t look the same!

Now, after pastry school and 10 years of cake decorating experience, I’m here to share my tips and tricks on how to start making your cakes look better.

Maybe you want to start your own cake business and you don’t know anything. Or you like to decorate cakes as a hobby. Maybe you want to impress your in-laws. Whatever the reason, here are your basic starting points for making your cakes look more professional.

Disclaimer: There are definitely ways (see below) to decorate beautiful cakes without special cake tools, but your cake life will be a lot easier if you have the following:

An offset spatula like this A bench scraper like this A cake turntable like this

Let’s get started and learn how to decorate a cake!

First bake your cake in 3 layers

Usually when people make layer cakes, they always make them in 2 cake pans, which equals 2 cake layers, duh.

When I started I couldn’t understand why my cakes didn’t look like the ones in the magazines and it was because my cakes weren’t big enough!

Depending on the cake recipe you use, this may mean doubling the recipe. A more professional looking cake = a big cake, so double up!

I use a standard of 3 cake layers in my tiers. When combined with the buttercream, they will grow 5″-5.5″. So this one cake has 3 layers and is one tier high for a total height of 5″.

To be clear, a pie layer is made up of pie layers. No, layers and planes are not the same.

A cake layer is composed of cake layers.

Next tier from the cake tops

A flat cake is much easier to stack than a dome cake, so you’ll need to level it.

You can take a sharp, long, serrated knife and start evenly flat bladed at the lowest part of the dome. In a push-and-pull motion, cut through (like slicing a bagel flat).

Make sure to keep the blade at the same level throughout the cut or it will become crooked.

A great trick is to leave the cake in the pan and once it has cooled, place the flat side of the blade on top of the pan and use it as a guide to chop off the top.

This method works well if the entire surface of your cake is being baked higher than the pan.

Optional: Stuff your face with the pie tops or pawn them to someone else.

cake boards

Cake boards make cake decorating easier for you, especially when you are transporting the cake.

You can certainly decorate a cake on the stand you’re serving it on, but if you plan to move the cake around a bit, you’ll need cake boards.

For a normal cake I use two cake boards.

One that’s the same size as the cake and goes straight to the bottom of the cake. And a second one at least 2 inches taller so I can decorate and move the cake around if I have to without spoiling the bottom.

Dab the frosting

You should now have 3 flat cake layers.

First take a small amount, e.g. B. a teaspoon, frosting and spread it in the center of the larger cake board.

Place the smaller cake board in the middle of the larger one.

Add another small amount of frosting to the smaller cake board, but spread it out more evenly – the offset spatula works wonders here.

Now place your thickest cake layer (to be honest the cakes may not be the same size even if we try our best) on the cake board.

Tada! You’ve Just Made Your Cake – Now the cake won’t slide around while you stack and glaze it.

Fill and stack

Ok, maybe that’s two things, but they belong together, so I’ll keep it that way.

Once you’ve secured your first cake layer onto your cake board, it’s time for the frosting or buttercream.

Some people use a piping bag so they know they’re getting 100% even amounts of frosting between coats. However I don’t have the patience to use another tool and clean and am lazy so I just use my offset putty knife.

Scoop up some of the icing, starting with about 1/3 cup – eyeball – and drop it into the center of the cake.

Using the spatula or a knife if you don’t have one, work outwards from the center of the cake, spreading evenly all the way around, stopping about 1/2 inch from the edges.

This will be filled in later when you make the crumb coat.

Take your next cake layer — and this is crucial — turn it over so the bottom of the cake is now the top and place it on top of the frosting.

This will give the cake a more even shape overall. Repeat these last two steps with the next layer.

PS: If you use a cake turntable I do it all there and rotate as I frost, but if you don’t have one just do it on any cake stand that fits.

Now look at the stacked cake from eye level and see if there are any bumps. If this is the case, you can press on the opposite side of the cake to even it out, or gently lift the edge of the cake where it’s uneven and add more buttercream to even it out.

Freeze

Now that you have a nicely stacked cake, stick it in the freezer for 15 minutes.

This will help minimize the amount of crumbs that come loose when you start icing it.

If you use cake boards they help here, otherwise move some things around so you can build a massive cake construction in your freezer.

crumb coat

A crumb coat is essentially a light layer of frosting over the cake, applied before the actual real buttercream coating to catch any crumbs. This will ensure the top layer of buttercream is crumb free and nice.

This part gets tricky if you don’t have a turntable, which is why I recommend it, but you can still make it work.

Use the back of your spatula to pick up some icing and smear it onto the side of your cake while twisting with your other hand (lo, tricky). Spread and spread evenly over the cake from bottom to top.

Be sure to scrape the back of the spatula on another bowl or on top of the buttercream dish so you don’t dip a crumb-filled spatula into a crumb-free bowl of buttercream when you need another spoonful.

Then put some icing on top and use the spatula to even it out. Use your bench scraper to clean the sides. Holding it vertically, stand on the cake board against the cake and turn the turntable to level it.

It’s okay if you can still see the cake layers, you really just want to seal the crumbs.

Place the cake in the freezer for another 5 minutes.

How to glaze a cake

You’ll do the same thing as the crumb coat above, only with more frosting, and this time you want to completely cover the cake layers. This is called a top coat.

Start on the sides from the bottom and work your way up with the spatula, going around and around, twisting and spreading as you frost. When the rest of the cake is covered and you’ve reached the top, stop and switch from the spatula to the bench scraper to smooth out the sides even more (don’t work on the top yet). Making sure your wrist is straight, the scraper is straight on the cake board and the long side is leaning against the cake, rotate the turntable. If you notice that some spots need more frosting, that’s ok, just add a little bit in those spots. Keep turning the bench scraper against the cake and it will level it. Pour icing on top and spread evenly with spatula, leaving a small gap between the edges.

straight edges

Now those edges might give you a problem because if you flatten the sides, they will stick out at the top. Then when you flatten the top, they do this weird thing about the sides.

Here’s what you do – PLANE.

Shall I explain? Yes of course.

Start where the sides stick out over the edge of the cake. Hold your spatula with one hand on each end, then (and that’s how they explained it in cooking school – real -) go from the top over the edge from the outside of the cake to the center. Glide your spatula over the edges like an airplane is about to land.

I know it sounds weird. But this swooping action works. You keep the spatula flat and straight the whole time. They come straight down onto the frosting at an angle and then land and go straight onto the cake.

Stop when you get to the middle and repeat on all edges. There. Airplane.

smoothing of the cracks

After you’ve smoothed out the edges, you might just need a little extra help to get those tricky cracks and kinks.

Insert spray bottle.

Fill a spray bottle (the one you use only for food) with clean water and spray. your. Cake. You understood me.

Sprinkle water on that beautiful cake you just became obsessed with. I’m not talking about it. I mean spray lightly with water. Then immediately take your spatula and smooth it over those tough spots.

Immediate solution.

Just a word of warning about this – you must use this trick in the final step before proceeding with decorating. You can’t use it and then decide your cake needs more icing and pour icing on top. It won’t end well.

This trick should only be used at the very end to smooth the cake.

When I’m working on the end, I lightly spray my cake all over and then take my bench scraper and give it a good swirl to smooth everything out.

Also, spray very lightly on cakes that have food coloring in the buttercream. You don’t want the paint to drip and bleed down the cake.

Cake decorating ideas

Finally time to decorate! Here are some of my cake decorating ideas:

Throw some sprinkles on top and sides. Yeah literally throw ’em they’re sprinkles who cares where they end up it’ll be pretty because hellloooo its sprinkles! Side note – this needs to be done right after the frosting while the buttercream is still gooey – if you wait for the buttercream to form a crust the sprinkles won’t stick.

Get a cake topper like this one

Top the bottom and/or sides of the cake with nuts, pretzels, candies,

Decorate your cake with fresh flowers. Read my tutorial on how to do this safely here!

Sprinkle with fancy salt if it’s a chocolate or caramel cake.

Cover your cake with cookies in a fun pattern.

Drizzle store-bought or homemade sauces over the cake.

Decorate without tools:

If you’re reading this and you’re like, “But what if I don’t have any of the tools you mentioned?”

You can:

Add frosting onto a cake using a flat, regular spatula, a knife, or even the back of the spoon.

Frost as best as possible, then scrape over with a fork or the back of a spoon for a rustic finish

Cover it with decorations.

Well there you have it!

There is definitely no right or wrong way to bake and decorate cakes, this is just how I do it.

Also, remember not to be too hard on yourself, usually the things we notice that no one else would, so take it easy.

Happy baking everyone!!

You might also like these decorating tutorials:

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Stack cakes, such as As wedding cakes arise when cakes of different sizes are placed directly on top of each other. Stacked cakes and cakes with columns or tiers can be very dramatic and beautiful, but they certainly require a solid foundation and the right accessories to succeed. A multi-tiered cake without the right base is doomed to fail, most likely resulting in ruined decorations, uneven layers, and possibly a completely collapsed confection.

Regardless of how many cakes you are layering, from 2 to even 8 tiers, it’s best to have at least a 2″ to 4″ difference in the diameter of each tier for the best look.

stabilize stack

Stacked cakes, especially very tall ones, need to be stabilized to prevent them from tipping, sliding or even collapsing. One way to secure the cake is to use individual cake boards and dowels in each tier. This makes transporting the cake from the kitchen to the party easier – the tiers can be stored separately for transport and then assembled at the venue to reduce the risk of unsightly accidents.

To avoid cracking the icing, tiers should be stacked while the icing is freshly prepared. Alternatively, after icing the levels, you can wait at least 2 days before stacking them.

Full dowelling is not required in a stacked construction only when the lower tiers are a solid fruitcake or carrot cake. With a light sponge cake or a mousse-filled creation, without the dowels, the upper tiers would simply sink into the lower ones and the cake would tip over.

Using the cake boards

Using cake boards in a stacked cake not only helps with stabilization but also makes it a lot easier to place each tier on top of the cake. Purchase or cut the cake boards to be the same size as the cake layer (otherwise the board will show). It’s also important to make sure the board’s material is strong and doesn’t bend easily.

For smaller layers – 6 inches or less – you can stack 2 cakes on 1 board. Don’t try to stack more than 2 layers. Before placing the pie layer(s) on the board, place the next pie sheet slightly on top of the previous pie layer to create an outline; This way you know where to place the dowels and make sure they are actually under the next layer.

use of the dowels

Creating a stable foundation for the cake from dowels is not difficult. Depending on availability or preference, you can use wooden or plastic dowels. A good rule of thumb is to use 1 dowel for every 2 inches of cake. For example, a 16″ or 18″ cake will require at least 8 dowels and a 10″ cake will require at least 6 dowels.

Plastic dowels are typically wider than wooden dowels, allowing you to use fewer plastic dowels in your construction. One benefit of wooden dowels, however, is that you can “sharpen” one end to a point, making it easier to pierce the cake and pie boards. You can sharpen the dowel with a sharpener or even a sharp paring knife. Make sure you are away from the cake when cutting or shaping so there is no risk of sawdust or dirt damaging the cake.

Whether wood or plastic, the dowels should be washed and dried before inserting them into the cake. It’s also best to cut all the dowels for each layer before sticking them into the cake – this way you can ensure each dowel is cut to the same length. They should also be inserted straight up and not at an angle. It may be easier to insert the dowels into the cake if the cake has been chilled beforehand.

When inserting the dowels into the largest tier, you should start by placing one in the center of the cake; Then put additional dowels a little inside the perimeter where the next tier will sit (so the dowels are under the second tier).

Assembling a stacked cake

Once you have your cake layers and all your supplies, you’re ready to assemble a multi-tiered cake. If you take your time and follow the steps carefully and remember the helpful tips, you will surely succeed.

Build, stack and support a tiered cake!

Assembling and stacking multiple tiers of any cake doesn’t have to be difficult. It’s easy if you follow a few tips and rules!

Well-chilled cakes are key! One of my top tips for cakes is to chill them well! I use butter in my cake batter. The reasons for this are taste, texture and stability. Cold butter is firm, so after my cakes have baked and cooled slightly, I wrap each in plastic wrap twice and refrigerate for at least 2 hours. This helps tremendously with topping (slicing a cake horizontally to create layers), filling, and stacking. Cakes are definitely best eaten at room temperature, but when topping and stacking, you want it cold! Work one level at a time! Each cake tier must also be prepared on its own cake board the size of the cake. Also, make sure you keep everything straight. You can buy a level (or even use an app on your phone) to easily make sure you match everything and create levels. I prepare my layers from the bottom layer up. It’s important to do it this way, and I’ll explain why. You want stability throughout your process. When you prep the bottom tier (cakes, stuffing, and placing your straws or dowels) put them back in the fridge. This will keep them cold and will stiffen your buttercream to increase stability. Go to the next level and continue the process. Any level that supports a level (or more) needs support! My rule of thumb here is: If you’re just making a 2-tier cake, boba (or fettie) tea straws work well for me. If the cake has 3 or more tiers, I use wooden dowels instead of the straws. Now you may want to know how many straws or dowels to place in each row. I have a very simple answer for you. Regardless of the size of your cake, use half of it as supports. So let’s say your steps are 12″, 10″, 8″ and 6″ rounds. You will use 6 wooden dowels in the 12″ pie, 5 wooden dowels in the 10″ pie, and 4 wooden dowels in the 8″ pie. The 6″ wouldn’t need one since it’s the top step. I also cut the straws or dowels slightly (a few inches) shorter than the bottom of the cake. This will help immensely in eliminating gaps between your layers! A center dowel is never a bad idea! I use a center dowel 99% of the time. I’ve even used a straw in the center of one-tier cakes at times. Rest is important to me! For my large, multi-tiered ones (3 or more tiers), I actually use a larger wooden dowel that attaches (screws into) my wooden cake board. When baking cakes this way, you need to lower the cakes onto the dowel, and not the other way around. But like I said, stability and calm are definitely key here!

I hope this helps and if you have any questions, please feel free to ask! Below is a video of a two tier half naked wedding cake that I had to assemble. It will help you see the process. This is the all-butter American Buttercream I use for my cakes!