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Lightly trace the outline with a toothpick or a knife. Take a plastic dowel and insert into the cake, inside the markings. Mark the height of the cake with your thumb, take the dowel out, mark with a pen and cut. Use that dowel as a guide when cutting the other dowels. I used four plastic dowels.
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Pipe or spread a dollop of frosting onto the cake board to attach your first layer of cake. Pipe or spread filling onto the cake layer and then press your next cake layer on top. Continue alternating cake layers and filling. Make sure layers are level by trimming the tops with a serrated knife before you assemble the cake.
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Push it out beyond the edges of the cake to prevent a domed top later. Hold your offset spatula at a 45 degree angle and spin the cake to smooth and level the frosting. The excess frosting will build up on your offset spatula until you swipe it off and away from the cake. Then scrape that frosting into a bowl.
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Each cake tier (except the top tier) need cake dowels to help support the weight of the cake (s) on top of it ie. sticking to the 6", 8" and 10" 3-tier cake example, the 8" and 10" cakes need 3-4 dowels each. You can also use bubble tea straws instead of cake dowels. Then, a single wooden cake dowel needs to go through the middle of.
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Dowels will provide support if the structure is to collapse or sink. For large cakes and those with at least three tiers, I frequently use dowels made of wooden or plastic. Both of these materials are strong and will withstand repeated use. A pair of sharp shears or a small saw is used to cut the wooden dowels.
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Note: For each cake tier, you will need at least 4 or more straws. The larger the cake tier, the more straws you will need. Step 4: Insert the cut rods/straws into the cake tier. Poke the cut straws / dowel rods into the base cake in a circular pattern, with a gap of 2 to 3 inches apart, but within the diameter of the top tier cake.
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Supplies needed for stacking cakes: As an Amazon Associate, I earn from qualifying purchases. Baked and prepared cake layers made into tiers. (I like to use three layers of cake for each tier and I used an 8″ cake tier for the bottom and a 6″ cake tier for the top.) Remember that tiers are made of layers, so you'll have multiple cake layers with filling between them that make up a tier.
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Making a tiered cake doesn't have to be intimidating! In this tutorial I'll show you how, sharing tips and tricks so that you can assemble, frost, and stack.
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Tier Cakes are the perfect way to celebrate the important occasions in your life. Your party will be instantly festive with these impressive designs. Select a size to suit the number of guests: 6" & 10" Serves approximately 20-40. 6" & 12" Serves approximately 40-60. 8" & 10" Serves approximately 50-70. 8" & 12" Serves approximately 60-80.
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Premium Three Tier Cakes (3-layer) $ 348.00 - $ 762.00. Our handcrafted, three tier 3-layer cakes are perfect for your wedding or celebration. Pricing includes your choice of classic or gourmet cake flavors, filling and buttercream with borders, sprinkles and writing. Tiered Cake Size.
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Bake the cake. Preheat your oven to 350° F and spray 3 8 inch round cake pans and 3 6" round cake pans with baking spray or line with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl- combine eggs, yolk, oil, and sugars and mix well until combined.
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Preheat your oven to 170C/150C Fan, and line two 6"/15cm deep cake tins with parchment paper. Add the butter and sugar to a bowl, and beat till light and fluffy. Add in the flour, eggs and vanilla extract and beat again until a lovely smooth cake mixture is formed.
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Method #2: Before stacking the tiers, gently push the dowel down through the center of your bottom tier, ensuring it goes through the cake drum at the base. Remove the perforated center piece from the cake boards of the remaining tiers. Carefully slide each tier down the center dowel until all tiers have been stacked.
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Baking Deliciousiness. Since 1985. Choose a tiered cake for your next celebration. Great for weddings, birthdays, baby showers, graduations, and more. All About Flavor The flavor is the primary focus of our bakery. We ice our cakes in a light, airy icing, instead of hard fondant or overly sugary buttercream.
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I've had the best luck using a cake board or cake circle for my base tier that's an inch or two larger than the cake base tier (e.g. I use a 12-inch circle for a 10" cake tier). This makes it easier to pick the cake up to move it to its final serving location.