This cake decorating tutorial teaches you how to stack, fill, crumb coat, and frost a layer cake for professional results. The first step is to bake multiple cakes, which can be done using cake boards, dowels, and icing. To create a stable and beautiful stacked cake with different-sized tiers, follow the basic methods and tips for assembling a multi-tiered cake with success.
To stack a layer cake, place the bottom layer of the cake on a clean turn table or cake board. Fill a pastry bag fitted with a plain tip with buttercream or frosting of choice.
To ensure all layers are the same height, use a cake cutter or long serrated knife to level off the cake tops and cut around the edges of the cake. Stack the cake evenly, invest in a turntable (the other kind), use an offset spatula or a handy alt, cover your cake plate, and add a crumb coat.
Fill and stack cake layers with buttercream, chocolate ganache, and any filling to create the perfect structure for your layer. Follow these steps to learn how to stack a cake or build a cake like a pro. Remember to keep a level head when it comes time to stack the cake.
In summary, this cake decorating tutorial provides step-by-step instructions on how to stack, fill, crumb coat, and frost a layer cake for professional results. It also covers the basics of baking multiple cakes and ensuring that all layers are the same height.
📹 How to Fill and Stack Cake Layers | Cake Basics
Learn how to fill and stack layer cakes using two different methods: one for more stable fillings like buttercream, and another for …
📹 The EASIEST way to Tier a Cake!
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hi .. from Australia… hope you reply….. i have to ice and fill 4 layers x 9″ cakes.. for a baby shower.. it will be red velvet cakes with a vanilla buttercream icing and filling… is your icing strong enough to hold up 4 layers? and how much of the buttercream do i have to make????? many thanks…
While perusal this article the only thing I had in mind was: “This is the reason why people shouldn’t slam the face of the birthday person into the birthday cake. So many accidents have happened with people getting sticks stuck into their face. One almost lost an eye.” So people!…never do that to anyone. All bakers stick things into the cake to structure them.
I asked my sister who lives in the UK how to tier a cake as I’m making one for my granddaughter’s birthday. She started going on about dowels and suchlike but it was hard to understand over the phone. So… I searched on YouTube and came across this article which made the process much clearer. A really excellent article I must say – straight to the point, no unnecessary, long-winded intro, fast but not too fast and perfectly clear… now I just hope that my effort turns out even half as well!
I tried making a tiered gingerbread themed cake for my mom’s December birthday…grossly underestimated the size of the cake layers, first of all 😅 then I only had bendy straws as supports, so I cut the bendy part off and made-do 😅 it survived the car ride but by the time I got to her 2nd floor apartment (no elevator), it looked like the slanted Whoville mountain village 🤣 and THEN my mom goes “I’m gonna use the bathroom” while I’m trying to hold this cake upright long enough for her to enjoy it – I yelled “PEE FASTER!!!” 🤣🤣🤣 (btw it was a spice cake with vanilla buttercream). She LOVED the cake and was even more moved to tears by how much work I put into it just for her 🥰
I’ve made a two tier cake only once before, I did the second method you mentioned with a fondant owl cake 😁 unfortunately, I didn’t know your article existed when I did it, otherwise I would’ve used a longer dowel- I don’t think it even went past half of the top tier but it did still feel secure though… luckily I stacked it at the location so thankfully, there’s was less chance of any sliding accidents! Thank you for your advice! So appreciative! Xx
I made a 10, 8 and 6 inch tiered cake last week for my niece’s sweet 16 party. I assembled it very late Saturday night, placed 8 dowels in the 10 inch tier to hold the 8″ tier; placed 5 dowels in the 8 inch tier to hold the 6 inch tier. It was white cake for the 10 and 6 inch tiers; I made devils food cake for the middle, 8 inch tier. I had buttercreamed the cake, no fondant. I placed the cake in a refrigerated large box, secured the bottom drum with styrofoam around it so the drum would not move at all. Got it to my car in one piece, my brother and nephew carried it for me. I drove a total of 3 miles to the venue at like 10 miles and hour, and crawled around turns. When I opened the box at the venue, the middle tier had collapsed sideways and pushed the layers of the 10 inch bottom tiers. The bottom two tiers were destroyed; after crying for a spell, I went back home and proceeded to make two more tiers and redo the entire cake and assemble it back at the venue. What happened? My filling for the devils food cake was ganache and strawberry filling… i cannot figure out why the middle tier slid. I have read over and over a long dowel in the middle is not needed for a three tier cake…… ??? Help? Should I not assembled these tiers until I get to the venues?