How to Stack Cake Tiers
Instructions for Arranging a Tiered Cake With or Without Pillars
Three-decker cakes are not made simply by stacking the layers on top of each other. Learn how to construct a sturdy, topple-free wedding cake.
Ice Each Cake On a Separate Board
The bottom tier of your cake should be firmly stuck with dobs of icing to a large cake board, serving platter or cake stand. Any other tiers must be iced on their own individual boards, sized to the exact measurements of the cake. These boards will not be visible; they are there for support. Cake decorating shops sell foil-covered thin boards in a few shapes and colours (gold and silver are the most common, although the colour does not really matter). Alternatively, sturdy cardboard or thin plywood can be cut to the shape of the cake—trace around the cake tin to make sure of an exact fit. Each cake should be firmly stuck down to its board.
Ice each cake separately. Some touch ups and delicate decorations may be added after assembling, but the cakes should be masked beforehand, regardless of the type of icing.
Cut Dowelling to Support the Tiers
Contrary to popular belief, the layers of a cake do not hold each other up. The weight of each tier is supported by wooden dowelling in the tier below. In the case of tiered cakes with pillars, the dowelling goes through the hollow 'show' pillars—again, the pillars themselves do not actually support the weight of the cakes. Hence, a light cake can safely be placed under a heavier cake without risk of collapse
Short lengths of dowelling can be purchased from cake decorating shops, pointed at one end for convenience. Obtain three lengths for every tier except the top one (ie, six lengths for a 3-tier cake). For very light cakes, ie. sponge cakes, sturdy drinking straws can replace the dowelling.
For a stacked cake, cut the dowelling so it is the exact height of the iced tier. Measure this by plunging a length into the cake until it hits the bottom (use the pointed end first to make the hole). Measure for each tier separately, as cakes are not usually exactly identical in height. Remember not to measure for the top tier!
For a pillared cake, measure the dowelling to the exact height of the iced cake plus the height of the pillars.
Insert the Dowelling
Using the pointy end of the dowelling to start off your holes, sink the lengths of dowelling into the top of the cake until they are flush with the surface. For a pillared cake, the dowelling will stick out of the cake; slip the pillars over the top, ensuring that the dowelling is flush with the pillar tops.
The supports should be arranged in an equilateral triangle for stability. When placing them, consider the size of the tier which is to be placed on top, as well as the design of the cake—will the tiers be stacked evenly or asymmetrically?
Stack the Cakes
Before you stack the cakes, consider transport. Tiered cakes tend to be extremely heavy, and can be difficult to move. You may want to wait until the cake is at its final destination before assembling it.
To stack the cakes, you may need to use a fish slice or palette to help move the tiers on top of each other without spoiling the icing. In this respect, pillared cakes are easier to manage. Ensure any decorations are facing the right way.
Once stacked, final decorations such as ribbons can be added. Professional caterers are aware of cake decorating conventions, and will disassemble the cake and remove the dowelling. It may be worthwhile to remind the bride to cut the cake's bottom tier, rather than trying to slice through several tiers and cake boards!
