For this reason, a tier of cakes consists of many layers of cakes. Hence, there are many layers of cakes inside one-tier. Moreover, a two-tier cake requires two cakes which are composed of layers in two distinct sizes. Keep in mind that the standard sizes are commonly a 6-inch cake stacked on top of an 8-inch cake. Also, it can feed around forty to fifty people. Although, it relies on the sizes of the slices of cakes you are serving to your guests.
It is best to have two-tier cakes considering that it may not appear to feed plenty of guests. However, stacked cakes are bigger compared to ordinary cakes. With that, it means you can cut the slices thinner and still have a decent slice of cake. Furthermore, ensure that you use a denser cake when making two-tiers. Though, it does not mean that is the only option you need to consider. Fluffy cakes are stacked into two-tiers as well. It would be really unusual for a single layer of cake to collapse the cake below in a way that would make it unusable for a two-year-old's party.
You are not making a 13 layer wedding cake. You are not putting dense fruitcake on top of angel food cake. Sure, you can put straws in it, but then you'll have to deal with them while you're serving the cake. I wouldn't bother. I would, however, make sure that the bottom layer is totally flat. Normally I deal with this by inverting it onto the rack while cooling, and leaving the bottom layer inverted on the plate and icing what was the bottom of the cake.
Once or twice when I've left the bottom layer right-side-up, when I put the top layer on the domed bottom, it cracked. Since you want to use fondant etc, be sure to slice off any dome so the bottom layer is completely flat. That's all you'll need. Sure, no problem.
Just make sure the balance is right and the top cake isn't too heavy. A little "glue" frosting for example between them might help them stick together. For something that's only two teirs, you can probably get away without a board in between, but it helps to have the right type of cake. You'll want to use a fairly dense cake for the lower tier eg, pound cake , so that there's sufficient support for the upper tier.
Thank you so much Terry. You are such a sweetheart, and ever so giving too. Please how would you recommend I stack very large cakes more than 4 tiers? I am researching how to assemble a heavy fruit 3 tier wedding cake. This is not only the simplest explanation I have found but the most fool proof.
Single dowel down the middle to finish — I will feel so much calmer when the cake is inevitably moved after assembly. Hi Terry, thanks for this post. Pls my question is, since each tier s dowelled with a dowel rod first placed in d middle den around, wen dowelling from d top tier, how can d dowel pass tru each tier of cake with dowels already in d middle of each tier?
Will appreciate ur explanation on this. It is very rare for both dowels to clash Onyin. Unless of course you are marking out the middle of the tier with mathematical accuracy. Most times, they miss each other. I have only had a clash once of the many times I have done this. I just took the dowel out and reinserted it in a different spot. I used a small ball of fondant to cover the hole.
Hello Terry, was wondering about the cake cards, must it be the same measurement with the tier sitting on it? Could it be less? Hope you understand me. For me, yes. The cards must be the same size as the tier. But I believe you should be able to adapt your style according to your peculiar situations. Forgive my novice question but what happens with the dowels when the cake is served?
New to dowels here obviously! You take out the dowels from the tier you are serving before cutting the tier. Its really quite easy. Oh OK! So if my cake is two layers, I put the dowels in the bottom layer and serve the top layer first right? Then after its served I take the rods out and service the bottom?
Or after the top tier is done, you divide the bottom tier into segments and remove dowels from each segment as you slice it. Hi Terry I am making a chocolate truffle cake, a light deep cake covered in chocolate icing milk chocolate and whipping cream.
I would like to stack another tier of the same cake on top I have never tiered a cake before. My question is can all cakes take dowels or are there certain cakes that it is not possible to dowel and stack? Thanks for taking my question. I understand doweling. We do it on our three tiers. We have a wedding cake for new years eve, 5 tiers. Our biggest. How many dowels would you suggest in say the bottom three tiers?
And how do you get the long dowel to go through the cardboard and cake of this many tiers? Ive seen them beat them with hammers on shows but with my luck cake would split open or something.
I usually use the same size of wooden dowels as the circumference of the cake. My cake cards are soft enough for sharpened dowels to pass through. You might need to use more than one dowel through the cake. One for the bottom 3 tiers and another for the top two tiers. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Notify me of follow-up comments by email.
Notify me of new posts by email. Currently you have JavaScript disabled. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. Click here for instructions on how to enable JavaScript in your browser. Pages Hits Unique. About Terry Adido. Remilekun Eunice says:. March 14, at am. Terry Adido says:. Adetunji Bolanle o says:. Ibelema J says:. March 16, at am. Folasade says:. Position the circle on top of the larger cake, making sure you center it exactly.
Look at it from several different angles and make all the adjustments you need. Once you have the parchment round as centered as possible, use a toothpick to trace around the outside of the parchment into the frosting with a toothpick. Once you have your dowels placed, it's time to start stacking.
We've left the center without a dowel for a reason. You do not have to place a center dowel for two-tier cakes unless you want to. They aren't as likely to fall as tall tiered cakes. If you're making a buttercream cake, you'll need to be careful while stacking the cake to not dent your icing. Using spatulas is one of the best ways to make sure you don't ruin your icing. Place the back of the cake down first, make sure you're within your circle guideline, and pull the spatula out toward you while simultaneously allowing the cake to fall gently into place.
If you see that you're not within your guidelines, you'll want to make a judgment call. If the cake is grossly out of line, you'll need to move it. If your buttercream has crusted over, it will be easiest to use a paper towel over the palm of your hand to gently coax the cake into place. If the buttercream hasn't crusted over yet, wait until it has to move the cake.
If you're using a non-crusting buttercream and you need to adjust your cake position, place the entire cake in the freezer for fifteen minutes.
You will then be able to adjust the position of the top tier without ruining your frosting. Turn the cake around, look at it from all angles, make sure it's completely centered before you move on to your next tier.
The key to a securely stacked cake is making sure the layers are all completely level and each tier is absolutely centered. If you want extra security, you'll want to place a dowel down the entire center of the cake, through all the tiers.
The best type of dowel I've found for three tiers and under are BBQ skewers. They're pre-sharpened, long enough to make it through all the layers, and thick enough to be sturdy. Find the center of the top tier, insert the sharpened dowel, and use your hands to insert it down through the top tier.
When you reach the cardboard round under the top tier, you'll feel it. Use a rubber mallet or a hammer wrapped in tape to gently hit the dowel through the board.
You can keep hammering it down through the entire cake until it goes through the bottom board your presentation board , and you're set. Your cake is now ready and sturdy! Meat Dishes.
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