How To Stack A 4 Tier Cake

Cake layers can be baked up to 3 weeks in advance. If you dont have a cake stand turn a large wide-bottomed mixing bowl upside down and place a plate on top of it.

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I recommend about 12 cup of filling for a 3-layer 8-inch cake and about 14 cup of filling for a 4-layer 6-inch cake.

How to stack a 4 tier cake. Apply some on the base and put the base tier in the centre of the board. Or less on each cake board. On a 9-inch round cake board place the first layer of cake bottom side down.

Insert dowel rods into cake about 1-12 in. The length between each dowel should be equal for proper weight distribution. Place the bottom layer of each cake on a corresponding cake board minus the bottom tier.

Repeat stacking additional cake layers on cake boards stacking no more than 2 layers 6 in. Frosting is easier when the cake is elevated and closer to eye level. Place the second cake layer carefully on top of the filling.

Dollop a large amount of buttercream on top and spread with an offset spatula to the edges of the cake. For example place the bottom layer of a 6-inch cake on a 6-inch cake board and the bottom layer of an 8-inch cake on an 8-inch cake board. An easy way to do this and get it perfect is to take a piece of parchment paper place the cake pan that is the next size up on the paper and trace around the pan.

Place the first cake layer on the stand Put the cake layer on top of the frosting right-side up so that the flat bottom sits on the stand. Before stacking the cakes on top of each other cover them with buttercream or fondant and place in the fridge to chill I let them chill overnight. Create your support To stack a tier cake you need a support structure to hold the weight of each cake and you can do this with boba straws or with dowels made with wood or plastic.

4 cups for the top tier 7 to 8 cups for the middle tier and 12 cups for the bottom tier. Once baked the cakes should shrink a bit to fit on the boards. Cut an 8-inch round from parchment paper.

Fold the round into 16 equal wedges by folding it in half 4 times. Use the cake board for the next layer to gently imprint the outline centered on the icing or fondant of the bottom layer. Arrange four dowels per tier into a square shape and insert into each tier except for the top tier.

Tips for Baking and Frosting Cakes in Advance. Cut dowel rods to height of stacked layers. Remove the cake board and use this guideline when inserting the dowels.

Cut out the circle thats left and youll have a template thats the right size. Remember each tier consists of two layers. Ice each tier with buttercream.

This fluffy homemade vanilla cake recipe is formulated to make exactly 4 cups of batter so its just right for making the top tier. Firmly press the dowels into the cake until each dowel sits flush with the cake top. Unfold and place the paper on top of the chilled cake.

Once each tier has been set in the fridge use a cake lifter to lift each cake to place on top of each other. This cake was 5 tier 6. Place your final cake layer bottom side up on top of your cake and apply a light coat of frosting around the entire cake.

Use a cake revolving plate so you can turn the cake as you frost. He created a peppermint vanilla cake with gingerbread and candycane crunch layer decorated in Swiss Meringue buttercream and tip 104 to create the ruffled tree. Follow along as I dowel and stack a 5 tier wedding cake for travel.

Check out this tasty Christmas cake by Baby Cakes Bakery. Insert dowels into the bottom layer. How to bake cake layers in advance.

Place each cake on a cardboard cake circle that is the same size as the cake. Make sure the cake is completely level using a level from the hardware store set on the top. 5 in the bottom tier.

4 in the next tier. Your dowels might be a little bigger for a 6 tier Ill use the wilton hollow plastic dowels. Stacking a 6 tier isnt any different than stacking a 3 tier.

To start stacking the cake use a food safe thick cake drum for the base. A multi-tiered cake is going to be heavy so it needs a sturdy base to be set upon. Position the circle on top of the larger cake making sure you center it exactly.

Push your first support into the bottom tier of cake pushing it all the way down until you hit the board at the bottom. Cool layers completely wrap in foil and freeze. Use Royal icing as glue to stick the tiers to the board and with each other.

For a vintage look try it out at home. If you wait a day store the cake in a cool place. I personally prefer to assemble such a large cake on-site.

Level fill stack and ice 2 cake layers on cake board. When the cakes are completely cooled you are ready to stack the layers. Using the fold lines as a guide lightly mark 16 vertical lines around the sides of cake with the bench scraper.

This is how I successfully stack ALL of my cakes for transport. And wooden dowels in all remaining tiers but the method is the same. To make this wedding cake youll need 24 cups of cake batter.

If you have openings around your cake like the pictures below pipe more frosting around the outside of the cake to secure the filling. Before stacking layers in the freezer freeze layers at least 12 hours before placing another layer on top. Tons of fun easy and light to.

Naked Cakes cakes without outer icing are all the rage here in Southern California.

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