How do you stack a two tier cake?
Firstly, decide what you mean to use as stability. Some bakers use bubble tea straws, some use wooden dowels. I use both interchangeably, depending on what I have on hand at the time. Both work as well as each other.
You also need to decide if you’re going to use a cake board between each tier or not. Sometimes I do, sometimes I don’t. It totally depends on the recipe I’m using, how high the cake is, and how dense it turns out. I definitely don’t recommend it, however, as it can lead to a totally collapsed confection. It also definitely helps to have someone with you to make sure you don’t collapse the cake.
Before doweling the bottom tier, move it to the cake board that you’ve already prepped and have ready for presenting. This will save you a lot of heartache in the end. It’s almost impossible to move the bottom tier of a stacked cake to a new board.
So let’s assume, now, that you’re just starting out. You’re going to have an 8″ cake as your base cake and a 6″ cake as your top tier. Move your 8″ cake to the presentation board first. Now leave the 6″ cake on another cardboard round, but cut the round to be the exact same size as the cake that’s sitting on it. This will help you to hide the board when you stack it while providing the stability you need. This works the same for all sizes of cake. It is important to use cardboard rounds and not cake drums for this, as cake drums are very thick and generally used as presentation boards rather than stability.
Are there any special tools or techniques you use to do this?
Yes – We use simple wooden cake dowels (no fancy decorations) and rubber bands (for stability) in our stacking process. They are the same thing as dowels and can be used interchangeably.
What size cake should I use for this? A two tier cake is usually made up of three cakes 10″, 8″ and 6″
When should I start stacking? Stacking is usually started when the cakes have been sitting out at room temperature for at least 24 hours.
When should I stop stacking? Stacking should always be stopped before any finger tips touch the cake surface. It is also best to chill the cakes in the fridge overnight, in order to minimize any chance of the cake crumbling or breaking.
What size cake should I start with? Beginners should start with a 10″ cake, then gradually increase the size of the cake as their cake skills improve.
Are there any special benefits to starting with a 10″ or 8″ cake rather than a 7″ or 6″? Absolutely! As a cake artist, it is much easier to create a beautiful and unique cake using a smaller number of cakes as your base.
