Tiered Wedding Cakes-Stacking

tiered-wedding-cakeWe are frequently asked in our cake decorating shop, how to stack a tiered wedding cake or birthday cake. So, we thought we would spend a little time explaining some simple steps to help you, safely build tiered wedding cakes.

 

A stacked cake is a design where cakes are positioned directly on top of each other, as opposed to using cake pillars or cake separators . For any multi tiered cake, whether a wedding cake or a celebration cake, this is a very popular design!

 

What Sized Cake Boards/Drums Do I Need?

As a rule of thumb, use a cake drum board 3” larger than the size of the cake. This may vary if your side or base cake decoration requires a larger board.

If cakes are stacked a cake drum board is used at the base and usually each tier stacked on top of the base cake sits on either a thinner cake card or a thicker cake board drum, the same size as the cake so that it is hidden when iced with sugarpaste.

 

As a general rule, if you have a mixture of fruit cake and a sponge cake in a tiered cake, it is better to place the heavier fruit cakes at the bottom for stability.  If the design allows, keep each tier separate and assemble at the venue for ease of transport. However this is not always possible because of the design, and it may have to be stacked before transporting. There are special cake boxes available for this purpose.

 

It is recommended to allow the cake underneath to dry, before positioning a cake on top.

 

Once you have iced all the cakes, check they are level. (A small spirit level is useful for this purpose) and leave to set. The base cake is usually placed on a 12mm drum board, with all other cakes on the same cake board size, as the cake.

 

Insert plastic dowels, ensuring they are positioned within the diameter of the cake above but far enough apart to give support. After placing the dowel into the iced cake, mark with a edible cake pen, level with the surface of the cake. Remove and cut the dowels ensuring they are all level, and replace into cake.

 

Repeat the steps above for each tier and fix each cake tier with royal icing to prevent movement.

 

Finally, place the top tier in position.

 

If pillars are used, we recommend that you always use drum boards or double thick boards for extra strength.

 

The current trend for using roll out sugarpaste to ice a cake means that you do need to use dowelling as the icing is quite soft, therefore support is required for each tier.

 

Plastic dowels come in two lengths – 8” and 12”, clear or white, and can be snapped off after scoring them with a sharp knife at the appropriate point and sharply snapping.

 

It is essential to place the dowels in each tier within the diameter of the cake above but far enough apart to give adequate support. Make sure your cake dowels are cut exactly the same length. This will keep your cake level!

Tiara Princess Cake Cutter Set

tiara-princess-cakeTiara Princess Cake Cutter Set

If you are creating a princess themed birthday cake or a tiara wedding cake topper this brilliant tiara cutter set by FMM is a must, for any cake decorators cutter collection box!

 

Give any princess cake the perfect finishing touch with this lovely pack of 2 tiaras by FMM! The set includes a large tiara designed for a cake and a small tiara designed for cupcakes.

 

For best results use with modelling paste or flower paste.
Dimensions: Large Tiara – 200mm x 85mm approx. Small Tiara – 80mm x 33mm

 

fmm-tiara-cutter-setTIARA CUTTERS WEDDING CAKE PROJECT

 

Equipment you will need:

FMM Tiara Cutter

FMM Geometric Set

Knife & Scriber Tool

Ball Tool

Foam Pad

FMM Dab-a-Dust

2 Tier Cake Covered in Light Pink Fondant
Royal Icing & Ribbon

 

Pink & White Modelling Paste

 

Heart Template (made from card 8cm x 6cm apx)
Water & Paintbrush
tiara-cutter-fmmCut out a tiara in white modelling paste using the large FMM Tiara Cutter. Lay it across a 4” round polystyrene dummy.
Once this has dried off a little you can stand it up and allow your tiara to continue drying for at least 24 hours.
Cut out 16 small tiara’s in white modelling paste. Use your knife and scriber tool to carefuly remove the small hearts, as these will be used on the lace border.
Lay the small tiaras and hearts flat on a non-stick surface for a few minutes to firm up.
Starting in the top centre of the bottom tier of your cake, attach the small tiara’s with a little water.
Then attach another row underneath the opposite way up and in between the row above. Refer to the cake photograph to see pattern.
Use the small hearts to cover the joins where the 2 tiara’s meet.
Using the third largest circles cut out 20 of circles of white modelling paste, rolled thinly.
Thin the edges of the circles with your ball tool ensuring the ball tool is half on the circle and half on the foam pad.
Set to one side to firm up a little and continue to cut out more circles until you have enough for 2 rows around the bottom tier of your cake, see photo.
Wet the bottom of the cake with water and then take 1 of the white circles and lightly fold it in half then fold again in half the pinch the pointed part so you have a small ruffle.
Attach to the bottom of the cake the continue until you have 2 rows around the cake.
Tie ribbon around the cake. In the front centre of your top tier scribe a heart on using your template and FMM Knife and Scriber tool.
Using the second largest circle cut out 20 of circles of pink modelling paste,rolled thinly.
Thin the edges of the circles with the ball tool ensuring the ball tool is half on the circle and half on the foam pad.
Set to one side to firm up a little and continue to cut out more circles until you have enough to fill the heart you have inscribed on to the front of the cake.
Wet inside the heart with water and then take 1 of your pink circles and lightly fold it in half then fold again in half then pinch the bottom so you have a small ruffle.
Attach to the area inside your heart. Ensuring you keep a heart shape. Repeat steps 8 & 9 with white modelling paste to create a white frame of ruffles around your heart.
Once the tiara is dry you can add a little sparkle. Wet the tiara with a little water and sprinkle the tiara with Rainbow Dust White Hologram sparkle.

 

Spray with Clear glaze to prevent the Hologram sparkle from falling on the cake. Attach to the top of your cake with royal icing.
All the products and ingredients to create a beautiful tiara wedding cake or celebration cake are available from our cake decorating shop, knowle, Solihull, West Midlands or simply order from our Sugarbliss Cake Decorating online store.

Wedding Cake Sugarflowers – Peonies

Peonies are relatively easy to make although require a lot of layers but the effort is well rewarded! The petal paste is shaded before the petals are attached to the peony to create the illusion of a dense mass of petals when in fact there are only approximately 7 – 8 layers. Peonies look amazing on wedding cakes or celebration cakes whether they are used as a cake topper or cascading around or down a wedding cake.
What you will need:
Woodland Green
Moss Green
gauge wires green florist wires
•veining tool
Instructions
peony-sugarflowerCentres
Colour some of the pale pink petal paste a deeper pink . Make a hook on an 18# gauge
florist wire.
Form a ball of pink petal paste about the size of a walnut. Glue the end of the wire and
insert into the pink ball. Leave to dry.
Petal
The petals are made in graduating sizes but the process for making is the same.
Centre Petal layers – unwired (2 layers)
On a lightly greased non-stick board and using the smallest peony petal cutter, roll out peony-sugarflowersome deeper pink petal paste and cut out four petals. Vein deeply, starting at the base of
the petal and radiating outwards, using the veiner. On a petal pad, smooth and frill top edges further with the dog bone tool. Brush a small amount of edible glue to the sides and base of the petal. Attach three petal or 4 petals as in the image, each overlapping at the top as per the image to allow the frilled edges to remain slightly apart from each other. Leave to dry. Apply three or four more petals in the same way but allow then to remain slightly more apart on the top of the peony.
pic2Intermediate layers – unwired (3 layers)
Use the next size cutter and a slightly paler shade of pink for the next two layers and create 3 or 4 petals as before. When attaching layers, make sure there is space between the layers otherwise it may resemble the structure of a cabbage rather than the delicate frilled layers of a peony. To assist, leave the petals to dry slightly before attaching and leave to dry fully before applying subsequent layers. Make 2 further layers using the next sized cutter and a very slightly lighter shade of pink.
Outer layers – unwired (2 layers)
Use the third largest cutter and create three or four petals as before. Allow to dry a little before applying and make sure there is a suitable space between this and the previous layer.
Final layer(s) – wired
pic3Cut a length of 28# gauge wire into three. Using a cigarette lighter or match (care!) burn 5mm of the tape from one end of each length. This assists in securing the paste to the wire. Roll out the paste on a grooved board. Glue one length of burnt wire and insert into the paste until it reaches approximately 1.5cm into the groove. Remove wired paste from the board and vein and smooth as for previous layers. Leave to part set in a suitable
former. Repeat making four (or more) wired petals. Using the florist tape cut to half width attach the wired petals to the peony. Tape the full length of the peony wire to neaten.
Dust very lightly the tips of inner petals with the Fuchsia dusting powder. Add another layer if wished. Dust the back of the outer the outer petals lightly along the centre veining line using Moss green.
Leaves
Roll out some green sugar florist paste on the grooved board. Insert wires as for the petals and remove wired paste from groove. Cut out freehand oval shapes.
Remove a ‘v’ shape from some of the leaf shapes. Vein using the Jem veiner and smooth the edges to give shape on the petal pad but leave un-frilled. Dust central vein with woodland green and spray with confectioners glaze. Leave to dry. Using ¼ width florist tape, tape up leaves singly and if wished, in
All of the products are available from our cake decorating shop, Solihull, West Midlands or to order from our Sugarbliss Cake Decorating Shop.

Wedding Cake Nuthurst Grange Hotel, Solihull

wedding-cakes-coventryWe always love telling every one about the wonderful wedding venues we visit when delivering our wedding cakes.

 

Although Nuthurst Grange Hotel is a regular venue for us and our cakes, their newly refurbished reception room in the main building is well worth mentioning, as it is perfect for wedding and celebration parties. With a modern resplendent and elegant theme this room is bright and comfortable and really enhanced the design of the bride and grooms wedding cake.

 

Our 5 tier wedding cake was adorned with beautiful fresh purple and lavender flowers, The wedding cake had a traditional moist fruit cake as the top tier, with our delicious lemon, chocolate and vanilla sponge cake making up the below tiers. Covered in ivory icing and a lavender organza ribbon our wedding cake stood on a beautiful tall glass cake stand in the centre of this new amazing wedding venue.

 

Sugarflair Colours

food-colouring-gel-rainbowWe now stock over 250 Sugarflair products which are available from our cake decorating shop, Solihull, Birmingham. These professional cake decorating colours and finishes are ideal for creating stunning wedding cakes, a personal birthday cake or a celebration cake. We have recently added Airbrush Glitter Colours, Sparkle dusts, Edible Glitter Paints, Gold and Silver leaf and don’t forget about our complete stock of Sugarflair professional colour paste gels.

 

Our range of Paste Gel Food Colours are suitable for painting and colouring sugarpaste, marzipan, flower paste, pastillage, buttercream and pastry or any food that you would like to brighten for a special occasion.

 

All the sugarflair products and much more is available from our Cake Decorating Shop. For your complete stockist of cake decorating supplies and equipment of all leading brands!