How to stack frost a wedding cake

stack & frost a wedding cake

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"The best man at my own wedding told me that one and it worked - for 15 years anyway, before she left me for someone short, fat and balding, who happened to ..."

There are many different styles of wedding cakes. Customizable options include size, shape, the number of tiers, the type of icing, and the theme. A traditional wedding cake is made by placing one cake tier directly on top of another, and though the decoration of the cakes can vary greatly, a traditional wedding cake will be white and three or four tiers high.

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Things You'll Need

• 8-inch Round Cake Pan
• 10-inch Round Cake Pan
• 12-inch Round Cake Pan
• 8-inch Round Cake Circle
• 10-inch Round Cake Circle
• 12-inch Round Cake Circle
• Cake stand or cake board
• Buttercream icing, 13 cups
• Cake batter, 32 cups
• 1/2-inch diameter dowel rods, 3
• Large flat decorating tip (Tip No. 789)
• Pastry bag
• Cake decorating spatula
• Bread knife

Instructions

1. Icing and stacking a wedding cake

   • 1

     Bake six cakes. Use 3 cups of batter for each of the two 8-inch cakes, 6 cups of batter for each of the two 10-inch cakes, and 7 1/2 cups of batter for each of the two 12-inch cakes. Wait for the cakes to cool completely before cutting or icing.

   • 2

     Level the cakes with a bread knife once the cakes have cooled. Holding the knife flush with the top of the cake, carefully and slowly trim excess cake off the top until the top of the cake is level. These scraps of cake can be saved and mixed with icing to create icing "plaster," necessary in the cake's construction if fondant will be used.

   • 3

     Stack two cakes of each size together using a thin layer of icing to secure the bottom cake to the top cake. Drive five or six dowels, cut to match the cake's height, evenly into the cake. The dowels will hold the weight of the cake board that will be laying on top of it--keep this in mind when choosing their placement.

   • 4

     Place the large icing tip, often referred to as tip No. 789, at the end of the pastry bag and fill the pastry bag 2/3 full of icing. Pipe the icing in an even layer over the surface of the cake. Smooth the icing as evenly as possible to achieve maximum coverage.

   • 5

     Smooth the icing using a spatula so that it lays evenly and so that no cake can be seen. To help the process make sure to go slowly, use an even stroking motion back and forth over the cake, wipe off excess icing often, and heat the spatula in warm water in between each cleaning.

   • 6

     Secure the bottom cake to the center of the cake stand or board, using a small dab of icing. Center the 10-inch cake board on the bottom cake and secure the 10-inch cake to the 10-inch cake board using a small dab of icing. Repeat with the 8-inch cake and cake board, making sure that the cakes are as centered as possible.

   • 7

     Drive a long dowel, sharpened at one end, into the middle of the cake. Hammer the dowel in slowly and make sure to keep it straight so that it does not go in crooked. Seal any cracks in the icing, making sure to fill in the crack where each cake meets the next. The cake is ready to be decorated using icing, fondant, and other decorative mediums.

Tips &- Warnings

• To make sure the cakes are laying level, use a carpenter's level and measure the cakes as each one is placed on top of another.

• Ensure smooth placement of icing by wiping the spatula clean during application.

Source: www.ehow.com

Tags: Round Cake, cake board, wedding cake, 10-inch cake, batter each