DIY Cake Month: To tier or not to tier?
After you’ve gathered a few design ideas, looked at pan shapes, and determined the number of servings, the next question you’ll need to answer: Stacked, sheet, or tiered? Why is this important? Not only does it determine the overall design of the cake(s), it affects other choices as serving plates/trays and building materials. The tier style will also determine the kind of cake you’ll need. Some kinds of cakes, such angel food, are too light to be used in cakes that are are decorated and stacked or carved into unique shapes.
The basic types:
Sheet cake: A single flat cake, usually rectangular. [image: Victor Benes]
Source: Cherry Pi via Flickr
Stacked cake: Multi-levels of cake, stacked on top of each other. These cakes are sometimes separated by a hidden support system that prevents the cakes from caving in and keeps the layers in place. Many, however, are held together with dowels and are stacked directly on top of each other.
Tiered cake: Multi-levels of cake separated by columns or other structural elements with space in between levels. [image: Cater It Simple @ flickr]
Cake Density: When considering your cake tier style, the next thing is to work out what kind of cake is going to work best for your design. Light, airy cakes (not good for cake-on-cake stacking or heavy decoration): angel food, sponge, chiffon. Mid-density, all purpose cakes (can be stacked but will need support): basic butter batters, genoise. Heavy (great for stacked, carved, and heavily decorated): Pound, fruit cake, carrot cake, pumpkin. [Note: many mid-density cakes can be made heavier by altering the ingredients. We'll get to that in another post.]
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I had to make a surprise Birthday cake – in the style of a wonky wedding cake – the post explains all! It was hard to make it wonky but enough icing and a piping bag can hide a multitude of sins!!!I think the most important thing is using good tins – springform or loose bottom are best if your wishing to have a go yourself,
http://almostabride.blogspot.com/2008/05/please-let-me-explain.html
I wa happy with the end result I have loved the cakes you have been showing and your advice but I wanted to share my ‘have a go cake’ cos Iam a big fat show off!!!
I’m LOVING that last cityscape cake with the bright green mums! Gorg!
Great post! For our wedding I wanted something simple so we had chocolate mud cake covered in white icing. I left the rest up to my mother in law to decide because she needed a project and one less thing to stress about!!
I have a question. I have started a hobby of making cakes and i have been asked to make a wedding cake for someone. If they decide they want to have the top tier of the wedding cake on a tier stand with pilers, do they keep the stand and pilers? Or should i ask for it back?
Thank you so much for this series! I am baking my own wedding cake, and I’m about to start practicing (mmmmm!) – your tips are so helpful.
On to practice cake #1!
Oh – maybe you can answer a question for me. If I’m making foil-covered cardboard “plates” to upport the layers of the cake – does each disc need to be a) the precise size of the layer it’s supporting, b) slightly smaller than the later it’s supporting (so it doesn’t show), or c) slightly larger than the layer it’s supporting (so the layers are easier to separate)?
Thanks!
What about cupcakes? A couple girlfriends have volunteered to do them for us. But I don’t know where to even start with ideas – stacking them on tiers, or just in flat platters? Colors, styles, what to bake them in (paper, silicone)?
Something I have noticed is that some brides don't have the budget to afford a tiered wedding cake. I think that plays a major role in a decision for that kind of wedding cake, especially in the current economic state. For those brides who want a tiered look without the high cost of the tiered look, I would recommend the individual cakes on separated and tiered plates.
I would love to make my own wedding cake if I know how to make it =D