Hi everyone! I am not new to this site but I have never posted a topic or picture. I have done many round layer cakes and usually decorate with fruit, nuts, chocolate curls etc. My very close friend wants me to make her wedding cake. She wants a 3 tier square cake. Ivory frosting decorated with chocolate circles and dipped strawberries. I have in mind what it will look like but want advice on a few things. What do I use for the board or cake plate? What do I use to stack the layers (10 in, 9 in and 8 in)? How do I make the buttercream icing ivory (I'm too scared to try fondant yet!)? And, any advice on making the square corners? Thanks for any and all help!

Hello,

You have asked very basic questions, the answers to which can be found by using the search function of the site.

Simply searching on terms such as "ivory" or "square corners" or "stacking" will yield all of the answers you seek.

First off, your tiers are too close in size. Remember that there will only be 1/2 of the size difference around each tier. Right now you're allowing yourself 1/2" for icing, curls and strawberries. That just won't work.

Tiers should be a minimum of 3" difference, with 4" better, especially since you are putting chocolate curls and strawberries on there. So, for an 8" top tier, the middle tier should be 12" and the bottom 16".

To tint the buttercream ivory, simply use ivory color (both Wilton and Americolor make ivory gel paste).

There are several different support systems for stacked cakes. But they all work on the same basic premise of dowels (plastic or wooden) inside the bottom and middle tier supporting the tiers above them. The top and middle tiers will need to be either on cake boards or plastic cake plates (if you are using a system that locks the plate and plastic dowels together).

Do do at least one practice cake if you've never done a stacked cake before!

Go to the articles section on here and they have an article on square corners. I had never even thought of doing them this way.

10, 9, 8 will look almost cone like. I would do 2-3 inch difference in pan size for the cakes. Make sure that you support your tiers very well. I use dowel rods, but Leahs and many others swear by SPS only, but I've never tried it. I use uncovered cake boards in between tiers and a cake stand, or large decorative board/base at the bottom. Good Luck!

If you have a wilton book in the back it shows how to stack a cake or go to www.wilton.com and search their site on how to stack a cake. You'll be fine if you do what's needed to make it stable. If you do cake boards over plastic seperators double them up , I use hot glue between my boards and when done sharpen a long wooden dowel and hammer it from top to bottom to help keep the whole cake from swaying. Hope this makes sence.

I never used that technique until they told me here to do it, now I have people picking up 3 tiered B-day cakes and taking them home themselves. Good luck!!!!

I use the 3/8 size dowel I think... and I sharpen it with a kitchen knife. I have had no problems hammering it through cakeboards.

I use a pencil sharpener (that's only for cakes) to sharpen dowels for a center dowel. It will go through your boards, just ease it through.

I personally think that a 3" difference between tiers is best and 2" isn't bad either, but 4" is a bit too much. That's just me though. I like 1" difference too, but it has to be a very simple cake and it looks best on smaller cakes. I just did a 5-6-7 dummy for a show with a single magnolia on the side at the base of the second tier and it looks nice, but an 8-9-10 will look odd. I think an 8" topper is too big. How many servings are you looking for? An 8-9-10 will give you 120 servings. I think you'd be better off doing a 6-9-12 for 125 servings.

I love the SPS system, but I also use wooden dowels on occastion and they work fine. just make sure they are level and all the same size.

I use the wilton wooden dowels, like Jkalman I hammer them through doubled boards it's easier than you think. I also use a pencil sharpener. Works like a charm.

While we are on the SPS system since the boards are plastic is there any way to put a dowel down the center if your traveling so it doesn't sway?

If you really wanted to you could drill a hole in the plastic plate, but it's really not necessary. I travel with 4 tiered cakes fully stacked all the time with no issues.

jKalman....... Is that with the plastic plates with the plastic round dowels? Thanks

Yes it is. You can get them at Global Sugar Art and they aren't expensive, or you can get them from oasis supply.. they are good especially if you are going to order a bunch. They make for a very sturdy cake, and they are cheap enough to not have to worry about getting them back. They are made by Bakery Crafts.