First Wding Cake - Tiers And Leveling
Decorating By karukaru Updated 27 Oct 2011 , 12:56am by karukaru
Hi Everyone!
I am going to bake the cakes for my first wedding cake (due on saturday) and I was just going to do two layers on each tier but I have seen that people usually do 4. Is that the standard on wedding cakes? Also, will it be as stable as the two layered ones? I have only made 2 tiered cakes (this one will have 3 layers) and they are usually filled something dense like buttercream, nutella, dulce de leche, etc etc etc. This cake will be filled with raspberry filling (from a sleeve bag) but someone told me that the fondant wont be as smooth on the sides if I put too much icing, and that they tend to be more unstable (this has never happened to me since I always do a ring of buttercream to hold the fillings - I have also done this the few times that I did fruit fillings) so now I am nervous. Any thoughts or tips? Thanks in advance!
A sketch of the cake is attached
Oh, I forgot to add the layers are chocolate and vanilla WASC. The cake is for my friend and he didn't specify if he wanted 2 layers or 4. Thanks!
Your sketch did not attach. Are you talking about a 4 tier cake? Or a 2-tier cake with four torted layers? How many are you planning on serving?
You always should put a stiff dam around the edges of your filling. But you will have to let it settle so there is no bulging under your fondant. Some people put a tile on top to weight it. I don't cover my cakes with fondant so I'm not well versed in how thick to make your buttercream undercoat. I know some people prefer ganache. A few days before the wedding is a strange time to be asking questions like this. I mean wedding cakes are a very big deal and I would want a lot of practice prior to producing one. No matter what, just plan on it taking a lot longer than you think it will.
Your sketch did not attach. Are you talking about a 4 tier cake? Or a 2-tier cake with four torted layers? How many are you planning on serving?
You always should put a stiff dam around the edges of your filling. But you will have to let it settle so there is no bulging under your fondant. Some people put a tile on top to weight it. I don't cover my cakes with fondant so I'm not well versed in how thick to make your buttercream undercoat. I know some people prefer ganache. A few days before the wedding is a strange time to be asking questions like this. I mean wedding cakes are a very big deal and I would want a lot of practice prior to producing one. No matter what, just plan on it taking a lot longer than you think it will.
Thanks. Maybe I am not explaining myself right. I am making a 3 tier cake with two layers each cake (one vanilla and the other one chocolate, which is fine for my friend.). I was just wondering if it is a standard practice to do 4 torted layers for a wedding. I have made 2 tiered cakes with fruit filling but I usually do other types of filling. I always put a ring/dam of buttercream so the filling doesn't overflow and I have never had a problem with it (I also do a thick buttercream crumb coat.) I was just wondering because this person started talking about the layers of cake sliding or bulging under the fondant, which has never happened to me, so I wanted to cover all my bases. I am not experimenting with the cake. Since I am married I obviously know that wedding cakes are a big deal (I had a pretty big wedding and I was a bit of a bridezilla) so I want to make it as special as possible for my dear friend. In fact, this is so important to me that I paid for a professional cake decorator to supervise me all day @ her shop while I decorate the cake on Friday (my hubby took the day off to take care of our kids.) This will be my gift to him and his fiance so I want it to be Perfect.
I forgot to add that I have never torted the cake in four layers, just 2. That is why I was asking if the layers make a difference or not in the structure of the cake. Thanks.
4" of cake is 4" of cake, be it four 1" layers or two 2" layers. You'll be fine if you don't overdo the filling and use icing dams
I forgot to add that I have never torted the cake in four layers, just 2. That is why I was asking if the layers make a difference or not in the structure of the cake. Thanks.
Well you wouldn't torte one layer into 4 separate layers. You torte two individual layers into two individual layers, of which you now have 4 layers to make one tier. Good luck!
I forgot to add that I have never torted the cake in four layers, just 2. That is why I was asking if the layers make a difference or not in the structure of the cake. Thanks.
Well you wouldn't torte one layer into 4 separate layers. You torte two individual layers into two individual layers, of which you now have 4 layers to make one tier. Good luck!
Yes, that is what I meant. Something got lost in translation Hahaha. English is not my first language. When I said "torted 1 cake into 4" I meant a four layer tier; and when I said "just 2" I meant a 2 layer tier. I now I realize is kind of dumb to say because if the cake has 2 "2" inch layers then there is no cutting, just stacking LOL. That is what I get for trying to post something using my phone in one hand, and holding my 12 month old with the other one! Hahaha
Quote by @%username% on %date%
%body%