5 Tier Wedding Cake Construction

Decorating By jhigh Updated 17 Jan 2013 , 5:19am by CWR41

jhigh Posted 14 Jan 2013 , 3:08am
post #1 of 11

I have a request for a 5 tier wedding cake similar to the one below.  I am not sure how to construct this cake!!  Do I need to use dummy layers??  How do I keep the larger layer from having gravity take hold of the outside edges??  The customer wants this in buttercream.   I have been racking my brain, HELP!!


10 replies
AZCouture Posted 14 Jan 2013 , 3:33am
post #2 of 11

Let's see some of your butter cream work, and I'll give you my opinion on whether you're up for the task. Cause unless you've got mad skills with BC, and can put that together without dinging it, you're better off using fondant, which this is clearly done in, so that you get the most accurate look.

AZCouture Posted 14 Jan 2013 , 3:34am
post #3 of 11

And before any feathers get ruffled, I wouldn't do it in BC, so there's that. :D

crushed Posted 14 Jan 2013 , 3:50am
post #4 of 11

I agree with AZ. I wouldn't do it in buttercream. If the serving requirements allow it, I would do the smaller middle tiers as dummies.

Evoir Posted 14 Jan 2013 , 3:50am
post #5 of 11

AIt sounds as though you haven't built a tiered cake before. Correct?

Stitches Posted 14 Jan 2013 , 4:07am
post #6 of 11

I'd make the smaller cakes dummy's out of styrofoam and treat them as if they were pillars between my tiers. Put my larger cakes on square card boards on top of square cake plates as you'd do any cake stacked with pillars. I'd run a dowel up the center to help anchor the styro layers, place dowels in my real cake layers under the styro as usual as supports. Replace the lost servings where the styro tiers are with cakes in the kitchen.


As others said, I wouldn't do this out of butter cream (that would greatly change the over all look/intent of the design, plus it will kick up your level of difficulty greatly).................if I HAD to, I'd frost the cakes in butter cream but then do all my decorations out of fondant. The decor is so much easier out of fondant (you'd save sooo much time) that I wouldn't compromise on that issue with the bride at all.

BakingIrene Posted 15 Jan 2013 , 1:09am
post #7 of 11

This is a 3 tier cake with two foam dummy separators. NOT five tiers when you count servings.


Each cake tier sits on a HARD board (separator plate ideal) you can't see it behind the ribbon


Each cake tier has scads of dowels under the styrofoam parts.

Annabakescakes Posted 15 Jan 2013 , 2:04am
post #8 of 11

AI would think this cake would be a good candidate for a center dowel or 4...

cai0311 Posted 15 Jan 2013 , 4:02am
post #9 of 11

AI have done 2 cakes of a similar design and 1 of them was a total of 9 tiers. Both of the cakes were buttercream, so it is possible. Here are my suggestions: 1. The "riser" tiers should be made out of styrofoam. 2. The "riser" tiers are best if they are only 1" smaller than the tier sitting on it. For example if the cake tiers are 10" and 8" the "riser" tier should be 7". 3. The shorter the "riser" the better. The first time I made a cake like this the spacers were 2" tall. The next time I made them 1" tall and be cake was definitely more secure.

jhigh Posted 17 Jan 2013 , 3:14am
post #10 of 11

Thank you all for for help!  I am definitely making this cake out of buttercream.  I have stacked a tiered cake before but just had some concerns about which layers to do as dummy cakes and also if I could stack a heavier cake board on top of a smaller cake (even though I am using dowels) without it smashing or being unsecure. 

CWR41 Posted 17 Jan 2013 , 5:18am
post #11 of 11

Even though you are using dowels (in your real cake), make sure each dummy is on its own plate or corrugated cardboard to prevent the dowels below from piercing into the dummies.

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