Need Help With Stacking And Stablizing A 3 Tier Wedding Cake With An Xl Center Tier

Decorating By CakesByAsher Updated 10 Jul 2013 , 8:45pm by Smckinney07

CakesByAsher Posted 9 Jul 2013 , 2:36am
post #1 of 15

Hi, I've been make cakes for several years now and have learned the Do's and Don'ts by trial and error and lots of research. I recently started making cakes for people other than my family and friends and I have recently been asked to do my first wedding cake. It's a 3 tier Wedding Cake with fresh flowers cascading down the front. The only problem is the middle/center tier is XL. I will be doing a 3layer 12 inch round bottom tier, a 6 layer 9inch round middle tier and a 3 layer 6 inch top tier. I'm concerned about the stablizing of the cake as a whole and mostly about the center tier. This is my first 3 tier cake and wedding cake, and I want it to be perfect for the couples special day so and tips would be greatly appreciated. Thank you!

14 replies
Stitches Posted 9 Jul 2013 , 3:28am
post #2 of 15

First, if your two other tiers are 3 layer tiers that means when they cut the cake for your whole wedding cake to be consistent the middle tier should be 3 layers of cake too. Which means your making a double barrel center cake. That's two individual multi tiered cakes iced to look like one cake.


So what your doing in the end is 4, 3 layer cake tiers. You make your internal support system that way too. Put supports in both of the 3 layer tiers of your middle 9" cakes.


The only difference is that you frost your middle double barrel cake to look as if it is one cake. To do that I cut the top 3 tier cake boards about 1/2" smaller then the actual cake. The reason for that is when your smoothing your sides no cardboard is close enough to the edge for it to show. Keep all the other cardboards the same, you only adjust the one in the double barrel.



CakesByAsher Posted 9 Jul 2013 , 10:22pm
post #3 of 15

yes, thats exactly what I was thining of doing. I couldn't post the pic of the actual cake last night. It is a double barrel middle section and I was going to do 3 layer and then a cake board and then another 3 layers. It's just a very important cake for a very special day and its my first wedding cake so I wanted to get some helpful tips from others that have been doing this longer than me. I don't want to ruin anyones special day. Thank you so very much.

Stitches Posted 9 Jul 2013 , 10:56pm
post #4 of 15

It sounds like you're a thoughtful decorator and have things under control. Just keep doing what your doing, I'm sure it will turn out great! Everyone gets a little nervous, especially when we really want something to turn out well.



Just channel those emotions into step by step perfection....and breathe.

AZCouture Posted 9 Jul 2013 , 11:21pm
post #5 of 15

ABut remember now, it's not a double barrel cake, it's an extended tier. That was in the list of awful/gross cake terms here recently. ;-)

CakesByAsher Posted 9 Jul 2013 , 11:43pm
post #6 of 15

Thank you so much for all the feed back. Sorry about the double barrel term lol. I really appreciate all the feedback. I just want their cake to turn out perfect for thier special day. I really appreciate all the help.

AZCouture Posted 9 Jul 2013 , 11:51pm
post #7 of 15

Lol, I was just being funny. icon_biggrin.gif Someone pointed out the other day that the term double barrel gave them goosebumps, or something. Technically it would mean two tiers of cake next to each other, not on top of each other. ANyways, I always referred to them as double barrels too, but not anymore! Extended tiers! icon_razz.gif

CakesByAsher Posted 10 Jul 2013 , 12:03am
post #8 of 15

I was also wondering about the best way to fondant a section that is that big? I knew you were being silly :)

AZCouture Posted 10 Jul 2013 , 12:40am
post #9 of 15

AI do it one piece, very carefully. I know some prefer to use the wrap method. I can't link to a tutorial, but if you google around, you can find something. I'm on my phone.

CakesByAsher Posted 10 Jul 2013 , 1:17am
post #10 of 15

I always have a problem getting my fondant to roll out that large. I have very small counters.

Stitches Posted 10 Jul 2013 , 2:52am
post #11 of 15

Try using your kitchen table instead of your counters....usually it's deeper. You could even put a large piece of inexpensive wood, or paneling, etc... on top of your kitchen table to extend it's size (cover it well). You could also try to extend you counter top if it extends into your room (not against the wall) by butting up something on the opposite side of your counter and placing a foam core board on it to extend you least it would support your hanging dough so it wouldn't rip.

CakesByAsher Posted 10 Jul 2013 , 3:07am
post #12 of 15

thanks everybody

Smckinney07 Posted 10 Jul 2013 , 4:26am
post #13 of 15


This has some great visuals of the process AZ and Stiches were referring to (visuals always help me!) but it sounds like you get it! There's also a link near the bottom to another tutorial about applying fondant...she wraps it around, which is what I do for extended tiers

CakesByAsher Posted 10 Jul 2013 , 7:04pm
post #14 of 15

Thank you so much. I do like visuals too. I had a game plan for this cake but it's always nice to hear others opinions on the subject too :)

Smckinney07 Posted 10 Jul 2013 , 8:45pm
post #15 of 15

AYour welcome! She does lovely work, hope it's helpful. Good luck on your cake!

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