Need Help Baaaddd.. First 3 Tiered Cake =(

Decorating By twinkletoe21 Updated 24 Mar 2008 , 8:26am by twinkletoe21

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twinkletoe21 Posted 24 Mar 2008 , 5:18am
post #1 of 6

omg!! everyone i neeeeddddd your help really bad...

i am making a 3 tiered cake for this saturday and this is my firssstttt time EVER!!! i dont know how to stack it.. i dont know how thickthe frosting is suppose to be.. i mean, you know how theres a board underneath each cake and its thesame size as the cake itself?.. how thick am i suppose to frost it? i dont know if im making any sense but i really needdd any HELP, ADVICE, TIPS.. whatever will help!! =)

its going to be an 8"- 6"- 4" cake
design will be hugs n stitches =)



5 replies
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laurynrn Posted 24 Mar 2008 , 5:24am
post #2 of 6

I am not sure if this will answer your question but the thickness of the frosting shouldn't matter (within reason). You will be placing your tiers on boards, yes, I like to use one a tad smaller than the cake so my board doesn't show on the edges. Then, your dowels should be supporting the weight of your cake so it shouldn't go into the frosting. I think everyone does their icing different, I have seen some with a 1/4" thick and some with a small amount. I am still a newbie and have such trouble with icing that I couldn't even begin to tell you how thick I do mine.

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JanH Posted 24 Mar 2008 , 6:34am
post #3 of 6

Wilton's cake preparation and servings charts:
(Gives batter requirements by pan size as well as recommended baking temps. and times - and more.
One of the more's is the amount of frosting needed by layer cake size to frost & decorate.)

Wilton's tiered cake making & decorating help links:
(Everything from making the cake to decorating with either b/c or fondant.)
(If you crumb coat, that frosting is on the thin side; frosting for the cake should be medium. Frosting dams should be fairly firm.)

Amount of sleeved pastry filling to use by cake size:

I recommend the use of bake-even strips on all cake pans, and inverted flower nails on 10" and over.

How to Frost a Cake using the Melvira Method:
(For crusting b/c.)

Illustrated common cake supports systems:
(With complete and accurate instructions.

Illustrated Dowel Cutting (by indydebi):

WASC cake expanded flavors recipe:
(This is a great doctored cake mix recipe; you have the reliability of a mix, but with a more homemade taste.)

indydebi's new Crisco b/c recipe:

How to Cut Clean Slices of Cake & Filling:
(The indydebi method is so superior to Wilton's, and yields about 10% more servings.)

Look forward to seeing pics of your creation!


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ness-p Posted 24 Mar 2008 , 7:55am
post #4 of 6

Wow JanH! You are so awesome!

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Woole2 Posted 24 Mar 2008 , 8:12am
post #5 of 6

JanH you should be promoted as the research guide since you know where to find things when we cant.. I nominate YOU for research guide of past and present yrs to come!!! lol

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twinkletoe21 Posted 24 Mar 2008 , 8:26am
post #6 of 6

thank you soooo soo much jahn!!! i will definitely let you know how my cake goes.. =)

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