- 1). Level the top of a cooled 14-inch cake with a large serrated kitchen knife. Do this by eyeing the cake top and slicing it horizontally to create a flat top.
- 2). Cut the cake in half horizontally. Remove the top half by sliding a flat cookie sheet beneath it and placing it aside. Put several dabs of frosting on a 14-inch cardboard cake round. This will anchor the cake and keep it from slipping. Place the bottom half of the cake onto the cake round.
- 3). Spread cake filling onto the top of the bottom half of the cake. Pick up the top half of the cake with the cookie sheet and place it, evenly, onto the bottom half.
- 4). Frost the sides with the base frosting. Also frost a thin layer on top. This is known as the "crumb layer," as it seals in all the crumbs. Place the cake in the refrigerator to set the frosting for a minimum of 20 minutes.
- 5). Repeat the same process (steps 1 through 4) using a 10-inch cake and a 6-inch cake.
- 6). Cut six straws, ¼ inch higher than your bottom wedding cake layer. Insert them into the 14-inch cake layer, evenly spaced within an 8-inch radius from the center of the cake. Place a dollop of frosting in the center of this layer.
- 7). Lift the 10-inch layer from its cardboard cake round with a large spatula or flat cookie sheet. Place it in the center of the 14-inch layer. The ¼ inch of straw that is sticking up will anchor the second layer.
- 8). Repeat steps 6 and 7, except place four straws within a 4-inch radius into the second (10-inch) layer. Then place the top layer onto the second layer. You have properly tiered the wedding cake and it is ready for final icing and decorating.
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