Cakes should never ever be stacked on top of each other without proper support. There has to be cardboard cake board, under each tier of the cake, even when it's only 1 or 2 tier cake. I do also recommend dowels for 2 tier cakes, anything more than 2 tiers and it is 100% must and not a suggestion.
Level, fill and stack bottom cake layer on covered cake board. Make sure cake is perfectly level. Cover cake with icing or fondant as desired. Level, fill and stack cake layers for remaining cake tiers on cake boards with the same diameter as the cake.
First, fill in any major gaps between the layers of cake with additional frosting. Begin to even out the frosting with an offset or straight metal spatula. Place a medium dollop of frosting on top of the cake. Use your offset spatula to spread the frosting over the top of the cake, making is flat and even.
Buttercream is a classic filling choice, but you might also consider trying one of our other favorites to add extra flavor to your cake. Fill Center: After piping the dam, add your filling and spread using an Angled Spatula. Place Next Layer: Place the next layer on top, making sure it is level.
A cake board is a thick piece of material designed to support cakes or even cupcakes to improve your presentation and make transportation easier.
We often spend a lot of time thinking about what type of cake we are going to prepare, but we forget the importance of the cake board. The cake board we use is essential when it comes to offering security and stability to our creations, and often a poor quality cake board can ruin many hours of work.
If you're making a multi-tied cake (stacked or pillared) then you definitely need to use dowels. Cake isn't a very good building material, put enough weight on top and it will compress. Give it a few hours or a couple of days and you'll probably find that your multi-tiered masterpiece has succumbed to gravity.
Evenly coat the layer with frosting or icing. Make sure the cake is completely level using a level from the hardware store set on the top. Insert dowels into the bottom layer. Use the cake board for the next layer to gently imprint the outline (centered) on the icing or fondant of the bottom layer.
Cake board will make your cake decorating life easier, especially if you are transporting the cake. What is this? You can for sure decorate a cake on the stand you are serving it on, but if you plan on moving the cake around a bit you need cake boards. For one regular cake I use two cake boards.
Wooden cake boards are a must for any type of cake that requires structure so many sculpted cakes, gravity defying cakes and maybe if you're doing an insanely tall tiered cake. Whichever board you're using, it really should be covered and finished off with a ribbon to give it a complete and professional look.
Cooled Cake.
Any lingering warmth in the cake will melt your buttercream, cause the cakes to slide, and generally just make a mess. It can also help to wrap the cooled cake layers individually in plastic wrap and chill them in the refrigerator for 30-60 minutes before assembling and frosting your cake.
Cake board covering can be done with leftover sugarpaste from your original cake or use up a small pack. You can also cover cake boards with buttercream or ganache however sugarpaste tends to be the fan favourite when covering.
Flat plates, platters and cake stands are all suitable alternatives to cake boards.
The first and probably most obvious step would be to know what size cake you are making. Find out what size tin you are using to bake in and if you aren't sure, get a tape measure and physically measure it. As a basic guide, your cake board would need to be 2 to 3 inches bigger than the diameter of your cake.
What size Cake Board should you choose? Buy a cake board which is at least two inches bigger in diameter than the cake you are baking as this will allow space for icing the cake and also decorating the cake board.
When it comes to choosing the right cake board, the main difference comes down to the thickness of the board, as well as the materials it is made from. Drum boards are your thickest option for the most structural support, whereas standard cake boards are a cost-friendly option where a drum may not be necessary.
You will need at least two layers for your cake. I think three layers is the perfect proportion but you can stack as many as you like.