How To Stack A Tier Cake

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipping cream

Coconut cream is dairy-free and adds a unique flavor.

unsalted butter

🥗Healthier: applesauce

💰Cheaper: margarine

Applesauce reduces fat while keeping moisture.

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose is more economical.

Start by layering your cakes, beginning with the top tiers to allow them to set before stacking.

Use a cake board the same size as each cake; for example, a six inch cake on a six inch cake board.

Attach the first layer of cake to the cake board with a dollop of buttercream.

Alternate layers of cake and filling, ensuring the layers are level by trimming the tops with a serrated knife.

Spin the cake on a turntable to check for straightness as you place each layer down.

Press down on the cake after adding each layer to prevent filling from oozing out later.

Chill the assembled cake in the fridge for an hour or in the freezer for half an hour while assembling the next cake.

Build the bottom tier directly onto the display board, which should be at least 4 inches larger than the bottom cake.

Use a thicker cake board (cake drum) for the bottom tier to support the weight of the cakes above.

Ensure all cake layers are level and straight as you assemble.

Chill the cake while frosting the other cakes, if applicable.

Attach the smaller cake board to a larger one using masking tape for easy removal later.

Frost the cake with a crumb coat to trap crumbs, making it easier to apply the final coat of frosting.

Aim for straight sides and a level top with the crumb coat, which doesn't need to be perfect.

Cover all cakes with crumb coats followed by final coats of frosting, using an offset spatula or frosting smoother for sharp edges.

Add decorations to the cake at this stage or after assembly.

Create a support structure using straws or dowels for stacking the tiers.

Push the first support into the bottom tier until it hits the board, then mark and cut it to the correct height.

Line up additional supports against the first one, ensuring they are the same height.

Use boba straws for added strength, cutting them with scissors to size.

Trace around the next cake's board on the top of the bottom cake to mark where to place supports.

Insert supports into the cake, ensuring they are straight and evenly spaced.

Chill the cake before stacking to ensure the frosting is firm and the filling is set.

Loosen the next cake from its board with an offset spatula and remove any masking tape used.

Spread fresh buttercream on the bottom cake to create a sticky surface before lowering the next tier on top.

Repeat the process for additional tiers, measuring and cutting supports as necessary.

Pipe buttercream around the bottom of the cakes to cover the joins between tiers, using a piping bag with a round tip.

Smooth the frosting with a frosting smoother, filling in gaps and creating a neat finish between the tiers.

Choose the prettiest side of the cake to be the front and start decorating.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens