How To Make A 3 Tier Round Wedding Cake


How To Make A 3 Tier Round Wedding Cake. Take the smallest cake tin and draw round it twice on greaseproof paper. Make sure stacked cake is perfectly level.

How to Make a Wedding Cake Stacking a 3 Tier Wedding Cake (Part 2
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Make the basic easy vanilla cake recipe (see 'goes well with'), following the instructions below for each tier, then cool and drench with the syrup. I presume this to be good for the definition part of my process project. Top tier, 8 inch, 3 x 2 inch cakes.

12, 9, And 6 Cake Pans, Each 3 Tall.


Cut the skewers off level with the top of the cake. Sit the next tier on top and hold it in place with a dab or two of royal icing. Decorate the base board with one medium and two large roses and three gold.

How Tall, How Wide, The Number Of Layers, Etc.


Preheat the oven to 180c/350f/gas 4. This sketch defines/describes the structure of the design: Gently imprint bottom cake with the next size cake board being stacked.

Even Though The Pans Are 3 Inch High On The Sides, I Wouldn't Try To Bake A Lot Of Batter In Them At Once.


Naked wedding cake with red and white roses, from celina’s cakes, left; Rose and raspberry cake, below left; I presume this to be good for the definition part of my process project.

Slowly Beat In The Eggs, One At A Time, Until Well Combined.


Typically, each layer would be on a cake round (or in your case, square), supported by dowels through the layer below. The cakes will not bake up high, they will be on the dense side and possibly not bake in the middle while the outer edges get oevr done. (available at craft stores and baking supply stores).

Formed From A Polystyrene Base Covered In Icing And Decorated To Match The Rest Of The Cake, Dummy Tiers Can Reduce Waste, Make Your Cake Taller And Slightly Bring Down The Cost.


You will alternately add 1/4 of the flour mixture and the milk until all of the ingredients are mixed. Make the basic easy vanilla cake recipe (see 'goes well with'), following the instructions below for each tier, then cool and drench with the syrup. They will slowly unfreeze in the coat of buttercream so no moisture gets in.