How To Make A 4 Tiered Wedding Cake

How To Make A 4 Tiered Wedding Cake. We do cover the cakes with parchment (so it’s not actually touching the mixture) and make sure that the tins are well protected on the outside of the tin with brown paper to prevent it from catching. On the base cake where you have marked for pillars, poke each pillar until you can feel them touching the cake board.

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I can’t recommend this step enough. Stack the tiers using royal icing as glue in between the tiers and ensuring that they are levelled and. 4 cups for the top tier, 7 to 8 cups for the middle tier, and 12 cups for the bottom tier.

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Repeat for all eight cakes, creating four tiers you need for the finished wedding cake. Apply some on the base and put the base tier in the centre of the board.

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Make sure the base tier is in the centre of the cake board, adjust immediately if required. You then fill between the two layers.

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The cakes would not be high enough if you only baked one 3 inch layer cut in half and filled. Prepare cakes, covering with icing or fondant.

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Chill the cake for 24 hours. Dowel the center of the cake.

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Cut the dowel rods even with the height of the cakes. Lift top off cake and set cut side up on a work surface.

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You then fill between the two layers. While you should get a thick cake board as the.

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We do cover the cakes with parchment (so it’s not actually touching the mixture) and make sure that the tins are well protected on the outside of the tin with brown paper to prevent it from catching. Use royal icing as glue to stick the tiers to the board and with each other.

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Chill the cake for 24 hours. The cakes would not be high enough if you only baked one 3 inch layer cut in half and filled.

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Apply filling between each pair and crumbcoat the stacked pair together to create one tier. On the base cake where you have marked for pillars, poke each pillar until you can feel them touching the cake board.

You Are Safer With The Two Layers Of Cake And One Layer Of Filling In Between For Each Tier.

Make sure your cake is very cold and your buttercream hard before stacking so as to minimize the damage at the base of the cake when moving it. The batter will be thinner than the bottom tier’s cake batter. Repeat for all cake tiers.

You Will Also Need One Cake Board For Each Of The Other Cakes That Are To Be Stacked On One Another.

If you are expecting at least 300 guests, a 5 tier cake measuring 5, 9, 12, 14 and 18. Some cake decorators cut the layers and make 4 thinner layers. A 4 tier cake measuring 5, 8, 12 and 16 inches can serve up to 200 guests and is priced at about $1,300 to $1,400.

To Make This Wedding Cake You'll Need 24 Cups Of Cake Batter:

Repeat for all eight cakes, creating four tiers you need for the finished wedding cake. Apply some on the base and put the base tier in the centre of the board. Apply filling between each pair and crumbcoat the stacked pair together to create one tier.

4 Cups For The Top Tier, 7 To 8 Cups For The Middle Tier, And 12 Cups For The Bottom Tier.

Once all the pillars are securely poked into the cake, stacked the next tier on the pillars. Mark where your tier should be on the cake. You might find stacking two x two tiers will be less stressful than stacking all four tiers together.

Or, If The Cake Tiers Are Not Glued To The Cake Board With A Swirl Of Frosting, Then They Could Potentially Slide Right Off The Cake Board Given Enough Centripetal Force Around A Turn.

Make sure its clean & new. Repeat the process until all cake tiers are securely stacked on the pillars. Make sure the base tier is in the centre of the cake board, adjust immediately if required.