Make-A-Cake Series: Filling and Stacking a Cake
and how to stack a two-tiered cake.
Level your first layer and turn it upside down onto your cake plate.
Edge the cake by piping it with buttercream.
The reason I do this is to keep the filling from seeping out the sides when you stack the cake.
I used raspberry jam for this cake.
I placed the jam into a bowl and then whisk it until it is a smooth consistency.
Evenly spoon your filling into the middle of the cake.
Level your second layer of cake, turn it over, and place it on top of your filling layer.
At this point ice the cake and cover it with fondant.
After you have both of your layers covered with fondant we can move onto stacking the two layers.
Supplies for stacking two cakes.
These steps are important to add support to the cake. If there is not support to hold the second layer it will sink into the first.
This is a back step but it’s important.
When you are stacking the second layer of your cake (the smaller layer– in this case, the green layer), use a cake plate that is smaller than the cake and covered with foil.
This plate will be what is held up by the dowels.
Now go back to the larger cake. Measure the dowels to the height of the cake.
Cut 9 dowels to the height of the layer.
This is for a 10 inch cake, adjust accordingly for bigger or smaller cakes.
Insert the dowels into the cake. Stay close to the middle where the smaller cake will sit.
Add some buttercream on top of the area with the dowels.
This will keep the layers from sliding when you move the cake.
Carefully place your second layer on top of the first, making sure it’s even and centered.
Now you can add a border and decorate the rest of you cake.
If you would like to see how I decorated the rest of the this cake, click here.
I hope this information will help you make a beautiful two layer cake!
Happy Decorating!
Thanks Brittany! I'm making a wedding cake for my friend in August (just a simple two tiered cake with real flower accents) and this information will really help me!! Any tips for getting the fondant so smooth?
Thank you! I was just wondering how two do this the other day, now I know how!
whenever i try and fill a cake (even if I use stiff buttercream icing to hold the filling) I can see the filling part when I cover it in fondant. It always is bulging. Do you have any tips for this? It doesn't look like you have that problem! :) That cake turned out so cute!
Sara- Getting your buttercream layer smooth and just practice will get the fondant smooth. For me it just took some time. Good Luck!
Emily-I have had the problem in the past too! If i didn't level my cakes all the way I had the bulging and if I put in too much filling. I also, have done a extra circle of buttercream and that seamed to help. I hope that helps!
Thanks!!!!! My sister does cakes, and I want to learn! This was very helpful!
Extra helpful! I havent tried yet but I do plan to!
Does it take 9 posts for every layer you add? or does it matter how many by the size of the cake?
Natelyn- The 9 posts were for a 10inch cake. It will vary more or less with your cake size.
Thanks for reading!
Thank you Brittany! Just the info I need!
-Sarah
Ok, so to clarify, I need a board in between each layer?
2 giggle boxes- you need a board between each tier. I hope that is makes sense, let me know if it does not. :)
Wow – great tutorial!! Looks so good!
XXO
Jen
The tip about piping buttercream around the outside of the cake before putting in the filling is wonderful…I tried to fill a cake once and it as a big freaking leaking mess….never did it again…now I will try:)
I am loving this series and it is just at the right time. It is my sons birthday party on Sunday, I have the cakes half made, will do the other half tonight to freeze and plan decorating it on Saturday. I have a couple of questions…
should I make the MM fondant just before I need to use it or is it better to make it in advance, if so, how should I store it?
and, once I have finished the cake how should I store it? I don't have a tupperware type of box big enough, I am in Japan and the weather is hot and humid, any advice would be much appreciated.
jo
jojoebi- I make my fondant before just to save time when I am decorating. If you make it in advance just store it in a plastic bag with all the air squeezed out.
The fondant keeps the cake sealed air tight so you don't need to cover it. Although if it gets really hot in your home you might want to keep a fan on it to keep the fondant from melting.
I am glad you are finding the information useful and good luck!
tip (if i may), when you need to transport the cake, you need yo make it more stable during the ride, i always add a long dowl to add supprt from the top (through all the stacked cakes ) if you do so dont forget you nees to make a hole in the middle of the cake plates.
i love your blog, its very inspiring!
Thank you for all your tips Brittany. The cake turned out well, the kids LOVED it, luckily it was a castle so I didn't have to worry too much about getting it all smooth. I have blogged about it here
http://jojoebi.blogspot.com/2010/07/castle-cakepart-i.html
This is SO helpful! Thank you!
I love this series! Thank you for taking the time to do this. It is fun and inspiring… My first fondant cake attempt is in the works :) Just a few questions… what buttercream recipe do you use? And – how do you know when to use fondant and when to use gum paste when decorating? Is there a way to make your own gum paste – or do you have to buy that? THANKS!!
Brittany – Thanks for all your tips. We are using your recipe and suggestions for a wedding cake next month. One question I have for you is that I think the blue on cake in this post is the exact color I need. Do you remember how you got to that bright color? Thanks.
Beth- I used Americolors "Sky blue" you can get it from cake suppliers or amazon. I used quite a bit to get it to a rich color.
Good Luck on you cake!
I have a question I am decorating a cake tomorrow and it won't be served at a wedding for 2 days….how do I preserve it? I am delivering it the day before the wedding and I need it to be stacked so it won't fit in a cake saver. If I leave it out will the fondant and fondant decorations on it look dry or get hard?
Megan– Hi! it;s good to hear from you! You don't have to do anything to preserve the cake. I have had a few cakes sit that long and the fondant did get stiffer but never hard. And that cake was after 4 days out on the kitchen counter.
The cake is air tight because of the fondant and I think the cake keeps the fondant from drying out.
Good Luck, let me know how it turns out!
Your cakes are awesome! I have learned alot from you! I do have a question though!If you use box cake mix how do you know how much to put in your pan? Like if I was doing a 10 inch round cake and 8 inch round cake how would i figure out the right amount? Thanks so much!
Brittany, I am enjoying and learning so much from your site. Thank you for doing this. I am confused as to how much fondant I need to go on each size cake. The charts I have seen use measurements, but no on has said how much the homemade fondant from one bag of Marshmallows weights. I am making a 6, 8 and 12 in inch wedding cake and bought three bags of marshmallows and powedersd sugar. Will this be enough?
Holly- You guessed right. Three batches of fondant should be enough. I understand you confusion. I am still always guessing how much fondant I will need. I always think that one batch will cover a 8 inch cake. So you will have extra from you 6 inch cake that you can use for your 12 inch. Cover your biggest cake first and work down.
Good luck I hope this helps!
why have the board between the tiers?