I wish I had a £1 for every time Tim walked into the kitchen and told me that my cake wasn’t straight! It’s one of those things that I just can’t see. You should see the shelves in my house! If left to me they would all be wonky. I can’t even put the oven shelves back into the oven horizontally! So stacking a cake doesn’t come easily to me! There I said it.
Over the years I have learnt how to improve my technique and get a good result but it’s still work in progress. I kind of go with the thinking that once the cake is finished and decorated a few degrees off (as that is all it usually is) won’t show. What do you think? This is the last stacked cake I made. It was for my lovely friends daughters birthday. More on that in the next post.
Start with your cakes leveled, buttercreamed and covered in sugarpaste. This is the trick. If you start with a straight cake your stacking will be a doddle! I use the side scraper (as shown in this post) to get the buttercream sides straight and at 90º angles which helps a lot. Then use spacers to get the sugarpaste rolled out to the same thickness.
Use a small amount of Royal icing in the centre of your cake board to secure the first cake in place.
Once the cake is in place check that it is central using a tape measure or ruler. Give it a gentle push till you are happy.
If you need to move the cake to reposition it do so soon after covering it as the sugarpaste will still be soft and any pushing and prodding can be removed with a cake smoother.
Insert dowling posts (I use Plastic Cake Dowels but you can still get wooden Dowels too) Try to push them in as vertically as possible making sure you leave enough space between them to give support to the cake to be stacked but not so far that they will be outside of the size of the next layer.
Mark each dowel where it hits the sugarpaste then carefully remove it. Cut the dowel at that mark. I use scissors and work my way around the post. Be careful that the last snip doesn’t send your dowel careering off in the direction of the cake! Been there. Done that!
Re- insert the dowels into the cake. They should be just visible from the top, so the next cake can sit comfortably on them without squishing the base cake. It’s okay if they sit in the sugarpaste a little. The dowels are really important when stacking heavy cakes or lots of tiers. Not only does it give you a secure stack but it prevents the base cake from becoming squished down and solid. I’ve had that happen before when I made a 6 layer rainbow cake from Madeira cake. The bottom two layers were only about 1″ thick at the start and by the time the cake was cut they were half that size! Sugarpaste is heavy! I should have put a thin cake board in between layers 3 and 4 and used dowels.
Add a small amount of Royal icing over each dowel and add your next cake.
As with the first tier, check that the cake is central using a measuring tape then smooth out any finger prints. The Royal icing will hold the cake in position.
Sometimes there is a little gap between the layers if the cake isn’t perfectly flat or the dowels stick out too much at one point. You can correct and hide this with small rolls of sugarpaste or you can pipe Royal icing into the gap. If you are adding ribbon and it will be hidden then I wouldn’t do anything. A ribbon the same colour as the icing will hide a multitude of sins.
To check if your cake is straight use a spirit level (one just for cake decorating- I have this pink one as I know Tim won’t nick it!) I place a scraper on the top of the cake to prevent it leaving too many marks. If it’s way off being straight then you can carefully lift the cake- as long as the Royal icing underneath it is still wet, and place a small ball off sugarpaste underneath the board until it is level. Again, you can pipe white icing into the gap between the base cake and the cake board of the next tier.
To add ribbon to the cake board I use a Pritt stick all the way around the board.