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Need help with setting up a layered 2-tier cake..

post #1 of 11
Thread Starter 
Hey guys. So I am very new at making cakes and have done a lot of reading and have read lots of different opinions..

I have my cake layers in the freezer. I baked each layer separately.

I plan on taking them out of the freezer and letting them thaw over night.

Then I will fill them with Buttercream and carve straight edges (any good tutorials on this btw?) also will be carving the top as it is a topsy-turvy cake.

Same with the other tier.

Then I will crumb coat and let it sit at room temp until the buttercream crusts.

Next I will put another layer of buttercream, smooth, and right away, roll out fondant and cover.

Then I will continue on decorating, then stack, and serve.

Is there anything you would suggest I do different? After the intial thawing of the cake layers, I do not plan on freezing or refridgerating the cake at all.. Should I? And when?

Thanks!
post #2 of 11
You left out using a support system in your process.

Refrigeration (or freezing) isn't required, if not using perishable fillings, and depending on how far in advance before the event you are making it for.
post #3 of 11
Thread Starter 
Hi,

Yes I will be using straws for support and 1 long dowel through the whole system!

Glad to hear refridgeration isn't necessary.
post #4 of 11
Quote:
Originally Posted by Sarin

Yes I will be using straws for support and 1 long dowel through the whole system!



A center dowel isn't necessary since you're serving it after stacking it.
You can use a center dowel when transporting.
post #5 of 11
Thread Starter 
Alright, thanks. icon_smile.gif
post #6 of 11
Dont forget to buttercream your boards before you put the cake on and buttercream the bottom tier before adding the top just in case that wasnt a "given" Theres a turorial on carving the topsy turvy cake here

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=587795
Ive never failed, Ive just learned 101 ways it wont work!
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Ive never failed, Ive just learned 101 ways it wont work!
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post #7 of 11
After filling and crumb coating you need to let the tiers settle several hours befor final layer of buttercream and applying fondant to prevent bulging.
A balanced diet is chocolate in both hands!
Glenda
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A balanced diet is chocolate in both hands!
Glenda
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post #8 of 11
,,,,,,,After filling and crumb coating you need to let the tiers settle several hours befor final layer of buttercream and applying fondant to prevent bulging.,,,,,,,

You know in a busy bakery this is NOT possible & I have had few problems icon_smile.gif Just be sure to use a nice stiff dam and do not overfill w/filling.
post #9 of 11
Thread Starter 
Thanks for the advice everyone. Unfortunately I won't be able to let them settle, is there a trick to this to speed up the process? Maybe putting alittle force on them after filling?

I have from Noon to 4:30 to stack, fill, coat, cover with fondant, and decorate the cake today. Fun!
post #10 of 11
After you fill and crumb coat, you can lay plastic wrap on the top and take the pan you baked in (clean, of course) and set on top and add a little weight in the pan. I have a net bag of those little stones used for flower arranging that I use. If the cake is over 10 inches, I use 2 or 3. Any excess filling will come out so you can take care of it before you cover, so no bulging and it only takes a few minutes.
post #11 of 11
I put a large ceramic tile or a couple of boxes of pancake mix on top, push down and let set while you prepare everything else. The key is a VERY STIFF DAM. Add ps to your butter cream until it is very firm, pipe a rope 1/4" from the edge using a coupler without a tip. Put your filling inside the dam and level to the top edge of the dam. After placing layer on top push down and smooth whatever squishes out or fill in if there are gaps before crumb coating.
A balanced diet is chocolate in both hands!
Glenda
Reply
A balanced diet is chocolate in both hands!
Glenda
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