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Help on upcoming wedding cake

post #1 of 7
10/4/12 at 7:29pm
Thread Starter 
I have been asked to create a 4 tier buttercream wedding cake for a friend's daughter wedding. She wants it like the picture here with the tiers being turned. I have done this with 2 tiers, but not with 4. I also have never done a 4 tier cake. The highest I have done is 3 so a little apprehensive with this one. I plan to use a rod all the way through the cake from top to bottom and also dowel each layer. Is there a better method or any tips or tricks on this sort of cake? Planning to use a doctored cake recipe so it can withstand the weight better. Will be doing flowers instead of leaves too.
LL
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post #2 of 7
10/4/12 at 8:30pm
You'll do just fine but it is scary the first time you do something like that. To make it less scary you could put the first two tiers in place then put the top and third tier on top of each other then bring the two halves of the cake to the hall and finish it there. The scary part is the drive to the function hall.
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post #3 of 7
10/9/12 at 4:21pm
Thread Starter 
Since this is square, what sizes would you do this cake in to get the look? 5,8,12,16? Or something different? 6,8,10,12 would overhang.
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post #4 of 7
10/9/12 at 4:45pm
with square if you do a full turn there needs to be a big size difference not to have and overhang, but if you do a quarter turn not as much. Try it with your pans and see how it looks. I did one with squares but I did a quarter turn.
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post #5 of 7
10/9/12 at 4:50pm
http://cakecentral.com/gallery/1477311/fall-wedding-cake
this is the cake I did, it is a 16 12 and 8
The cake in your pic looks like the bottome tier has a quarter turn and the two top ones look like half.
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post #6 of 7
10/10/12 at 8:31am
4 Tiers isn't any different than three once you get going. I agree with others. Off-set tiers need a big size difference otherwise the edges overhang. I made that mistake with my first off-set cake. Make sure the tiers are very cold when you stack it. Use dowels on each tier to support and one big dowel down the center, sharpened and hammered in. I double my cake boards for tiered cakes. I am not a fan of stacking buttercream cakes, but you can do it!!!!

With your flowers make sure they are not too heavy b/c without fondant there isn't alot to support the weight of the flowers.
T.
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T.
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post #7 of 7
10/13/12 at 10:26pm
I would use the SPS system. Global Sugar Art sells square plates. You won't have to dowel down the center. The system is nice and stable it actually holds your cake board in place with a little plastic spike so you don't have to worry about shifting layers. The best thing is it's inexpensive too.
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