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Preheat your oven to 170C/150C Fan, and line two 6"/15cm deep cake tins with parchment paper. Add the butter and sugar to a bowl, and beat till light and fluffy. Add in the flour, eggs and vanilla extract and beat again until a lovely smooth cake mixture is formed.
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Dowels will provide support if the structure is to collapse or sink. For large cakes and those with at least three tiers, I frequently use dowels made of wooden or plastic. Both of these materials are strong and will withstand repeated use. A pair of sharp shears or a small saw is used to cut the wooden dowels.
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Supplies needed for stacking cakes: As an Amazon Associate, I earn from qualifying purchases. Baked and prepared cake layers made into tiers. (I like to use three layers of cake for each tier and I used an 8โณ cake tier for the bottom and a 6โณ cake tier for the top.) Remember that tiers are made of layers, so you'll have multiple cake layers with filling between them that make up a tier.
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Baking Deliciousiness. Since 1985. Choose a tiered cake for your next celebration. Great for weddings, birthdays, baby showers, graduations, and more. All About Flavor The flavor is the primary focus of our bakery. We ice our cakes in a light, airy icing, instead of hard fondant or overly sugary buttercream.
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In this cake decorating tutorial I show step by step how to assemble a tier cake by layering cake and fillings, creating a support structure, stacking cakes.
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Premium Three Tier Cakes (3-layer) $ 348.00 - $ 762.00. Our handcrafted, three tier 3-layer cakes are perfect for your wedding or celebration. Pricing includes your choice of classic or gourmet cake flavors, filling and buttercream with borders, sprinkles and writing. Tiered Cake Size.
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10-inch Cake Tier: 30-40 Servings. 8-inch Cake Tier: 20-25 Servings. 6-inch Cake Tier: 10 Servings. Calculate the number of cake servings created by the size of each tier (cake layer) of your cake. The average 12" wedding cake serves 40-60 people. The 10" cake on top of that serves 30-40 people and the 8" cake on top of that serves 20-25 people.
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Start by preheating the oven to 350 degrees F. Whisk flour, cocoa powder, baking powder and salt in a bowl. Then beat butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy and further add eggs to the batter. Then beat vanilla and flour mixture in 3 batches.
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Bake the cake. Preheat your oven to 350ยฐ F and spray 3 8 inch round cake pans and 3 6" round cake pans with baking spray or line with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl- combine eggs, yolk, oil, and sugars and mix well until combined.
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It's time to stack the two tiers. Trim off the excess board from the top cake and set on top of the bottom cake. Fill the gap between the two cakes with icing. Run a dowel down the center of the cake, top to bottom. Trim off the excess just below the surface and fill any holes with icing. Decorate your cake!
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I've had the best luck using a cake board or cake circle for my base tier that's an inch or two larger than the cake base tier (e.g. I use a 12-inch circle for a 10" cake tier). This makes it easier to pick the cake up to move it to its final serving location.
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Making a tiered cake doesn't have to be intimidating! In this tutorial I'll show you how, sharing tips and tricks so that you can assemble, frost, and stack.
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Note: For each cake tier, you will need at least 4 or more straws. The larger the cake tier, the more straws you will need. Step 4: Insert the cut rods/straws into the cake tier. Poke the cut straws / dowel rods into the base cake in a circular pattern, with a gap of 2 to 3 inches apart, but within the diameter of the top tier cake.
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Push it out beyond the edges of the cake to prevent a domed top later. Hold your offset spatula at a 45 degree angle and spin the cake to smooth and level the frosting. The excess frosting will build up on your offset spatula until you swipe it off and away from the cake. Then scrape that frosting into a bowl.
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Method #2: Before stacking the tiers, gently push the dowel down through the center of your bottom tier, ensuring it goes through the cake drum at the base. Remove the perforated center piece from the cake boards of the remaining tiers. Carefully slide each tier down the center dowel until all tiers have been stacked.
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Lightly trace the outline with a toothpick or a knife. Take a plastic dowel and insert into the cake, inside the markings. Mark the height of the cake with your thumb, take the dowel out, mark with a pen and cut. Use that dowel as a guide when cutting the other dowels. I used four plastic dowels.