As I was playing around on the
epicurious wedding website I ran across this wonderfully helpful make your own cake guide. If you are brave enough to give a try let me know, I may do a test run this summer and see how it goes. Anyone interest in eating three layers of cake???
Directions for a 3-tier Wedding Cake:1. Setup1 day ahead: bake the cakes and assemble and frost each tier separately. (There will be one 12-inch, one 9-inch, and one 6-inch tier.) Chill the tiers for 24 hours to firm them up.
Either 1 day ahead or on the day of decorating: Make the third batch of buttercream and tint as follows: 2 1/2 cups pale-yellow for swag, 1 1/2 cups sage-green for leaves, 2 cups bright-yellow for roses, and 1 cup raspberry-pink for roses. This leaves 2 cups of white buttercream, which will be used to finish the seams on the cake.
2. Measure the tiers for even positioningStarting with the 12-inch tier, measure 1 1/2 inches from the cake's edge and make a discreet but noticeable mark with a toothpick. Think of this as the 12 o'clock position and repeat at the 9 o'clock position. Measure and mark the 9-inch cake in the same way.
3. Mark the tiers for even positioningCenter an empty 9-inch cake pan over the 12-inch tier, lining it up with the toothpick marks, then gently press pan into the surface. Use an empty 6-inch cake pan to mark the 9-inch cake in the same way.
4. Insert dowels for supportStarting with the 12-inch tier, hold a dowel above the tier 3 inches from the edge and at the 12 o'clock position. Insert the dowel downward all the way into the tier and use a pen to mark where the cake meets the dowel. Carefully remove the dowel and cut 1/8 inch below the mark so that the dowel is just shorter than the height of the cake. Wipe the dowel clean and insert it back into the 12-inch tier. Repeat 3 more times, placing dowels in the 3 o'clock, 6 o'clock, and 9 o'clock positions, making sure to keep each dowel 3 inches from the edge. Repeat on the 9-inch tier, using only 3 dowels, positioning them 2 1/2 inches from the tier's edge, and placing them at the 12 o'clock, 4 o'clock, and 8 o'clock positions. Use buttercream to fill in any holes and smooth any surfaces.
5. Assemble the tiersFor best results, place your base or platter on a cake turntable. Spoon 1 tablespoon of buttercream onto the base and center the 12-inch tier on top. Spoon 1 tablespoon of buttercream onto the top center of both the 12-inch and 9-inch tiers. This will help glue the tiers together. Have an offset spatula ready nearby. Using both hands, hold the 9-inch tier, centered, 1 inch above the 12-inch tier. Carefully removing one hand, allow one edge of the 9-inch tier to gently drop and rest on the 12-inch tier. With the other hand, pick up the offset spatula, slip it under the 9-inch tier next to where you're holding it, and carefully remove your other hand. Using the spatula, slowly lower the tier, quickly sliding the spatula out from underneath at the last moment. Use the same method to place the 6-inch tier on the 9-inch tier.
6. Finish the seamsFit a pastry bag with a #6 round tip and fill the bag with white buttercream. Pipe small dots along the seams between the cake tiers and along the seam where the bottom tier meets the base. Try to keep the dots uniform in size and shape, and pipe dots as close together as possible so there are no gaps.
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For complete directions click here and for video instructions click here}
