You may wonder how to decorate 3 tier wedding cake that looks difficult. Maybe you will face unexpected things in your life like suddenly your neighbor, cousins, or best friends ask you to decorate their wedding cake. It will be such an unexpected experience. But you don’t have to be worry because actually decorate a wedding cake is not really difficult. You just need to be more careful when handling it. Or you can read the tips below before start. Let’s begin!
Tools You Need
- Round cake pans (6-inch, 8-inch, and 10-inch)
- Rotating cake turntable
- Cardboard or foam core cake rounds (6-inch and 8-inch)
- 12-inch cake drum (for the bottom tier)
- 14-inch serrated cake knife
- Flat offset spatula
- Cake dowels
- Pastry bag with tips
- Cake smoother/scraper
- Stand mixer
- Plywood (for transporting cake)
Baking Cakes in Advance
Baking cakes in advance and freezing them saves time and helps break the overall task into smaller, more manageable steps. Once cooled, wrap the cakes tightly in plastic and transfer them to the freezer for up to a week. Working with frozen layers is easier. They won’t crumble as much, and the crumb coat will go on more easily. Note that it’s best to freeze the cakes before you level them.
Leveling a Cake
The tops of the layers should be completely flat so that when you stack them, they don’t lean or wobble. Keep the blade level while rotating the cake on the turntable. Use a sawing motion rather than trying to push the blade through the cake, which can cause the cake to tear. You only have to do the tops—but you do need to do all six layers. (You can eat the parts you cut off!)
Splitting a Cake
If you’re planning to split the layers, you’ll again need to place the cake on its cardboard round on a turntable and use a serrated knife to slice it lengthwise. As before, keep the blade level and use a sawing motion while rotating the cake on the turntable. When you reassemble, the cut sides should go together. For extra precision, you can cut a notch in the side of the cake before you split it, and use that notch to help you line up the two halves again afterward.
Applying the Crumb Coat and the Frosting
Start with a crumb coat. Ensuring that the final coat will be neat and crumb-free. Chill the cake for 30 minutes, so that the crumb coat sets, before applying the final coat of frosting. Spread the frosting around the top with your palette knife, rotating the cake as you go. Do the same with the sides. Try to work quickly so that everything stays cool. Return each tier to the fridge while you do the next one.
How to Smooth Frosting
It’s basically a piece of metal with a flat edge and sometimes another, serrated edge. While rotating the cake on your turntable, run the edge of the smoother along the sides in the opposite direction of the cake’s rotation. For a rustic finish, hold the tip of your palette knife against the sides of the cake while rotating it to produce a swirl effect.
Stacking the Tiers
Whichever kind of supports you use, cut them to the height of each tier and drive them all the way through the cake so that their tops are flush with the cake. A triangle formation (three dowels per tier) should be enough support.
Decorating With Fresh Flowers or Edible Decorations
Your cake is now frosted and stacked! All that’s left is final decorations. You can pipe some decorative touches around the edges, or use ribbon, sprinkles, and edible decorations such as fresh berries or edible flowers for an elegant finishing touch.