MASTERCLASS: How To Stack a 3-Tiered Cake | Cupcake Jemma

When I started stacking cakes, YouTube wasn't even BORN yet so I had to work it out for myself. Lucky for you, I've already made all of the mistakes so that you don't have to! Here is the best way I know how to stack tiered cakes, for a super-sturdy, transportable, level cakestravaganza! #cupcakejemmabakes #stackedcakes
Check below for handy links...
You will need...
-2 or 3 cakes which you have levelled, filled, crumb coated, final coated and chilled for an hour or so (I did 6", 8" and 10")
-Biggest tier, iced directly onto a cake drum
-Smaller tiers, iced directly onto thin, hole-punched cake boards of the same diameter and then stuck on (with buttercream) to slightly bigger cake drum, for easy carrying
-Buttercream in the same colour as your tiers
-Royal icing, made fairly stiff consistency
-long thin and thick plastic or wooden dowels/supports/pillars/thick straws
-secateurs or very strong scissors
sharp knife or hole-punch for...er...hole punching
-greaseproof paper and scissors
- palette knife
-soft round paint brush
-paper towel
-piping bags
-white chocolate (coloured if you like) for dripping
ROYAL ICING -
MADEIRA CAKE - (if you want to make a 6-8-10" cake like I did, use the same measurements for the 8", then double up to make a 6" and 10" from the same batch)
BUTTERCREAM - (Make 4-5 times the amount to fill, crumb coat and decorate a 3-tier cake of this size)
DRIP TIPS -
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MERCH MERCH MERCH!:
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