How to put tiers of a cake with fondant together?
You can use plastic tier braces, I have seen them use plastic drinking straws and wooden skewers to add stability, and even a bit of royal icing if you do not want to use the tiers plates, I would cover the cakes and refrigerate them and them attempt the layering. I am a former chef and di Wilton classes years ago with a lady friend who taught them, I have done cakes and even have done air brush stencilling and other gum paste and fancy detailing. Alot depends on the cakes structure, but even fruit cake needs a bit of bracing as it warms the structure can be compromised and the whole thing crumb like a house of cards, if not shored up properly.
How to make a 3 tier cake with fondant?
First, do you have the pans needed? Each typical tier is 4 inches tall (two cakes with filling in between), and typically, there is a 2-4 inch difference in size between each tier (say, a 6inch top, 9inch middle, and a 12 inch bottom). If you don't bake regularly, you probably don't have the other sizes (outside of the standard 9x13 rectangle and 8 or 9 inch round). So, make sure you have all of the cakes and boxes of mix you need before hand. In the bottom two tiers, you'll need dowels to support the layers above, usually about 4, cut to the exact height of the cake. If you've never don't any caking before, I suggest you check out cakecentral.com, and do a youtube seach for fondant tiered cakes For the fondant, you can use storebought or homemade (marshmallow fondant is easy to make-google it). Wilton is usually the most readily available. It's easy to work with, but doesn't taste great, and isn't cheap. To dye the fondant, you'll want to use gel or paste colors. Good luck, you have a lot of work/reading ahead of you.
How much fondant will I need for my 3 tier cake?
you will need a double recipe of fondant.
I’m not the baker in the family, but my wife has taken on the challenge, and she said she learned it from this video.
When making a tiered cake with fondant how do tou keep it from falling or moving around?
There usually is a center support of some sort used. Either plastic or you can use a cardboard tube covered with foil or plastic wrap. If course you have to cut a hole in the center of each layer to make this work. Wooden dowels are sometimes used as well, again wrapped to make them food safe. You can try to make them stick with frosting but this is really iffy.
Well, first when you make the cake, you want to make is hold together well, so use about one third cup more flour. Onece you’ve taken the cake out of the oven, make sure that it has completely cooled! It must be cold! Then, frost the cake with a frosting that is stiffer than usual. Next, roll out the fondant really big but not too thin. And just drape the fondant over the cake and trim the extra fondant off, and now you can decorate with more fondant, frosting, or whatever you want! Hope this helps you! Good luck!❤️
How do you make a 3 TIER CAKE? And do you have to cut the tops to make them flat before stacking?
The equipment you will choose is around cake pans (3 inches deep), and cake boards the size of each cake. Bake the truffles as directed, cool on a twine rack for approximately 10-quarter-hour, then turn over onto cake board. Cool thoroughly. Frost the backside frosting on each cake collectively as nonetheless separated. through fact you prefer to apply butter cream, it may take a number of layers with drying time in between to get it tender and to wanted thickness. while you're wanting to do the striping on the backside cake, do it in the previous putting the proper layer on. once you're completed with all that, gently place the proper layer on the cake, leave the cake board in place (least confusing thank you to circulate cake to proper, you're able to take off cake board, yet its confusing). Now purely end adorning the cake the way you prefer to. it is not impossible to do this cake, besides the fact that it is going to take it sluggish and attempt. it is way the experts get enormous greenbacks to do those variety of truffles! HA HA!
Tiered cakes are a complicated business, which is the one thing I always wish customers were aware of, especially when ordering from a not-just-a-bakery bakery.Tiered cakes are subject to one of the unbending laws of physics: gravity. As such, you have to account for how many tiers, what type of cake it’s going to be made of, and how large each of the tiers is area-wise.Cake may not seem heavy, but add icing and decorations and layer them on top of each other, and the weight grows exponentially. All larger tiered cakes have support plates — usually plastic or cardboard — reinforced by wooden or plastic dowels to support the additional weight.Trying to make a tiered cake without those supports — even though they may be invisible in all those pictures you see on Pinterest — will result in a giant collapse.Generally speaking, however, you do your math, figure out how many supports you’re going to need, then have at it. It’s also very difficult to transport a cake once it’s tiered — no matter how easy those TV shows make it look — so you may need to assemble your tiers once you get wherever the cake is going. So leave extra time for touch-ups or fill-ins on the decoration.