Tier-ready cake
Formula
- Two sturdy cakes: 8-inch and 6-inch
- firm buttercream
- cake boards
- food-safe dowels
Method
- Start. Bake, cool, level, fill, and chill both tiers on individual boards.Watch for: Keep it covered during the rest; move on only when it is evenly cool or firm, including at the center. Keep components level and leave edges clean; uneven thickness shows up as uneven setting and slices.
- Then. Insert trimmed dowels in the lower tier in a circle under the upper board.Watch for: Work deliberately and stop as soon as the described texture is reached; the endpoint matters more than the clock.
- Finish. Stack cold, center carefully, and add a central support if moving.Watch for: Keep components level and leave edges clean; uneven thickness shows up as uneven setting and slices.
The concept
A tiered cake is edible architecture.