Cake Tin

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How To Make A Three Level Wedding Cake

Wedding cakes today are big business and just keep on getting bigger and more ornamental year after year. Having wedding cakes with fountains to light them up is all the rage. This article takes a look at just how you go about making a tiered wedding cake stand. Not everyone can afford to buy; some people do actually make their own wedding cakes. Some make them out of sheer pride because they happen to be excellent bakers; others unfortunately are forced to do it at home due to budget constraints.

To make a tiered cake you need three different sized cake tins - six, nine, and twelve inch ones are good choices. After you have baked your cakes using your baking pans, you will need to very gently remove the cakes and set the pans aside. Cut the three cakes into two layers each so that you have six halves in total.

Cut out of cardboard 3 circles that are the same circumference of your 3 tins. You can now place each cake on their new cardboard platter. Now is the fun part where you get to decorate the cakes. Start by putting your choice of filling between each pair of cake halves. Place the cakes gently in the refrigerator to set for about 30 minutes or so. Now bring them out and start placing the bottom layer on the stand you have prepared and then place the other two layers on. Don't forget to put protection between each layer of the cake to ensure that they stay in place. You don't want your cake to become unstable and fall over!

Now you can finish off any further decoration you want to do to the cakes. You can also decorate the stand itself, which should ideally match the colors of the wedding. Once done, your tiered cake stand is ready for the wedding!

About the Author

Sheila Jonstone writes articles about a number of fascinating topics. Her most recent website is all about tiered cake stands. Learn more about how to find tiered cake stands for your wedding at http://www.tieredcakestands.org.


I have a recipe for a cake but my cake tin is slightly too small. How much do I need to adapt the recipe?

The recipe calls for a 9 inch cake tin but I only have an 8 inch one. Is there a rule of thumb for how much of the cake mixture I should hold back (for fairy cakes or something) and do I need to change the cooking times?

You don't necessarily need to adapt the recipe, you can just make it as it is, fill the tin - not completely full - and use the leftovers to make a couple of cupcakes (:

Good Luck!



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About the Author

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