Two Tier Stacked Cake Recipes

TWO-TIER STACKED CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease the bottom and sides of three 6-inch cake pans with cooking spray. Grease the bottom and sides of three 9-inch cake pans with cooking spray.
• For the 6-inch cakes: Place 1 box cake mix, 1 cup water, 1/3 cup vegetable oil and 3 eggs in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for 30 seconds. Increase the speed to medium for 2 minutes. Divide the batter among the prepared 6-inch pans and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool completely on a wire rack.
• For the 9-inch cakes: Place the remaining 2 boxes cake mix, 2 cups water, 2/3 cup vegetable oil and 6 eggs in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for 30 seconds. Increase the speed to medium for 2 minutes. Divide the batter among the prepared 9-inch pans and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool completely on a wire rack.
• For the buttercream: Beat the butter in the bowl of a stand mixer fitted with a paddle attachment on high speed until fluffy, about 2 minutes. With the mixer on low speed, gradually add the confectioners' sugar and milk, 1 tablespoon at a time, alternating between the two until no lumps remain. Add the vanilla and salt and mix until incorporated. Transfer the buttercream to a piping bag fitted with a 2D tip.
• Place one 9-inch cake layer on a 10-inch cardboard round and place on a rotating cake stand. Pipe 1 to 1 1/2 cups buttercream on top and use an offset spatula to spread into an even layer. Place a second 9-inch cake layer on top of the buttercream and pipe another 1 1/2 cups buttercream on top. Spread into an even layer, then top with the last 9-inch cake layer.
• To apply a crumb coat, pipe about 2 cups buttercream on the top and sides of the cake and use an offset spatula or bench scraper to make smooth. Remove excess buttercream and scrape into a bowl. Transfer cake to the refrigerator and chill for 30 minutes.
• Repeat the process with the 6-inch cakes and chill.
• Remove the cakes from the refrigerator.
• Press a 6-inch cardboard round in the center of the 9-inch cake to make an outline. Remove the cardboard. Push 1 cake dowel or bubble tea straw into the cake within the outline you just made.
• Make a line with an edible pen where the top of the cake hits the dowel. Remove the dowel and cut at the line. Use the cut dowel as a model to cut 3 more. Push the 4 dowels evenly into the cake within the outline.
• Gently place the 6-inch cake on top of the dowels. Thread a long dowel through both cakes. Cover the top of the wooden dowel with frosting.
• Using a small round tip, pipe more buttercream in the gap between the cakes, or smooth with a spatula.

HOW TO BAKE AND STACK A TWO TIER CAKE

Steps:

• Preheat your oven to 350° F and spray 3 8 inch round cake pans and 3 6" round cake pans with baking spray or line with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl- combine eggs, yolk, oil, and sugars and mix well until combined.
• Combine the flour, baking soda and salt in a bowl and slowly add to the mixture on low speed.
• Slowly add in milk, and vanilla and continue mixing until a smooth batter forms, about 1-2 minutes.
• Evenly pour the batter into the pans and bake for 28-30 mins for the 6" and 35- 40 mins for the 8" The cake is done when a toothpick is inserted and comes out clean and when the edges are pulling away from the sides and are golden brown.
• Using the cake leveler or a long serrated knife, level off the cakes so they have a flat top.
• Place a 10" cake board on the turntable, and a dab 1 tsp of buttercream in the middle and smooth it out. Place the 8" cake board on top and press it to stick to the 10" board. Smooth 1 tbsp buttercream on top of the 8" cake board, then place your first 8" cake layer on top.
• Using either a piping bag with a round tip or an offset spatula, place down 1/4 cup of buttercream on top of the cake, starting in the middle and smoothing to the outside. Leave 1/2" from the sides so it doesn't overflow over the cake. If using a piping bag, pipe a border around the cake and then fill the middle.
• Take the next 8" cake layer and turn it upside down so that the bottom is now the top. Place it on top of the filling. The cut side down should be on top of the buttercream. Repeat the process of filling the cake layer with buttercream and topping it with the last 8" cake layer.
• Using the offset spatula, and the turntable frost the entire cake (spinning as you go) from bottom to top for a light crumb coat. Place in the freezer for 15 minutes to seal in the crumbs.
• Repeat the same steps as above for filling and frosting the 6" layer. Start by spreading 1/2 tbsp frosting over the 6" cake board and end by putting the cake in the freezer for 15 minutes. You should now have 1, 8" cake layer, and 1, 6" cake layer
• Using the offset spatula again, frost both of the entire cakes using more buttercream this time. When the cake is mostly covered with buttercream, switch to the bench scraper and smooth out the sides and tops of the cakes. Don't worry if it isn't perfect.
• Fill your water bottle with clean water and lightly spray one cake at a time on the turn table. Using the bench scraper again, smooth out any cracks. Repeat for the second cake.
• Using bubble tea straws or wooden dowels place 4 straws in a square shape in the center of the 8" cake making sure that they are being placed under where the 6" cake will be. Push each straw into the cake, then mark the straw where it hits flush with the cake and cut off the rest of the straw. The straws should be the same height as the 8" cake or a little under, just not higher.
• Spread a thin layer of buttercream over the straws.
• Using the offset spatula, lift the bottom of the 6" cake and hold it with 2 hands from the bottom. Center it above the 8"cake, get as close as you can and drop it into place on top of the 8" cake and straws.
• Continue decorating as you please! YOU DID IT!

2-TIER LEMON RASPBERRY CAKE

Steps:

• Cake Preparation: Preheat oven to 350 degrees F. Spray each cake pan with non-stick cooking spray, line with parchment paper and spray again. Follow directions on cake mix boxes to create 3 cakes of each size, but substitute grape juice for water in cake recipes. Bake each cake as per directions on box or until toothpick inserted into center of cake comes out clean. Cool cakes in pans on cooling racks and cool completely. After removing cakes from pans and parchment paper, cut each cake in half horizontally and level off tops of each section by slicing thin layer off top.
• Filling and Frosting Preparations: In a large bowl, combine frosting with a few drops of Champagne extract, stirring well. For each size cake, place bottom layer atop cardboard round of matching diameter. Pipe a ring of lemon frosting around top edges of bottom layer. Fill in center with raspberry jam. Stack next layer of cake atop this and repeat ring of frosting. Fill in center with lemon curd. Stack top layer of cake atop this with smooth edges facing upward. Spread icing over entirety of cake. Repeat this process to create a 14-inch cake, a 10-inch cake, and a 6-inch cake, which will make up finished wedding cake. Stack layered cakes atop one another from largest to smallest.
• To Assemble: Without removing the cardboard rounds from underneath the cakes, place the 14 inch cake onto serving platter. Cut dowel rods into 5 sections the height of the 14 inch cake, and 5 sections the height of the 10 inch cake. Carefully insert 4 dowel rods around the middle perimeter of the 14-inch cake and 1 in the middle. Stack the 10-inch cake atop the 14-inch cake. Repeat dowel insertion process for the10-inch cake. Stack the 6-inch cake atop the 10-inch cake. Cover up cardboard by piping icing around perimeter base of each cake. Dust mini green grapes liberally with powdered sugar and adorn cakes with them. Further adorn cake with white ribbon. Find mate, wed, serve.
• *Champagne extract is available at most specialty baking and cake decorating stores. .