I believe so much in the merit of two-layer cakes. They make the world of cakes go ’round and, for me, no other kind is better. I used to stand at the magazine section at the store just to swoon over pictures of these amazing, glamorous cakes.

Open your eyes and discover the lovely world of 2 floor cakes. The artistry of 2 layer cake designs and two-tiered cake designs is really something to behold. It was through a professional baker friend of mine that I became turned on to this way of doing dessert, and I haven’t looked back. It was through him I got some brilliant two tiered cake ideas. It really isn’t hard to bake a simple two tier cake; start here and enter a new world!

How to Make a Two-tiered Cake

Two-tiered cakes add that spectacular factor to the cake. The unique and distinctive presentation goes a long way in making the event more exciting. Some layered cakes are simply incredible, and just about all of them command people’s attention.

Although one-layer cupcakes seem to fit a child’s birthday party best, 2 tier cakes for adults are suitable for all kinds of circumstances. This is just to say that there should be more of them, and people should be talking about them all the time. I really love these cakes.

Getting more interested in finding out about the amazing two-tier cakes?

I’m sure your answer to that question was in the affirmative. Let me begin by giving you some useful tips on how to bake a lovely two-tiered wedding cake.

  • Get a board or smooth plane for the cake. This is what the fully baked cake will be placed on. Make sure that the finished cake is four inches smaller in diameter than the plane, meaning the surface’s length should be sixteen inches around. Whatever board or plane you use must be extremely solid. This is important.
  • A set of ten inches cardboard for cakes having six pieces altogether must be used as the top tier. Note that no cardboard is required for the bottom tier.
  • A plastic plate for cakes which must be the exact size and shape of the top tier. Guests must not be able to see that there is a plate here. Columns for the top tier must be added to the plates.
  • Spatula for the icing. You are advised to get a small spatula as it performs better than big ones as far as two-tiered cake icing is concerned. If you’re thinking of using a knife in place of a spatula, disabuse yourself of that notion immediately.
  • A round tip for the cake border, just around the bottom level of the cake.
  • Lastly, ensure you have a few pastry bags. Disposable ones will do.

Having told you the necessary equipment needed to make your two-tiered cake, I shall now proceed to the following steps;

Step 1 – Bake Early

Best to bake the cake two or three days before the occasion. This will relieve you of the inevitable stress that comes from the main process. For each tier of this cake, you will have to bake four cakes; two 10 inches in diameter and two 4 inches in diameter.

Step 2: Remove the freshly baked cake from the oven while still in the pan

Using a smooth piece of cloth, preferably a hand towel, drape it around the cake and press down. The purpose of this is to have it leveled. If you notice that the cake is not well balanced on the pan and appears to be spilling over, then cut off that side. Smoothness is required at this stage.

Using a long knife, cut across the top of the pan to make the cake more level, then check for moisture. If it is not as moist as you would like, apply syrup.

Step 3: Wrap each cake transfer into the freezer.

Wrap each cake (while still hot) in a shiny wrap and transfer it to the freezer. You should have four cakes; ensure you place them in a lying position in your freezer. Ensure that they lay totally flat on any of the shelves in the freezer. This is because the form they take when frozen and hard is the same form they will take when they thaw.

At this point, you should call it a day. It’s time to rest. Do something you really like. Get some juice and drink. Turn on the TV and view some interesting programs. If you got a pool, then it’s time to pay it a visit, because the next day is going to be a long one for you.

Step 4 – Unfreeze

As soon as you wake up, remove the cake from the freezer and place it on a clean surface to thaw. The cakes should be left in their wraps as they come up to room temperature. This takes a few hours.

Step 5 – Decorate your cake

It’s time to decorate the cake. The most appropriate time for you to do so is 24 hours before the event. You’re going to need all the time you can get for putting on the finishing touches.

Ensure your icing/frosting is ready. You will need sufficient cans of frosting for about 12 cakes to decorate both tiers.

Begin with the bottom tier first. Remove one cake from the wrap and place it on the middle of your cake board. Move your fingers around the top of the cake to detect hardness. If none is found, move on to the next step. If any part feels hard, it simply means it hasn’t been leveled enough and requires more leveling.

Get a cake leveler which is efficient for leveling coarse parts in a cake. Use it on the cake until smoothness is achieved. Feel the cake for moistness. If not moist, apply a syrup and brush the top all over with a suitable pastry brush. Make it as moist as you want it.

Put a large amount of icing in the middle and level it out. Make it about ½ inch thick. This will be your filling.

Step 6 – Time to frost

At this point, you will need your second cake. Level it and turn it upside down onto the filling of your first cake.

Now you should frost the cake.

Using any frosting of your choice and and your spatula, coat the side. Do it with a lot of pressure.

Congrats! You are done with the bottom tier. Now do the top.

Step 7

With the top tier, transfer the 10-inch cardboard onto another plate. Then, put it in the freezer so it gains some hardness. Best to take a break here.

Step 8 – Stacking

You now have both tiers iced. With the top tier still in the freezer, place the bottom tier on a smooth surface. It is time for the tiers to be stacked. This will lead us to a new phase where I will enlighten you on two efficient ways of stacking a two-tiered cake.

Preparing a two-tiered wedding cake

Two-tiered wedding cakes are mainly for those who are not crazy about having an elaborate ceremony on the day of their wedding. If you ask me, elaborate parties don’t matter much. But weddings are still important events and the right cake adds an essential feeling of joy and merriment.

Its method of preparation is very similar to the steps listed above. The only difference would be how you decide to design and decorate it. There are also some pretty amazing ideas and designs you can try for a simple wedding.

Preparing a two-tiered birthday cake

A two-tiered birthday cake is similar to a wedding cake. There are so many designs you can style the cake with when making a two-tiered birthday cake. When ordering a two-tiered birthday cake, the prices can vary; but if you’re baking it yourself, then all you have to do is be creative.

How to stack a two-tiered cake

Stacking two-tiered cakes require the presence of two-tiered cake supports. Stacking cakes is like building a house; just as the erection of a house depends on its solid foundation, so does the erection of a two-tiered cake. Thus, in stacking cakes, mounting rigid two-tiered cake support is of the utmost importance.

Let’s look at two efficient ways of stacking your magnificent two-tiered cake.

The plastic cake plate and column method

Here, put the plate (without the columns) carefully on the tier and move it around to get it completely centered. The instrument has a ruler built-in that helps you find the sweet spot.

Once centered, gently press down to leave a mark on the cake. You should be able to tell the outline of the plate and the location of the column. After this, you can remove the plate.

Fix the columns in a standing position beside the cakes, ensuring they are not taller than the cakes. Should they be, trim them till their heights are equal that of the cake. Next, put the columns on the plastic plate and line them up with the marks on the cake. Push down until the columns are inside the plate and even the top of the plate meets the cake.

Or you may want to try a different method:

Cake cardboards and Fat straws

First, the cake cardboard must be the size of your top tier. Gently place it on the tier and move it around until it is fully centered. Just like the cake plate, this instrument also contains a ruler that measures and adjusts simultaneously until it leaves a mark on the cake. You should be able to notice the outline.

Now that it has become clear where the top tier will go, the next step is to add your two-tiered cake support. You may want to use dowels. Another suggestion would be bubble tea straws which are known by bakers to be quite tenacious.

If you followed this article, then you are just inches away from making your first two-tiered cake. Where will you go from here? Only time can say!


Peter's path through the culinary world has taken a number of unexpected turns. After starting out as a waiter at the age of 16, he was inspired to go to culinary school and learn the tricks of the trade. As he delved deeper, however, his career took a sudden turn when a family friend needed someone to help manage his business. Peter now scratches his culinary itch on the internet by blogging, sharing recipes, and socializing with food enthusiasts worldwide.

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