Leveling and Stacking Cakes
A leaning cake is almost always the result of uneven layers or lack of internal support. Taking the time to square off your sponges and anchor them properly means you can focus on decoration rather than structural failure.
Cold cakes are firm cakes.
Never attempt to level or stack a cake that is still warm, as the crumb will tear and the weight of the frosting will cause it to sag. Chill your cakes in the refrigerator for at least two hours before beginning.
- serrated bread knife
- cake turntable
- cardboard cake rounds
- wooden or plastic dowels
- offset spatula
What goes in.
- 1chilled, fully cooled sponge cake
- to tastestiff-consistency buttercream or ganache
The Dowel System
The cardboard round under the top tier must sit on dowels pushed into the bottom tier. These dowels take the weight so the bottom cake doesn't have to.
The method.
Level the top
Place the cake on a turntable. Hold your serrated knife steady and parallel to the counter. Rotate the cake slowly, letting the blade cut through the dome rather than pressing down.
Apply the board
Spread a dab of buttercream on a cardboard round the exact size of your top tier. Place the top tier centered onto the board.
Measure and cut dowels
Insert a wooden skewer into the bottom tier to find the exact depth. Mark it, cut your dowels to that height, and insert at least four of them into the bottom tier in a circle slightly smaller than the top cake.
Stack the tiers
Apply a thin layer of buttercream over the dowels to act as glue. Carefully center the top tier board over the dowels and press down until it sits flush against the bottom cake.
Other turns to take.
Drinking Straw Method
For lightweight cakes, use heavy-duty plastic drinking straws instead of wooden dowels; they are easier to trim with scissors.
When it doesn't go to plan.
If your cake layers are slightly uneven, use a thicker dam of buttercream to compensate for the slope.
Always use a bubble level if you are unsure if your base is flat; a slanted base is impossible to correct once stacked.
Chill the bottom tier after doweling but before stacking; this makes the surface firmer and easier to position.
The ones that keep coming up.
How many dowels do I need?
Use at least four, but for cakes larger than 8 inches, add a fifth dowel in the dead center for extra stability.
Can I skip the cardboard round between tiers?
No. The cardboard distributes the weight; without it, the top cake will slowly sink into the bottom cake.
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