DaniaChicago
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Wedding Cake DIY - Part 3: Tier the Cake

This is the third card in a 4-card series on how to attempt to make, bake and frost a wedding cake from scratch. As stated previously, neither my mom, nor I have the talents to do much in the kitchen, which is why we are relying on a few tutorial videos from Cookies, Cupcakes and Cardio on Youtube.
This video is how to properly tier the cake so it doesn't collapse!
Materials Required
6" double layer buttercream coated cake
8" double layer buttercream coated cake
10" double layer buttercream coated cake
7 Wooden dowel rods (or plastic)
Procedure
1. Place three rods into the 10" cake in the shape of a triangle, about 3"-4" apart. Make sure that the rods will be underneath the 8" cake that will be above the support rods.
2. Mark the rods with an edible pen, or score with a knife, just below the top of the cake. Trim the rods using a knife, saw or sharp sears to the trim line.
3. Reinsert the rods into the previous holes, and ensure that they are flush with the top of the cake. If they are not, re-trim them.
4. Place the 8" cake on top of the support rods.
5. Place three rods into the 8" cake in the shape of a triangle, about 3"-4" apart. Make sure that the rods will be underneath the 6" cake that will be above the support rods.
6. Repeat trimming process of the rods and insert them back into the holes that go through the 10" and 8" cakes.
7. Place the 6" on top of the support rods.
8. Trim one rod to fit below the surface of the top of the cake, and press down into the cake through all three layers of cakes. This will prevent the cake from moving.
9. Using a small amount of buttercream, patch the hole at the top of the cake and spread smooth.
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Stacking has to be the scariest part of wedding cakes.
I love how committed to this DIY idea you are for your wedding @daniachicago
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