Things You'll Need:
- Two each, 6-, 8-, 10- and 12-inch cake pans, round or square Sufficient ingredients or boxed cake mixes to make four tiers Wire cooling racks Serrated knife One cardboard cake circle for each tier Buttercream icing Offset spatula Confectioners' sugar Fondant Rolling pin Fondant smoother Drinking straws or wooden dowels Cake board, plate or stand Ribbon Fresh, non-toxic flowers
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Step 1
Bake the cakes according to package or recipe instructions. Each layer will require two pans of the same size, but if you only have one, they can be done separately. Once baked, you should have a total of eight single-layer cakes. Let layers cool completely on wire cooling racks. Level the cake layers using a serrated knife.
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Step 2
Apply a small amount of buttercream to each cardboard circle and turn one layer, cut side down, onto the cardboard. Stack the second layer on top of the first with a layer of buttercream or filling of your choice in between. Repeat this process with each tier until you have four, two-layer cakes, each approximately four inches high.
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Step 3
Use your offset spatula to spread a thin, even layer of buttercream, called a crumb coat, over the tops and sides of each cake. Chill all four tiers in the refrigerator for at least two hours. Apply a second, slightly thicker layer of buttercream to all four tiers and return to the refrigerator. Let the cakes chill overnight.
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Step 4
Thoroughly wash and dry a large surface, either the table or counter. Dust the surface with a thin layer of confectioners' sugar. Keep the sugar handy as you may need to reapply. Break off enough fondant to cover the largest tier and begin rolling. Periodically pick up your sheet of fondant and rotate to avoid sticking. Use more confectioners' sugar if necessary. Roll fondant to about ¼" thick.
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Step 5
When you're ready to cover your cake, pick up the sheet of fondant and center it above the iced cake, then gently lower it into place. Use a fondant smoother to smooth the top of the cake first, then use your hands and the smoother to slowly stretch and mold the fondant to the sides of the cake, taking care not to tear the fondant. Trim the edges with a pizza cutter. Repeat until all cakes are covered.
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Step 6
Insert dowels or drinking straws in the top of the largest tier in a circular patten and trim so they are flush with the top of the cake. This will prevent the cake from collapsing under its own weight. Only insert dowels where the above tier will cover the holes completely. Repeat this step on all but the very top tier.
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Step 7
Use a sturdy spatula to place the bottom tier on a cake board, plate or stand and begin building your cake by spreading a thin layer of buttercream on top of the largest tier, covering only the area where the next tier will sit. Repeat this step on all but the top tier.
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Step 8
Once your cake is stacked, measure four lengths of ribbon, one for each joint where the layers meet. Wrap one length of ribbon around the bottom of each tier and secure the ribbon to the cake with small dots of buttercream. Decorate the top, base and tiers of your cake with fresh flowers.
