- Hi, I'm Sally from Sally's Baking Addiction
and today I'm showing you exactly how I made this homemade
two tiered wedding cake.
On the bottom is a nine inch cake with cake dals
for support.
On top is this six inch cake.
This size is simple, fats free and completely doable
for the home baker.
I have the cake and frosting recipes on my website
as well as flavor ideas, a complete list of supplies,
make ahead tips and detailed assembly instructions.
You can find it all on my blog sallysbakingaddiction.com.
I already baked and cooled the cake layers.
Now let's level them off so they are completely flat on top.
Feel free to discard the portion of cake
that you leveled off or save for a trifle
or an ice cream topping.
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Both cake tiers need a crumb coat
which is a thin layer of frosting around the edges.
The crumb coat prevents the outer layer of frosting
from catching any crumbs.
Let's work on the bottom tier the larger cake first.
Cake boards and a cake turner make decorating
and assembling much easier.
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Till the bottom tier in the refrigerator as you crumb coat
the top tier.
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Till the top tier in the refrigerator
as you work on the decorative layer of frosting
on the bottom tier.
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I like to use this small icing spatula
to make a rubble design on the outer edges.
This is totally optional.
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Now let's add cake dal so the top tier has extra support.
You'll need to cut the cake dal so they are the same height
as the bottom tier.
After that place the bottom tier on your cake stand
or serving plate.
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Now we'll place the decorated top tier with the cake board
underneath it on the bottom tier.
The cake board adds extra support
and allows you to cut into the top tier
without removing it from the bottom tier.
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Add some artificial or buttercream flowers
and some final piping detail if desired.
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Thank you so much for watching.
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If you have any questions or comments,
hop on over to my blog
and I'll be happy to help answer them.