Fill & Stack a One Tier Cake with Confidence

Once you’ve actually gone to all the trouble of making a cake and getting your buttercream just right, you now have to deal with the daunting task of filling and stacking your layers. Ugh. Can’t some baking fairy do this for me? Well, no, but you can learn how to fill and stack a cake with confidence!

 

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Keep It Cool

 

Before you even think about stacking your cake layers, you’ve got to make sure they are completely cool. Warm cakes will crack easily, cause your buttercream to melt, and your cake will collapse. 

I like to let my cakes cool in the pan for 10- 15 minutes, then on a rack for an hour. At that point, I double wrap each layer in cling wrap and place them in the fridge overnight. They must be well sealed so that they don’t dry out.

 

 

Basic Anatomy of a Cake

 

A perfect cake will have a smooth, flat top with straight, sharp edges. In order to get this crisp looking cake, you’ve got to start with a solid foundation.  That means trimming any mounds off your cake layers so that they are perfectly flat. If your cake’s edges aren’t straight, trim those too.

To trim or torte your cakes, you can use a sharp knife or a cake leveler. I found mine for just a few bucks in a cake supply store, but you can find the same one on Amazon, or even Michaels. 

 

 

Buttercream Basics

 

I do not recommend using store bought frosting, especially if you are doing more than two layers. The canned stuff is far too soft for stacking. Making American buttercream is insanely easy though. You can check out my free buttercream course if you’re a beginner. You could also try a meringue based buttercream for a less sweet frosting.

In order for your cake to be sturdy once you’ve stacked them all up, your buttercream needs to be the right consistency. It should spread easily, but you don’t want the buttercream to be so soft that it falls right off your spatula. The frosting is basically the glue that will hold the cake together.

 

Related Reading: All About Meringue: Covering the Basics

 

Supplies

 

• Turntable
• Palette knife
• Cake board
• Grippy mat (get them for even cheaper at the dollar store)
• Scraper (find a $1 bench scraper at the Dollar Tree!)

 

 

How to Fill & Stack a One Tier Cake

 

Your cake layers are chilled, leveled, and your buttercream is ready to go. Pull out your cake tools and let’s get started. Check out my step by step video and written instructions.

 

 

Setup

 

Place your grippy mat in the center of your turntable. This will help prevent your cake from sliding around. Place the cake board on top of the mat. 

 

First Layer

 

Spread a thin smear of buttercream on the cake board. This will help glue the cake to the board. Place the first cake layer bottom side down on the board. Make sure that it is centered and then lightly press down to lock it in place.

 

 

Fill

 

Use a round piping tip to pipe a layer of buttercream on the layer. Start in the center and spiral your way out, spinning the turntable as you go. Allow some of the frosting to hang over the edge. Use a palette knife to smooth out the frosting and make sure it is level. (Or start outside, moving in. Do what feels right for you.)

If you are filling the layers with something besides buttercream, always pipe a dam, or a ring of buttercream around the edge of the layer to prevent leakage. Then add your filling, being careful not to fill above the edge of the dam.

 

Repeat

 

Repeat the previous two steps with your second layer. In fact, repeat this process until you have one final layer left.

 

Related Reading: 12 Cake Tips & Tricks for Beginners

 

Final Layer

 

Place your final layer upside down on top of the previous layer. This will help give your cake a perfectly flat top while also limiting the number of crumbs you’ll need to deal with. If your cake is very soft and unstable at this point, chill in the fridge for 15 minutes. Otherwise, continue.

 

Crumb Coat

 

Use a piping bag or a palette knife to apply a thin layer of frosting all over the cake. Start with the top, then move on to the sides. Make sure not to mix any of the crumby buttercream back into the batch. Keep it in a separate bowl.

Once the cake is lightly covered, use your scraper to smooth the buttercream and remove the excess. Go back in and fill in any bare patches. Smooth and repeat until the cake is covered. It’s okay if you can see the cake through the buttercream. Chill in the fridge for about 30 minutes, or until firm.

 

 

Final Coat

 

Use a piping bag or a palette knife to apply a thick layer of buttercream to your crumb coated cake.  Again, start at the top and move on to the sides.  Use your scraper to smooth the sides. Go back and fill in any holes and repeat.

Once the cake is almost finished, heat your metal scraper with a kitchen torch or by running it under hot water. Then smooth the cake with the hot scraper, wipe, reheat, and repeat. This will give you super smooth sides.

 

Sharp Edges

 

There are several ways to get sharp edges. The most basic way is to use a palette knife or scraper to “pull in” the edges of the frosting. Make sure your knife/ scraper is parallel to the cake to get a sharp edge.

You can also use acrylic cake discs to get perfectly sharp, straight cakes. I have a step by step tutorial to teach you how. I find this method to be quick, easy, and highly effective.

 

 

You Did It!

 

Congratulations! With practice, you’ll find that this process becomes easier and second nature. If you plan on filling and stacking a cake with multiple tiers, it’s good to have a strong foundation in filling and stacking. You can watch how I stacked this mini tiered cake if you’re curious.

Make sure you pin this handy cake tutorial so you can find it anytime you need a quick reference. Thanks for caking with me today!