Ingredients

Buttercream Frosting: There are many recipes for buttercream frosting and this is Kelly Delaney’s favorite because it is easy to make and tastes great. She highly recommends it for decorating your cakes. Frosting is also available in grocery stores, but if you have the time you may wish to try making your own.

l pound unsalted butter at room temperature
2 1⁄2 cups sugar
6 large egg whites

Directions

1. Whip butter in a 5-quart bowl of an electric mixer until pale and fluffy, about 10 minutes. Set aside.
2. Combine the sugar and egg whites in another 5-quart bowl.
3. Set the sugar and egg whites bowl over a pot of barely simmering water (ban marie) and whisk constantly until sugar is dissolved and egg whites are warm (testing like a baby’s bottle, warm to touch on your wrist).
4. Remove from stove and whip on electric mixer on high speed until mixture forms stiff peaks.
5. Switch the whip attachment to a paddle attachment. Add whipped butter, a little at a time, mixing until well incorporated. (The longer you mix it, the lighter and better the buttercream is to work with.)

Note: The frosting can be made 72 hours in advance. Store in an airtight container at room temperature.

Recipe courtesy of Kelly Delaney, Cakes for Occasions, 2009.

This video shows you how to make your own version of a stacked cake using two round cakes, an eight-inch for the bottom cake and a six-inch for the top. The secret is to go to the hardware store and buy a dowel. About the Buttercream Frosting: There are many recipes for buttercream frosting and this is Kelly Delaney’s favorite because it is easy to make and tastes great. She highly recommends it for decorating your cakes. Frosting is also available in grocery stores, but if you have the time you may wish to try making your own. Kelly's recipe is available here.

So now, we're ready to do some stack cakes. We've learned how to frost the cake. Now, we're going to wow your friends and your guests. We're going to do a two-tiered cake. It's the easiest one to do, and once you master the two-tier, you can go on to a three-tier, and even a four-tier, but let's start with the two.

In order to take one cake and put it on top of another cake, you need to have a structure inside. I use wooden dowels that I buy just at any hardware store. You'll take these dowels. You're going to want to soak them in water when you're home. A, you're going to want to clean them, and also when you soak the wood, it actually makes it easier for you to cut so you don't get any splinters.

You take your wooden dowel and you're going to place it right into the middle of the center of your cake. That center of your cake is the highest point or the lowest point, and that's the point that you want to be at. Sometimes people will teach you to cut your dowels at different parts of your cake. But when you do that, if your cake is uneven and your cutting your dowel to those different parts, then your whole cake is going to be uneven. So you cut it to one point, and you pick the center location.

So you've got your dowel sitting right into the cake. I use my thumb and I'm going to twist the dowel to get some frosting on it. And I'm going to pull it up, and I use my thumbnail too as a marker on where and how tall these cakes are.

Then you're going to grab, these are seriously just dowel cutters that you can buy at any hardware store. I'm sure you probably have them in your shed. Once you give them a good cleaning, they're good to go and good to use. Take your dowel cutter and you're going to actually just cut it a hair underneath your fingernail so you don't cut your fingernail. You're going to cut it right down to get the height of your dowel.

This is your marker. This is what you're going to cut off all your other pieces of your dowel. Depending on what your cake is and how heavy it is is going to determine how many dowels that you're going to need. We're going to need four dowels for this cake.

We've got our marker. We're going to put it onto the table. And we're going to use that and line it up against the long part of the dowel. And we're just going to make little marks, little nicks in the long part of the dowel to what we need to cut it to. There's two and three. We need four.

We already have the one, so that just means I need three additional dowels. We're going to pop them right off. And you're going to put your centerpiece right back in. And take your other pieces and you're going to make a triangle.

Now most importantly, you're going to put your triangle in here. But your triangle cannot be larger than the dimension of the cake that you're going to be putting on top. Because then there's no reason to use the dowels. These dowels are here to support that cake. So you're kind of eyeballing it. This is an eight-inch cake, and then you're putting a six-inch cake right on top.

When you stack cakes, you want to go in at least two inches in order to give that definition. So we're going to put our dowels right inside. Now, you're going to say well, how am I going to get that cake to sit on this cake? Really easy. It always makes people laugh because you take up the cake, you pick it up, and you literally are going to drop it nicely right in the middle.

You're going to take it using your offset as a guide, remove one hand, and drop it right down. Sometimes you might need to adjust it because you might go more on one side than the other side. That depends on what your placement is like. So now you have a stack cake.

Create A Stacked Cake
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