Decorating a Small Wedding Cake
- Yield: Makes one 8-inch round two-layer cake and one 6-inch round two-layer cake
Using a serrated knife, trim tops of 8-inch cakes to make level. Split each layer into two, for a total of four. Place an 8-inch layer on a cardboard round and adhere the round to rotating cake stand with a dab of buttercream. Using an offset spatula, spread with 3/4 cup buttercream so it extends just beyond the edges. Top with a second 8-inch layer and spread with buttercream. Repeat process with remaining 8-inch layers and buttercream. Place the remaining layer on top, bottom-side up and gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
Using an offset spatula, cover cake again with frosting. Repeat process with 6-inch cakes on a separate cardboard round.
Place 8-inch cake on a serving platter. Insert four chopsticks evenly spaced into the cake about 2 1/2 inches from the center. Measure 1/4 inch taller than the height of the cake and snip each chopstick to size. Place 6-inch layer on top of the chopsticks. To secure cakes, insert a wooden skewer down through the center of the cake and through the cardboard rounds. Snip the skewer to the height of the cake.
Using a large pastry bag fitted with a #825 large star tip and filled with remaining buttercream, work from the bottom of the cake and pipe rosettes around the cake and continue to work in a circular fashion until completely covered. Youâ??ll want to be sure to pipe the rosettes closely together so little of the cake is visible. Keep the decorated cake chilled until shortly before serving.