TWO-TIER CAKE ASSEMBLY INSTRUCTIONAL
18 cm (7 in) iced three-layer cake
13 cm (5 in) iced three-layer cake
double- sided tape
20 cm (8 in) masonite board
3 smoothie straws
Non-toxic pencil
Scissors
Extra ganache Trim and ice your cakes as per the instructions in Magnolia Kitchen. The cakes pictured here are iced with White Chocolate Ganache. Attach double- sided tape to the base masonite board, then sit the larger iced cake on top, ensuring that it is centred.
1 Insert your smoothie straws (I prefer to use straws not wooden dowels, as they don’t displace the cake and are easy to trim to length) vertically into the cake. Position the straws in a triangle shape (e.g. 12 o’clock, 4 o’clock, 8 o’clock), pushing the straws completely into the cake until they touch the bottom.
2 Using the non-toxic pencil, mark each straw level with the top of the cake.
3 Gently pull the straws up from the cake a bit and cut along the pencil mark, then reinsert the straws into the cake. The straws should now be flush with the top.
4 Spread a small amount of softened ganache on top of the larger tier within the triangle of straws.
5 Carefully position the smaller tier on top of the bottom tier, making sure it is centred. The softened ganache will keep this in place and the straws will act as support so that the top tier does not crush the bottom tier.
F Decorate your cake however you like. I have chosen to use a spray of white orchids for a dramatic but classy effect, with an added touch of moss and twigs. If you are adding florals to your cake, make sure you wrap the stems in florists’ tape prior to inserting them into the cake, to avoid contamination.