Make a tiered cake

“I’d never made a tiered cake before, but the simple, lovely design made me want to try. [...] Finally, I was ready to head to the party venue to assemble the cake. The rough ground, speed bumps, and steep narrow road between my kitchen and town made me nervous. So nervous, in fact, that I made my husband drive the car. I’m a wimp. Thankfully, he humors me. [...] Once I caught my breath, I got down to business, sticking wooden skewers in the lower two tiers and then stacking cake upon cake. [...] This took some time, especially when I painted too much water on the back of a heart, which made it slip down the side of the cake. I tried to work slowly, holding each heart to ensure that it would stay in place.”

“Making a tiered cake wasn’t MUCH harder than making a normal layer cake. We used dowel rods that were trimmed to the height of each tier as a support structure and had cardboard cake boards between each tier as well. [...] We kept the cake tiers separated until we arrived at the venue. We filled and frosted them the night before and kept them in the fridge overnight to keep them fresh and well-chilled. [...] Once we arrived (in a very well- air conditioned car), we stacked the tiers, filled the small cracks between each tier with extra frosting, and then arranged fresh flowers and strawberries on the cake [...] We arranged the cupcakes around the cake and finally were done! What a cool experience. A lot of work and cake batter, but awesome nonetheless.”