Two Tier

I need to make a two tier cake, any advice for the following would be greatly appreciated!?

I need to know a way that I can make the second layer of a two tier cake be a few inches off of the first layer, using posts or sticks of some sort.

Assembling and Decorating a Tier Cake

To Fill the Layers and Assemble the Tiers

Each tier consists of 2 cake layers with filling or frosting between them. The layers must be completely cool before assembling the cake. Slide a rimless cookie sheet under large cake layers to move them without cracking. If layers are not flat, or if the top crust is tough or dry, trim with a serrated knife.

To assemble the 14-inch tier, put a couple dabs of frosting on the 14-inch cardboard cake round to keep the cake from sliding. Center 1 of the 14-inch layers right side up on the cardboard. Spread the layer with 2 to 2 1/2 cups frosting. Top with the second cake layer, upside down. Spread a very thin crumb coat, 990, of frosting over the top and sides of the cake to cover cracks and secure crumbs. Refrigerate or set aside in a cool place so the frosting will set.

Assemble the 10-inch tier on the 10-inch cardboard round, filling the layers with about 1/4 cups frosting. Assemble the 6-inch tier on the 6-inch cardboard round, filling with about 1/3 cup frosting. Refrigerate each tier in a cool place or set aside.

To Frost the Tiers

Place 3 or 4 pieces of double-sided adhesive tape on the presentation board, about 4 inches in from the edges. Frost the top and sides of the 14-inch tier, as smoothly as possible or with a swirly texture. If you have a long, extra-wide pancake turner with a stiff rather than flexible blade, use it to lift and transfer the tier to the wrapped board. Otherwise, slide a sturdy metal icing spatula under the tier and tilt it up so that you can slide your hand under for support. With one hand and the spatula supporting the tier, lift it over the center of the presentation board. Set the front edge (farthest from you) down first, 2 inches from the edge of the board. Pivot the cake to the left or right to center it before lowering the back edge. Slide the spatula out. Refrigerate if possible to set the frosting.

Frost the top and sides of the other 2 tiers. Refrigerate if possible to set the frosting before continuing.

To Stack the Tiers

Cut a circle of wax or parchment paper 8 inches in diameter. Center it on top of the 14-inch tier. Insert a plastic drinking straw or a piece of wooden dowel straight down into the cake at one edge of the paper circle. Mark the straw or dowel at the surface of the frosting, remove it, and cut at the mark to make a support. (Use pruning shears to cut a wooden dowel.) Cut 5 more supports identical in length. Insert the supports into the cake, evenly spaced around the perimeter of the paper circle. Put a generous teaspoon of frosting in the center of the paper circle.

Cut a circle of wax or parchment paper 4 inches in diameter. Center it on top of the 10-inch tier. Mark and cut 4 or 5 supports and insert them evenly around the perimeter of the paper circle. Put a small dollop of frosting in the center of the paper circle.

Do not install supports in the 6-inch tier.

Lift the 10-inch tier with the long pancake turner or your hand and hold it centered over the paper circle on the 14-inch tier. Lower the front edge (opposite you) first, with a friend guiding you if possible. In place of your hand and the spatula put a small paring knife or the small offset spatula, which will be easier to remove without damaging the frosting, on the lower tier; lower the tier into place. Carefully remove the paring knife blade.

Transfer the 6-inch tier to the center of the 10-inch tier, using the procedure described above. If you are planning to “stake” the cake, do so now.

To “Stake” the Cake for Travel

Cut a length of 1/4-inch wooden dowel slightly shorter than the height of the cake. Whittle a long sharp point in one end, or use a pencil sharpener. Drive the stake straight down into the center of the cake, tapping with a hammer. (You will cover the hole in the top of the cake with decoration.)

To Decorate the Cake

If you have a lazy Susan or a turntable, set the cake on it. Adjust the consistency of the frosting or buttercream as necessary so that it holds a good stiff shape when piped. Fit the star tip into the pastry bag and fill the bag no more than half full with frosting or buttercream. If you need practice, set an empty cake pan on a plate and pipe a border that covers the seam where the edge of the pan meets the plate. When satisfied, pipe a border around the base of the top tier where it meets the tier below. Pipe a similar border to cover the seam between the 10-inch tier and the bottom tier. Refrigerate the cake to set the frosting before decorating. The cake is now ready to decorate with buttercream roses and leaves or fresh flowers.

hope this helps. good luck and enjoy.

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